Herbed Ground Turkey Meatballs

I used to think meatballs were either too dry or too much work. Store-bought frozen ones never tasted quite right, and the beef versions always left me feeling heavy afterward. Then I started making them with ground turkey, and everything changed.

These turkey meatballs are easy to throw together on a weeknight, but they’re also good enough to serve when you have people over. I keep a batch in my freezer at all times because they work in so many ways. Toss them with marinara for a quick dinner, slide them into sub sandwiches, or serve them as appetizers with toothpicks.

The key is getting the seasoning right and not overbaking them. Turkey can dry out fast, but with the right ratio of ingredients and a little olive oil, these stay moist every time. You probably have most of what you need in your pantry already.

What Kind of Ground Turkey Should I Use?

You’ll find ground turkey at the store labeled with different fat percentages, and for meatballs, I’d recommend going with 93/7 or 85/15 (that’s lean meat to fat ratio). The 99% fat-free stuff can make your meatballs a bit dry and bland, so having some fat in there really helps keep them moist and flavorful. If you can only find the super lean ground turkey, don’t worry – just be extra careful not to overcook them, and the other ingredients in this recipe will help keep things juicy. Some stores also sell ground turkey that’s a mix of white and dark meat, which is a great option since the dark meat adds more flavor and moisture.

Options for Substitutions

This meatball recipe is pretty forgiving when it comes to swaps:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even a mix of beef and pork. Keep in mind that turkey is leaner, so if using beef or pork, you might want to drain excess fat after cooking.
• Bread crumbs: If you’re out of bread crumbs, try crushed crackers, panko, or even rolled oats. For a gluten-free option, use gluten-free bread crumbs or almond meal, though almond meal will give a slightly different texture.
• Fresh parsley: Dried parsley works fine – just use about 2 tablespoons instead of the 1/2 cup fresh. You can also swap in fresh cilantro or basil if that’s what you have.
• Eggs: For binding, you can use 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let it sit for 5 minutes) or 1/4 cup of unsweetened applesauce.
• Worcestershire sauce: Soy sauce or balsamic vinegar can work as a substitute, though they’ll give a slightly different flavor profile.
• Fresh onion: You can use 3 tablespoons of onion powder if you don’t have fresh onion, though fresh does give better texture and moisture to the meatballs.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with ground turkey meatballs is overworking the mixture, which creates dense, tough meatballs instead of tender ones – mix just until the ingredients are combined and stop there.

Since ground turkey is leaner than beef or pork, it dries out quickly, so avoid overbaking by pulling the meatballs out as soon as they hit 165°F on an instant-read thermometer.

Another common error is making the meatballs too large, which leads to a burnt exterior and raw center – stick to 1-inch balls for even cooking, and if you’re pan-frying, don’t crowd the pan or they’ll steam instead of getting that nice golden crust.

For extra moisture, you can add a tablespoon of olive oil directly into the meat mixture, which helps keep the meatballs juicy throughout cooking.

What to Serve With Ground Turkey Meatballs?

These meatballs are perfect tossed with spaghetti or your favorite pasta shape and marinara sauce for a classic weeknight dinner. If you’re not in the mood for pasta, try serving them over creamy mashed potatoes or polenta to soak up all the delicious flavors. They also work great as a sandwich – just pile them into a hoagie roll with melted mozzarella and marinara for an easy meatball sub. For a lighter option, serve the meatballs alongside a crisp Caesar salad or roasted vegetables like zucchini, bell peppers, and cherry tomatoes.

Storage Instructions

Store: Keep your cooked meatballs in an airtight container in the fridge for up to 4 days. They’re great to have ready for quick weeknight dinners – just toss them with pasta, add them to a sub, or warm them up in your favorite sauce.

Freeze: These meatballs are perfect for freezing! Let them cool completely, then arrange them on a baking sheet and freeze until solid. Transfer to a freezer bag and they’ll keep for up to 3 months. You can freeze them cooked or uncooked, whichever works better for you.

Reheat: Warm them up in a skillet with a little sauce over medium heat for about 5-7 minutes, or microwave them for 1-2 minutes. If you’re reheating from frozen, let them thaw in the fridge overnight first, or add a few extra minutes to your cooking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2350
• Protein: 160-180 g
• Fat: 115-130 g
• Carbohydrates: 90-105 g

Ingredients

• 2 lb ground turkey (I prefer Jennie-O for the best lean-to-fat ratio)
• 1 1/4 cups bread crumbs
• 2/3 cup onion (finely diced into 1/4-inch pieces to ensure even cooking)
• 1/2 cup parsley
• 3 eggs (room temperature, helps them bind more effectively)
• 4 garlic cloves
• 2 tsp Worcestershire sauce (I always use Lea & Perrins for a deeper savory flavor)
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil

Step 1: Prepare the Mise en Place and Season the Mixture

• 2/3 cup onion, finely diced
• 4 garlic cloves, minced
• 1/2 cup parsley, chopped
• 1 1/4 cups bread crumbs
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Finely dice the onion into 1/4-inch pieces and mince the garlic cloves.

Chop the parsley finely.

Measure out the bread crumbs, dried basil, dried oregano, salt, black pepper, and red pepper flakes into a small bowl so everything is ready to add at once.

I always use room temperature eggs because they incorporate more evenly into the meat mixture, creating better texture and binding.

Step 2: Combine and Mix the Meatball Base

• 2 lb ground turkey
• dry ingredient mixture from Step 1
• 1/2 cup parsley, chopped
• 3 eggs, room temperature
• 2 tsp Worcestershire sauce

In a large mixing bowl, combine the ground turkey, bread crumb mixture from Step 1, diced onion, minced garlic, chopped parsley, room temperature eggs, and Worcestershire sauce.

Mix gently with your hands until just combined—overworking the mixture will make the meatballs tough and dense.

Stop mixing as soon as everything is evenly incorporated and the texture is uniform.

Step 3: Form the Meatballs and Choose Your Cooking Method

• meatball mixture from Step 2

Using your hands or a small ice cream scoop, form the mixture from Step 2 into 1-inch balls.

Place formed meatballs on a plate or parchment paper.

At this point, you can choose to bake or pan-fry: baking is more hands-off and produces evenly cooked meatballs with less oil, while pan-frying creates a golden crust and richer flavor.

I prefer pan-frying for better texture and browning.

Step 4: Pan-Fry the Meatballs Until Cooked Through

• 1/4 cup olive oil
• meatballs from Step 3

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Working in batches to avoid crowding the pan, carefully add the meatballs and fry for 5-7 minutes, rolling them occasionally to ensure even browning on all sides.

Continue frying in batches until all meatballs reach an internal temperature of 165°F when measured with a meat thermometer in the center of the largest meatball.

Transfer cooked meatballs to a plate lined with paper towels to drain excess oil.

Step 5: Optional Baking Alternative

• meatballs from Step 3
• 1/4 cup olive oil

If you prefer the baking method instead, preheat your oven to 400°F.

Place the formed meatballs from Step 3 on a wire rack set over a baking sheet (the rack allows air to circulate for even cooking).

Lightly brush the meatballs with olive oil and bake for 15-20 minutes until they reach an internal temperature of 165°F.

The baked meatballs will be slightly less browned than pan-fried but are quicker and require less monitoring.

Herbed Ground Turkey Meatballs

Delicious Herbed Ground Turkey Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 8 servings

Calories 2250 kcal

Ingredients

  

• 2 lb ground turkey (I prefer Jennie-O for the best lean-to-fat ratio)
• 1 1/4 cups bread crumbs
• 2/3 cup onion (finely diced into 1/4-inch pieces to ensure even cooking)
• 1/2 cup parsley
• 3 eggs (room temperature, helps them bind more effectively)
• 4 garlic cloves
• 2 tsp Worcestershire sauce (I always use Lea & Perrins for a deeper savory flavor)
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil

Instructions

 

• Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Chop the parsley finely. Measure out the bread crumbs, dried basil, dried oregano, salt, black pepper, and red pepper flakes into a small bowl so everything is ready to add at once. I always use room temperature eggs because they incorporate more evenly into the meat mixture, creating better texture and binding.
• In a large mixing bowl, combine the ground turkey, bread crumb mixture from Step 1, diced onion, minced garlic, chopped parsley, room temperature eggs, and Worcestershire sauce. Mix gently with your hands until just combined—overworking the mixture will make the meatballs tough and dense. Stop mixing as soon as everything is evenly incorporated and the texture is uniform.
• Using your hands or a small ice cream scoop, form the mixture from Step 2 into 1-inch balls. Place formed meatballs on a plate or parchment paper. At this point, you can choose to bake or pan-fry: baking is more hands-off and produces evenly cooked meatballs with less oil, while pan-frying creates a golden crust and richer flavor. I prefer pan-frying for better texture and browning.
• Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, carefully add the meatballs and fry for 5-7 minutes, rolling them occasionally to ensure even browning on all sides. Continue frying in batches until all meatballs reach an internal temperature of 165°F when measured with a meat thermometer in the center of the largest meatball. Transfer cooked meatballs to a plate lined with paper towels to drain excess oil.
• If you prefer the baking method instead, preheat your oven to 400°F. Place the formed meatballs from Step 3 on a wire rack set over a baking sheet (the rack allows air to circulate for even cooking). Lightly brush the meatballs with olive oil and bake for 15-20 minutes until they reach an internal temperature of 165°F. The baked meatballs will be slightly less browned than pan-fried but are quicker and require less monitoring.