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 incredibly satisfying about a batch of juicy, tender meatballs fresh from the oven—and this Baked Turkey Meatballs Recipe hits all the right notes. Crisp on the outside, tender inside, and loaded with flavor, these meatballs have become a staple in my kitchen for quick dinners and crowd-pleasing appetizers.

The image shows a close-up of several round meatballs arranged in a tight pattern. Each meatball has a golden-brown, slightly crispy outer layer with a glistening texture. Small patches of green herbs, likely parsley, are sprinkled unevenly across the meatballs, adding bright green highlights. Tiny bits of red chili flakes and coarse salt crystals are scattered on the surface, providing pops of red and white color. The background is a white marbled texture that contrasts with the warm tones of the meatballs. 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

These baked turkey meatballs are a game-changer—full of great flavor without the fuss of frying. I’m excited to share why they’ve become a favorite go-to meal and why you’ll find yourself making them again and again.

Easy to Prepare: Mixing ingredients and baking means less mess and hands-on time, perfect for busy nights.
Healthy and Lean: Turkey keeps things light but moist, giving you protein-packed meatballs without the heaviness.
Versatile Flavor: Simple herbs and cheese boost the taste, making these meatballs easily adaptable to your favorite sauces or meals.
Crispy Outside, Tender Inside: Baking at a high temperature gives a wonderful golden crust while keeping the center juicy.

Ingredients & Why They Work

Each ingredient in this Baked Turkey Meatballs Recipe was chosen to create a balanced, flavorful, and moist meatball. Here’s why they work so well together and a few tips on picking the best versions for your kitchen.

Flat lay of a mound of fresh ground turkey, a small white ceramic bowl of pale golden breadcrumbs, a small white ceramic bowl filled with creamy milk, a small shallot with its fresh papery skin intact, two uncracked brown garlic bulbs (each showing at least one clove), a small white ceramic bowl of finely grated pale yellow parmesan cheese, a small white ceramic bowl with bright green dried oregano leaves, a small white ceramic bowl with light beige onion powder, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl with a mix of black and red pepper flakes, and a small white ceramic bowl of clear golden olive oil, all arranged symmetrically and balanced, 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: These soak up milk, acting as a binder that keeps your meatballs tender—gluten-free options work perfectly here, like the ones I use from Aelia’s.
Milk: Helps soften the breadcrumbs and adds moisture, so your meatballs don’t turn out dry.
Ground Turkey: The lean protein base; I recommend fresh or high-quality package meat for the best texture and flavor.
Shallot: Offers a subtle sweet onion flavor that’s gentler but adds great depth.
Garlic: A must—minced fresh garlic infuses the meatballs with warmth and aroma.
Parmesan Cheese: This adds a savory, salty kick and helps keep the meatballs tender.
Oregano & Onion Powder: Classic dried herbs that enhance the flavor without overpowering the turkey’s mild taste.
Kosher Salt: Essential for bringing all the flavors together.
Black Pepper and/or Red Pepper Flakes: Adds a little heat and complexity—use as much as you like!
Olive Oil: A light drizzle before baking helps develop that beautiful, crisp exterior.

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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 these meatballs as they are, but one of the joys of a simple recipe like this is how easy it is to tweak. Whether you want to amp up the spice, add fresh herbs, or swap in cheese you love, there’s plenty of room for you to make it your own.

Variation: Sometimes I swap parmesan for pecorino romano for a sharper tang, and it totally changes the flavor profile in the best way.
Spice It Up: Adding a pinch of smoked paprika or cayenne gives the meatballs a smoky heat that pairs beautifully with marinara.
Fresh Herbs: Throw in chopped basil or parsley if you want that fresh garden taste, especially if serving over pasta.
Make It Gluten-Free: Just use gluten-free breadcrumbs—trust me, you won’t notice the difference, and they stay just as tender!

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

A stack of about ten round meatballs sits on a white shallow dish with small speckles. The meatballs have a light browned color with a slightly rough texture and small bits of herbs and spices visible. Some green parsley leaves and a few flakes of red chili pepper are sprinkled on top of the meatballs, adding a pop of color. Around the plate, there are small grains of white cheese and red chili flakes scattered on a wooden surface beneath, which is partially visible. A blurred white cup and a green cloth are in the background over a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften your breadcrumbs like a pro

Start by stirring together the breadcrumbs and milk in a large bowl, then let them soak for about 5–7 minutes. This little soak is the secret to keeping your meatballs moist—it lets the breadcrumbs absorb the liquid like a sponge, preventing dryness later on.

Step 2: Mix gently to keep tenderness

Add the ground turkey, minced shallot and garlic, grated parmesan, oregano, onion powder, kosher salt, and your choice of pepper into the breadcrumb mixture. Mix everything just until combined—over-mixing can make the texture tough, so a light hand goes a long way here.

Step 3: Shape evenly for consistent cooking

I use a large cookie scoop to portion out uniform-sized meatballs—about 1.5 ounces each—so they bake evenly. Pro tip: wet your hands with water to prevent sticking when shaping. Then, place them on a greased sheet pan with space in between and drizzle olive oil on top to help them crisp perfectly.

Step 4: Bake high and hot for that perfect crust

Bake at 425°F with the rack in the upper position for 15 minutes. Keep an eye on them and check the internal temperature—when it hits 160°F, they’re ready. You'll notice a beautiful golden color on the outside, while the inside stays wonderfully juicy.

Top Tip

From making these meatballs multiple times, I’ve learned a few things that make all the difference for success. These tips come from my kitchen to yours, helping you nail the recipe on the first try.

Gentle Mixing: Resist the urge to thoroughly knead the mixture; a light fold ensures the meatballs stay tender.
Size Matters: I like using a cookie scoop because it creates consistent meatball sizes, which helps them cook evenly without drying out.
Don’t Skip the Soak: Letting the breadcrumbs soak in milk is my go-to trick for moist meatballs every time.
Hot Oven, Top Rack: Placing the pan higher up in the oven encourages browning on top, giving you that crave-worthy crust.

How to Serve Baked Turkey Meatballs Recipe

baked turkey meatballs - Serving Suggestion

Garnishes

I often sprinkle extra grated parmesan and some fresh chopped parsley or basil over the meatballs. A drizzle of good olive oil or a few red pepper flakes amps up visual appeal and taste—easy touches that turn a weeknight dinner into something special.

Side Dishes

These meatballs pair beautifully with cooked pasta tossed in marinara sauce or creamy mashed potatoes. For lighter options, I love serving them alongside roasted vegetables or a crisp green salad. Sometimes, I just pile them on warm rice with steamed greens for a hearty but healthy dinner.

Creative Ways to Present

At gatherings, I’ve served these meatballs as mini sliders in crusty rolls with melted provolone and pickles. Another fun idea I use is skewering a few with cherry tomatoes and mozzarella balls for a flavorful meatball kebab—always a hit!

Make Ahead and Storage

Storing Leftovers

I keep leftover meatballs in an airtight container in the fridge, and they stay fresh for up to 4 days. Reheating in the oven or air fryer helps restore crispness without losing moisture.

Freezing

For longer storage, I freeze the baked meatballs individually on a sheet pan, then transfer them to a freezer bag. They hold up well for up to 3 months and thaw beautifully for a quick meal later on.

Reheating

When reheating, I warm them in a 400°F oven or air fryer for about 8–10 minutes. This keeps them crispy outside and juicy inside—definitely my preferred method over microwaving, which can make them a bit rubbery.

Frequently Asked Questions:

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works well in this recipe, just be careful not to overmix to keep the meatballs tender because chicken can dry out more easily than turkey.

How do I prevent meatballs from falling apart?

Make sure to soak your breadcrumbs in milk first and handle the mixture gently when combining the ingredients. Also, using an egg can help if you want extra binding, but I find the soaked breadcrumbs often do the trick.

Can I freeze these meatballs before baking?

Yes, you can! Just shape the meatballs, freeze them on a tray until firm, then transfer to a freezer-safe container. When ready, bake them straight from frozen, adding a few extra minutes to the cook time.

What dipping sauces work best with these meatballs?

Marinara is a classic, but I also love tzatziki for a fresh, tangy twist or a spicy chipotle mayo for something with a kick. It really depends on your mood and occasion!

Final Thoughts

This Baked Turkey Meatballs Recipe holds a special place in my kitchen because it’s reliable, tasty, and flexible enough for any meal or mood. Whether you’re feeding a family or grabbing a quick bite, these meatballs deliver every time. Give this recipe a try, and soon you’ll see why I keep coming back to these simple, delicious morsels.