Description
These baked turkey meatballs are flavorful, moist, and easy to make. Perfect as a healthy dinner option or appetizer, they feature ground turkey mixed with parmesan, herbs, and spices, baked to perfection with a golden crust.
Ingredients
Scale
Main 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
Instructions
- Preheat Oven: Preheat the oven to 425°F and adjust the rack to the top position. Grease a sheet pan with oil to prevent sticking.
- Soak Breadcrumbs: In a large mixing bowl, add the breadcrumbs and milk and let it sit for 5-7 minutes to allow the breadcrumbs to absorb the milk fully.
- Prep Aromatics: While breadcrumbs soak, mince the shallot and garlic and gather all remaining ingredients.
- Mix Ingredients: To the soaked breadcrumbs, add ground turkey, minced shallot, minced garlic, grated parmesan, oregano, onion powder, kosher salt, and pepper or red pepper flakes. Mix just until combined to avoid tough meatballs.
- Form Meatballs: Using a large cookie scoop or your hands wet with water, form the mixture into approximately 16-18 meatballs, each about 1.5 ounces, packing them tightly.
- Arrange and Oil: Place the meatballs evenly spaced on the prepared sheet pan. Drizzle olive oil over the tops of the meatballs to encourage browning and moisture.
- Bake: Bake in the preheated oven for 15 minutes or until the internal temperature reaches 160°F, indicating they are cooked through.
- Serve: Remove from oven and serve hot. These meatballs are delicious tossed with marinara over pasta, as a sub sandwich filling, or on top of rice with vegetables.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- To freeze, freeze the baked meatballs solid on a sheet pan, then transfer to a freezer bag or container. They keep 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.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Wet hands with water before forming meatballs to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 65 mg
