Baked Turkey Meatballs are my trusty secret when I need dinner on the table, everyone’s hungry, and the fridge is looking… honestly, almost empty. Sound familiar? If you love fuss-free dinners, but crave something cozy and healthier than takeout, this is your backup plan. The best thing? These come together way easier than you’d ever guess. They’re kinda like the lighter, easier cousin to those Easy Swedish Meatballs, and if you want dessert afterward, trust me, make some Baked Nectarines with Cinnamon Honey Sauce. Dinner will be win-win all the way.
Why You’ll Love This Recipe
Okay, so let me level with you. First time I made turkey meatballs in the oven, I was positive they’d dry out or taste kinda… sad. Nope. These are seriously flavorful. Plus, you skip the whole “standing over the stove getting oil everywhere” mess. They’re lighter than beef but don’t taste like rabbit food, I swear. You get loads of protein without a nap attack right after dinner.
Best part: you can make a double batch, eat all week, or freeze half (if you’re more self-controlled than me). Even picky eaters will eat them up, which is basically a magic trick in my house. Oh, and not to brag, but I’ve brought these to a potluck and someone literally asked, “What five-star kitchen did you order these from?” Like, heck yes, my oven did that.
How to Make Baked Turkey Meatballs
I keep my method super low-hassle. Just grab a bowl, dump in ground turkey, a whisked egg, breadcrumbs (panko or regular—no rules), a bit of milk, diced onion (or use onion powder if you’re short on time), chopped parsley, grated parmesan, a couple cloves of garlic, salt, pepper, and a swoosh of olive oil. Mush it all together. Honestly, I use my hands because, well, it just works better.
Roll them into balls with your palms, maybe make ’em golf ball size. Plop each one on a lined or greased baking sheet. (Lining is easier for clean up.) Bake at 400°F for like 18-20 minutes. Give or take, you know your oven better than I do. You’ll know they’re done when they look kinda golden and the inside’s not pink anymore. Some folks like to broil them for an extra minute to get that crispy top. Totally up to you. That’s it. Dinner’s basically ready.
I tried these for my meal-prep and I’ve made them every week since! So easy and my kids eat them without a fuss.
— Jessica, Brooklyn
Recipe Variations
Don’t panic if you don’t have every ingredient on the list. Sometimes I use oat flour instead of breadcrumbs. Or swap in dried herbs when I’m out of fresh. No parmesan? Try a little cheddar or even just skip it. Instead of regular turkey, the extra lean stuff also works—just boost the seasonings a bit more. Wanna go spicy? Add a pinch of red chili flakes. Sometimes I toss shredded zucchini into the mix if I’m feeling wild, ha.
If you wanna try a totally different twist, check this: you know how Should Cinnamon Rolls Be Baked Close Together? can totally change their texture? Well, same goes for meatballs. Space them out for crispy edges, or snuggle them up for softer sides. Play with it.
Storage Tips
Look, we all make too many sometimes. No shame in that game (I mean, leftovers are my friend). Pop any extras into an airtight container—they’ll keep for four days in the fridge, easy. If you want to freeze, let them cool first. Toss ’em in a bag or container and freeze for up to three months. Pro tip: reheat in the oven, not the microwave, if you want them less “rubbery.” If you do microwave, splash a spoonful of water on them to keep from drying out.
Serving Suggestions
When I’m rushing, I’ll just toss these with spaghetti and jarred sauce, done. But if you want to jazz things up, here’s what I do on good days:
- Layer them in a sub roll with marinara and mozzarella for a homemade meatball sub.
- Pop them on a bed of garlicky mashed potatoes and drizzle with that pan juices—so comforting.
- Serve ’em with roasted veggies and a quick salad, if you’re pretending to eat super healthy.
- Try them with a creamy sauce (honestly, Easy Swedish Meatballs Recipe style isn’t a bad way to go).
Common Questions
Do I need to use breadcrumbs?
If you don’t want to, you can sub with a handful of oats or crushed crackers. It just helps hold things together.
Can I prep meatballs ahead of time?
Totally, you can roll them up the night before and keep ’em in the fridge till you’re ready to bake.
Are baked turkey meatballs actually juicy, or dry?
If you don’t overbake, and use the milk/egg combo, juicy is the name of the game. Trust me, mine never turn out dry.
What sauces go best with these?
Anything! Marinara is classic, but I sometimes use tzatziki, BBQ sauce, or even honey mustard.
Is ground turkey healthier than beef?
Usually, yep. Lower fat, but still hearty. Just don’t go too lean or it might get chalky.
Your Next Favorite Weeknight Dinner
So that’s my honest pitch: these baked turkey meatballs are the hero of my weeknight dinners, busy weekends, or whenever I want something easy but homemade. You don’t need a culinary degree to master them—just a bowl and your hands (really). If you’re in the mood to branch out, check out Turkey Meatballs over at WellPlated.com for even more tips, or swing by for my Easy Swedish Meatballs Recipe if you want a fun switch-up. Oh, and don’t sleep on dessert—Baked Nectarines with Cinnamon Honey Sauce is perfect after this. Seriously, give these a whirl, and let me know if they turn up at your next family dinner (or solo Netflix binge—I don’t judge).
Print
Baked Turkey Meatballs
Easy and flavorful baked turkey meatballs, perfect for a quick weeknight dinner that even picky eaters will love.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb ground turkey
- 1 egg, whisked
- 1 cup breadcrumbs (panko or regular)
- 1/4 cup milk
- 1 small onion, diced (or onion powder)
- 1/4 cup chopped parsley
- 1/4 cup grated parmesan
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground turkey, whisked egg, breadcrumbs, milk, diced onion, chopped parsley, grated parmesan, minced garlic, salt, pepper, and olive oil.
- Mush everything together until well combined.
- Roll mixture into golf ball-sized meatballs and place them on a lined or greased baking sheet.
- Bake for 18-20 minutes or until golden brown and cooked through.
- If desired, broil for an additional minute for a crispy top.
Notes
These meatballs can be made ahead of time and stored in the fridge for up to four days or frozen for up to three months. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Lean Protein
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
Keywords: baked turkey meatballs, easy meatballs, weeknight dinner, healthy dinner