Simple Ground Turkey Meatballs

I used to think all meatballs needed beef to taste good. That’s what my mom made growing up, and honestly, I never questioned it. Then one day I grabbed ground turkey by accident at the store, and instead of going back for beef, I just went with it.

Turns out, turkey meatballs can be just as satisfying as the beef ones I grew up with—you just need to know how to season them right. Turkey is leaner, which means it needs a little extra help in the flavor department. But once you get the mix down with the right herbs, garlic, and a splash of Worcestershire, these meatballs are going straight into your weekly dinner rotation.

What Kind of Ground Turkey Should I Use?

When you’re at the store picking out ground turkey, you’ll notice different fat percentages available, typically ranging from 93% lean to 99% lean. For meatballs, I’d suggest going with 93% lean ground turkey, which has a bit more fat and will give you juicier, more flavorful meatballs that hold together better. The super lean 99% option can work if that’s what you have, but your meatballs might turn out a bit drier, so you may want to add an extra drizzle of olive oil to the mixture. You can also mix half ground turkey with half ground turkey breast if you want to find a middle ground between lean and moist.

Options for Substitutions

These meatballs are easy to customize based on what you have in your kitchen:

• Ground turkey: You can swap ground turkey for ground chicken, lean ground beef, or even a mix of turkey and pork for extra flavor. Keep in mind that ground beef will make them less lean but more flavorful.
• Bread crumbs: If you’re out of bread crumbs, try using rolled oats, crushed crackers, or panko. For a gluten-free option, use almond flour or gluten-free bread crumbs – you might need slightly less since they absorb moisture differently.
• Fresh parsley: Dried parsley works fine here – just use about 2 tablespoons instead of 1/2 cup. You can also substitute with fresh cilantro or basil if that’s what you have on hand.
• Eggs: For each egg, you can use 3 tablespoons of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes first).
• Fresh onion: In a pinch, use 2 tablespoons of onion powder mixed directly into the meat mixture. It won’t give you the same texture, but the flavor will still be there.
• Worcestershire sauce: Soy sauce or coconut aminos work as a replacement, though they’ll give a slightly different flavor profile. Use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making 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 if overcooked, so pull your meatballs from the heat as soon as they hit 165°F on an instant-read thermometer.

To keep your meatballs from sticking together while forming them, wet your hands with cold water between rolling each one, and make sure they’re all the same size so they cook evenly.

If you’re baking them, don’t skip the rack over the baking sheet – it allows air to circulate and prevents the bottoms from getting soggy, giving you meatballs that are nicely browned all over.

What to Serve With Ground Turkey Meatballs?

These turkey meatballs are super flexible and work great over a big bowl of spaghetti or your favorite pasta with marinara sauce. If you’re keeping things on the lighter side, try serving them over zucchini noodles or spaghetti squash with a simple tomato sauce. They also make awesome meatball subs when you pile them into a toasted hoagie roll with melted mozzarella and marinara. For a complete meal, pair them with a side of roasted vegetables like broccoli or green beans, or serve them alongside a fresh Caesar salad and some garlic bread for dipping.

Storage Instructions

Store: These turkey meatballs keep really well in the fridge for up to 4 days in an airtight container. I like to store them with a little bit of their cooking juices or some marinara sauce to keep them from drying out. They’re great for quick weeknight dinners or tossing into pasta throughout the week.

Freeze: Meatballs are one of my favorite things to freeze! 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. This way they won’t stick together and you can grab just what you need.

Reheat: Warm them up in a skillet with a splash of water or sauce over medium heat for about 5 minutes, or microwave on medium power for 1-2 minutes. If they’re frozen, you can add them straight to simmering sauce or bake at 350°F for about 20 minutes until heated through.

Estimated Nutrition

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

• Calories: 2000-2200
• Protein: 140-160 g
• Fat: 120-135 g
• Carbohydrates: 80-95 g

Ingredients

• 2 lb ground turkey (I prefer Jennie-O for a leaner mix)
• 1 1/4 cups bread crumbs (I use Progresso Italian style for better seasoning)
• 2/3 cup onion (finely diced into 1/4-inch pieces so they blend in)
• 1/2 cup fresh parsley
• 2 eggs (room temperature, about 70°F)
• 4 garlic cloves (freshly minced for best flavor)
• 2 tsp Worcestershire sauce (Lee & Perrins adds the best savory depth)
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil

Step 1: Prepare the Mise en Place and Combine the Meatball Mixture

• 2 lb ground turkey
• 1 1/4 cups bread crumbs
• 2/3 cup onion, finely diced
• 1/2 cup fresh parsley, chopped
• 2 eggs, room temperature
• 4 garlic cloves, freshly minced
• 2 tsp Worcestershire sauce
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes

Finely dice the onion into 1/4-inch pieces and mince the garlic cloves fresh—this matters more than you’d think for the final texture and flavor.

Chop the fresh parsley into small pieces.

Crack the eggs into a small bowl and let them come to room temperature if they aren’t already, as this helps them incorporate more smoothly into the mixture.

In a large mixing bowl, combine the ground turkey, bread crumbs, diced onion, parsley, room temperature eggs, minced garlic, Worcestershire sauce, dried basil, dried oregano, salt, black pepper, and red pepper flakes.

Using your hands (clean hands work best), gently mix everything together until just combined—be careful not to overmix, as this can make the meatballs tough and dense rather than tender.

Step 2: Shape the Meatballs and Prepare for Cooking

• turkey mixture from Step 1
• 1 tablespoon olive oil

Preheat your oven to 400°F.

While the oven heats, use a small ice cream scoop or a 1-tablespoon measure to portion out consistent 1-inch meatballs from the mixture in Step 1.

This ensures even cooking throughout the batch.

Line a rimmed baking sheet with aluminum foil for easy cleanup, then place an oven-safe wire rack on top of the sheet.

I like to lightly oil the rack with a bit of the olive oil to prevent sticking, which gives you better browning and easier removal later.

Step 3: Bake the Meatballs Until Cooked Through

• meatballs from Step 2
• 3 tablespoons olive oil

Arrange the shaped meatballs from Step 2 on the prepared rack in a single layer, spacing them about 1/2 inch apart so heat can circulate around each one.

Drizzle the remaining olive oil over the meatballs, tossing gently to coat them evenly.

This light oil coating helps them brown beautifully and stay moist inside.

Place the baking sheet in the preheated 400°F oven and bake for 15-20 minutes, checking at the 15-minute mark.

The meatballs are done when the internal temperature reaches 165°F when tested with a meat thermometer in the center of the largest meatball.

The baking method is healthier than pan-frying because the rack allows excess fat to drip away.

Simple Ground Turkey Meatballs

Delicious Simple 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 2100 kcal

Ingredients

  

• 2 lb ground turkey (I prefer Jennie-O for a leaner mix)
• 1 1/4 cups bread crumbs (I use Progresso Italian style for better seasoning)
• 2/3 cup onion (finely diced into 1/4-inch pieces so they blend in)
• 1/2 cup fresh parsley
• 2 eggs (room temperature, about 70°F)
• 4 garlic cloves (freshly minced for best flavor)
• 2 tsp Worcestershire sauce (Lee & Perrins adds the best savory depth)
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1 1/4 tsp salt
• 3/4 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 fresh—this matters more than you'd think for the final texture and flavor. Chop the fresh parsley into small pieces. Crack the eggs into a small bowl and let them come to room temperature if they aren't already, as this helps them incorporate more smoothly into the mixture. In a large mixing bowl, combine the ground turkey, bread crumbs, diced onion, parsley, room temperature eggs, minced garlic, Worcestershire sauce, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Using your hands (clean hands work best), gently mix everything together until just combined—be careful not to overmix, as this can make the meatballs tough and dense rather than tender.
• Preheat your oven to 400°F. While the oven heats, use a small ice cream scoop or a 1-tablespoon measure to portion out consistent 1-inch meatballs from the mixture in Step 1. This ensures even cooking throughout the batch. Line a rimmed baking sheet with aluminum foil for easy cleanup, then place an oven-safe wire rack on top of the sheet. I like to lightly oil the rack with a bit of the olive oil to prevent sticking, which gives you better browning and easier removal later.
• Arrange the shaped meatballs from Step 2 on the prepared rack in a single layer, spacing them about 1/2 inch apart so heat can circulate around each one. Drizzle the remaining olive oil over the meatballs, tossing gently to coat them evenly. This light oil coating helps them brown beautifully and stay moist inside. Place the baking sheet in the preheated 400°F oven and bake for 15-20 minutes, checking at the 15-minute mark. The meatballs are done when the internal temperature reaches 165°F when tested with a meat thermometer in the center of the largest meatball. The baking method is healthier than pan-frying because the rack allows excess fat to drip away.