Juicy, flavorful, and never dry, you’ve never had Turkey Meatballs this good before! With the perfect ingredient ratios and a few simple tricks, you’ll get moist, delicious meatballs every single time.
Ellen’s Notes
I won’t lie, I used to just grab a bag of frozen meatballs. But after many tweaks and dialing in my method… I will never, ever buy frozen again. Ready in just 30 minutes, this turkey meatball recipe has forever changed me!
My secret? Soak the breadcrumbs in milk, don’t over‑mix, use just enough binder to hold them together, gently press them into shape, and use garlic, fresh herbs, and parmesan to add big flavor to every bite. This creates juicy and tender meatballs that cook up beautifully and taste like you spent way more time than you did.
Whether you serve them with pasta, mashed potatoes, in a sub, or on their own, these meatballs shine. Plus, they freeze and reheat like a dream! I highly recommend doubling this recipe for an even easier dinners another night.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Ground Turkey: I recommend using 85% lean, 15% fat ground turkey for the best texture and moisture. Super lean options (like 93% or 99%) tend to make the meatballs a bit dry, so stick with a slightly fattier blend if you can. You can use ground chicken instead if preferred, but the taste and texture will vary.
- Whole Milk: This adds moisture to the breadcrumbs to help the structure and juiciness of the ground turkey meatballs. I don’t recommend using any other dairy product if you can help it.
- Breadcrumbs: Use plain breadcrumbs. If you use Italian seasoned, you may want to cut back on the amount of fresh herbs this recipe calls for.
- Better Than Bouillon: Don’t skip this! Just one teaspoon adds rich, savory depth and really boosts the flavor of the meatballs. It’s a secret ingredient we love using. If needed, dry chicken bouillon granules can be used instead.
- Egg: The egg helps bind everything together and keeps the meatballs from falling apart while baking.
- Parmesan Cheese: Freshly grated is the way to go for the best texture and flavor.
- Fresh Herbs: I use both parsley and oregano to give these meatballs the best herbaceous flavor. If you’re using dried herbs, cut the amounts in half, since dried herbs are more potent than fresh.
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How To Make Turkey Meatballs
Scroll down to the printable recipe card for full instructions.
Soak the breadcrumbs in milk is a must. Soaking the breadcrumbs in milk creates a panade, which keeps the meatballs soft and juicy. Let the mixture sit for about 5 minutes so the breadcrumbs fully absorb the milk before mixing it into the meat.
Don’t over-mix the meat. Unlike traditional Italian meatballs made with beef and/or pork, ground turkey meatballs can get dense and rubbery if you over work the meat mixture. I always combine the ingredients just until they come together.
Use gloves, wet your hands, and gently roll into balls. Disposable gloves make cleanup easy, and slightly wet hands keep the mixture from sticking when you’re shaping the meatballs. Don’t overly roll/pack the meatballs, shape them
Keep the meatballs the same size. Use a tablespoon (or a large cookie scoop — my favorite method) to measure out 2 tablespoons per meatball, then gently roll them the same size so they cook evenly.
Cook them in the oven: Use parchment paper or non-stick spray to make sure the meatballs don’t stick and clean-up is easy. Also make sure to leave a little space between each meatball for even cooking.
Cook them in a skillet: Turn and sear the outside of the meatballs gently to prevent them from falling apart. If serving them with a sauce, finish cooking them in sauce for the last 5 to 10 minutes. This will infuse the sauce into the meatballs for even more flavor.
Don’t skip the temperature check! The meatballs are done as soon as they reach an internal temperature of 165°F on a meat thermometer. This ensures they’re fully cooked, but not overdone and dried out.
Serve them your way. We love them with spaghetti and marinara sauce for a classic dinner! Or, plate them over parmesan garlic rice or mashed potatoes and brown gravy for a different vibe.
Make Ahead, Storing and Freezing
This turkey meatball recipe freezes really well, so I highly recommend making extra and storing some for a future quick dinner! I like to cook and then freeze them, so I can use them straight from the freezer to make Instant Pot spaghetti and meatballs or Italian wedding soup.
Once cooked and cooled completely, store meatballs in an airtight container in the fridge for up to 4 days, or freeze for later. To freeze, place in a single layer on a baking sheet and freeze solid. Then transfer to a freezer-safe bag or container, date and label the bag, and freeze for up to 3 months.
When reheating: thaw overnight in the refrigerator (if frozen), then either bake at 350 °F (for 10 to 15 minutes) until heated through, or reheat in a skillet or microwave. If reheating in sauce, you can simmer gently until hot.
If preparing ahead for an event: you can form the meatballs ahead of time, place them on a tray, cover, and refrigerate for up to 24 hours before cooking. Then bake or sear them just before serving.
Turkey Meatballs
Ingredients
- 1 lb ground turkey
- ⅓ cup whole milk
- ⅓ cup Italian seasoned breadcrumbs
- 1 large egg
- 1 teaspoon better than bouillon, chicken or turkey, or granulated bullion
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon oil, only if cooking in a skillet
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Instructions
- If cooking in the oven, preheat the oven to 400°F. Line a sheet pan with parchment paper or spray with non-stick cooking spray. Set aside.
- Mix the milk and breadcrumbs together in a bowl. Let rest for 5 minutes or until the breadcrumbs have softened and fully absorbed the milk.
- In a large bowl, combine the ground turkey with the soaked breadcrumbs and remaining ingredients, stirring just until evenly combined. Do not over mix! I wear disposable gloves and use my hands to gently mix everything together.
- Using a tablespoon (or large cookie scoop), measure out 2 tablespoons of the meatball mixture. Using your hands, roll gently into balls, and place on the prepared sheet pan. Keep the meatballs similar in size so they cook evenly.
- Oven Method: Bake for about 20 minutes, until an instant read meat thermometer reaches an internal temperature of 165°F.
- Skillet Method: Heat a a large skillet over medium heat, then add a tablespoon of oil. Add meatballs (don't crowd the pan) and gently brown on all sides for 10 minutes. Lower heat to medium-low, cover with a lid and cook for 3 to 4 minutes more to ensure the centers reach 165°F. Alternatively, simmer in sauce for 5 minutes until cooked through.
- Serve meatballs immediately with your favorite sauce or gravy, or try them over rice or mashed potatoes. I also like to top them with a little fresh chopped parsley and parmesan cheese!
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Notes
Nutrition
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