Juicy Turkey Meatballs with Garlic and Herbs

These easy turkey meatballs are tender, juicy and full of flavor. Made with just a few simple ingredients in under 30 minutes, these baked homemade meatballs are versatile and pair well with many dishes.

If you enjoy meatballs, this recipe is a must-try. These turkey meatballs are baked, not fried, and work great as a main course, in sandwiches, tossed with pasta or added to soups and salads. They’re quick to prepare, leaner than beef, and can be adapted to your favorite seasonings and sauces.

Why You’ll Love This

• Made with simple ingredients that deliver great flavor.
• Baked for an easier, lower-fat preparation.
• Ready in about 30 minutes with minimal cleanup.
• Uses ground turkey for a lean, protein-rich option.
• Highly versatile—use them in many dishes and sauces.

Ingredients You’ll Need

• Ground turkey – lean ground turkey keeps these meatballs lighter in fat while providing plenty of protein. You can substitute ground chicken, beef, pork or Italian sausage if preferred.
• Egg – binds the mixture so the meatballs hold their shape.
• Breadcrumbs – Italian breadcrumbs help hold moisture and form. Use gluten-free crumbs, panko or almond flour for low-carb options.
• Parmesan cheese – freshly grated parmesan enhances the savory flavor.
• Onion – grated or finely chopped; about 1/2 cup grated yellow onion. Onion powder works in a pinch.
• Garlic – fresh minced garlic is best; substitute 1/2 teaspoon garlic powder if needed.
• Worcestershire sauce – adds a sweet, tangy depth. Soy sauce or tamari are alternatives.
• Parsley – fresh parsley adds brightness; basil, rosemary or thyme also work.
• Seasonings – Italian seasoning, salt and black pepper to taste.

How to Make Turkey Meatballs

1. Mix the ingredients. In a large bowl, combine ground turkey, egg, breadcrumbs, grated onion, minced garlic, parmesan, Worcestershire sauce, Italian seasoning and salt and pepper. Mix until evenly combined, taking care not to overwork the meat.
2. Shape the meatballs. Use a small cookie scoop or your hands to form 1-inch meatballs (a scoop yields uniform results). Arrange them on a baking sheet lined with parchment paper or nonstick spray. This recipe makes about 30 meatballs.
3. Bake. Bake at 400°F (about 200°C) for 16–20 minutes, until lightly browned and cooked through. The internal temperature should reach 165°F (74°C).

How to Serve Turkey Meatballs

• As a main dish – serve over rice, orzo or cauliflower rice with steamed vegetables.
• Spaghetti and meatballs – toss with pasta, spaghetti squash or zucchini noodles and your favorite marinara or tomato sauce.
• In a sub sandwich – place meatballs in a roll with sauce and cheese for a hearty sandwich.
• Added to soup – make them slightly smaller and add to minestrone, tortellini soup or a vegetable broth.
• In a salad – top salads like Greek or Caesar with warm meatballs for extra protein.
• As an appetizer – double the recipe and serve warmed with toothpicks and dipping sauce for parties.

Prepping and Storage

To prep: Form the meatballs ahead of time and store them tightly covered in the refrigerator for 2–3 days before baking. You can also prepare sauces in advance and reheat when ready to serve.

To store: After cooking, let meatballs cool completely, then refrigerate in an airtight container for 3–4 days. Sauces will keep up to two weeks in the fridge or can be frozen for up to 3 months.

To freeze: These meatballs freeze well for 3–4 months. Thaw overnight in the refrigerator and reheat gently in a skillet over low heat or microwave until warmed through.

More Meatball Ideas

• Asian glazed turkey meatballs
• Mediterranean chicken meatballs
• Honey sriracha glazed meatballs
• Buffalo chicken meatballs
• Cheesy meatball casserole

Enjoy these easy turkey meatballs! If you try the recipe, feel free to leave a rating and share photos of your results.