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Turkey Meatball Recipe
These oven-baked turkey meatballs are a healthy, easy-to-make twist on a classic Italian-inspired favorite.
I’ve been tinkering with turkey meatballs for years—swapping breadcrumbs for grated zucchini, trimming fat with lean ground turkey, and sneaking in extra herbs. What you get is a tender, garlic-laced bundle of protein that’s baked, not fried, so you spend less time wiping splatter off the stove and more time savoring family smiles around the table. I usually serve these on cool autumn evenings, spooned over zucchini ribbons or tucked into crusty rolls, inspired by my grandmother’s Sunday gravy but lightened up for busy modern lives. According to USDA data, a 3-ounce serving of ground turkey packs about 22 grams of protein with just 1.5 grams of fat—perfect if you’re watching macros or just want a nourishing meal.
Why You’ll Love This Recipe
* Oven-baked, not fried—no greasy splatters, and fewer dishes to wash
* Ready in under an hour (including a quick chill) for weeknight wins
* Lean ground turkey and grated zucchini add extra protein and veggies
* Kid-approved flavor with garlic, parmesan, and a touch of oregano
* Meal-prep friendly—freeze uncooked meatballs for future dinners
* Low in saturated fat (just 2g per meatball) yet high in savory goodness
* Perfect for topping salads, serving over pasta, or making sub sandwiches
* Easily customized: swap breadcrumbs for almond flour to go gluten-free
Ingredients
* 1 pound lean ground turkey (93/7)—for best texture, choose fresh or thawed
* ½ cup finely grated zucchini (about 1 small squash), squeezed dry
* ⅓ cup grated Parmesan cheese (preferably whole-milk Parmigiano-Reggiano)
* 2 garlic cloves, minced (about 1 teaspoon)
* 1 large egg, beaten (or 2 egg whites for fewer calories)
* ¼ cup plain breadcrumbs (substitute almond flour for gluten-free)
* 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
* 1 teaspoon dried oregano
* ½ teaspoon kosher salt (reduce to ¼ teaspoon with low-sodium sauce)
* ¼ teaspoon freshly ground black pepper
* Pinch of red pepper flakes (optional, for a gentle kick)
* 1 cup tomato sauce (use no-sugar-added for fewer carbs)
Tips on choosing ingredients:
- Pick firm zucchini to avoid watery meatballs—squeeze out excess moisture with a clean kitchen towel.
- Look for pre-grated Parmesan without additives; fresh cheese melts better and tastes brighter.
- For herb variety, swap parsley for chopped basil or cilantro in a pinch.
Directions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper or a silicone mat—this keeps bottoms crisp.
2. In a large bowl, combine ground turkey, zucchini, Parmesan, garlic, egg, breadcrumbs, parsley, oregano, salt, pepper, and red pepper flakes. Use clean hands or a fork to mix until just combined—overmixing can lead to dense meatballs.
3. Use a 1½-inch cookie scoop or spoon to portion out meat, then roll gently between your palms into uniform balls. You should end up with about 18–20 meatballs.
4. Arrange each meatball about 1 inch apart on the prepared sheet. For an extra-neat finish, chill on the sheet for 10–15 minutes—this helps them hold their shape.
5. Bake in the center rack for 18–20 minutes, turning once halfway through. Look for an internal temperature of 165°F, or cut one open to ensure there’s no pink.
6. Meanwhile, warm the tomato sauce in a small saucepan over medium-low heat, stirring occasionally. If you like a richer sauce, stir in a teaspoon of olive oil or a pinch of Italian seasoning.
7. Once meatballs are done, transfer them directly into the sauce. Simmer together for 3–5 minutes so flavors marry—this also keeps meatballs moist.
8. Serve hot over zucchini noodles, spaghetti, or nestled into toasted hoagie rolls, sprinkled with extra Parmesan and fresh basil if desired.
Servings & Timing
Makes 18–20 meatballs (serves 4–6)
Prep Time: 20 minutes (includes chopping and grating)
Chill Time: 10–15 minutes (optional, but recommended)
Cook Time: 20–25 minutes
Total Time: About 55 minutes
Variations
* Swap Italian seasoning for Greek flavors—add crumbled feta and chopped mint.
* Stir grated carrot or finely chopped spinach into the mix for more veggies.
* Substitute ground chicken for turkey and use lemon zest, dill, and tzatziki sauce.
* Roll meatballs in pesto instead of tomato sauce for a basil-bright twist.
* Turn them into sliders: make smaller bites and top with shaved provolone.
* Spice things up by mixing in chipotle powder and serving with avocado crema.
Storage & Reheating
Refrigerate in an airtight container for up to 4 days. To freeze, place raw meatballs on a baking sheet, flash-freeze 1–2 hours, then transfer to a freezer bag—keeps well for 3 months. Thaw overnight in the fridge.
Reheat meatballs in sauce on the stovetop over low heat for 5–7 minutes, or pop in a 350°F oven for 8–10 minutes until warmed through. Microwave with a damp paper towel covering for 60–90 seconds per serving.
Notes
I learned that squeezing the zucchini really matters—skip that step, and you’ll end up with soggy meatballs. A quick taste-test of one raw meatball, pan-fried, helps you adjust salt and herbs before baking the whole batch. If you prefer a firmer bite, swap half the breadcrumbs for panko. Want extra richness? Stir in a spoonful of ricotta or a tablespoon of Greek yogurt right before shaping.
FAQs
Q: Can I pan-fry these instead of baking?
A: Absolutely—heat a tablespoon of olive oil in a skillet, cook meatballs 3–4 minutes per side on medium until golden, then finish in sauce.
Q: What if my mixture seems too wet or dry?
A: If too wet, add a tablespoon of breadcrumbs; if too dry, beat in a teaspoon of water or another egg white.
Q: Can I make them ahead for a party?
A: Yes—shape and freeze raw meatballs up to 3 months; bake directly from frozen, adding a few extra minutes.
Q: Are these gluten-free?
A: Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
Q: How do I know they’re done?
A: The easiest is an instant-read thermometer—look for 165°F. Otherwise, cut one open: no pink should remain.
Q: Can I skip the zucchini?
A: You can, but the squash adds moisture and a subtle sweetness—just boost breadcrumbs slightly if you omit it.
Q: Any tip for less cleanup?
A: Line the baking sheet and sauce pan with dishwasher-safe liners, and stash utensils in the sauce pot as you go.
Conclusion
This Turkey Meatball Recipe hits all the right notes—juicy, herby, oven-baked goodness that’s both healthy and satisfying. Whether you’re serving a cozy family dinner or prepping make-ahead freezer meals, these Italian-inspired meatballs won’t disappoint. Give them a whirl, then come back and let me know how your crowd reacted—and don’t forget to explore more easy, nutritious recipes right here on my blog!
Turkey Meatball Recipe
Ingredients
- 1 pound lean ground turkey (93/7) fresh or thawed
- 1/2 cup finely grated zucchini squeezed dry
- 1/3 cup grated Parmesan cheese preferably whole-milk Parmigiano-Reggiano
- 2 garlic cloves minced
- 1 large egg beaten
- 1/4 cup plain breadcrumbs substitute almond flour for gluten-free
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt reduce to 1/4 teaspoon with low-sodium sauce
- 1/4 teaspoon freshly ground black pepper
- pinch red pepper flakes optional, for a gentle kick
- 1 cup tomato sauce use no-sugar-added for fewer carbs
Instructions
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine ground turkey, zucchini, Parmesan, garlic, egg, breadcrumbs, parsley, oregano, salt, pepper, and red pepper flakes. Mix until just combined.
- Portion out meat and roll into balls. Place on the prepared baking sheet and bake for 18–20 minutes, turning once.
- Warm tomato sauce in a small saucepan. Optionally add a teaspoon of olive oil or Italian seasoning for richer flavor.
- Transfer baked meatballs into the tomato sauce and simmer together for 3–5 minutes to marry flavors.
- Serve hot over zucchini noodles, spaghetti, or in hoagie rolls. Sprinkle with extra Parmesan and fresh basil if desired.
