Baked Turkey Meatballs
These baked turkey meatballs are juicy, tender, and packed with flavor from simple ingredients like fresh garlic, Parmesan, and parsley. Baking means hands-off cooking, less mess, and perfectly browned meatballs every time.
Equipment
- Large mixing bowl
- Rimmed Baking Sheet
- Parchment paper or silicone baking mat
- Cookie scoop or meatball scoop - 1.5 tablespoon size recommended
- Measuring cups and spoons
- Fine grater or microplane - for the Parmesan
- Cutting Board and Chef's Knife
- Instant-read thermometer - optional but recommended
Ingredients
- 1 lb ground turkey - 450g, 93% lean works best
- ½ cup plain breadcrumbs - 50g
- ¼ cup whole milk - 60ml
- 1 large egg
- ¼ cup Parmesan cheese - 25g, freshly grated
- 3 cloves garlic - finely minced
- 2 tablespoons fresh flat-leaf parsley - finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes - optional, for a little heat
- 1 tablespoon olive oil - for greasing the pan or brushing the tops
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat and lightly brush or spray with olive oil.
- In a large mixing bowl, combine breadcrumbs and milk. Let sit for 2-3 minutes until a soft paste forms.
- Add egg, Parmesan, garlic, parsley, Italian seasoning, onion powder, salt, pepper, and optional red pepper flakes to the panade. Mix until combined.
- Add ground turkey and mix gently with clean hands or a fork until just combined. Do not overmix.
- Using a 1.5-tablespoon cookie scoop or your hands, portion the mixture into 1.5-inch balls. Roll gently between damp palms and place on the prepared baking sheet about 1 inch apart.
- Bake on the center rack at 400°F (200°C) for 18-22 minutes, until internal temperature reaches 165°F (74°C). Broil for 1-2 minutes if desired for more browning.
- Remove from oven and let rest for 3-5 minutes before serving to allow juices to redistribute.
Notes
- Do not skip the panade (milk-soaked breadcrumbs) – it's essential for keeping turkey meatballs moist since turkey is lean.
- Mix the meat mixture gently and only until combined; overmixing leads to dense, tough meatballs.
- Use a cookie scoop for uniformly sized meatballs that cook evenly at the same rate.
- Freshly grated Parmesan provides far superior flavor and meltability compared to pre-shredded cheese.
- Always use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C) for food safety.
- Store cooled meatballs in an airtight container in the refrigerator for up to 4 days.
- Freeze meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
- Reheat from frozen directly in simmering sauce for 15-20 minutes, or in a 350°F oven for 15-18 minutes.
- Ground turkey breast (99% lean) can be used but is drier; add an extra tablespoon of olive oil to compensate.
- Make the meatball mixture up to 24 hours ahead and refrigerate for improved flavor.