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, such as Aelia’s); 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 incredibly satisfying about a simple, flavorful dinner that comes together quick and easy—like this Baked Turkey Meatballs Recipe. The aroma of herbs, garlic, and parmesan roasting in the oven will have everyone at the table eager to dig in. Plus, they're healthier than your average meatball but just as tender and delicious.

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

This Baked Turkey Meatballs Recipe quickly became a staple in my kitchen because it’s both comforting and versatile. What I especially love is how these meatballs come out juicy without frying—baking makes cleanup a breeze.

Simple Ingredients: No fancy or hard-to-find stuff here—just everyday pantry essentials that work perfectly together.
Healthy & Lean: Using ground turkey cuts down on fat but keeps these meatballs tender and flavorful.
Quick & Easy Prep: You can throw these together in under 30 minutes, ideal for busy weeknights or meal prep.
Versatile Serving Options: From pasta dinners to hearty salads, these meatballs shine in so many dishes you’ll want to make them again and again.

Ingredients & Why They Work

Every ingredient in this baked turkey meatballs recipe has a purpose. Breadcrumbs soak up moisture and keep meatballs tender; parmesan adds savory depth; herbs bring in warm, aromatic flavors. Here’s the scoop on why each component makes a difference:

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: Acts as a binder and moisture-retainer, ensuring the meatballs don’t dry out during baking. I like gluten-free ones, like Aelia’s, if wheat isn’t your thing.
Milk: Softens the breadcrumbs to create a gentle texture inside each meatball.
Ground Turkey: The lean protein base that’s lighter than beef but still juicy when mixed right.
Shallot: Offers a subtle, sweet onion flavor without overpowering the meatballs.
Garlic: A classic—adds essential garlicky punch that I can’t get enough of.
Parmesan Cheese: Provides umami richness and a bit of saltiness, balancing the lean turkey.
Oregano: Brings an herby, Mediterranean flair that complements the rest perfectly.
Onion Powder: Enhances the savory profile and deepens the flavor without extra chopping.
Kosher Salt: Essential for seasoning and bringing all the flavors to life.
Black Pepper & Red Pepper Flakes: Add just the right amount of warmth — I love the subtle kick they give.
Olive Oil: A light drizzle before baking helps the meatballs brown nicely and keeps the tops moist.

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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

I love tweaking these baked turkey meatballs depending on what’s in my pantry or the mood I’m in. You can easily jazz them up or simplify to suit your taste or dietary needs.

Variation: Sometimes, I add fresh chopped parsley or basil for a brighter, fresher flavor; other times, I mix in a little smoked paprika for a warm, smoky twist — both ways turn out fantastic!
Gluten-Free Adaptation: Using gluten-free breadcrumbs is a breeze and doesn’t sacrifice texture at all.
Spicy Kick: Feel free to bump up the crushed red pepper flakes if you like a meatball with a little heat.
Cheese Swap: If parmesan isn’t close at hand, Pecorino Romano works well, or skip it for a dairy-free version.

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: Prep the Breadcrumbs and Aromatics

Start by dumping your breadcrumbs into a big bowl and pouring the milk over them. Let them soak for about 5-7 minutes until they’re soft but not mushy. While that’s happening, chop your shallot and garlic finely—these add a nice subtle sweetness and garlic punch that you’ll notice in every bite.

Step 2: Mix Everything Just Right

Add your ground turkey, the soaked breadcrumbs, shallot, garlic, parmesan, oregano, onion powder, salt, and pepper into the bowl. Use your hands or a spoon to combine everything just until it comes together. Overmixing can make the meatballs dense, so keep it gentle for the best tenderness.

Step 3: Shape Your Meatballs

I use a large cookie scoop to keep the size consistent—about 1.5 ounces each makes 16-18 meatballs. Wet your hands with water to prevent sticking and pack them tight so they hold their shape well while baking.

Step 4: Bake and Drizzle

Place the meatballs on a greased baking sheet spaced slightly apart. Drizzle the tops lightly with olive oil for a golden crust. Bake at 425°F on the top rack for 13-15 minutes until the internal temperature hits 160°F and the outsides are nicely browned.

Top Tip

Over the years, I’ve learned a few tricks that make this Baked Turkey Meatballs Recipe foolproof and delicious every time. These simple tips save me time and keep the meatballs moist, juicy, and full of flavor.

Don’t Overmix: Gently combine ingredients to avoid tough meatballs—tenderness is key!
Soak Breadcrumbs First: This little step keeps the texture just right, preventing dryness.
Use a Cookie Scoop: Consistent size means even cooking, so no overdone or undercooked meatballs.
Oil Drizzle Before Baking: A light olive oil drizzle ensures a beautiful golden crust and prevents sticking.

How to Serve Baked Turkey Meatballs Recipe

Garnishes

I love sprinkling fresh chopped parsley or basil on top for a pop of color and freshness right before serving. Sometimes, a little extra parmesan grated over the warm meatballs never hurts either.

Side Dishes

These meatballs are delicious tossed in marinara sauce with spaghetti or piled into a crusty sub roll. I often enjoy them alongside roasted veggies or a crisp green salad for a lighter dinner option.

Creative Ways to Present

For a party or special dinner, I like to serve these meatballs as bite-sized appetizers with toothpicks, alongside a zesty dipping sauce like tzatziki or chipotle mayo. You can also use them as protein-packed toppings on flatbreads or grain bowls for a fun twist.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container in my fridge, and they’ll keep perfectly for up to 4 days. Having these already cooked meatballs on hand makes quick lunches or weeknight dinners so convenient.

Freezing

For longer storage, I freeze the baked meatballs individually on a baking sheet until solid, then transfer them to a freezer bag. They last up to 3 months this way and are ready to be reheated, no thawing necessary.

Reheating

I like reheating frozen meatballs in the oven or air fryer at 400°F until warm and crispy on the outside—that brings them back to that ‘just-baked’ texture and flavor.

Frequently Asked Questions:

Can I use ground chicken instead of turkey?

Yes! Ground chicken is a great substitute and will still give you tender, flavorful meatballs. Just keep an eye on cooking times and internal temperature to ensure doneness.

Are these meatballs gluten-free?

They can be, if you use gluten-free breadcrumbs, which I recommend if you have dietary restrictions. Otherwise, regular breadcrumbs work just fine.

Can I make these meatballs ahead of time?

Absolutely! You can mix and shape the meatballs a few hours ahead and keep them covered in the fridge before baking, or bake them in advance and reheat when needed. Freezing also works well for meal prep.

How do I prevent the meatballs from drying out?

The key is not to overmix the meat and to soak the breadcrumbs in milk before adding. Also, baking at a high temperature and drizzling olive oil helps keep the outside crisp without drying the inside.

Final Thoughts

I hope you enjoy making this Baked Turkey Meatballs Recipe as much as I do. It’s one of those recipes that feels like a little homemade gift—simple, nourishing, and full of comforting flavors. Once you’ve tried baking rather than frying, I bet these meatballs will become your go-to weeknight dinner too.