Baked Turkey Meatballs
These baked turkey meatballs stay tender with breadcrumbs, milk, onion, garlic, and eggs, then bake until lightly browned and juicy.
About This Recipe
These turkey meatballs are simple, lean, and easy to bake in one dish. Breadcrumbs, milk, onion, garlic, and eggs help the ground turkey stay tender instead of dry.
They are useful for weeknight pasta, rice bowls, meatball subs, or meal prep because they reheat well and cook without standing over a skillet.
Ingredients
- ✓1 pound ground turkey
- ✓1 cup Italian breadcrumbs
- ✓1 small onion, (diced)
- ✓3 cloves garlic, (minced)
- ✓2 large eggs
- ✓¼ cup milk
- ✓½ teaspoon salt
- ✓¼ teaspoon pepper
Ingredient Notes
- Ground turkey: Use regular ground turkey if possible; very lean turkey can dry out faster.
- Breadcrumbs: Italian breadcrumbs season the mixture and help bind the meatballs.
- Eggs and milk: These keep the texture tender and help the meatballs hold their shape.
- Onion and garlic: Dice and mince finely so every bite has flavor without large raw pieces.
Instructions
- 1
Preheat the oven to 400 degrees Fahrenheit. Spray a medium baking dish with pan spray and set aside.
- 2
Mix 1 pound ground turkey, 1 cup Italian breadcrumbs, 1 small diced onion, 3 minced garlic cloves, 2 large eggs, ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl just until everything is evenly combined. Roll the mixture into 1 ½-2-inch balls and place in the prepared baking dish.
- 3
Bake for 20-25 minutes, until the internal temperature of the meatballs reaches 165 degrees Fahrenheit and the tops are lightly browned.
Katy’s Kitchen Tips
- Use lightly damp hands when rolling so the mixture does not stick.
- Keep the meatballs close in size so they bake evenly.
- Check doneness with a thermometer; poultry should reach 165°F.
- Serve with marinara, gravy, or a yogurt sauce depending on the meal.
Variations and Substitutions
- Italian-style: Add Parmesan, parsley, and a little dried oregano.
- Spicy: Add crushed red pepper or a small spoon of Calabrian chili paste.
- Saucy bake: Spoon marinara over the meatballs during the last few minutes.
- Meal prep: Bake a double batch and freeze extras after cooling.
What to Serve With Baked Turkey Meatballs
Serve with spaghetti, garlic bread, rice, mashed potatoes, roasted vegetables, or tuck them into toasted rolls with sauce.
Storage and Reheating
Refrigerate cooked meatballs in an airtight container for up to 4 days.
Freeze cooled meatballs for up to 3 months and reheat gently with sauce or a splash of broth.
Common Mistakes to Avoid
- Overmixing: Mix only until combined so the meatballs stay tender.
- Skipping temperature check: Turkey needs to reach 165°F for safe serving.
- Uneven sizing: Different sizes bake at different speeds.
- Using dry meat only: A little milk and egg helps protect lean turkey from drying out.
FAQ
Can I make these ahead?
Yes. Shape the meatballs and refrigerate them for several hours before baking, or bake and reheat later.
Can I freeze baked turkey meatballs?
Yes. Cool completely, freeze on a tray, then store in a freezer bag.
Why are my turkey meatballs dry?
They may be overbaked, overmixed, or made with extra-lean turkey without enough binder.
Can I cook them in sauce?
Yes. Bake first until mostly cooked, then simmer briefly in sauce to finish.
Nutrition Facts
- Calories: 238 kcal
- Carbohydrates: 20 g
- Cholesterol: 117 mg
- Fiber: 2 g
- Protein: 28 g
- Sodium: 630 mg
- Sugar: 3 g
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.02 g