These turkey meatballs are simple to make, juicy, and are perfectly seasoned. You can either fry them or bake them, and they are great for making ahead and freeze well!
Love meatballs? Try my Swedish Meatballs or these Buffalo Chicken Meatballs.
The best easy turkey meatball recipe
Ground turkey is leaner than beef and more flavorful than chicken, and it's the perfect balance of healthy and delicious!
When your family is looking for a quick weeknight meal, it's such a time saver to grab these turkey meatballs out of the freezer and boil up some pasta with your favorite sauce!
What goes into these meatballs
- Ground turkey - any percentage of leanness will work, but 85% lean has the most flavor and moisture
- Egg - to stop the meatballs from falling apart
- Panko breadcrumbs - helps bind the meatballs and adds moisture. Panko is lighter/less dense than regular breadcrumbs
- Parmesan cheese - makes these extra tasty and adds moisture. Freshly grated works best
- Worcestershire sauce - for depth of flavor
- Lemon juice - adds a burst of citrusy freshness
- Garlic - I use fresh minced/crushed cloves, but garlic powder is fine too
- Onion - moisture and flavor
- Salt & pepper - don't skimp on the salt in meatballs!
- Parsley - adds freshness and a pop of color
- Olive oil - adds moisture to the meatball mixture
How to make this recipe
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Place meatball ingredients in a mixing bowl. Using your hands, gently combine the mixture.
Form into 1" meatballs and place on a parchment lined baking sheet for easy cleanup. Depending on your preferred cooking method, either pop the baking sheet in the oven or pan fry the meatballs on the stovetop in a skillet.
Helpful tips
- I recommend the frying method for better and more even browning of the meatballs.
- Try not to overwork the meatball mixture. This can lead to rubbery meatballs.
- You can make the meatballs larger or smaller than suggested; just be sure to adjust cooking time as needed. If you're making them a lot larger, I would sear them in batches until browned, add all the meatballs back into the skillet, and then transfer the skillet to the oven to finish cooking them (try a 375F oven for 5-10 minutes then test for doneness).
Substitutions and variations
- These meatballs are fairly flexible on the seasonings as long as you include the basics like the breadcrumbs, egg, parmesan cheese, and olive oil.
- If you want the meatballs to be more herby, add in some dried Italian seasoning (try 1/2 teaspoon).
- You can swap the panko for regular breadcrumbs (I recommend Italian flavored ones). The meatballs may be a little more dense but they will still be delicious.
Tools for this recipe
- An instant read meat thermometer to test if the meatballs are cooked through without being overcooked since it's hard to tell just by looking at them!
- A good quality skillet that can be easily transferred from the stove to the oven if needed.
- Cooking tongs to quickly and easily turn the meatballs while browning them.
What to serve with these meatballs
- Try these with my Easy Marinara Sauce or with your favorite jarred sauce.
- You can't go wrong with Garlic Mashed Potatoes and a side salad or some veggies like my Easy Glazed Carrots.
Leftovers and storage
- These turkey meatballs will last for 3-4 days in an airtight container in the fridge.
- Reheating: On the stove, add meatballs to a saucepan, cover, and reheat over a low heat, stirring occasionally, until they're heated through (or add to sauce and reheat until hot). In the oven, add them to a baking dish, cover with foil, and reheat on 350F for about 10-15 minutes.
- Meatballs can be portioned up and frozen after they've cooled (I add 4-5 meatballs to small bags like a Ziploc or sandwich bag and then place them in a larger Tupperware container and freeze the whole thing).
More similar recipes to enjoy
Made these turkey meatballs? Have questions about them? Drop me a note below!
Easy Turkey Meatballs
These turkey meatballs are simple to make, juicy, and perfectly seasoned. You can either fry or bake them, and they are great for making ahead and freeze well!
Ingredients
- 1 pound ground turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 3 cloves garlic minced
- 1/3 cup onion finely chopped or grated
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 tablespoons olive oil + more for frying
Instructions
- Line a baking sheet with parchment paper or foil for easy clean-up.
- Add all ingredients to a prep bowl and mix together using your hands (a delicate touch is best... don't over-work the mixture).
- Form 1" meatballs (it'll make about 24) and add them to the baking sheet as you go along.
- Choose from one of the cooking methods below:
- Frying instructions: You can get better browning on meatballs if you sear them in a skillet (meatballs in photos were fried). Add 2-3 tablespoons of olive oil to a large skillet and let it heat up for a few minutes over medium heat. Fry the meatballs in two batches until all sides are browned and they're cooked through (an instant read thermometer will indicate 165F). This will take about 7-10 minutes/batch. It's easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Baking instructions: Preheat oven to 400F. Position the rack in the middle. Bake for 15-20 minutes or until they're cooked through (an instant read thermometer will indicate 165F). You may want to turn them halfway to get more even browning.
- Meatballs can be portioned up and frozen after they've cooled (I add 4-5 meatballs to small bags like a Ziploc or sandwich bag and then place them in a larger Tupperware container and freeze the whole thing).
Notes
- If using the frying method, I recommend keeping the meatballs small (no larger than about 1") because they're likely to burn on the outside before the inside is cooked through. If you're planning on making the meatballs a lot larger, I would sear them in batches until browned, add all the meatballs back into the skillet, and then transfer the skillet to the oven to finish cooking them (try a 375F oven for 5-10 minutes then test for doneness).
- The frying method yields a much nicer color (and better flavor, in my opinion) than the baking method.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 200kcalCarbohydrates: 6gProtein: 23gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 418mgPotassium: 290mgFiber: 1gSugar: 1gVitamin A: 244IUVitamin C: 4mgCalcium: 116mgIron: 1mg
Angie says
These meatballs are amazing. The first recipe I’ve tried where they aren’t dry. My daughter & I loved them.
Natasha says
Oh wow that's fantastic to hear, Angie!! Thanks so much for leaving me a review! 😀