Name: Baked Turkey Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup breadcrumbs gluten-free if needed; 1/3 cup milk any kind; 1 lb ground turkey; 1 small shallot minced; 2 cloves garlic minced; 1/4 cup grated parmesan cheese; 1 teaspoon oregano; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; Black pepper and/or red pepper flakes to taste; Olive oil for drizzling

There’s something so satisfying about a simple, wholesome meatball that hits all the right notes — tender, flavorful, and easy to make. This Baked Turkey Meatballs Recipe brings all that goodness to your table with minimal fuss, and it’s a brilliant way to enjoy a lighter twist on a classic favorite.

The image shows several round meatballs that are golden brown on the outside with a slightly crispy texture. Each meatball is evenly cooked with some small browned spots, giving a toasted appearance. They are topped with small green parsley pieces and sprinkled with coarse salt and red chili flakes, adding color contrast. The meatballs sit close together on a white marbled surface that has some faint marks from cooking. The overall look is warm and inviting, with a mix of beige, green, red, and white colors visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Turkey Meatballs Recipe
Top Tip
How to Serve Baked Turkey Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Turkey Meatballs Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this baked turkey meatballs recipe because it’s one of those dishes that works for so many situations — weeknight dinners, quick make-ahead meals, or even casual parties. It’s flavorful without being heavy, and the baking method means less mess and more consistent results than frying.

Healthy and Lean: Using ground turkey keeps the meatballs light without sacrificing on juiciness or taste.
Simple Ingredients: You likely have everything on hand already, and the Parmesan adds a rich, satisfying depth.
Hands-Off Cooking: Baking means you don’t have to hover over a pan, and cleanup is a breeze.
Versatile to Serve: Great with pasta, in subs, or even as protein-packed snacks — this recipe adapts to your cravings.

Ingredients & Why They Work

This mix of ingredients hits the sweet spot for texture and flavor. The soaked breadcrumbs keep the meatballs moist, while shallots and garlic add aromatic hints that fill your kitchen with a warm, inviting scent. Parmesan brings savory richness, and the oregano and onion powder round everything out nicely — no need for anything too complicated.

Flat lay of a pile of fresh ground turkey shaped loosely in a mound, a small uncracked brown egg, a small white ceramic bowl of fine gluten-free breadcrumbs, a small white ceramic bowl of milk, a small shallot whole and unpeeled with smooth purple skin, two whole cloves of garlic with papery white skins, a small white ceramic bowl of grated parmesan cheese, a small white ceramic bowl of dried oregano leaves, a small white ceramic bowl of onion powder, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl holding a mix of whole black peppercorns and red pepper flakes, and a small white ceramic bowl with golden olive oil, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Breadcrumbs: I like gluten-free options like Aelia’s for texture without the gluten; soaking them in milk ensures juiciness.
Milk: Helps hydrate the breadcrumbs and keeps the meatballs soft as they bake.
Ground Turkey: Lean but flavorful, it’s a healthier choice that browns beautifully in the oven.
Shallot: Milder than onion, it gives a delicate hint of sweetness without overpowering.
Garlic: Fresh minced garlic is a non-negotiable — it wakes up the flavor.
Parmesan Cheese: Adds savory depth and a little saltiness to balance the lean turkey.
Oregano: A classic herb that pairs perfectly with meatballs and Italian-inspired dishes.
Onion Powder: Enhances umami without adding moisture.
Kosher Salt and Pepper: Essential for seasoning; adjust the red pepper flakes if you want a little kick.
Olive Oil: A light drizzle on top before baking helps the meatballs develop a beautiful golden crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this baked turkey meatballs recipe is how easy it is to tweak based on what you love or what’s in your pantry. I usually keep it classic but sometimes add a handful of chopped fresh parsley or swap in Italian seasoning when oregano isn’t handy. You can easily adjust the spice level or even make it dairy-free by omitting the Parmesan.

Variation: I once added a splash of Worcestershire sauce and a little Dijon mustard for an extra savory boost — the flavor deepened beautifully, especially when tossed in tomato sauce.
Make it Gluten-Free: Swap regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep it allergy-friendly.
Spicy Kick: Red pepper flakes can be increased to taste if you prefer your meatballs with a bit of heat.
Oven vs. Air Fryer: I’ve used my air fryer to bake these meatballs too, you get an even crisper exterior in less time — handy when you’re short on time!

Step-by-Step: How I Make Baked Turkey Meatballs Recipe

A white round plate holds a pile of about ten light brown meatballs with a slightly browned surface, showing a rough, cooked texture with tiny bits of herbs inside. They are topped with small green parsley leaves sprinkled all over and a light dusting of grated cheese and red chili flakes. The plate sits on a white marbled surface with small scattered crumbs and herbs around. In the background, there is a white cup blurred out and a green cloth that adds softness to the warm scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak and Prep

Start by pouring the breadcrumbs into a large mixing bowl, then add the milk. Let this sit for about 5-7 minutes to absorb all that moisture — it’s like magic for juicy meatballs. While you wait, mince your shallot and garlic. It’s the little prep steps like this that save time and keep things smooth once you start mixing.

Step 2: Combine With Care

Add the ground turkey, minced shallot and garlic, grated Parmesan, oregano, onion powder, salt, and pepper to the breadcrumb mixture. Using your hands is the best way — mix gently just until everything comes together. Overworking the meat can make your meatballs dense, and none of us want that!

Step 3: Scoop and Shape

Use a large cookie scoop to portion out about 1.5 ounces per meatball. I find wetting my hands with water prevents sticking and helps form smooth, even balls. Pack them tightly, then set them on a sheet pan lightly greased with olive oil — this prevents sticking and encourages a nice crust.

Step 4: Bake to Perfection

Drizzle a little olive oil over the top of the meatballs before sliding the pan into a preheated 425°F oven (rack set at the top position). Bake for 13-15 minutes until they hit an internal temperature of 160°F. Keep an eye on them during those last minutes — you want the outsides golden, but don’t dry out the tender inside!

Top Tip

From experience, these little insights can make all the difference when you want your baked turkey meatballs to turn out just right every time.

Don’t Overmix: Gently combining ingredients avoids tough meatballs. I’ve learned this the hard way — patience is key!
Use a Meat Thermometer: Checking internal temperature avoids guesswork and ensures perfect doneness without dryness.
Oil Is Your Friend: A light drizzle of olive oil on top creates a lovely crust that baking alone won’t achieve.
Prep Yourself Some Serrated Baking Tools: Using a cookie scoop keeps the sizes uniform, which helps meatballs cook evenly.

How to Serve Baked Turkey Meatballs Recipe

Baked Turkey Meatballs - Serving Suggestion

Garnishes

I often finish mine with a sprinkle of fresh chopped parsley or basil to bring a pop of color and a fresh herbal note. A little extra Parmesan on top never hurts! Sometimes a squeeze of lemon juice brightens things up, especially if you’re keeping them simple.

Side Dishes

My favorite way to serve these baked turkey meatballs is with spaghetti and marinara sauce for a classic Italian meal. But don’t stop there! They’re just as tasty over a bed of fluffy rice with roasted veggies, or stuffed into a toasted sub roll with melted mozzarella for a hearty sandwich.

Creative Ways to Present

For gatherings, I’ve served these on a platter with dipping sauces like tzatziki or a spicy sriracha mayo — they disappear fast. Another fun idea is to skewer the meatballs with cherry tomatoes and basil leaves for pretty, bite-sized appetizers.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge, and they stay tasty for up to 4 days. When reheating, I add a splash of water or sauce to keep them moist so they don’t dry out.

Freezing

This recipe freezes beautifully. I freeze cooked meatballs spread out on a baking sheet until solid, then transfer them to a freezer bag. They last up to 3 months that way and thaw quickly whenever I want to toss some into a quick meal later.

Reheating

To reheat frozen meatballs, I either bake in the oven or use an air fryer at 400°F until warmed through and crispy on the outside — this keeps them tasting freshly made. Microwaving works when you're in a hurry but the texture isn’t as nice.

Frequently Asked Questions:

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works similarly, though turkey tends to be a bit leaner. Just watch the cooking time and ensure the meatballs are cooked through. Adjust seasoning as you like since chicken can be milder.

How do I keep baked turkey meatballs from drying out?

The key is not to overwork the mixture and to soak the breadcrumbs well so they retain moisture. Baking at a high temperature for a short time also helps lock in juiciness. Using a meat thermometer to avoid overbaking is a game changer!

Can I add other herbs or spices?

Definitely! This recipe is a great base to experiment with your favorite herbs. Try parsley, basil, thyme, or even a little smoked paprika for a twist. Just balance your flavors and don’t go overboard to keep that tender texture.

What’s the best way to reheat leftover meatballs?

For the best texture, reheat in the oven or an air fryer until the meatballs are warmed through and the outside gets slightly crisp again. This keeps them juicy on the inside. Microwaving works if you’re short on time but can make them a little rubbery.

Final Thoughts

I keep coming back to this baked turkey meatballs recipe because it’s reliably delicious and surprisingly quick to pull together, even on chaotic days. They’ve become a staple in my kitchen and a crowd-pleaser whenever I serve them. Give it a try — I’m confident you’ll enjoy the blend of ease and flavor as much as I do!