Bite into these easy, quick Italian turkey meatballs! The best part? This recipe will take less than 30 minutes and you'll have plenty of leftovers for the week ahead. Serve these easy and quick turkey meatballs with your favorite pastas, alongside a savory tomato sauce, on salads or stuffed in sandwiches.
Why You'll Love This Recipe
- Quick and easy. From start to finish, these turkey meatballs will take under 30 minutes!
- Great for meal prep. These are great for on-the-go lunches or a fantastic protein addition to any meal. And bonus - they last about a week in the fridge so make them in bulk!
- Super versatile. These baked turkey meatballs are great for topping your favorite pasta dishes, stuffing in sandwiches or serving alongside salads.
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Ingredients You'll Need
- Ground turkey. I like a 93% lean turkey but feel free to use what you have! This recipe works great with other proteins like ground beef or chicken.
- Worcestershire sauce. Packs a punch of flavor and rounds out the taste of these easy turkey meatballs - a must for any ground meat dish!
- Spices. Garlic powder, onion powder and dried oregano help season the turkey meatballs.
- Italian breadcrumbs. So much flavor and helpful to bind the meatball mixture together.
- Eggs. A helpful binder for the turkey meatballs.
- Fresh parsley. A hint of freshness goes a long way!
- Salt. Brings together all of the savory flavors.
Step-by-Step Instructions
- Prep pan + preheat. Line a baking sheet with aluminum foil and spray/drizzle oil on the foil - this will prevent the meatballs from sticking. Preheat your oven to 400°F.
- Mix + build meatballs. In a large bowl, mix the ingredients together until everything's well-incorporated. I like to mix the meatball mixture using gloved hands to make the process easier for me.
- Portion out meatballs. Using a 1.5 tablespoon cookie/ice cream scoop, scoop out the individual meatballs from the mixture and place on the oiled, aluminum-lined baking sheet. You don't need to use a cookie/ice cream scoop but this can really help you achieve same-sized meatballs.
- Bake + turn + broil. Pop the baking sheet in the oven and bake the meatballs for 15 minutes, making sure to turn the pan halfway through cooking. If you want a little extra color on the meatballs after they're done cooking, broil these for about 4 minutes, making sure you keep an eye on them the entire time so they don't burn. The meatballs are cooked after they reach a minimum internal temperature of 165°F (74°C).
- Enjoy! These easy, baked turkey meatballs are great on salads or sandwiches but also fantastic served with pasta, rice or potatoes. They also make great on-the-go snack bites when you're pressed for time and need something that'll keep you full.
Substitutions
- Protein. You can definitely substitute the ground turkey in this easy meatball recipe for any other ground protein! Think beef, chicken, bison, veal, pork - it will work just fine. However, make sure the protein is not too lean and not too fatty - I like at 93% lean ground turkey for these meatballs so something around that range will be ideal.
- Breadcrumbs. While Italian breadcrumbs pack a lot of flavor, you can also experiment with panko, gluten free or any other type of breadcrumb you like. If using a plain breadcrumb, add your favorite spices and seasonings so you amp up the flavor.
Meatball Variations
- Spicy. Add red pepper flakes or Calabrian chili oil to the ground meat mix if you crave a spicy meatball.
- Veggies. Want to sneak in veggies into these turkey meatballs? Add thawed, drained spinach to the ground meat mixture or even chopped sun-dried tomatoes - two of my favorite additions!
- Cheese. More cheese is always welcome in my recipes - add an extra ¼ cup of freshly grated Parmigiano Reggiano to bump up the cheesiness. Or, stuff each meatball with a small piece of mozzarella for a surprise bite.
- With sauce. These easy turkey meatballs are better when served with a sauce! Serve alongside your favorite tomato sauce or pop them into your simmering marinara right before serving. Or, for a more medditeranean flavor, serve with tzaziki or toum.
Equipment for Easy Italian Turkey Meatballs
- Gloves. When handling raw meat or sticky foods in general, gloves are ideal. They can help prevent cross-contamination and also make cleanup so easy.
- Cookie/ice cream scoop. Although not entirely necessary, a cookie/ice cream scoop can make your meatball process a breeze! When the meatballs are all one, even shape, they will also bake evenly in the oven.
- Baking sheet. Use a half sheet to fit all 40 meatballs!
Storage and Reheating
These quick Italian turkey meatballs are great for making ahead. Once they come out of the oven, make sure to cool completely before storing in an airtight container in the fridge for up to a week.
To reheat, I like to pop a few meatballs in the microwave, covered with a damp paper towel to keep in the moisture, for about 1-2 minutes.
Top tip
Use a cookie/ice cream scoop to make sure each meatball is the same size and, in turn, cooked at the same time as the rest of the meatballs.
FAQ
93% lean ground turkey is ideal for these meatballs! This still gives you a high protein meatball while still providing moisture and delicious flavor.
You can definitely cook these easy turkey meatballs in the air fryer or stove top - just make sure the internal temperature of the meatballs reaches 165°F to ensure they're cooked through.
Absolutely! You can sub the ground turkey in these meatballs for any other ground protein, such as: chicken, beef, lamb or pork.
No, you can use your favorite kind of breadcrumbs, like panko or gluten-free. Or, if you want to omit breadcrumbs altogether, you can! Just make sure to increase your seasonings. Without breadcrumbs, the meatballs will come out a bit softer and have less carbs per meatball.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
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Related
Looking for other Italian-inspired recipes like this? Try these:
Pairings
These are my favorite dishes to serve with these turkey meatballs:
Ingredients
- 2 lbs ground turkey (93% lean)
- 3 tablespoon Worcestershire sauce
- 2 teaspoon kosher salt
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon dried oregano
- 3 eggs
- 1 cup italian breadcrumbs
- ⅓ cup fresh parsley, finely minced
- neutral oil for drizzling/spraying the foil
Instructions
- Line a baking sheet with foil and spray/drizzle oil to prevent the turkey meatballs from sticking. Preheat the oven to 400°F.
- In a large bowl, mix together all of the ingredients until everything is incorporated. Optional but highly encouraged, do this while using gloves to make clean up easier.
- Using a cookie/ice cream scoop, scoop out meatballs and place onto the lined baking sheet. While you don't need to use a cookie scooper, this will help make the meatballs all one shape and help them bake evenly.
- Bake the turkey meatballs for 15 minutes on the middle rack, making sure to turn the pan halfway through cooking.
- For a little bit more color and crispness on the meatballs, broil for 4-5 minutes on the middle rack. Make sure to keep an eye on the meatball so they don't burn.
Notes
- Forming the turkey meatballs. Use a cookie/ice cream scoop to make sure each meatball is the same size and, in turn, cooked at the same time as the rest of the meatballs.
- Storing. Once the meatballs come out of the oven, make sure to cool completely before storing in an airtight container in the fridge for up to a week.
- Reheating. Pop a few meatballs in the microwave, covered with a damp paper towel to keep in the moisture, for about 1-2 minutes.
Danielle says
These were delicious and so quick and easy to make! I had them for dinner and packed some up for lunch the next day and they were 10/10. I also added the extra parm like she recommended and they have just become my go-to turkey meatballs. I’ll definitely be making these often!
Mari says
Tasty for dinner and meal prep! So happy these will be part of your recipe rotation, Danielle!