Description
This recipe features juicy baked turkey meatballs made with ground turkey, fresh herbs, parmesan cheese, and a blend of aromatic seasonings. Perfectly baked to a golden finish, these meatballs are a healthy and delicious option for dinner, appetizers, or meal prep. They are easy to prepare and adaptable for gluten-free diets when using gluten-free breadcrumbs.
Ingredients
Scale
Meatball Mixture
- 1/3 cup breadcrumbs (gluten-free if needed)
- 1/3 cup milk (any kind)
- 1 lb ground turkey
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- Black pepper and/or red pepper flakes to taste
For Baking
- Olive oil for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and adjust the oven rack to the top position. Grease a sheet pan with olive oil to prevent sticking.
- Soak Breadcrumbs: In a large mixing bowl, combine 1/3 cup breadcrumbs and 1/3 cup milk. Let the mixture sit for 5 to 7 minutes to allow the breadcrumbs to absorb the milk fully. Meanwhile, mince the shallot and garlic and gather the remaining ingredients.
- Mix Meatball Ingredients: Add 1 lb ground turkey, minced shallot, minced garlic, 1/4 cup grated parmesan cheese, 1 teaspoon oregano, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and black pepper or red pepper flakes to taste into the breadcrumb mixture. Mix gently just until combined to avoid tough meatballs.
- Shape Meatballs: Use a large cookie scoop or your hands to form the mixture into approximately 16 to 18 meatballs, each about 1.5 ounces. Wet your hands with water to prevent the mixture from sticking and pack the meatballs tightly.
- Arrange and Drizzle: Place the meatballs evenly spaced on the prepared sheet pan. Drizzle olive oil over the tops to help browning and keep them moist.
- Bake: Bake the meatballs in the preheated oven for 15 minutes or until they reach an internal temperature of 160°F and are nicely browned on top.
Notes
- Storage: Keep leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze baked meatballs on a sheet pan until solid, then transfer to a freezer bag or airtight container. They keep well for up to 3 months.
- Reheating: Reheat frozen meatballs in the oven or air fryer at 400°F until heated through and crispy on the outside.
- Serving Ideas: Serve with marinara sauce over pasta, in a sub sandwich, or alongside rice and vegetables. They also pair wonderfully with a fresh salad and roasted veggies.
Nutrition
- Serving Size: 1 serving (approximately 4-5 meatballs)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg
