Baked Turkey Meatballs with Parmesan and Herbs

Turkey meatballs get a bad reputation for being dry. But dryness isn’t a turkey problem — it’s a technique problem. With the right mix-ins and a hot oven instead of a skillet, ground turkey turns into meatballs that are genuinely juicy.

The secret lineup here: grated Parmesan for savory depth, fresh herbs for brightness, and a panade-style breadcrumb and milk mixture that keeps the meat tender as it bakes. No standing over a frying pan, no batch-by-batch fuss.

Toss them with marinara over zucchini noodles, stuff them into rolls for sandwiches, or serve them as-is with a side salad. One batch, endless dinners.

Toss with spaghetti and marinara for a classic dinner, or tuck into hoagie rolls with melted mozzarella for meatball subs. They also make great party appetizers — keep them warm in a slow cooker with extra sauce.

Save

Jump to Recipe

Save

Ingredients

• 1 1/2 lbs ground turkey (93% lean)
• 1/2 cup plain breadcrumbs (panko or regular)
• 1/3 cup milk
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh basil, finely chopped (or 1 tsp dried)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 2 tbsp olive oil, for the pan

Instructions

1. Preheat and prep. Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and brush or spray it lightly with the olive oil.
2. Hydrate the breadcrumbs. In a large bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes until the milk is fully absorbed — this panade is what keeps the meatballs moist.
3. Mix the meatballs. Add the ground turkey, Parmesan, egg, garlic, parsley, basil, salt, pepper, and onion powder to the bowl. Mix gently with your hands just until combined. Overmixing makes tough meatballs, so stop as soon as there are no dry streaks.
4. Save
6. Shape. With damp hands, roll the mixture into 1 1/2-inch balls (about 2 tablespoons each). You should get roughly 20–22 meatballs. Arrange them on the prepared baking sheet with a little space between each.
7. Save
9. Bake. Bake 18–22 minutes, until the meatballs are firm, golden, and read 165°F on an instant-read thermometer.
10. Save
12. Serve. Let rest 3 minutes, then serve with marinara sauce, over pasta or zucchini noodles, or in toasted rolls.

Save

Save

Variations

• Italian-style: Simmer the baked meatballs in marinara for 10 minutes before serving.
• Swedish-style: Skip the basil, add a pinch of allspice and nutmeg, and serve with a creamy gravy.
• Spicy: Add 1/2 tsp red pepper flakes and swap the basil for cilantro.
• Cheese-stuffed: Press a small cube of mozzarella into the center of each meatball before rolling.

Storage

Refrigerate in an airtight container for up to 4 days. Freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat from thawed in a 350°F oven for 10–12 minutes, or simmer in sauce until heated through.

Save

Save