There’s something so comforting about these juicy, tender turkey meatballs fresh from the oven. This Baked Turkey Meatballs Recipe is a game-changer—easy to whip up, healthier than frying, and packing flavor that’ll have you coming back for seconds. Trust me, you’ll want to keep this one in your weeknight rotation.

The image shows several round meatballs that are golden brown on the outside with a slightly crispy texture. Each meatball is evenly cooked with some small browned spots, giving a toasted appearance. They are topped with small green parsley pieces and sprinkled with coarse salt and red chili flakes, adding color contrast. The meatballs sit close together on a white marbled surface that has some faint marks from cooking. The overall look is warm and inviting, with a mix of beige, green, red, and white colors visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Turkey Meatballs Recipe
Top Tip
How to Serve Baked Turkey Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

I’ve made so many meatball recipes over the years, and this baked turkey version stands out because it combines simplicity with fantastic taste. What I really adore is how little fuss there is—you don’t have to fry or pan-sear anything, just mix and bake! It’s a recipe that fits effortlessly into busy lives without sacrificing flavor or texture.

Easy and Hands-Off: You mix everything in one bowl and bake; no messy skillet needed.
Light and Healthy: Using turkey keeps these meatballs leaner but still moist and flavorful.
Flavorful Herbs and Cheese: Parmesan and oregano add a savory depth that makes every bite pop.
Versatile for Meals: Perfect for pasta, sandwiches, or simply served with a salad or rice.

Ingredients & Why They Work

Each ingredient in this baked turkey meatballs recipe plays a starring role to create juicy, flavorful bites. Choosing quality ingredients and knowing how they work together sets you up for success—and I've learned a few handy tips to keep in mind while shopping.

Flat lay of a pile of fresh ground turkey shaped loosely in a mound, a small uncracked brown egg, a small white ceramic bowl of fine gluten-free breadcrumbs, a small white ceramic bowl of milk, a small shallot whole and unpeeled with smooth purple skin, two whole cloves of garlic with papery white skins, a small white ceramic bowl of grated parmesan cheese, a small white ceramic bowl of dried oregano leaves, a small white ceramic bowl of onion powder, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl holding a mix of whole black peppercorns and red pepper flakes, and a small white ceramic bowl with golden olive oil, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Breadcrumbs: They soak up moisture from the milk and turkey, giving the meatballs a tender texture without falling apart. Gluten-free options work great here, too.
Milk: Helps soften the breadcrumbs and adds moisture so the meatballs stay juicy as they bake.
Ground Turkey: Using lean ground turkey makes the dish healthier but can be drying without the right mix-ins—this recipe balances it out perfectly.
Shallot: A milder alternative to onion that adds a subtle sweetness and depth without overpowering.
Garlic: Freshly minced garlic brings warmth and a punch of flavor that pairs beautifully with turkey.
Parmesan Cheese: Adds a savory, umami-rich note and a touch of saltiness that enhances every bite.
Oregano: Brings a fragrant, herbaceous lift, making the flavor profile feel a bit Italian-inspired.
Onion Powder: An extra layer of mild onion flavor that melds into the mixture seamlessly.
Kosher Salt & Pepper/Red Pepper Flakes: Essential for seasoning, balancing the flavors, and just enough heat if you like a little zip.
Olive Oil: A light drizzle before baking helps brown the tops and keeps the meatballs from drying out.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This is one of those recipes that really shines when you tailor it to your taste buds or dietary needs. I love jazzing mine up with extra herbs or a touch of heat, but you can easily customize to keep it simple or bold.

Variation: For a Mediterranean twist, I sometimes swap oregano for fresh parsley and add a pinch of cumin or smoked paprika—such a nice flavor shift!
Make it Gluten-Free: Just swap the breadcrumbs for a gluten-free brand, or try crushed oats for a whole grain spin.
Add Veggies: Grated zucchini or carrot work well folded into the mixture for sneaky nutrition and extra moisture.
Spicy Kick: A few red pepper flakes or a dash of cayenne pepper can inject some heat that pairs beautifully with the mild turkey.

Step-by-Step: How I Make Baked Turkey Meatballs Recipe

A white round plate holds a pile of about ten light brown meatballs with a slightly browned surface, showing a rough, cooked texture with tiny bits of herbs inside. They are topped with small green parsley leaves sprinkled all over and a light dusting of grated cheese and red chili flakes. The plate sits on a white marbled surface with small scattered crumbs and herbs around. In the background, there is a white cup blurred out and a green cloth that adds softness to the warm scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Breadcrumbs and Prep Aromatics

First, toss your breadcrumbs into a large bowl with the milk and let them sit for about 5 to 7 minutes. This soak is crucial—it prevents your meatballs from being dry and crumbly. While that’s soaking, chop the shallot and mince the garlic so everything’s ready when you mix the meat.

Step 2: Mix Ingredients Gently but Thoroughly

Add the ground turkey, shallot, garlic, parmesan, herbs, and spices to your breadcrumb mixture. Use your hands or a spatula to gently combine everything until just blended. Avoid overmixing here—the key is to keep the meatballs tender rather than dense.

Step 3: Shape Into Meatballs

Using a large cookie scoop or tablespoon, portion out the mixture into uniform balls (about 16-18 for me). Wetting your hands with water helps prevent sticking and lets you pack each meatball firmly but gently.

Step 4: Bake with a Drizzle of Olive Oil

Place your meatballs on a greased sheet pan with some space between each one. Drizzle a little olive oil over the tops for browning, pop them in the oven at 425°F, and bake for 13 to 15 minutes. When done, a meat thermometer should read 160°F inside.

Top Tip

From my experience cooking baked turkey meatballs, these tips help make sure you end up with juicy, perfectly textured bites every time—no dry or tough meatballs here!

Don’t Overmix: Handle the meat gently when combining to avoid a dense final texture.
Use a Meat Thermometer: It’s the only foolproof way to know your meatballs are perfectly cooked without drying out.
Soak Breadcrumbs: Letting breadcrumbs sit in milk adds essential moisture and keeps your meatballs tender.
Uniform Size Matters: Using a cookie scoop ensures even cooking and makes the meatballs look so pretty!

How to Serve Baked Turkey Meatballs Recipe

baked turkey meatballs - Serving Suggestion

Garnishes

I’m a big fan of freshly chopped parsley or basil sprinkled on top for a pop of color and freshness. Sometimes a grating of extra parmesan cheese or a dollop of marinara adds just the right finishing touch. If you like things spicy, a little drizzle of chili oil works wonders.

Side Dishes

My go-to pairing is classic spaghetti tossed in marinara to keep things comforting. But these meatballs shine just as well over steamed rice with roasted veggies or alongside a crisp green salad for a lighter meal.

Creative Ways to Present

For get-togethers, I love serving these on a platter with toothpicks as easy appetizers. Another fun idea is stuffing them into soft sub rolls with melted provolone and some fresh arugula—instant party food that’s hard to resist!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover meatballs in an airtight container in the fridge. They keep really well for up to four days, making a great quick lunch or dinner option. Just reheat gently to maintain moisture.

Freezing

I bake the meatballs first, then freeze them spread out on a baking sheet until firm—this stops them from sticking together. After that, I transfer them to a freezer-safe bag where they’ll keep up to three months. When you’re ready, just bake or air fry from frozen to re-crisp!

Reheating

To reheat, I prefer the oven or air fryer since it keeps the outsides crispy without drying out the inside. Microwave is okay in a pinch but can make them rubbery.

Baked Turkey Meatballs Recipe