Baked Turkey Meatballs

In my quest for simple, healthy foods that my family will scarf down, these meatballs have been one of the very best creations! They check so many boxes: chock full of lean protein and vegetables, easy to prepare and store, quickly reheated, and the perfect size and texture for even the littlest diners. Not to mention, extremely delicious!

baked turkey meatballs

This recipe is not new to the blog, but very much deserved to be rescued from the archives with some updates and fresh pictures. Food photography is still a key skill I’d like to improve, but I’ve already come a long way!

baked turkey meatballs

So, back to the meatballs. The process couldn’t be simpler – gather all your ingredients, throw them together in one big bowl, mix, portion out, and bake!

These are terrific with couscous, quinoa, or pasta, and some greens on the side. I love that a healthy dose of shredded carrot and zucchini is mixed right into the meatballs, too – double veggie duty!

baked turkey meatballs

You’ll also 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. The baked meatballs are super easy to store in any airtight container in the fridge, then just microwave for 30-60 seconds to reheat as needed.

10 votes


Baked Turkey Meatballs




Yield 3 dozen small meatballs

One of the very best simple, healthy foods to feed your family, these baked turkey meatballs check so many boxes: chock full of lean protein and vegetables, easy to prepare and store, quickly reheated, and the perfect size and texture for even the littlest diners. Not to mention, extremely delicious!


  • 1 lb. lean ground turkey
  • 3 medium carrots, peeled and grated
  • 1 or 2 medium zucchini, washed and grated
  • 1/2 cup Italian-seasoned bread crumbs
  • 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


  1. Preheat oven to 350 degrees F (180 C) and set aside a large baking tray.
  2. Combine all ingredients in a large bowl, and mix with a spatula and/or your hands just until everything is evenly combined. 
  3. Using a 1 tbsp. scoop to portion, lightly form the mixture into meatballs and smooth each one by rolling it gently between your palms. Arrange meatballs on the baking sheet, being sure they do not touch one another. 
  4. 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.


If you have a food processor, use it with the shredding disc to grate the carrots and zucchini. So fast and easy, once you lug the processor up onto the counter, you’re basically done. Definitely worth it, even with having to wipe out the bowl afterwards.

Recipe adapted from The Slow Roasted Italian

These baked turkey meatballs check so many boxes: chock full of lean protein and veggies, easy to prep, and the perfect size and texture for toddlers.


  • Reply
    May 21, 2018 at 7:36 pm

    Can you bake them then freeze once already cooked?

    • Reply
      Monica | Nourish and Fete
      May 21, 2018 at 10:39 pm

      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.

  • Reply
    April 23, 2018 at 5:33 am

    Love turkey meatballs and this baked version look super simple. Perfect on their own or on top of salads. Yum!

  • Reply
    Karyl Henry
    April 23, 2018 at 3:40 am

    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

  • Reply
    April 23, 2018 at 3:21 am

    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.

  • Reply
    Anne Murphy
    April 22, 2018 at 9:45 pm

    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!

  • Reply
    April 22, 2018 at 7:46 pm

    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.

  • Reply
    Ben Myhre
    April 21, 2018 at 12:51 am

    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.

  • Reply
    April 20, 2018 at 8:29 pm

    I definitely need to make these this week. They look delicious and my husband would absolutely love them! 🙂

  • Reply
    Ashley @ Big Flavors from a Tiny Kitchen
    April 20, 2018 at 4:51 pm

    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!

  • Reply
    Veena Azmanov
    April 20, 2018 at 1:29 pm

    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.

  • Reply
    Analida @
    April 20, 2018 at 12:31 pm

    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!

  • Reply
    April 20, 2018 at 7:00 am

    Mmm these sound so delicious and healthy too!

  • Reply
    April 20, 2018 at 2:20 am

    I love these meatballs that have turkey and are loaded with vegetables. They look so good and perfect for quick meal!

  • Reply
    Patti @ Patty Cake's Pantry
    April 18, 2018 at 7:16 am

    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.

    • Reply
      Monica | Nourish and Fete
      April 18, 2018 at 9:01 am

      Agreed on all counts, Patti – thanks so much for the kind feedback!

  • Reply
    April 13, 2018 at 7:53 pm

    Can’t wait to make these for my picky toddler! Can you freeze these?

    • Reply
      Monica | Nourish and Fete
      April 14, 2018 at 5:50 am

      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!

  • Reply
    Elaine @ Dishes Delish
    March 27, 2017 at 7:37 pm

    I love all types of meatballs and love using different types of meats! These turkey meatballs look yummy!

  • Reply
    Lucy @ Supergoldenbakes
    March 27, 2017 at 7:33 pm

    I love your addition of carrot and zucchini. These meatballs sound lovely and fresh.

  • Reply
    Seduction Recipes (@SeductionRecipe)
    March 27, 2017 at 7:10 pm

    I love baking meatballs! These look so yummy!!!!!!!

  • Reply
    Platter Talk
    March 27, 2017 at 7:01 pm

    Wow. We love meatballs and I know that the boys would take little time in demolishing a sheet pan of these beauties!

  • Reply
    March 27, 2017 at 6:43 pm

    I think my family would scarf these down too! They look amazing!

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