Juicy Ground Turkey Meatballs No Breadcrumbs

I’ve been making meatballs for years, and I used to think breadcrumbs were a must-have. Then one day I ran out, and I was too lazy to run to the store. So I tried making them without breadcrumbs, and honestly? They turned out great. Now I make them this way all the time.

These ground turkey meatballs hold together perfectly with just an egg and some clever seasoning. They’re lighter than traditional beef meatballs, but they’ve got tons of flavor from the cumin, oregano, and a little smoked paprika. Plus, they work for anyone avoiding bread or trying to cut back on carbs.

Want something easy for meal prep? These are perfect. Want to toss them in marinara for spaghetti night? Go for it. They’re also great in a wrap or over a salad. I usually make a double batch because they disappear fast in my house.

What Kind of Ground Turkey Should I Use?

You’ll find ground turkey at the store labeled with different fat percentages, and any of them will work for these meatballs. The most common options are 93/7 (lean) and 85/15 (regular), with the numbers representing the lean meat to fat ratio. If you go with the leaner option, your meatballs will be a bit lighter and less juicy, while the higher fat content will give you more flavor and moisture. I usually grab whichever is on sale, but if you’re watching calories, the 93/7 is a solid choice. Just keep in mind that super lean turkey can dry out more easily, so don’t overcook them.

Options for Substitutions

Here are some easy swaps you can make with this meatball recipe:

• Ground turkey: You can swap ground turkey for ground chicken, which will give you a similar texture and flavor. Ground beef or pork work too, though they’ll make the meatballs a bit richer and juicier.
• Egg: If you’re out of eggs, try using 3 tablespoons of plain Greek yogurt or 2 tablespoons of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes first). Both will help bind the meatballs together.
• Sesame oil: Regular olive oil or vegetable oil can replace sesame oil if you don’t have it, though you’ll lose that nutty flavor. You could also use a bit less oil and add a splash of soy sauce for extra flavor.
• Green onions: Regular yellow or white onion works fine – just use about 1/4 cup finely diced. You can also use shallots for a milder taste.
• Spices: Feel free to adjust the spices based on what you have. Italian seasoning can replace the oregano and parsley, or try adding paprika or chili powder for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey meatballs is overworking the meat mixture, which creates dense, tough meatballs instead of tender ones – mix just until the ingredients are combined and handle the meat as little as possible when shaping.

Since ground turkey is leaner than beef or pork, these meatballs can dry out quickly under the broiler, so keep a close eye on them and pull them out as soon as they reach 165°F internally rather than relying solely on the timer.

Without breadcrumbs to bind everything together, the egg becomes even more important, so make sure it’s fully incorporated into the mixture, and if your meatballs seem too loose to hold their shape, pop the mixture in the fridge for 15-20 minutes before forming them.

Finally, don’t skip lining your pan properly or giving the meatballs a light coating of oil before broiling, as turkey’s low fat content means they’ll stick to the pan without it.

What to Serve With Ground Turkey Meatballs?

These meatballs are super flexible and work with just about any side you’re in the mood for. I love serving them over rice or quinoa with a drizzle of soy sauce or teriyaki since the sesame oil gives them an Asian-inspired flavor. They’re also great tossed with pasta and marinara sauce if you want to go the Italian route, or you can pile them into a sub roll with melted cheese for easy meatball sandwiches. For a lighter option, serve them alongside roasted vegetables like broccoli, zucchini, or bell peppers, or throw them on top of a big salad with your favorite dressing.

Storage Instructions

Store: Keep your cooked meatballs in an airtight container in the fridge for up to 4 days. They’re great for meal prep since you can just grab a few whenever you need a quick protein boost for lunch or dinner.

Freeze: These meatballs are perfect for freezing! Spread them out on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months, and you can pull out just what you need without them sticking together.

Reheat: Warm them up in the microwave for about 1-2 minutes, or toss them in a skillet with a little oil over medium heat until heated through. You can also reheat them right in your sauce if you’re adding them to pasta or a curry.

Estimated Nutrition

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

• Calories: 800-900
• Protein: 70-80 g
• Fat: 55-60 g
• Carbohydrates: 6-8 g

Ingredients

• 1 lb ground turkey
• 3/4 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tsp parsley (finely chopped, about 1/4-inch pieces)
• 1 large egg (lightly beaten to help bind without breadcrumbs)
• 2 tsp sesame oil
• 2 green onions (thinly sliced into small rounds)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Step 1: Prepare Mise en Place and Preheat

• 2 tsp parsley
• 2 green onions
• 1 large egg

Finely chop the parsley into small 1/4-inch pieces and thinly slice the green onions into small rounds.

Lightly beat the egg in a small bowl to break up the yolk and whites.

Line a broiler pan with parchment paper and position your oven rack about 4-5 inches from the broiler element, then set the broiler to high heat to preheat.

Step 2: Combine Spices and Build the Meatball Mixture

• 1 lb ground turkey
• 3/4 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• beaten egg from Step 1
• 2 tsp sesame oil
• finely chopped parsley from Step 1
• sliced green onions from Step 1

In a large bowl, combine the cumin, oregano, onion powder, garlic powder, smoked paprika, salt, and black pepper.

Add the ground turkey, beaten egg from Step 1, sesame oil, chopped parsley, and sliced green onions to the spice mixture.

Using your hands or a fork, gently fold and mix until just combined—avoid overmixing, which can make the meatballs tough and dense.

I prefer to use my hands to get a feel for when everything is evenly distributed without working the meat too much.

Step 3: Shape and Arrange Meatballs for Broiling

• meatball mixture from Step 2

Using a small ice cream scoop or your hands, divide the mixture into roughly 16-18 equal portions and gently roll each into a 1-inch ball.

Arrange the meatballs on the prepared broiler pan in a single layer, spacing them about an inch apart to allow even heat circulation.

I find that slightly wetting my hands with water helps prevent the meat from sticking while rolling and keeps things quick and clean.

Step 4: Broil the Meatballs Until Cooked Through

• shaped meatballs from Step 3

Place the pan under the preheated broiler and cook for 10 minutes.

The meatballs should develop a lightly browned, slightly crispy exterior while the interior reaches 165°F (measured with an instant-read thermometer).

If needed, rotate the pan halfway through cooking for even browning, though this isn’t always necessary depending on your broiler’s heat distribution.

Step 5: Finish and Serve

• cooked meatballs from Step 4

Remove the pan from the broiler and let the meatballs rest for 2-3 minutes.

Drizzle lightly with sesame oil if desired for added richness and shine.

Serve warm as is, or pair with your favorite dipping sauce, rice, or salad.

Juicy Ground Turkey Meatballs No Breadcrumbs

Delicious Juicy Ground Turkey Meatballs No Breadcrumbs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 850 kcal

Ingredients

  

• 1 lb ground turkey
• 3/4 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tsp parsley (finely chopped, about 1/4-inch pieces)
• 1 large egg (lightly beaten to help bind without breadcrumbs)
• 2 tsp sesame oil
• 2 green onions (thinly sliced into small rounds)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

 

• Finely chop the parsley into small 1/4-inch pieces and thinly slice the green onions into small rounds. Lightly beat the egg in a small bowl to break up the yolk and whites. Line a broiler pan with parchment paper and position your oven rack about 4-5 inches from the broiler element, then set the broiler to high heat to preheat.
• In a large bowl, combine the cumin, oregano, onion powder, garlic powder, smoked paprika, salt, and black pepper. Add the ground turkey, beaten egg from Step 1, sesame oil, chopped parsley, and sliced green onions to the spice mixture. Using your hands or a fork, gently fold and mix until just combined—avoid overmixing, which can make the meatballs tough and dense. I prefer to use my hands to get a feel for when everything is evenly distributed without working the meat too much.
• Using a small ice cream scoop or your hands, divide the mixture into roughly 16-18 equal portions and gently roll each into a 1-inch ball. Arrange the meatballs on the prepared broiler pan in a single layer, spacing them about an inch apart to allow even heat circulation. I find that slightly wetting my hands with water helps prevent the meat from sticking while rolling and keeps things quick and clean.
• Place the pan under the preheated broiler and cook for 10 minutes. The meatballs should develop a lightly browned, slightly crispy exterior while the interior reaches 165°F (measured with an instant-read thermometer). If needed, rotate the pan halfway through cooking for even browning, though this isn't always necessary depending on your broiler's heat distribution.
• Remove the pan from the broiler and let the meatballs rest for 2-3 minutes. Drizzle lightly with sesame oil if desired for added richness and shine. Serve warm as is, or pair with your favorite dipping sauce, rice, or salad.