The Best Baked Turkey Meatballs
When I first started cooking for my family, I wanted to find a way to make meatballs that were both delicious and a little healthier than the traditional beef version. That’s when I discovered baked turkey meatballs. They quickly became a favorite in our house tender, flavorful, and perfect for pairing with pasta, sandwiches, or even on their own. Over the years, I’ve tweaked the recipe to make it just right, and now it’s a go-to dish for busy weeknights or when I’m feeding a crowd. If you’re looking for a lighter take on classic meatballs that doesn’t skimp on flavor, these baked turkey meatballs are for you. Let me show you how to make them they’re a recipe you’ll want to keep coming back to.
Equipment
- Large mixing bowl
- Baking Sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs (regular or whole wheat)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely diced onion
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/4 tsp red pepper flakes for a little heat
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, onion, oregano, basil, parsley, salt, pepper, and red pepper flakes (if using). Mix gently until just combined—don’t overmix, or the meatballs will become tough.
- Use a cookie scoop or your hands to form the mixture into meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 18-20 minutes, or until the meatballs are golden brown and cooked through (the internal temperature should reach 165°F).
- Remove from the oven and let them cool slightly before serving.