Baked Turkey Meatballs

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Tender, juicy, and perfectly seasoned, these Baked Turkey Meatballs come together in a few simple steps. Perfect for making ahead of time and freezing, these meatballs make for an easy and delicious dinner.

Filling, flavorful, and easy to make, these baked turkey meatballs are perfect for any meal. Everyone loves meatballs, and they go with everything! These baked meatballs are so juicy and tender that everyone will be reaching for more.

Why You’ll Love This Recipe

Turkey meatballs are freezer-friendly. You can easily double the recipe to freeze half for an easy meal later.
Baked meatballs are super easy to make with simple kitchen stapes.
These meatballs, similar to my baked chicken meatballs, go with everything. Enjoy them on their own, in a sauce, served with noodles, rice, or salad.

Ingredients You’ll Need

Ingredients needed to make baked turkey meatballs.

ground turkey — I use two pounds of ground turkey. However, if you don’t have enough, you can always do a 50/50 mix with another ground meat such as chicken.
salt — I always use Diamond Crystal kosher salt.
pepper — you can use white or black pepper. If you don’t like seeing little black specks, then use white pepper.
garlic powder — I prefer using garlic powder instead of fresh mince garlic for the meatballs.
onion powder
paprika — you can use sweet, smoked, or regular paprika, depending on how you’d like the meatballs to taste.
egg — the egg acts as a binder of all the ingredients.
panko — I prefer making my meatballs with panko breadcrumbs instead of traditional breadcrumbs.
parmesan — I love the flavor you get with adding freshly grated parmesan to the meatball mixture.
olive oil — adding a bit of olive oil gives the meatballs a little extra moisture.

How to Make Baked Turkey Meatballs

Set of two photos showing meat mixture combined.

In a large bowl, combine the ground turkey, salt, pepper, garlic powder, onion powder, paprika, egg, panko, parmesan, and olive oil.
Using a spatula or hands, mix until just combined.

Set of two photos showing the before and after meatballs baked on a sheet pan.

Using a cookie scoop or a large spoon, scoop up 1½ tablespoons worth of mixture and gently roll it into a ball. Place on a lined sheet pan. Continue until you’ve rolled all of the ground turkey mixture.
Bake for 18 to 20 minutes or until the meatballs have reached an internal temperature of 165°F/73°C.
Serve the meatballs hot with your choice of sides or sauce.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

Overhead view of a sheet pan of baked turkey meatballs with one under a metal spatula.

Recipe Tips and Notes

A cookie scoop is ideal to portion out my meatballs so they’re the same sized and bake evenly.
Your turkey meatballs will get denser as they cook, so avoid overpacking/over-rolling your meat mixture.
Do not overmix the turkey meat. If the meat mixture is overworked, you end up with a rubbery and dense meatball.
Be careful not to overcook the turkey meatballs. Overcooking them will dry them out and make them tough.
Room temperature egg mixes more easily into the turkey than a cold egg.
Try my teriyaki meatballs with this turkey meatball recipe.

Close up of one of three baked turkey meatballs.

Make Ahead Tips

Meal prep: once cooled, store the cooked meatballs in an airtight container for up to 4 days in the fridge.
Freezer: allow the baked turkey meatballs to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.

Should I freeze meatballs before or after baking them?

It’s up to you! It saves you time upfront to freeze the meatballs raw and cook them later, but then it saves you time later if you cook them now and freeze them, so you’ll only have to reheat them in the oven. Take your pick.