Easy Turkey Meatballs
These easy turkey meatballs are tender, juicy, and packed with Italian herbs and Parmesan cheese. They come together in under 30 minutes for a hearty yet lighter weeknight dinner the whole family will love.
Equipment
- Large mixing bowl
- Rimmed Baking Sheet
- Parchment paper - or silicone baking mat
- Cookie scoop - 1.5 tablespoon size recommended (optional)
- Large skillet - if pan-searing
- Meat thermometer - to verify internal temperature reaches 165°F/74°C
- Wooden spoon - or silicone spatula
- Measuring cups and spoons
Ingredients
- 1 lb ground turkey - 450g, 93% lean recommended
- ½ cup plain breadcrumbs - 50g
- ¼ cup whole milk - 60ml
- 1 large egg
- ½ cup freshly grated Parmesan cheese - 50g
- 3 cloves garlic - minced
- 2 tablespoons fresh flat-leaf parsley - finely chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes - optional, for a little heat
- 2 tablespoons olive oil - if pan-searing
For Serving
- marinara sauce - your favorite jarred or homemade, about 3-4 cups
- cooked spaghetti - or pasta of choice
- freshly grated Parmesan cheese - for garnish
- fresh parsley - chopped, for garnish
Instructions
- In a large bowl, combine breadcrumbs and milk. Let sit for 2-3 minutes until a paste forms.
- Add egg, Parmesan, garlic, parsley, Italian seasoning, oregano, onion powder, salt, pepper, and red pepper flakes to the bowl. Stir until combined.
- Add ground turkey and mix gently with clean hands just until combined. Do not overmix.
- Portion the mixture using a cookie scoop or heaping tablespoon, then roll into 1.5-inch balls. Place on a parchment-lined baking sheet.
- For baking: Bake at 400°F for 18-22 minutes until golden and internal temperature reaches 165°F. For pan-searing: Cook in olive oil over medium-high heat for 8-10 minutes, turning until browned and cooked through.
- Add cooked meatballs to simmering marinara sauce and cook for 5-10 minutes to absorb flavors. Serve over pasta, garnish with Parmesan and parsley.
Notes
- Don't skip the panade: Soaking breadcrumbs in milk is the most important step for keeping turkey meatballs moist and tender.
- Use fresh garlic: Freshly minced garlic gives a noticeably brighter, more aromatic flavor than pre-minced jarred garlic.
- Don't overmix: Mix ingredients just until combined to avoid dense, rubbery meatballs. Overworking develops proteins that toughen the texture.
- Wet your hands: If the mixture sticks while rolling, lightly dampen your palms with cold water for easier shaping.
- Use a thermometer: Ground turkey must reach 165°F (74°C) internally for safety. Don't rely solely on color to judge doneness.
- Choose 93% lean turkey: Extra-lean 99% turkey breast lacks enough fat and can result in dry meatballs. 93% lean gives the best balance of health and moisture.
- Storage: Refrigerate cooked meatballs in an airtight container for up to 4 days, or freeze for up to 3 months.
- Reheat gently: Reheat on the stovetop with a splash of sauce or water over medium-low heat for 5-7 minutes. Avoid the microwave to prevent rubbery texture.
- Make-ahead: Shape meatballs and refrigerate on a covered baking sheet for up to 24 hours before cooking.
- Variations: Try swapping the Italian herbs for soy sauce, ginger, and sesame oil for an Asian version, or add feta and mint for a Mediterranean twist.