These Turkey Meatballs are lightened up, baked not fried, but still packed with tons of flavor! They’re perfect as an appetizer or a light dinner served over pasta!
Turkey Meatballs
I really think turkey is an underrated protein, one that we should use more often. Not only is it a leaner protein and full of vitamins and minerals, but it really is delicious. Prepared and cooked right, turkey can shine and it might even become a favorite in your household. This is where these turkey meatballs come into play.
Turkey meatballs truly are amazing because they’re really versatile. I love to bake mine to keep them on the low fat side, but if you make them right they can still be juicy and delicious.
What Ingredients Are in Turkey Meatballs
The ingredients you need to make these turkey meatballs, really are basic meatball ingredients. If you just season them right, when you pop one in your mouth, you’ll have a burst of flavor. Here’s what you’ll need. Scroll down for the complete printable recipe card.
- Ground turkey – I usually buy mine at Costco. It comes in 4 packages of 1 pound each and it’s perfect for meatballs.
- Onion – a regular white or yellow onion is fine. Use a box grater to shred the onion, this way is much easier than chopping it up.
- Spices – such as garlic powder, seasoning salt and pepper.
- Breadcrumbs – any breadcrumbs would work, though I used panko breadcrumbs.
- Eggs – you need eggs in meatballs to bind the meatballs together. This is what will keep your meatballs from falling apart.
- Herbs – I love using Italian seasoning which is just a mixture of dried herbs. I also love to add some fresh parsley.
How to Make Turkey Meatballs
Meatballs are one of those things that are extremely easy to make which is why I never understood why people buy the frozen kind. Homemade meatballs are so much better. Here’s how you’ll make them.
Prepare your oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silpat.
Make the meatballs: Add all the meatball ingredients to a medium bowl. I like to get in there and use my hands to make sure everything is evenly dispersed. Roll turkey mixture into about 48 meatballs, about 1-inch balls and place them on the rack.
Bake the meatballs: Transfer the baking sheet to the oven and bake for about 20 minutes or until they are completely cooked through.
How Do I Get Equal Size Meatballs?
I usually just eye ball it and grab some meat and roll it up. I’ve made so many meatballs in my day I don’t even think about it. However, if you want perfect sized meatballs, the best way is to use a small ice cream scoop. You’ll get beautiful round shape meatballs, all of equal size.
How Do You Know When The Turkey Meatballs Are Cooked?
Obviously the length of time it takes to bake meatballs can vary on your oven and the size of your meatballs. The best and easiest way to tell when the meatballs are cooked is to use an instant meat thermometer and when the internal temperature of the meatballs reaches 160 F degrees, they’re done!
As they cool, the temperature will rise up to 165 F degrees, this is called carry-over cooking.
How To Serve Turkey MeatballsÂ
I would recommend having them with some marinara sauce over pasta. If you’re looking for a way to cut some carbs, then you could substitute pasta for some cauliflower rice or over a salad, as I served mine..
You can also serve them over noodles or mashed potatoes and now we are talking the ultimate in comfort food.
How to Store Turkey Meatballs
Store meatballs in an airtight container anywhere from 3 to 5 days.
Can You Freeze Turkey Meatballs
Absolutely! These turkey meatballs are great for freezing either before or after they’ve been cooked. They’ll last up to 3 months in the freezer.
To freeze cooked meatballs simply place them in an airtight container and freeze for up to 3 months.
You can also flash freeze your meatballs first by placing them on a baking sheet in a single layer and freeze them for a couple hours or until completely frozen. Then simply store them in an airtight container and freeze for up to 3 months. This will ensure that the meatballs don’t stick together.
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Turkey Meatballs
These Turkey Meatballs are lightened up, baked not fried, but still packed with tons of flavor! They're perfect as an appetizer or a light dinner served over pasta!
Prep: 20 mins
Cook: 20 mins
Total : 40 mins
serves: 48
Ingredients
- 2 lb ground turkey
- 1 large onion shredded
- 1 tsp garlic powder
- 1 tsp seasoning salt
- 1 tsp pepper ground
- 3/4 cup breadcrumbs I used Panko
- 2 large eggs
- 1 tbsp Italian seasoning
- 1 tbsp parsley dried
Instructions
- Prepare your oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silpat.
- Make the meatballs: Add all the meatball ingredients to a medium bowl. I like to get in there and use my hands to make sure everything is evenly dispersed. Roll turkey mixture into about 48 meatballs, about 1-inch balls and place them on the rack.
- Bake the meatballs: Transfer the baking sheet to the oven and bake for about 30 minutes or until they are completely cooked through.
Tips & Notes:
Leftovers:Â Store meatballs in an airtight container anywhere from 3 to 5 days.
Freezing: To freeze cooked meatballs simply place them in an airtight container and freeze for up to 3 months. You can also flash freeze your meatballs first by placing them on a baking sheet in a single layer and freeze them for a couple hours or until completely frozen. Then simply store them in an airtight container and freeze for up to 3 months. This will ensure that the meatballs don’t stick together.
Nutrition: Nutritional information is per meatball.
nutrition facts
Serving: 1meatball Calories: 33kcal (2%) Carbohydrates: 1g Protein: 5g (10%) Cholesterol: 19mg (6%) Sodium: 74mg (3%) Potassium: 68mg (2%) Vitamin A: 25IU (1%) Vitamin C: 0.3mg Calcium: 7mg (1%) Iron: 0.3mg (2%)
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