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close-up of several ground turkey meatballs on a plate with lemon wedges

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! 
Course Main Course
Cuisine American
Keyword turkey meatballs recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 200kcal


  • 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


  • 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).


  • 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.


Calories: 200kcal | Carbohydrates: 6g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 418mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg