• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Pear Tree Kitchen
  • Home
  • Recipes
  • About Us
  • Disclosures, Policies & Disclaimers
  • Contact Us
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Us
  • Disclosures, Policies & Disclaimers
  • Contact Us
×

Home » Recipe » Italian » Baked Turkey Meatballs

Baked Turkey Meatballs

Published April 6, 2019 Last modified June 28, 2021 By Beth Mueller

Jump to Recipe
Tukery Meatballs Pinterest Pin

Moist flavor-packed baked turkey meatballs are quick and easy to make at home and ready in about 30 minutes.  Serve them as appetizers, snacks, or the main dish!  Perfect for quick weeknight dinners.

Baked turkey meatballs on a foil lined baking sheet

I love this recipe because it is so quick to make and gives us a break from all the beef we eat.

Ground Turkey

I use the ground turkey that has both white and dark meat because it has a higher fat content 85/15.  Fat adds flavor to meatballs.  The dark meat will lend a bit of extra moisture to the meatballs.

Ground turkey breast with a 97/3 or 99/1 fat content can be used in a pinch, but the meatballs will be drier.  Think about an overcooked whole turkey.  I know everyone has encountered at least one of those in their lives.

Ground turkey comes packaged in 1 pound to 1 1/4 pound packages.  I prefer the brand that comes in 1 1/4 pound packages in my area.  Either option will work and the extra 1/4 has not made a huge difference for me.  I might get an extra 6 or so meatballs.

Buttermilk

Ground turkey can be kind of bland when used in meatballs, burgers, and meatloaves.  Buttermilk will not only add moisture it will add an extra layer of flavor and saltiness.

Regular milk can be used but I would bump up the salt just a tad.

raw turkey, egg, buttermilk, parmesan cheese, bread crumbs, and fresh parsley in a bowl

Seasonings

Ground turkey needs plenty of seasoning, but you have to be careful not to overpower the turkey either.

Minced onion and garlic can be used as a substitute.  I like more consistency in flavoring so I stick to the powdered versions.

Sometimes onions and garlic can be pretty powerful.  Before baking the whole batch make sure you test fry a bit of the mixture first.

Test Fry

NEVER taste raw turkey!

It’s easy to test fry. Spray a small skillet with cooking spray or add a teaspoon of oil.

Heat the skillet over medium-high heat, take about a teaspoon of meat mixture and flatten it into a tiny patty and give it a quick fry on both sides.

Now you can taste your meatballs.

Breadcrumbs

I use Italian-style breadcrumbs because it seems to have the best texture after they have cooked.

Italian breadcrumbs have a few added ingredients but overall won’t affect the flavor of turkey meatballs.

If all you have is on hand is plain breadcrumbs.  I usually have both on hand but sometimes find myself without Italian and have used plain more than once with my turkey meatballs.

Making your own breadcrumbs is another option.

Panko breadcrumbs are a bit crunchier than regular and Italian breadcrumbs.

When using panko breadcrumbs, soak the breadcrumbs in the buttermilk for a few minutes before adding them to the meat mixture.  This will ensure that there are no crispy bits left in the cooked meatballs.

Gluten-free

Whenever I need to make any type of gluten-free meatballs I substitute ground Rice Chex for the same amount of breadcrumbs called for in a recipe.  I soak the Rice Chex pieces in buttermilk for a few minutes before adding to the meat.

Gluten-free bread can be dried out in the oven and ground up fine, but I find that Rice Chex is a cheaper alternative.  Have you priced out gluten-free bread in a store lately?

Forming the Meatballs

I use my cookie scoop to keep them uniform in size.  I use my #60 scoop for small meatballs. It holds a tad bit more than 1 tablespoon.

This is the size used for the photos and recipe testing. A #60 will make about 48 meatballs.  These will be about 1-inch.

I use a #40 scoop for larger meatballs.  This one holds about 1 1/2 tablespoons. Using the larger scoop gives me about 28 to 30 meatballs.

raw turkey meatballs on a foil lined baking sheet

Stepping up to a #20 will make somewhere around 16 meatballs. This one holds 3 tablespoons.

These big boys are going to need quite a bit more baking to make sure they are completely cooked in the middle.

I only make them this large when I am being lazy and plan to finish them off in a pot of spaghetti sauce.

Ground turkey needs to be cooked to 165⁰F before it is safe to eat. 

I like to scoop all of my meatballs onto a prepared baking sheet all at once.  Then I come back behind and roll the mixture into balls, spacing them out as evenly as possible once the meatballs are formed.

Alternatively, you can use your hands and make the balls as close to the same size as possible.

Formed uncooked turkey meatballs on a foil lined baking sheet

Hand Hygiene

Working with raw ground turkey requires avoiding cross-contamination.

After working with raw ground turkey, thoroughly wash your hands, and make sure to get up under the fingernails.

Raw poultry has a higher risk of salmonella than other raw meats.

Storing

Cooked turkey meatballs can be stored in the refrigerator for up to 4 days.  They can be stored in the freezer for up to 3 months.

Raw turkey meatballs should not be stored longer than 48 hours in the refrigerator.  If you are not going to bake them in that amount of time stick them in the freezer.  These will be safe in the freezer for up to 4 months.

Reheating

Turkey always needs to be reheated to 165⁰F.  If the meatballs were cooled quick enough after baking they can be eaten cold.  I don’t recommend eating them cold though, they just don’t taste the same.

Reheat the meatballs by placing them into a preheated 350⁰F oven for 10 to 15 minutes or until the center of a meatball tests 165⁰F.

To microwave leftover turkey meatballs, place up to 4 them a plate in a single layer and reheat for 30 to 60 seconds or until they have reached a safe temperature.

Leftover meatballs can also be simmering in a sauce until the reach 165⁰F.

See a pattern here?  Whatever method you choose for reheating leftover turkey it always needs to reach a safe temperature.

Serving Suggestions

  • Skewered with toothpicks as an appetizer
  • Simmered in red sauce topped on spaghetti
  • As a meatball sub
  • On top of rice or noodles with gravy
  • As the main dish with mashed potatoes and green beans

MORE QUICK DINNER RECIPES YOU’LL LOVE

Simple No Roux No Flour Mac & Cheese

Spaghetti Aglio Olio

Ground Beef Goulash – American Chop Suey

Vintage Chicken Noodle Casserole

Baked turkey meatballs on a baking sheet

FOLLOW ME ON SOCIAL MEDIA AND SHARE THIS RECIPE

SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS A NEW POST

Formed uncooked turkey meatballs on a foil lined baking sheet

Baked Turkey Meatballs

Moist and flavorful baked turkey meatballs are great alone or used anywhere traditional meatballs are used.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Dish, Snacks and Tailgate Favorites
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Servings
Calories: 89kcal
Author: Beth Mueller

Equipment

  • Cookie Scoop
  • Baking Sheet with Sides

Ingredients

  • 1 pound ground turkey use up to 1.25 pounds
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions

  • Preheat an oven to 375 Degrees F.
  • In a large bowl combine all of the ingredients and mix well.
  • Set mixture aside for 5 minutes to allow the breadcrumbs to absorb some moisture.
  • Prepare a baking sheet by spraying with baking spray or covered with a non-tick foil.
  • Form meatball mixture into 1 inch balls.
  • Place meatballs onto baking sheet.
  • Place into preheated 375 Degree F oven and bake for 20 to 25 minutes or until meatballs are cooked competely through with no pink.
  • Serve as desired.

Notes

1 Tablespoon of dried parlsey can be used in place of fresh parsley.

Nutrition

Serving: 4Meatballs | Calories: 89kcal | Carbohydrates: 4g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 257mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PearTreeChefs or tag #PearTreeKitchen!

Filed Under: Appetizers, Beginner Recipes, Italian, Main Dish, Poultry, Recipe, Snacks and Tailgate Favorites

About Beth Mueller

Hi! Thanks for visiting Pear Tree Kitchen! I've been cooking and creating recipes for over 40 years. I'm an RN so I tend to go overboard with food safety tips! My favorite things are chicken soup, desserts, and sharing recipes.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Thanks for stopping by!

Headshot Beth MuellerHi! I’m Beth and this is where my foodie friends and family find my latest kitchen creations. Grab some coffee or tea and stay awhile. I love visitors!  More about me >

 

Sign Up for Notifications by Email!

Summer Favorites

Slice of blueberry delight on a plate

Blueberry Delight

No-Fail Fruit Cobbler

Cherry Limeade Spiked Ice Pops

Spiked Cherry Limeade Ice Pop

Strawberry Shortcake Cake topped with whipped cream, strawberry and mint on white plate

Strawberry Shortcake Cake

Dreamsicle Cake topped with a candy orange slice

Orange Dreamsicle Cake

Ribs covered in BBQ sauce on a cutting board

Tender Sous Vide Baby Back Ribs

More of My Favorite Summer Recipes

Top Searched Recipes

Beef stew with carrots and potatoes on a plate

Slow Cooker Beef Stew

Classic butter beans with cracked black pepper in a white bowl

Creamy Old Fashioned Southern Butter Beans

Ribs covered in BBQ sauce on a cutting board

Tender Sous Vide Baby Back Ribs

homemade potato chips on a wire cooling rack

Homemade Kettle Chips

Tapioca Pudding topped with fruit pieces

Tapioca Pudding Recipe

No-Fail Fruit Cobbler

See More →

Footer

Affiliate Disclosures

Amazon Associates Disclosure

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2022 · peartreekitchen.com ·

| Privacy & Terms

  • Facebook
  • Twitter
  • Pinterest
  • Reddit
  • Yummly
  • Email