Description
These baked turkey meatballs are a healthy, flavorful, and easy-to-make dish perfect for dinner or appetizers. Made with ground turkey, seasoned with garlic, shallots, parmesan, and herbs, these meatballs are moist and delicious. Baking at a high temperature ensures a crispy exterior while keeping the inside tender and juicy. Serve with marinara sauce and pasta, in a sandwich, or alongside veggies and salad for a wholesome meal.
Ingredients
Scale
Main 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
Instructions
- Preheat Oven: Preheat your oven to 425°F and adjust the rack to the top position. Lightly grease a sheet pan with olive oil to prevent sticking.
- Soak Breadcrumbs: In a large mixing bowl, combine the 1/3 cup breadcrumbs and 1/3 cup milk. Let this mixture sit for 5-7 minutes to fully absorb the milk and soften the breadcrumbs.
- Prepare Aromatics: While the breadcrumbs are soaking, mince the shallot and garlic finely and gather the remaining ingredients.
- Mix Meatball Ingredients: Add the 1 lb ground turkey, minced shallot, minced garlic, 1/4 cup grated parmesan cheese, 1 teaspoon oregano, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and black pepper and/or red pepper flakes to the breadcrumb mixture. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Use a large cookie scoop or your hands (wet your hands with water to prevent sticking) to portion out approximately 16-18 meatballs, each about 1.5 ounces. Pack them tightly and shape into uniform spheres.
- Arrange and Drizzle: Place the formed meatballs evenly spaced on the greased sheet pan. Drizzle olive oil over the tops to help them brown nicely.
- Bake: Bake the meatballs in the preheated oven for 15 minutes or until they reach an internal temperature of 160°F, ensuring they are fully cooked and juicy inside with a nicely browned exterior.
- Serve: Remove from the oven and serve immediately. These meatballs are perfect tossed with marinara sauce and pasta, served in a sub sandwich, or alongside rice and roasted vegetables.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- To freeze, place baked meatballs on a sheet pan and freeze until solid, then transfer to a freezer bag or airtight container for up to 3 months.
- Reheat frozen meatballs in the oven or air fryer at 400°F until heated through and crispy on the outside.
- These meatballs also make great appetizers or quick weeknight dinners when paired with a salad or roasted vegetables.
- Using wet hands when shaping prevents meatball mixture from sticking to your hands and results in smoother meatballs.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
