Healthy Turkey Meatballs
These baked turkey meatballs are tender on the inside, lightly golden on the outside, and made with wholesome ingredients like Greek yogurt and fresh herbs for a lean, satisfying meal.
Equipment
- Large mixing bowl
- Baking sheet - rimmed, at least 18x13 inches
- Parchment paper - or a silicone baking mat
- Cookie scoop - or meatball scoop, about 1.5 tablespoons capacity
- Knife
- Cutting board
- Grater - for fresh Parmesan
- Instant-read meat thermometer
- Measuring cups
- Measuring spoons
- Air fryer basket insert - (optional) for a crispier exterior
Ingredients
- 1 lb lean ground turkey - 450g, 93% lean recommended
- 1/3 cup plain breadcrumbs - 30g, or rolled oats for a gluten-free option
- 1 large egg
- 2 tablespoons plain whole milk Greek yogurt
- 1/4 cup Parmesan cheese - 25g, freshly grated
- 3 cloves garlic - minced
- 1/4 cup fresh parsley - finely chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon red pepper flakes - (optional) for a little heat
For Serving (optional)
- marinara sauce - for serving
- zucchini noodles - for serving
- whole wheat pasta - for serving
- hoagie rolls - for meatball subs
- mozzarella cheese - for meatball subs
- tzatziki - for serving with lettuce wraps or grain bowls
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat, then lightly spray with avocado oil or olive oil spray.
- In a large bowl, combine ground turkey, breadcrumbs, egg, Greek yogurt, Parmesan cheese, garlic, parsley, Italian seasoning, onion powder, salt, pepper, olive oil, and red pepper flakes if using.
- Mix with clean hands or a fork until just combined. Do not overmix, as this can make meatballs dense and rubbery.
- Using a cookie scoop, portion mixture into 1.5 tablespoon balls and roll between palms to form smooth rounds. Place on prepared baking sheet about 1 inch apart.
- Bake for 18-20 minutes until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Let meatballs rest for 3-5 minutes before serving. If adding to sauce, transfer to warm marinara and simmer for 5-10 minutes.
Notes
- Moisture secret: Don't skip the Greek yogurt – it's the key to keeping lean turkey moist without adding excess fat.
- Fresh ingredients: Use fresh garlic and parsley for the best flavor, as dried versions cannot match the brightness.
- Keep hands cold: If the mixture warms from handling, pop it in the fridge for 10 minutes before rolling for easier shaping.
- Don't overmix: Mix until ingredients are just combined to avoid tough, dense meatballs.
- Gluten-free option: Substitute breadcrumbs with certified gluten-free oats or almond flour.
- Storage: Refrigerate cooked meatballs in an airtight container for up to 4 days, or freeze for up to 3 months.
- Reheat best: Drop refrigerated or thawed meatballs into warm sauce over low heat for 8-10 minutes for best results.
- Make ahead: Form raw meatballs up to 24 hours in advance and refrigerate until baking, or bake fully and reheat later.
- Flavor variations: Try Mediterranean style with feta and oregano, or Asian-inspired with ginger, soy sauce, and sesame oil.