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5 from 1 vote

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 Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 48
Calories: 33kcal


  • 2 pound ground turkey
  • 1 large onion shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon pepper ground
  • 3/4 cup breadcrumbs I used Panko
  • 2 large eggs
  • 1 tablespoon Italian seasoning
  • 1 tablespoon parsley dried


  • 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.


Leftovers: 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.


Serving: 1meatball | Calories: 33kcal | Carbohydrates: 1g | Protein: 5g | Cholesterol: 19mg | Sodium: 74mg | Potassium: 68mg | Vitamin A: 25IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.3mg