Baked Turkey Meatballs (Easy, Healthy, Flavorful!)
Baked Turkey Meatballs are tender, juicy, flavorful, and easy to make using simple ingredients for a tasty 30-minute dinner! Greek yogurt and lean ground turkey keep them light, and baking is a healthier, less messy way to cook them.
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I love meatballs for their versatility, for how quick and easy they are to make, and for how tasty and family-pleasing they are for all ages. And despite already having a number of delicious meatball recipes in my repertoire, my newest obsession is these Baked Turkey Meatballs!
There are so many reasons to make these tasty little gems.
Baked Turkey Meatballs are light and healthy, boasting lean ground turkey and Greek yogurt (rather than oil) for moisture. And, as the name implies, they're baked instead of fried!
They're also scrumptious! Turkey meatballs sometimes have a reputation for being dry and bland, but these oven baked turkey meatballs turn out super flavorful, tender, and juicy.
And best of all, this recipe is extremely customizable and versatile! These meatballs can be enjoyed in so many different ways. More on that in a bit...
Ingredients
Baked Turkey Meatballs are made with simple ingredients that you probably already have in your pantry and fridge!
- Ground turkey. This recipe was tested using 93% lean ground turkey, which is recommended to ensure that your Baked Turkey Meatballs will be moist and juicy. If you use 99% extra-lean ground turkey, your meatballs may turn out too dry. So if you only have extra-lean turkey, I would recommend adding 1 tablespoon olive oil to the meatball mixture for additional moisture.
- Greek yogurt. Adds moisture to the meatballs while keeping them light. I use fat-free Greek yogurt, but you can use low-fat or whole milk Greek yogurt if you prefer.
- Panko breadcrumbs. To bind the ground turkey mixture while contributing crispy texture around the edges of the meatballs.
- Parmesan. Freshly grated. For a rich boost of flavor.
- Seasonings. Namely, Worcestershire sauce, garlic powder, onion powder, dried parsley, salt, and pepper. These seasonings are not only effortless to measure out, but they combine for a savory yet neutral flavor that will complement a variety of sauces.
How to Make Baked Turkey Meatballs
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
The steps to make Baked Turkey Meatballs are extremely easy and straightforward.
- Place a rack in the center position of the oven, preheat to 400°F, and line a baking sheet with parchment paper. Measure all of the ingredients into a large bowl.
- Combine the ingredients, using a big spoon or your hands, until thoroughly incorporated. Roll the mixture into about 20 small meatballs. (I like using a 2-tablespoon cookie scoop to make this step easier.)
- Arrange the turkey meatballs on your prepared baking sheet so that they’re not touching. (If you have about 20 meatballs, you should be able to fit 5 rows of 4 on a standard half sheet pan.)
- Bake for 20 to 25 minutes or until the meatballs are cooked through. How long to bake turkey meatballs will depend on how large you rolled them and how hot your oven runs. I always use an instant-read thermometer to make sure that several meatballs test 165°F in the center, at which point I immediately pull them out of the oven so that they don't overcook and dry out.
- Transfer your Baked Turkey Meatballs to a paper towel-lined plate to drain. Serve warm and enjoy!
Serving Suggestions
Baked Turkey Meatballs may be served plain or with your favorite sauce or gravy.
Simply stir drained meatballs into a pot or skillet of sauce or gravy that’s been heated on the stove. Or you can ladle warm sauce/gravy directly over meatballs on plates. A few ideas:
- marinara sauce
- alfredo sauce
- cream gravy
- brown gravy
- teriyaki sauce
Meatballs with sauce/gravy can be served over pasta, polenta, mashed potatoes, or rice.
Or pile marinara-coated meatballs on rolls for meatball subs!
Alternatively, you can serve your meatballs appetizer-style with a dipping sauce of your liking:
- ketchup
- BBQ sauce
- tzatziki sauce
- pesto
- chimichurri
Variations
These Baked Turkey Meatballs are neutral in flavor for versatility in complementing a variety of sauces. However, the meatball seasonings may be adjusted to your liking, particularly if you plan to serve them with a certain type of sauce or gravy. Get as creative as you like!
For example, if you're planning on serving your meatballs over pasta with marinara, you may want to substitute Italian seasoning for the parsley.
Storage
Leftovers of this recipe will keep in a container in the refrigerator for up to four days. Or you can freeze leftovers in an airtight, freezer-safe container (or zip-top bag) for up to 3 months.
Alternatively, you can meal prep these Baked Turkey Meatballs and freeze them uncooked:
Combine the turkey mixture, roll it into meatballs, and arrange on a pan as directed. But instead of baking, pop the pan in the freezer for a couple of hours to flash freeze (which will prevent the meatballs from sticking together later).
Transfer the frozen meatballs to a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw overnight in the fridge before arranging on a pan and baking as directed.
So have I convinced you to give these Baked Turkey Meatballs a whirl? They're quick and easy to make, packed with lean protein, and positively delicious!
And since there are a multitude of options for serving and enjoying them, I would argue that nobody will even mind if you make 'em once a week... 😉
More Tasty Meatballs
- Swedish Meatballs
- Hawaiian Meatballs
- Crockpot Meatball Subs
- Chicken Parmesan Meatballs
- Porcupine Meatballs
Baked Turkey Meatballs (Easy, Healthy, Flavorful!)
Video
Ingredients
- 1 pound ground turkey, 93% lean/7% fat
- ½ cup Greek yogurt, non-fat, low-fat, or full-fat
- ½ cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- Freshly ground black pepper, to taste
Instructions
- Position oven rack in center position and preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
- In a large bowl, combine all meatball ingredients until thoroughly incorporated. Roll the mixture into about 20 small meatballs. Arrange the meatballs on the prepared pan so that they’re not touching.
- Bake for 20 to 25 minutes or until the meatballs are cooked through, measuring 165°F in the center with an instant-read thermometer. Transfer to a paper towel-lined plate to drain; serve warm. Leftovers may be stored in an airtight container in the refrigerator for up to four days.
Equipment Needed
Notes
- Using 93% lean ground turkey (rather than 99% extra-lean turkey) will result in the juiciest meatballs. If you must use extra-lean turkey, add 1 tablespoon olive oil to the meatball mixture for extra moisture.
- I like using a 2-tablespoon cookie scoop to make shaping and sizing the meatballs easier.
- Use an instant-read thermometer and pull your meatballs out of the oven as soon as they measure 165°F in the center so that they don't dry out.
- These Baked Turkey Meatballs may be served plain or with your favorite sauce: marinara sauce, alfredo sauce, cream gravy, brown gravy, teriyaki sauce, or the dipping sauce of your liking (ketchup, BBQ sauce, tzatziki sauce, pesto, chimichurri, etc.).
- Drained meatballs may be stirred into a pot or skillet of sauce or gravy that’s been heated on the stove. Alternatively, warm sauce/gravy may be ladled over meatballs on plates. Meatballs and sauce/gravy can be served over pasta, polenta, mashed potatoes, or rice.
- These turkey meatballs are neutral in flavor but seasonings may be adjusted to your liking, such as substituting Italian seasoning for the parsley when serving with marinara.
- MEAL PREP FREEZING INSTRUCTIONS: (1.) Combine the turkey mixture, roll it into meatballs, and arrange on a pan as directed. (2.) Instead of baking, pop the pan in the freezer for a couple of hours to flash freeze, which prevents the meatballs from sticking together later. (3.) Transfer the frozen meatballs to a freezer-safe container or zip-top bag and freeze for up to 3 months. (4.) Thaw overnight in the fridge before arranging the meatballs on a pan and baking as directed.
