Turkey Meatballs Recipe
Tender, juicy, and bursting with herby goodness, Turkey Meatballs offer a healthier twist on a classic favorite without skimping on flavor or texture. Perfect for busy weeknights, meal prep, or hearty family dinners, these meatballs deliver irresistible Italian vibes with every bite.
Whether baked or fried, these Turkey Meatballs come together effortlessly with simple ingredients like ground turkey, breadcrumbs, and a vibrant blend of fresh and dried herbs, making them a reliable go-to for any occasion.
Star Ingredients That Make Turkey Meatballs Shine
- Ground turkey – The star of the show, offering a leaner, lighter base that’s still satisfyingly rich.
- Breadcrumbs – Essential for structure and tenderness, ensuring each bite is moist without being dense.
- Onion – Finely minced for sweetness and depth, it melds beautifully into the meat mixture.
- Fresh parsley – Adds a bright, herbaceous pop that freshens up the entire flavor profile.
- Eggs – The crucial binder that keeps everything together while adding richness.
- Garlic – Infuses the meatballs with a warm, aromatic punch that’s simply irresistible.
- Worcestershire sauce – Deepens the savory notes, giving the meatballs an umami lift.
- Dried basil and oregano – Classic Italian seasonings that layer in familiar, comforting flavors.
How to Make Turkey Meatballs – Quick & Easy Overview
Start by combining all your ingredients—ground turkey, breadcrumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, and oregano—in a large mixing bowl. Season generously with salt and pepper.
Use a spatula or your hands to mix until just combined, then form into 1-inch balls. You can either bake or fry them:
- To bake, preheat the oven, arrange the meatballs on a prepared rack, brush them with oil, and bake until golden and cooked through.
- To fry, heat oil in a skillet, and cook the meatballs in batches until deeply browned and fully cooked inside.
Both methods ensure delicious results—choose whichever suits your time and preference!
Recipe Tips & Flavor Variations
For the juiciest meatballs, avoid overmixing the turkey mixture, which can make them tough. Wet your hands lightly before forming the meatballs to prevent sticking. For a cheesy upgrade, tuck a small cube of mozzarella into the center of each meatball before cooking.
If you want to switch things up, swap the dried herbs for an Italian seasoning blend, or spice it up with a pinch of red pepper flakes. Ground chicken also works well if you’re looking for a slightly different take without sacrificing tenderness.
Storing and Freezing Turkey Meatballs – Best Practices
Turkey meatballs store beautifully! Keep cooked meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, arrange the cooked or uncooked meatballs on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 1 month.
When ready to enjoy, baked frozen meatballs can be reheated directly from the freezer at 350°F until warmed through, while uncooked frozen meatballs should be thawed overnight in the fridge before baking or frying.
Turkey Meatballs
Ingredients
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried oregano
- 2 pounds ground turkey 93% lean
- 2 large eggs
- 1 cup bread crumbs panko, or rolled oats
- 2/3 cup finely minced onion
- 1/2 teaspoon dried basil
- 3 cloves garlic minced
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil for frying
- 1/2 cup fresh parsley minced
Instructions
- In a spacious mixing bowl, thoroughly blend the ground turkey with the bread crumbs, minced onion, minced parsley, eggs, minced garlic, Worcestershire sauce, dried basil, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Employ either a robust spatula or gloved hands to ensure the ingredients are evenly incorporated. Form the mixture into uniform 1-inch meatballs, yielding approximately 48 in total.
To Bake the Meatballs:
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil for convenient cleanup and coat a wire baking rack with nonstick spray before positioning it atop the sheet. Place the meatballs evenly on the rack, lightly brush each with olive oil, and bake for 15 to 20 minutes, or until they develop a browned exterior and an internal temperature of 165°F is achieved for 15 seconds.
To Fry the Meatballs:
- Warm the olive oil in a large skillet over medium-high heat. Fry the meatballs in batches, ensuring they brown uniformly on all sides and reach an internal temperature of 165°F, taking approximately 5 to 7 minutes per batch. Supplement additional oil between batches if the skillet appears dry.
To Freeze the Meatballs:
- Arrange the cooked or uncooked meatballs in a single, non-touching layer on a baking sheet and freeze until solid, about 1 hour. Subsequently, transfer them into a freezer-safe container and store for up to 1 month.
