Turkey Meatball Recipe
These oven-baked turkey meatballs are a healthy, Italian-inspired treat brimming with garlic, herbs, zucchini, and Parmesan—super easy to make and perfect for any weeknight dinner.
Full Recipe Introduction
Turkey meatballs have always held a special place at my table. This version uses lean ground turkey, fresh zucchini and fragrant garlic, all baked to golden perfection instead of fried, making it lighter without skimping on flavor. You know what? According to a 2023 Yummly report, searches for ground turkey recipes jumped 15% last year—home cooks are craving lean protein that’s also family-friendly. I first tested this during a summer zucchini glut from my garden, and it quickly became our go-to crowd-pleaser. Whether you’re meal-prepping for busy weekdays or hosting an Italian-inspired dinner, these meatballs deliver big taste with less fat.
Why You’ll Love This Turkey Meatball Recipe
- Oven-baked for minimal mess and even browning
- Lean ground turkey packs 22g of protein per serving
- Zucchini adds veggies—and keeps meatballs moist
- Garlic, parsley, oregano and Parmesan bring bold flavor
- Simple ingredients you likely have on hand
- Ready in under an hour (including a quick chill)
- Kid-friendly bite-sized portions they’ll devour
- Perfect for freezing or meal prep lunches
- Low in saturated fat; high in flavor
- Ideal for pairing with pasta, salads or subs
Ingredients for Turkey Meatball Recipe
• 1 lb ground turkey (93% lean)
(Tip: Choose fresh or high-quality packaged; look for USDA inspected seal.)
• ½ cup grated zucchini, excess moisture squeezed out
(Pro: Use a fine grater and a clean kitchen towel to remove water—prevents soggy meatballs.)
• ¼ cup freshly grated Parmesan cheese
(Sub: Nutritional yeast for dairy-free twist.)
• ⅓ cup whole-wheat breadcrumbs or plain panko
(Brand idea: Kikkoman Panko for crisp texture.)
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 Tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp olive oil
• 1 cup tomato sauce (homemade or store-bought)
Directions for Turkey Meatball Recipe
- Preheat & Prep
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat—this helps meatballs release easily. - Grate & Squeeze
Grate zucchini on the small side of a box grater. Wrap in a towel and press firmly to remove liquid—key to keeping texture firm. - Mix the Base
In a large bowl, combine ground turkey, zucchini, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt and pepper. Use clean hands or a sturdy spoon, mixing until just combined—overmixing can lead to dry meatballs. - Form & Chill
Scoop about 1½ Tbsp of mixture and roll into 1-inch meatballs. Place on a separate plate or tray, then chill in fridge for 10 minutes—this firms them up and reduces spreading. - Bake to Golden
Arrange chilled meatballs on the prepared pan. Drizzle or brush lightly with olive oil. Bake 18–20 minutes, flipping once halfway, until edges are golden and internal temperature reads 165°F (74°C). - Warm the Sauce
While meatballs bake, heat tomato sauce in a small saucepan over low heat. Stir in a pinch of extra oregano or a dash of red pepper flakes if you like. - Combine & Serve
Transfer baked meatballs to the sauce, gently turning to coat. Simmer 2–3 minutes so they soak up the tomato flavor. Serve hot over pasta, in subs, or atop a crisp green salad.
Servings & Timing
Yield: Makes 18–20 turkey meatballs (serves 4)
Prep Time: 15 minutes (plus 10 minutes chilling)
Cook Time: 20 minutes
Total Time: 45 minutes
Variations
• Swap ground turkey for ground chicken or lean pork in equal measure.
• Stir ¼ cup shredded mozzarella into the mix for gooey pockets.
• Replace parsley and oregano with 1 Tbsp Italian seasoning blend.
• Add ½ tsp red pepper flakes for a subtle kick.
• Use gluten-free breadcrumbs or almond flour for GF diets.
• Grate carrot instead of zucchini for a sweeter note.
Storage & Reheating
Refrigerator: Store meatballs and sauce in airtight containers for up to 4 days.
Freezer: Freeze baked meatballs (no sauce) on a tray, then transfer to zip-top bags for up to 3 months.
Reheat: Thawed meatballs can be reheated in a 350°F oven for 8–10 minutes or in microwave on medium power for 1–2 minutes. If frozen, bake at 375°F for 15–18 minutes until hot through.
Make-Ahead: Roll and freeze raw meatballs on a parchment-lined sheet. On cooking day, bake directly from frozen, adding 5 minutes to cook time.
Notes
• Always squeeze zucchini thoroughly—major tip for avoiding watery mix.
• If mixture feels too loose, add a tablespoon of breadcrumbs at a time.
• Let meatballs rest 5 minutes after baking; juices settle and texture improves.
• Fresh herbs brighten flavor, but dried work fine when fresh aren’t handy.
• For a richer taste, brown meatballs in a skillet for 2 minutes on each side before baking.
FAQs
Q: Can I use 99% lean ground turkey?
A: Yes, but add 1-2 Tbsp extra breadcrumbs or a splash of milk to keep meatballs tender.
Q: Are these meatballs gluten-free?
A: Swap in gluten-free breadcrumbs or ¼ cup almond flour and you’re set.
Q: Can I skip chilling?
A: You can, but chilling helps meatballs hold their shape and develop deeper flavor.
Q: What’s the best way to know they’re done?
A: A digital meat thermometer should read 165°F (74°C) at the center.
Q: Can I cook them entirely in sauce?
A: Yes—brown in a skillet for 4–5 minutes, then transfer to sauce and simmer 15–18 minutes until cooked through.
Q: How can I make these dairy-free?
A: Omit Parmesan and use nutritional yeast or an extra pinch of salt for umami.
Q: Can I air-fry instead?
A: Absolutely—air fry at 375°F for 12–14 minutes, shaking basket halfway.
Q: What sides pair well?
A: Simple arugula salad, spaghetti squash, or crusty whole-grain bread.
Conclusion
These turkey meatballs prove that healthy and delicious can go hand in hand—no compromise needed. Packed with lean ground turkey, zucchini, garlic and Parmesan, they’re the perfect easy-to-make, oven-baked recipe for busy families or casual dinner parties. Give them a try, leave a comment below with your favorite twist, and don’t forget to explore my tomato sauce and zucchini fritter recipes next!
Turkey Meatball Recipe
Ingredients
- 1 lb ground turkey (93% lean)
- 1/2 cup grated zucchini excess moisture squeezed out
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup whole-wheat breadcrumbs or plain panko
- 1 large egg lightly beaten
- 2 cloves garlic minced
- 1 Tbsp fresh parsley chopped (or 1 tsp dried)
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 1 cup tomato sauce homemade or store-bought
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat.
- Grate zucchini and squeeze out excess moisture.
- Combine all ingredients in a bowl and mix until just combined.
- Roll mixture into meatballs and chill in the fridge for 10 minutes.
- Bake meatballs for 18–20 minutes at 400°F, flipping once halfway through.
- Heat tomato sauce in a saucepan.
- Coat baked meatballs in sauce and simmer for a few minutes before serving.
