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close up side view of baked turkey meatballs on wire rack
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5 from 5 votes

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.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Meal
Cuisine: Italian
Servings: 24 meatballs
Calories: 95kcal
Author: Marie

Ingredients

For the meatball mixture

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

For serving (optional)

  • 56 ounces marinara sauce
  • 3 ounces parmesan grated

Instructions

  • 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)

Notes

  • 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.

Nutrition

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