Baked Turkey Meatballs – Juicy, Lean & Easy
These Special Baked Turkey Meatballs are the perfect post-workout treat or quick dinner option, offering a blend of lean protein and flavorful herbs. The recipe is packed with healthy ingredients like ground turkey, onions, garlic, fresh cilantro, and sage, along with breadcrumbs or even oats for added fiber. You can toss in extras like spinach or beans for more nutritional value. These easy-to-make meatballs are baked to perfection, keeping them light while allowing you to control the amount of added oil. Pair them with tomato sauce for a delicious low-carb dish everyone will love!
Equipment
Large mixing bowl
Rimmed baking sheet
Aluminium foil or parchment paper
1.5-inch cookie scoop
Food processor (if using rolled oats)
Ingredients
2 pounds ground turkey (minced turkey) - (lean) minced turkey, about 900g
1 medium yellow onion - chopped
3 cloves garlic - minced
1 tablespoon dried oregano
2 tablespoons cilantro (coriander) - (fresh) finely chopped, about 4 stems
8 leaves sage - (fresh) finely chopped, about 1 tablespoon
¾ cup Panko breadcrumbs - 45g; or rolled oats ground in a food processor for extra fibre- 2 tablespoons flaxseeds - ground, optional
1 medium egg
¼ cup water - 60ml, to keep them extra fluffy
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil - 30ml, for drizzling
Instructions
- Preheat the oven to 350°F / 175°C (160°C fan-forced).
- Chop onion, cilantro, sage, and garlic.1 medium yellow onion, 3 cloves garlic, 2 tablespoons cilantro (coriander), 8 leaves sage
- Add the ground turkey, chopped onion, garlic, oregano, cilantro, sage, breadcrumbs, flaxseeds (if using), egg, water, salt, and pepper to a large mixing bowl. Mix thoroughly with your hands until everything is evenly combined — avoid overmixing, which can make the meatballs dense.2 pounds ground turkey (minced turkey), 1 medium yellow onion, 3 cloves garlic, 1 tablespoon dried oregano, 2 tablespoons cilantro (coriander), 8 leaves sage, 3/4 cup Panko breadcrumbs, 2 tablespoons flaxseeds, 1 medium egg, 1/4 cup water, 1 teaspoon salt, 1 teaspoon ground black pepper
- Line a rimmed baking sheet with aluminium foil or parchment paper. Using a 1.5-inch cookie scoop or your hands, roll the mixture into balls approximately 1.5 inches (4cm) in diameter. Place them on the prepared baking sheet, spacing them about 1 inch apart. Drizzle the olive oil over the meatballs.2 tablespoons olive oil
- Bake for 20–25 minutes, or until golden brown on the outside and the internal temperature reaches 165°F / 74°C.
- Let the meatballs cool down for about 5 minutes before you serve them. I put these on top of tomato sauce for a great low-carb meal. Enjoy!
Notes
Storage: Refrigerate cooked meatballs in an airtight container for up to 4 days. Freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
Make-Ahead: Mix the meatball mixture up to 24 hours in advance and refrigerate. Roll and bake when ready.
Substitutions: Replace Panko breadcrumbs with rolled oats ground in a food processor for a higher-fibre alternative. Use almond flour for a low-carb option.
Pro Tips: Use a cookie scoop (1.5-inch) to portion the meatballs for uniform size, which ensures even cooking throughout the batch. For extra moisture and flavour, add 2 tablespoons of grated Parmesan or 1/4 cup of finely chopped spinach to the mix.
Serving Suggestion: Serve over spaghetti with marinara sauce, on top of zucchini noodles for a low-carb option, or on toothpicks with a yoghurt-herb dipping sauce as appetisers.
Nutrition
Serving: 1servingCalories: 155kcalCarbohydrates: 5gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 55mgSodium: 267mgPotassium: 275mgFiber: 1gSugar: 1gVitamin A: 69IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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