The short answer: These turkey meatballs are juicy, tender and baked on one sheet pan in about 20 minutes.
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Mix 1 pound of ground turkey with ½ cup of breadcrumbs soaked in ¼ cup of milk, 1 egg, ⅓ cup of parmesan, garlic and Italian seasoning, roll about 20 meatballs and bake at 400°F for 16 to 20 minutes, until they reach 165°F in the center. Below are the exact recipe, oven, stovetop, air fryer and slow cooker methods, six sauce ideas for different dinners, and how to freeze a double batch.
I love cooking, and a tray of turkey meatballs is one of my favorite ways to cook once and get two or three different dinners out of it.
Easy baked turkey meatballs recipe
Makes about 20 meatballs (serves 4). Prep 15 minutes, bake 16 to 20 minutes.
| Ingredient | Amount |
|---|---|
| Ground turkey (93% lean) | 1 pound |
| Panko or plain breadcrumbs | ½ cup |
| Milk | ¼ cup |
| Large egg | 1 |
| Grated parmesan | ⅓ cup |
| Garlic, minced | 2 cloves |
| Onion, grated or very finely chopped | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Salt | ¾ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley, chopped | 2 tablespoons |
- Heat the oven to 400°F and line a sheet pan with parchment or foil brushed with oil.
- Soak the crumbs. Stir the breadcrumbs and milk together in a large bowl and let them sit 5 minutes. This step keeps lean turkey from turning dry.
- Mix. Add the egg, parmesan, garlic, onion, seasoning, salt, pepper and parsley, then the turkey. Mix gently with your hands just until combined.
- Roll into 1½-inch balls, about 2 tablespoons each. Wet hands keep the mixture from sticking.
- Bake for 16 to 20 minutes, until browned and cooked through.
- Check the temperature. Ground turkey is safe at 165°F, according to FoodSafety.gov's safe minimum internal temperatures chart.
Turkey meatball cooking methods
| Method | Temperature | Time | Best for |
|---|---|---|---|
| Oven | 400°F | 16 to 20 minutes | Hands-off batches, meal prep |
| Skillet | Medium heat, 1 tablespoon oil | 10 to 12 minutes, turning often | A browned crust before simmering in sauce |
| Simmered in sauce | Gentle simmer, covered | 20 to 25 minutes (raw meatballs) | Spaghetti night with one less pan |
| Air fryer | 380°F | 9 to 11 minutes, shaking halfway | Small batches, crisp outsides |
| Slow cooker | Low | 4 to 6 hours in sauce (brown first for best texture) | Party meatballs and game day |
Mini meatballs (about 1 inch) bake in 10 to 12 minutes at 400°F and are perfect for soups and appetizers.
Six ways to serve turkey meatballs
| Dinner | Sauce | Serve with |
|---|---|---|
| Spaghetti and meatballs | Marinara, simmered 10 minutes | Spaghetti, garlic bread, salad |
| Meatball subs | Marinara and melted provolone | Toasted hoagie rolls |
| Teriyaki bowls | Teriyaki sauce, sesame seeds, green onion | Rice and steamed broccoli |
| Swedish-style | Creamy brown gravy (see our Swedish meatballs) | Egg noodles or mashed potatoes |
| Party meatballs | Grape jelly and chili sauce, or barbecue sauce | Toothpicks on a platter |
| Greek-style | Tzatziki, with dill and feta in the mix | Pita, cucumber and tomato salad |
Tips for juicy turkey meatballs
- Use 93% lean turkey, not 99% lean, which has too little fat and dries out.
- Don't skip the milk-soaked breadcrumbs. They hold moisture inside the meatball while it cooks.
- Mix gently and briefly. Overworking the meat makes meatballs dense and rubbery.
- Add moisture from vegetables. Grated onion or zucchini (squeezed dry) keeps them tender.
- Pull them at 165°F. Cooking well past that is what turns lean turkey tough.
Storing and freezing turkey meatballs
Refrigerate cooked meatballs within 2 hours and use them within 3 to 4 days, the time FoodSafety.gov's cold food storage chart gives cooked meat and poultry leftovers. To freeze, cool them on the sheet pan, freeze them in a single layer for an hour, then move them to a labeled freezer bag; they taste best within 2 to 3 months. Reheat frozen meatballs in simmering sauce for 15 to 20 minutes or in a 350°F oven for about 20 minutes, until they reach 165°F, the reheating temperature in the USDA's leftovers and food safety guide.
A double batch on Sunday covers spaghetti night and a meatball sub night later in the week. For more weeknight ideas, see our easy dinner ideas and sheet pan dinners.
Plan meatball night
Ground turkey goes further when one package is planned into two dinners instead of one.
- Meal Planner & Grocery List, $3.99. Plan the double batch, both dinners and the shopping list on one page.
- Family Recipe Binder, $6.99. Save your family's meatball mix and favorite sauce so it comes out the same every time.
- Holiday Season Bundle, $15.99 (regularly $25.94 for the six items bought separately). The meal planner plus the Christmas Budget & Gift Planner, a cleaning schedule and savings trackers for the busy season.
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Prefer beef and pork? Try our homemade meatballs, baked at 400°F with a milk-soaked breadcrumb panade. For another poultry option with its own mixing and baking method, try chicken meatballs.
For more ways to cook a pound of ground turkey, see our easy ground turkey recipes and a starter week that uses 3 pounds.
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Frequently asked questions
How do you make turkey meatballs? You make turkey meatballs by mixing 1 pound of ground turkey with milk-soaked breadcrumbs, an egg, parmesan, garlic and Italian seasoning, rolling about 20 balls and baking them at 400°F for 16 to 20 minutes. They're done at 165°F in the center.
How long do you bake turkey meatballs at 400°F? Bake 1½-inch turkey meatballs at 400°F for 16 to 20 minutes, and mini 1-inch meatballs for 10 to 12 minutes. Check that the center reaches 165°F with an instant-read thermometer.
What temperature should turkey meatballs be cooked to? Turkey meatballs should be cooked to 165°F, the safe minimum internal temperature for ground poultry listed by FoodSafety.gov. Check the center of the largest meatball.
How do you keep turkey meatballs from being dry? Keep turkey meatballs moist by using 93% lean turkey, soaking the breadcrumbs in milk, adding grated onion or zucchini, mixing gently and pulling them from the oven as soon as they reach 165°F.
What holds turkey meatballs together? An egg and breadcrumbs hold turkey meatballs together. Use 1 egg and ½ cup of breadcrumbs per pound of turkey; parmesan also helps bind the mixture.
Can you make turkey meatballs without breadcrumbs? Yes, you can make turkey meatballs without breadcrumbs by using quick oats, crushed crackers or almond flour in the same amount. For a gluten-free version, use certified gluten-free oats or crumbs.
Can you cook turkey meatballs in sauce without browning them? Yes, you can simmer raw turkey meatballs in sauce without browning them. Keep the sauce at a gentle simmer, cover the pot and cook for 20 to 25 minutes, until the centers reach 165°F.
How long do you cook turkey meatballs in the air fryer? Cook turkey meatballs in the air fryer at 380°F for 9 to 11 minutes, shaking the basket halfway. Cook in a single layer so the outsides brown evenly.
Can you freeze turkey meatballs? Yes, you can freeze turkey meatballs, cooked or raw. Freeze them in a single layer, store them in a labeled freezer bag and use them within 2 to 3 months for the best taste.
How long do cooked turkey meatballs last in the fridge? Cooked turkey meatballs last 3 to 4 days in the fridge in a covered container. Reheat them to 165°F in sauce, in the oven or in the microwave.
What sauce goes with turkey meatballs? Marinara is the classic sauce for turkey meatballs, and teriyaki, barbecue, creamy Swedish-style gravy and tzatziki all work well too. Pick the sauce to match the side, like pasta, rice or pita.
How can I use one batch of turkey meatballs for several dinners? Make a double batch and plan it into two dinners, such as spaghetti and meatballs early in the week and meatball subs or teriyaki bowls later. The Meal Planner & Grocery List from HomeBase Paper Co. ($3.99) keeps both dinners and the shopping list on one printable page.
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Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov