Baked Turkey Meatballs (Easy, Healthy, Flavorful!)

Baked Turkey Meatballs on platter with lemon and parsley garnish.

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (recipe yields about 20 meatballs)

Calories 272kcal

Author Samantha Skaggs

Equipment

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.

Video

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.

Nutrition