Turkey Meatballs
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Juicy baked turkey meatballs packed with herbs and Parmesan. Lean and high in protein, they're great over zucchini noodles, rice, or marinara for a healthy dinner.
By Mia HartwellUpdated October 16, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Lean, juicy baked turkey meatballs
- 35g of protein per serving
- Great over zoodles, rice, or pasta
- Meal-prep and freezer-friendly
Turkey Meatballs
35 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 330kcal
- Protein
- 35g
- Carbs
- 10g
- Fat
- 16g
- Fiber
- 1g
- Sugar
- 3g
Step-by-Step Instructions
- 1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment.
- 2
Gently combine the turkey, breadcrumbs, egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Don't overmix.
- 3
Roll into 16-18 meatballs and place on the sheet.
- 4
Bake 18-20 minutes until cooked through to 165°F (74°C).
- 5
Warm the marinara, add the meatballs, and simmer 5 minutes.
- 6
Serve over zucchini noodles, rice, or pasta.
Pro Tips for the Best Results
- Use 93% lean turkey, not 99% — a little fat keeps the meatballs juicy.
- Don't overmix; gentle mixing keeps them tender, not dense.
- Use a cookie scoop for evenly sized meatballs.
- Ground turkey must reach 165°F (74°C).
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How to Cook Turkey Meatballs
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Mix gently
Combine the turkey with breadcrumbs, egg, and seasonings just until it comes together. Overmixing develops the proteins and makes the meatballs dense — a light hand keeps them tender.
Bake then sauce
Bake the meatballs until cooked to a safe 165°F (74°C), then finish them in warm marinara. The sauce adds moisture and flavor, which is especially helpful for lean turkey.
Serve your way
These are endlessly versatile — spoon them over zucchini noodles for a low-carb meal, or rice or pasta for something heartier. A double batch freezes beautifully for busy nights.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat in the sauce. Freeze cooked meatballs for up to 3 months.
Serving Suggestions
This turkey meatballs pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
How do I keep turkey meatballs from drying out?+
Use 93% lean turkey, don't overbake, and finish them in the sauce.
Can I make them gluten-free?+
Use gluten-free breadcrumbs or almond flour as a 1:1 swap.
Can I freeze them?+
Yes — cooked turkey meatballs freeze well for up to 3 months.
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