Baked Turkey Meatballs – Juicy, Easy & Ready in 40 Min
This very simple baked ground turkey meatball recipe is what you need for those lazy days when you can't come up with a great meal idea.
Equipment
Large mixing bowl
Rimmed baking sheet (half sheet pan)
Aluminium foil
Small cookie scoop (1.5 tablespoon)
Instant-read thermometer
Ingredients
1 pound ground turkey - 93% lean, about 450g- ¼ cup seasoned breadcrumbs - 30g
1 medium egg - whisked- ⅓ cup fresh parsley - finely chopped, 20g
5 cloves garlic - minced
¼ cup Parmesan cheese - finely grated, 25g
½ teaspoon ground black pepper
½ teaspoon salt
1 tablespoon olive oil - extra virgin, plus more for coating hands- 1 tablespoon non-stick cooking spray - for greasing the foil-lined pan
Instructions
- In a large mixing bowl, combine the ground turkey, breadcrumbs, whisked egg, parsley, garlic, Parmesan, salt, and pepper. Mix gently with your hands or a fork until just combined — overmixing will make the meatballs dense and tough.1 pound ground turkey, 1/4 cup seasoned breadcrumbs, 1 medium egg, 1/3 cup fresh parsley, 5 cloves garlic, 1/4 cup Parmesan cheese, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt
- Roll the mixture into 1 1/2-inch (4cm) meatballs — you should get approximately 20.
- Rub your hands with olive oil, then lightly coat each meatball as you place them on a foil-lined baking sheet sprayed with non-stick cooking spray. Space them about 1 inch apart.1 tablespoon olive oil, 1 tablespoon non-stick cooking spray
- Bake in a preheated 450°F / 230°C (210°C fan-forced) oven for 18-20 minutes, or until golden brown on the outside and the internal temperature reaches 165°F / 74°C. Let rest on the pan for 3-5 minutes before serving.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Freeze on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months.
Make-Ahead: Form the meatballs and refrigerate on the lined baking sheet (covered) for up to 24 hours before baking. Add 2-3 minutes to the bake time if going straight from the fridge.
Substitution: Swap seasoned breadcrumbs for panko for a lighter, crispier exterior, or use almond flour for a low-carb version. Garlic-sensitive cooks can reduce garlic to 3 cloves.
Reheating: Reheat in a 350°F / 175°C oven for 8-10 minutes, or simmer gently in sauce on the stovetop to keep them moist.
Pro Tip: Use a small cookie scoop (1.5 tablespoon size) to portion the mixture — it ensures even sizing so every meatball cooks at the same rate.
Nutrition
Serving: 1servingCalories: 62kcalCarbohydrates: 2gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 26mgSodium: 120mgPotassium: 66mgFiber: 0.1gSugar: 0.1gVitamin A: 127IUVitamin C: 2mgCalcium: 23mgIron: 0.5mg
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