This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
These juicy Turkey Meatballs are easy to make, freezer-friendly, and packed with Italian-inspired flavor from fresh parsley, garlic, and herbs. Bake or pan-fry them, then serve with your favorite pasta, marinara sauce, soup, or sandwich for an easy dinner the whole family will love.
Meggan’s Notes
Ground turkey gets a reputation for being dry, but these meatballs are anything but. Breadcrumbs, eggs, onion, and fresh parsley keep them tender and flavorful, while a combination of dried herbs gives them a classic Italian flavor that pairs well with almost anything.
I usually bake them for an easy, hands-off dinner, but pan-frying creates a beautifully browned crust if you have a few extra minutes. They’re also one of my favorite make-ahead recipes because they freeze and reheat beautifully.
Why This Recipe Works
- Tender and juicy: Breadcrumbs, eggs, and onion help keep the lean turkey moist and flavorful.
- Bake or pan-fry: Choose the cooking method that best fits your schedule and the texture you prefer.
- Freezer-friendly: Make a double batch and freeze extras for quick lunches and weeknight dinners.
- Family favorite: Mild Italian herbs pair well with pasta, sandwiches, soups, grain bowls, and more.
Turkey Meatball Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Ground turkey: I recommend 93% lean ground turkey, which has enough fat to stay juicy while still being lean. Very lean ground turkey (99%) can produce drier meatballs.
- Bread crumbs: Plain bread crumbs, panko, or old-fashioned rolled oats all work well. Each helps bind the meatballs while keeping them tender.
- Parsley: Fresh parsley adds color and brightness. If you don’t have fresh parsley, substitute 2 tablespoons dried parsley.
- Worcestershire sauce: A small amount adds savory depth without making the meatballs taste like Worcestershire sauce.
How to Make Turkey Meatballs
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix gently until combined.
- Shape the mixture into 1-inch balls (you should have about 48 total).
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- Arrange meatballs on rack and brush with oil.
- Bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
Turkey Meatball Tips and Variations
- Yield: This recipe makes about 48 meatballs, enough for 7 to 8 servings.
- Don’t overmix: Mix just until the ingredients are combined. Overworking the mixture can make the meatballs dense.
- Keep them uniform: A small cookie scoop makes evenly sized meatballs that cook at the same rate.
- Bake or fry: Baking is the easiest option for larger batches, while pan-frying develops a crisp, browned exterior.
- Freeze for later: Cooked meatballs freeze beautifully for quick weeknight dinners or meal prep.
- Ground chicken: Swap the ground turkey for ground chicken, or try my Chicken Meatballs recipe if that’s what you have on hand.
- Air fryer: Prefer the air fryer? My Air Fryer Meatballs recipe includes cooking times and tips for perfectly browned meatballs with minimal cleanup.
How to Store Turkey Meatballs
- Refrigerator: Store cooked turkey meatballs in an airtight container in the refrigerator for up to 4 days.
- Freezer: Let the cooked meatballs cool completely, then arrange them in a single layer on a parchment-lined baking sheet so they aren’t touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe bag or airtight container. Freeze for up to 3 months.
- Reheating: Reheat refrigerated or thawed meatballs in a 300-degree oven until heated through, about 15 minutes. You can also warm them gently in your favorite marinara or other sauce over medium-low heat for 10 to 15 minutes, stirring occasionally.
Ways to Use Turkey Meatballs
- Spaghetti and Meatballs
- Tomato Sauce
- Buffalo Sauce
- Italian Wedding Soup
- Albondigas
- Teriyaki Meatballs
- Korean Barbecue Meatballs
- Meal Prep
- Crockpot Meatballs with Grape Jelly
- Garlic Bread
- Caesar Salad
Frequently Asked Questions
Yes. Baking is an easy, hands-off option that’s perfect for larger batches. Pan-frying creates a slightly crispier exterior if you prefer that texture.
The most common cause is overcooking. Remove the meatballs as soon as they reach an internal temperature of 165 degrees. Using 93% lean ground turkey also helps keep them moist.
Absolutely. Freeze cooked meatballs in a single layer until solid, then transfer them to a freezer-safe container for up to 1 month.
Yes. You can prepare the meatball mixture up to 24 hours in advance or cook the meatballs completely and refrigerate them for up to 4 days.
Yes. Ground chicken works well and can be substituted in equal amounts.
Turkey meatballs are delicious with spaghetti, marinara sauce, meatball subs, soups, grain bowls, roasted vegetables, or mashed potatoes.
JOIN MY NEWSLETTER
Join thousands of home cooks who receive recipes, cooking tips, and behind-the-scenes stories from Culinary Hill.
Turkey Meatballs
Ingredients
- 2 pounds ground turkey 93% lean
- 1 cup bread crumbs or panko or rolled oats
- 2/3 cup minced onion
- 1/2 cup minced fresh parsley
- 2 eggs
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil (optional for frying)
Instructions
To make the meatballs:
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix gently until combined. Shape the mixture into 1-inch balls (you should have about 48 total).
To bake the meatballs:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
To fry the meatballs:
- Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more oil between batches if the skillet looks dry.
Recipe Video
Notes
- Storage: Refrigerate leftovers for up to 4 days or freeze for longer storage. See the Storage section above for freezing and reheating instructions.
I made these and they were amazing! A few notes: 1. I sauteed the onions in a bit of EVOO before mixing them in with the rest of the ingredients, just because I prefer them that way. 2. I mixed all the ingredients together, then added the turkey. 3. I let the mixture sit a bit before forming the meatballs.
Thanks for writing, Mary Ellen! I’m so glad you loved them! – Meggan
Tasty and easy to make!
Thank you so much, Emily! – Meggan
Hello! Going to make these tonight. Do I freeze cooked or uncooked? And then what is the recommended way to cook once frozen?
Hi Lauren, I prefer to freeze them after baking, then reheat them. To reheat them from frozen, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 15 minutes, or until heated through to 165 degrees. If you would like to reheat in your favorite sauce, simply place the meatballs in with the sauce and cook over low heat until heated through to 165 degrees. I hope you love them! – Meggan
Could I freeze these and use them inplace of frozen store bought meatballs for slowcooker recipes?
Hi Emily, I don’t see why not. I would bake, cool, and freeze them, and when using them, make sure they reach an internal temperature of 165 degrees. I hope you love them! – Meggan
I followed the recipe exactly and mine turned out bitter. I wonder why, I can’t quite make sense of it. All the ingredients are delicious in and of themselves so what did I do wrong?
Hi Aly, thank you so much for writing, and I’m sorry they turned out bitter. Bitterness usually comes from an ingredient that has over-browned or gone stale. My first guesses would be garlic or onion that got too dark, dried herbs or spices that were past their prime, or breadcrumbs that had picked up a bitter or stale flavor. I don’t think you necessarily did anything wrong, but I would check those ingredients first before making your next batch. Sorry again! – Meggan
I made these last night for meatball subs and they were delicious! Moist and flavorful!!!! 10/10 Recommend!!!!
Thank you so much, Ashley B! I’m so happy you loved them! – Meggan
I add finely chopped mushrooms, sauteed to release the water. Lightens the texture, and does the same for turkey meatloaf.
Sounds like a great addition! Thanks for sharing! -Meggan
Just made these. Delicious! Going to serve them with steamed broccoli, arugula, farro and a greek salad dressing to tie all together. Thank you!
That sounds delicious and fresh, Liz! Thanks for sharing! – Meggan