Baked Turkey Meatballs

If you're looking for the best baked turkey meatballs, this is the recipe! They are juicy and flavorful; you can freeze them for healthy dinners throughout the month! Serve these turkey meatballs over pasta, in a sub, or slice them up to put on a pizza or in baked pasta. These ground turkey meatballs are the best you'll ever eat!

5 from 6 votes

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Course: dinner recipe, Main Course

Cuisine: American, Italian

Keyword: baked turkey meatballs, ground turkey meatballs, turkey meatball recipes, turkey meatballs

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 62kcal

Author: Tammy Overhoff

Equipment

Large mixing bowl
Large-rimmed Baking Sheet Pan
Medium cookie scoop
Instant Read Thermometer

Ingredients

1 lb ground turkey
1/2 lb poultry Italian sausage remove the casing if you buy links.
1/4 cup unseasoned breadcrumbs
1/4 cup 1% milk, cream, or half and half
1/4 cup freshly grated parmesan cheese can use Romano cheese
1 egg beaten
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper optional
1 24-ounce jarred marinara sauce or homemade marinara sauce.

Instructions

Start by preheating the oven to 375 degrees.
Make the turkey meatball mixture. Add the ground turkey, Italian poultry sausage, breadcrumbs, egg, milk, Worcestershire sauce, parmesan cheese, and seasonings to a large bowl.
Gently mix until all ingredients are combined.
Place foil or parchment paper on a large-rimmed baking sheet. I like to give it a quick spray with cooking spray, so the meatballs don't stick. You can use an oiled or sprayed baking sheet if you don't have foil or parchment paper.
Use a medium scoop to portion out the meatball mixture. Roll each portion into a ball and place it on the baking sheet. Continue with the remaining meatball mixture. You'll end up with about 20 - 24 meatballs. The meatball mixture is on the wet side, so it's helpful to have a small cup of water available as you roll the meatballs.
Bake meatballs for 20 minutes.
Place the turkey meatballs in a large sauce pot with the marinara and cook over medium heat until hot.
Serve with pasta, zoodles, or in a sub roll.

Notes

Storage Tips

For the week. After the meatballs cook, place them in an airtight container or storage bag, and refrigerate for four days. On cooking day, put in the sauce and cook over low heat until the meatballs are hot. You can also store the meatballs in the sauce.

For the freezer. Turkey meatballs freeze great so make a few batches to have ready for future dinners. After the meatballs cook, place them into a freezer bag and freeze them for up to 4 months. Lay the meatballs flat in the freezer, and after they are frozen, place the bag wherever. On cooking day, you can place the frozen meatballs directly into a pot with sauce and cook over low heat until the meatballs cook through. You can also put them into a crockpot with sauce and cook for 6 hours on low.

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