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close up side view of baked turkey meatballs on wire rack

Baked Turkey Meatballs

This is a super easy recipe for baked turkey meatballs Italian-style that comes together quickly. Can easily be made ahead or cooked and then frozen.
Course Main Meal
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 meatballs
Calories 95kcal
Author Marie


For the meatball mixture

  • 2 pounds ground turkey don't use ultra lean (use 80/20)
  • 1 medium onion finely diced/minced
  • ½ cup basil chopped, loosely packed
  • 1 egg
  • ½ cup parmesan grated
  • ½ cup breadcrumbs unseasoned
  • 3 cloves garlic
  • 1.5 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano

For serving (optional)

  • 56 ounces marinara sauce
  • 3 ounces parmesan grated


  • Preheat oven to 375 degrees
  • Prepare a baking sheet by lining with aluminum foil or parchment paper.
  • Add all ingredients for the meatball mixture to a large mixing bowl.
  • Gently combine the ingredients with clean hands or with a large spoon. If time allows, cover the bowl, and let the mixture rest in the refrigerator for a few hours or overnight to let the flavors marry (completely optional).
  • Using a medium spoon or tablespoon, roll equal portions of the mixture and place onto the baking sheet. The meatballs should be about the size of a golf ball.
  • Roll with very slightly wet hands or using cooking spray on your hands to aid in rolling as the mixture will be quite sticky.
  • Transfer rolled meatballs to a clean baking sheet and bake in in the lower third of your preheated oven for about 15 to 20 minutes. I like to bake them on the lowest rack for best browning. You may turn the meatballs halfway through cooking (at about 7 to 10 minutes).
  • Top with your favorite red sauce (optional)


  • Store any leftover meatballs in an airtight container or Ziplock bag in the refrigerator for up to five days.
  • Freeze leftover fully cooked meatballs in a freezer-safe container or Ziplock bag for up to six months. Like with any meat, beware of freezer burn!
  • Reheat refrigerated meatballs in the oven at 350 degrees for 10-15 minutes.
  • Reheat frozen meatballs by letting them thaw in the fridge overnight and then warming in the oven as explained above.


Calories: 95kcal | Carbohydrates: 6g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 621mg | Potassium: 352mg | Fiber: 1g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 5.2mg | Calcium: 85mg | Iron: 1.2mg