Baked Turkey Meatballs
Looking for simple, healthy foods that everyone will happily scarf down? These Baked Turkey Meatballs are just the ticket! Chock full of lean protein and with a few vegetables snuck in, they’re easy to prepare, reheat well, and a good size and texture for even the littlest diners. Not to mention, extremely delicious!
These simple turkey meatballs have been a go-to here since shortly after my oldest child began eating table food. That kid got choosy in a hurry, but these were a simple way to get some protein and veggies in his little body, that just happened to be juicy and delicious enough that the rest of us would want to enjoy them for lunch or dinner, as well.
Ingredient Notes
Simple pantry ingredients are all you need to round out these meatballs once you have the turkey and veggies on hand. You can leave out one or both veggies if preferred, no other changes required.
- Ground turkey is, of course, the base. You can use ground chicken or ground beef, as well. We get ours from ButcherBox, so it’s always high-quality and in the freezer, ready to go.
- Shredded carrot and zucchini adds moisture and dramatically ups the nutrition factor. You can buy pre-shredded, blitz the whole veggies through a food processor fitted with the shredding disc, or simply grate them on the fine side of a standard box grater. You don’t need a huge quantity, so it’s quick and easy either way.
- Breadcrumbs and egg add texture and keep it all together, literally.
- Seasonings come in compliments of ketchup, garlic powder, onion powder, salt, and pepper. This is easy to adjust to taste — try adding oregano, Italian, or Greek seasoning blends for more of a Mediterranean flavor profile, or just experimenting with different amounts. I do find that using powdered spices in meatballs makes them more palatable to picky eaters, because they can’t pick out tiny bits of onion. 🙂
Tip: Extra carrot or zucchini? Put it to good use in a French carrot salad, zucchini chocolate chip muffins, or zucchini pesto!
Can I make these egg-free?
Yes! A friend confirms you can use a flax egg to replace the egg in this recipe! It’s very easy – combine 1 tablespoon of flax seed meal and 3 tablespoons of water, stir well, then add that combination to the other meatball ingredients and proceed as directed.
In the market for a breadcrumb-free version? Try Hot Pan Kitchen’s delicious recipe for baked paleo turkey meatballs.
How To Make Baked Turkey Meatballs
The process couldn’t be simpler – gather all your ingredients, throw them together in one big bowl, mix, portion out on a sheet pan, and bake!
- For best results, mix gently with a spatula, a fork, or your hands. You want everything to be evenly moistened, but not overly pressed together, or the meatballs will not be optimally tender and juicy.
- I like to portion them out with a small cookie scoop, but a heaping tablespoon works very well, also.
- When shaping, it helps tremendously to have damp hands.
- Line your sheet pan with a silicone mat or parchment paper for easy clean-up.
Is it better to bake or pan-fry turkey meatballs?
This is really a matter of personal preference; the advantages of baking meatballs include less fat because you do not need any oil or butter in which to pan fry them, and a more hands-off preparation, because you don’t need to turn them or cook in batches in a skillet — or clean up any pan splatter!
How long to bake turkey meatballs?
Turkey meatballs usually bake in 18-20 minutes at an oven temperature between 350-375 degrees F. I prefer to bake these at 375 so they go a bit more quickly and develop a touch more of a browned crust on the underside. Of course, the exact baking time will vary according to your precise oven temperature and the size of the meatballs, and they should reach an internal temperature of 165 degrees F, according to the USDA.
Using an instant read thermometer makes it fool-proof to know and remove the meatballs when they hit this mark, keeping them juicy and perfect but completely safe to eat.
Help! Why are my meatballs falling apart?
Usually when meatballs fall apart, it’s a problem with the ratio of ingredients, specifically the amount of binder. In this, as in many meatball recipes, the breadcrumbs are the binding agents, but too much or too little will make them too wet or dry to come together.
For best results, use a standard large egg and measure precisely 1/2 cup of breadcrumbs. The mixture should hold its shape in balls before the meatballs are baked — if it does not, add a bit more breadcrumb or a few sprinkles of water to adjust until the texture is more consistent.
What To Serve With Turkey Meatballs
These are terrific with couscous, quinoa, or pasta lightly tossed in butter or olive oil. Add some greens on the side to make it a full meal. I love that a healthy dose of shredded carrot and zucchini is mixed right into the meatballs, too – double veggie duty!
Want to serve these more like a traditional meatball dish? Absolutely! Add some spaghetti and your favorite sauce – a traditional marinara goes perfectly!
Are these good for meal prep?
Yes! You’ll love how easy it is to bake a big batch and keep any extras on hand for a few lunches or an easy dinner throughout the week, especially if feeding little ones is part of your routine.
- This recipe yields about two dozen small-medium meatballs, making it great for a couple of meals or feeding a small crowd.
Storage and Reheating
Allow the fully baked meatballs to cool then store tightly covered in the refrigerator for 3-4 days. Microwave on 50% power to reheat as needed. Using reduced power is a good tip for warming any poultry or seafood in the microwave without drying it out.
Are these freezer-friendly?
Yes! Make a double batch and freeze half for the benefit of your future self. You even have options for how to do it:
- Freeze Unbaked Meatballs: Shape as directed and space out on a parchment lined baking sheet. Freeze on the baking sheet until firm, then transfer to an airtight container or zip-top bag and store in the freezer for up to 4 months.
- To Cook Frozen Meatballs. Defrost overnight in the refrigerator, then place on a sheet pan and bake as directed, or bake directly from frozen, adding 5-10 minutes to the cooking time.
- Freeze Baked Meatballs: Let baked meatballs cool fully, then transfer to an airtight container or zip-top bag and store in the freezer for up to 4 months. Reheat gently on the stove in a simmering sauce or in the oven or microwave.
More Easy Turkey Recipes
Looking to incorporate more of this lean white meat into your meals? Try my ground turkey pasta bake, or make a simple herb-roasted turkey breast and use the leftovers to make the most delicious creamy turkey and dumplings soup.
If you try these Baked Turkey Meatballs, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!
Baked Turkey Meatballs
Ingredients
- 1 pound lean ground turkey
- 1 cup grated carrot from 1-2 medium carrots
- 1 cup grated zucchini from 1 small zucchini
- 1/2 cup breadcrumbs plain or seasoned
- 1/4 cup grated Parmesan cheese
- 2 tbsp. ketchup
- 1 large egg
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F and set aside a large baking tray.
- Combine all ingredients in a large bowl, and mix with a spatula or your hands just until everything is evenly combined.
- Using a cookie scoop or a measuring spoon, portion the meatball mixture out into heaping tablespoons. Gently roll each between your palms to smooth it into a ball. (It helps to do this with slightly wet hands.) Arrange meatballs on the baking sheet, being sure they do not touch one another.
- Bake for approximately 20 minutes, or until internal temperature reaches 165 degrees F. Serve immediately, or allow to cool slightly and store in an airtight container in the refrigerator.
Notes
- Extra carrot or zucchini? Put it to good use in a French carrot salad, zucchini chocolate chip muffins, or zucchini pesto!
- Storage: Allow the fully baked meatballs to cool then store tightly covered in the refrigerator for 3-4 days. Microwave on 50% power to reheat as needed.
-
Freezer-friendly: Make a double batch and freeze half for the benefit of your future self:
- Freeze Unbaked Meatballs: Shape as directed and space out on a parchment lined baking sheet. Freeze on the baking sheet until firm, then transfer to an airtight container or zip-top bag and store in the freezer for up to 4 months.
- To Cook Frozen Meatballs. Defrost overnight in the refrigerator, then place on a sheet pan and bake as directed, or bake directly from frozen, adding 5-10 minutes to the cooking time.
- Freeze Baked Meatballs: Let baked meatballs cool fully, then transfer to an airtight container or zip-top bag and store in the freezer for up to 4 months. Reheat gently on the stove in a simmering sauce or in the oven or microwave.
Nutrition Estimate
This post was originally published in March 2017 and has been updated with new photos and a lot of additional information on substitutions, storage and freezing, serving suggestions, and more frequently asked questions.
Question! If I wanted to add minced onion instead of powder, how much would you recommend and what type of onion? Thanks, excited to try these!
Yum, that will be tasty! I would personally add either yellow or white onion, and probably start with 1/4-1/3 cup per batch, but that is pretty conservative – you could add more if you’re into it!
Delicious and healthy….I double the recipe and use half turkey/half impossible meat and the texture and taste is perfect! I even froze these and brought them camping and made meatball sandwiches!
Can you bake them then freeze once already cooked?
Hi Taylor – yes! If you have too many baked, you can still freeze them on a large baking sheet, then transfer to a freezer-safe zip-top bag or other container. To defrost, I’d recommend either letting them defrost in the fridge or simmering from frozen in a sauce until warmed through.
Love turkey meatballs and this baked version look super simple. Perfect on their own or on top of salads. Yum!
I’ve recently become obsessed with meatballs! They’re so fun and versatile. These are great to feed a crowd, and perfect to sneak some veggies into for the kids
These look great. I just picked up a big package of ground turkey so I am going to have to make this for dinner one night this week.
I love making a big batch of meatballs and using them as needed! And the vegetables in it sound good – I know how much flavor they add to a meatloaf recipe I like, I’m sure they contribute as much here!
I love this recipe! Perfect use of carrots and zucchini and love how versatile these are. Beautiful pics and great recipe for keeping things on a lighter side.
This looks like a low cal take on a great meatball recipe. I think I would want to try this with a simple tomato sauce and a bit of pasta.
I definitely need to make these this week. They look delicious and my husband would absolutely love them! 🙂
I love how veggie-packed these adorable little meatballs are! And so nice that they’re baked instead of fried. My family would love these!
My kids love meatballs anything. This sounds so delicious. We often prefer turkey over other red meats so have to try this. I love how easy this is to make too! Can’t wait to try. yum! Saving for later.
I need to make these for my next tapas party! They are just the right size to devour with a toothpick and will feed a crowd! Thanks for sharing!
Mmm these sound so delicious and healthy too!
I love these meatballs that have turkey and are loaded with vegetables. They look so good and perfect for quick meal!
This recipe also met several of my requirements for a simple dinner entree. I love the simplicity, and the added veggies. I’m always looking for something that’s easy to reheat, too. These are delicious.
Agreed on all counts, Patti – thanks so much for the kind feedback!
Can’t wait to make these for my picky toddler! Can you freeze these?
Hi Ally — yes you can! I most often freeze them before baking — place the formed meatballs on a sheet pan, making sure they don’t touch, then pop the whole pan in the freezer for 30-60 minutes. After that, they’ll be solid enough for you to put them all together in one freezer ziplock without them losing their shape. Then just bake straight from frozen as directed as you need them, adding maybe 3-5 minutes to the baking time! Enjoy! I hope your picky toddler eats them right up!
I love all types of meatballs and love using different types of meats! These turkey meatballs look yummy!
I love your addition of carrot and zucchini. These meatballs sound lovely and fresh.
I love baking meatballs! These look so yummy!!!!!!!
Wow. We love meatballs and I know that the boys would take little time in demolishing a sheet pan of these beauties!
I think my family would scarf these down too! They look amazing!