Turkey Meatballs
These classic Turkey Meatballs are juicy, flavorful, and super easy to make. Great for yourself or for the whole family—and perfect for meal prep!
Servings: 30 meatballs
Cost: $11.45
Equipment
- Large sheet pan (15" x 21")
Ingredients
Meatballs
- 1 large yellow onion
- 1 pound ground turkey 93/7
- 1/2 cup panko breadcrumbs see note 1
- 1/3 cup grated Parmesan cheese see note 2
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon beef bouillon powder see note 3
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 large egg
- 2 teaspoons Worcestershire sauce
- Serving suggestions see note 4
Instructions
- Preheat oven to 400°F. Grease a large sheet pan with cooking spray and set aside. Peel onion and grate it on the large holes of a grater until you completely fill 1/2 cup. Add to a very large bowl. Add remaining meatball ingredients. Gently knead until ingredients are integrated, careful not to overwork the meat.
- Use a tablespoon measuring spoon to scoop a heaped tablespoon of the meat mixture and roll it into an evenly sized ball. Repeat with remaining meat mixture to make around 30 meatballs. (I find it helpful to lightly grease my hands with cooking spray to make rolling the balls easier).
- Generously spray meatballs with cooking spray. Bake 18 minutes, then use a spatula and your fingers (careful, they’re hot) to gently flip meatballs to the other side. Bake another 5–10 minutes or until nicely golden brown and baked through.
- If desired, warm marinara sauce in a small pot on the stovetop. Once meatballs are done baking, toss them with the warmed marinara sauce and serve atop cooked spaghetti. If desired, garnish with chopped parsley and grated Parmesan cheese. Add additional cracked pepper and a drizzle of olive oil to plates if desired. Enjoy promptly!
Video
Notes
Note 1: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, giving these meatballs a great texture.
Note 2: It’s important to use the right type of Parmesan cheese to ensure that your turkey meatballs don’t end up overly salty or with an odd flavor. Avoid using shelf-stable grated Parmesan, as it doesn’t have the same flavor as freshly grated cheese. Instead, grab fresh (refrigerated) grated Parmesan. Or, grab a block of Parmesan and grate it using a fine grater.
Note 3: Beef bouillon powder and Worcestershire sauce may not be traditional meatball ingredients, but they add a rich, meaty flavor that will take these turkey meatballs to the next level!
Note 4: Optionally serve with 16 ounces spaghetti (cooked according to package instructions) and 3 cups marinara sauce (homemade or store-bought), fresh Italian parsley, and/or freshly grated Parmesan cheese.
Storage: To freeze Turkey Meatballs, cool completely, arrange on parchment-lined baking sheet, freeze 1–2 hours until solid, transfer to airtight container or bag, and store in freezer. To reheat, preheat oven to 350°F (175°C), place frozen meatballs on sheet pan, and bake 15–20 minutes until heated through.
Note 3: Beef bouillon powder and Worcestershire sauce may not be traditional meatball ingredients, but they add a rich, meaty flavor that will take these turkey meatballs to the next level!
Note 4: Optionally serve with 16 ounces spaghetti (cooked according to package instructions) and 3 cups marinara sauce (homemade or store-bought), fresh Italian parsley, and/or freshly grated Parmesan cheese.
Storage: To freeze Turkey Meatballs, cool completely, arrange on parchment-lined baking sheet, freeze 1–2 hours until solid, transfer to airtight container or bag, and store in freezer. To reheat, preheat oven to 350°F (175°C), place frozen meatballs on sheet pan, and bake 15–20 minutes until heated through.Nutrition
Serving: 1serving | Calories: 46kcal | Carbohydrates: 1.9g | Protein: 3.8g | Fat: 2.6g | Cholesterol: 17.3mg | Sodium: 113.5mg | Fiber: 0.2g | Sugar: 0.4g