Turkey Meatballs
Prime Turkey Meatballs are a healthier twist on the classic Italian comfort food, offering big flavor with fewer calories. Made with lean ground turkey, Parmesan, breadcrumbs, garlic, and herbs, these meatballs are baked in the oven until juicy and golden. They’re versatile enough to serve with pasta, nestle into subs, or pair with roasted vegetables for a lighter option. Unlike beef or pork meatballs, turkey makes them high in protein but lower in fat, so they’re a smart choice for weeknight dinners or meal prep. The secret to keeping them moist lies in a splash of milk and not overmixing the ingredients, which ensures tender, flavorful results every time. They freeze beautifully, making them a reliable option for batch cooking. Whether you’re cooking for kids, meal prepping for the week, or planning a cozy Italian dinner, Prime Turkey Meatballs deliver satisfying comfort food in a lighter, healthier package that doesn’t skimp on taste.
Prime Turkey Meatballs
Juicy baked turkey meatballs with Parmesan, garlic, and herbs — a lighter, high-protein Italian classic.
Ingredients
- 1½ lbs ground turkey (93% lean recommended)
- 1 large egg
- ½ cup breadcrumbs (or GF crumbs/quick oats)
- ¼ cup grated Parmesan cheese
- 2 tbsp milk (adds moisture)
- ½ small onion, finely grated (or 1 tsp onion powder)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- Olive oil spray (for the pan)
- 2 cups marinara sauce, warmed (for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment and lightly spray with olive oil.
- In a large bowl, combine turkey, egg, breadcrumbs, Parmesan, milk, onion, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Scoop ~2 tbsp portions and roll into meatballs; arrange on the pan.
- Bake 18–20 minutes, or until the centers reach 165°F (74°C).
- Toss with warm marinara or serve on the side. Enjoy over pasta, in subs, or with veggies.
Tips & Variations
Extra juicy: Use 93% lean turkey; if using extra-lean, add 1 tbsp olive oil.
Cheese-stuffed: Press a small mozzarella cube into each meatball before baking.
Flavor twist: Try Cajun, taco, or Greek seasoning instead of Italian herbs.
Pan-sear finish: After baking, sear in a hot skillet for browned edges.
Gluten-free: Use certified GF breadcrumbs or pulsed oats.
Serving Suggestions
Over spaghetti with marinara and garlic bread.
In toasted subs with provolone for classic meatball sandwiches.
With zucchini noodles or spaghetti squash for a lighter plate.
In meal prep bowls with quinoa, broccoli, and tomato sauce.
Paired with roasted vegetables and herbed rice for a balanced dinner.
FAQs
1: How do I keep turkey meatballs moist?
Add milk, Parmesan, and avoid overmixing. Bake just until 165°F for best results.
2: Can I cook them in sauce instead of baking?
Yes, brown lightly in a skillet first, then simmer in marinara for 15 minutes.
3: Can I freeze turkey meatballs?
Absolutely. Freeze baked and cooled meatballs up to 3 months. Reheat gently in sauce or oven.
4: Can I substitute ground chicken?
Yes, use 93% lean chicken and add 1 tbsp olive oil if using very lean meat.
5: Why did my meatballs fall apart?
Too little binder, over mixing, or onion that’s too wet. Grate finely and measure ingredients carefully.
Final Thoughts
Prime Turkey Meatballs strike the perfect balance between comfort food and healthy eating. They’re juicy, flavorful, and versatile enough for pasta nights, subs, or meal prep. With freezer-friendly convenience and endless variations, this recipe deserves a spot in your regular dinner rotation.
