Ingredients
Meatballs
- 1 lb (450 g) ground turkey (93% lean)
- ½ cup panko breadcrumbs
- ⅓ cup milk (any kind)
- 1 large egg
- ½ cup (50 g) parmesan, grated
- 2 cloves garlic, minced
- 1 tsp Italian seasoning (or ½ tsp each dried oregano and basil)
- 1 tsp salt
- ½ tsp black pepper
To bake
- 1 tbsp olive oil (for the baking sheet)
- Optional: marinara sauce and cooked pasta, to serve
Instructions
Preheat the oven to 400°F (200°C). In a small bowl, combine the panko breadcrumbs and milk and let soak for 5 minutes - this panade keeps the lean turkey moist as it bakes.
In a large bowl, combine the ground turkey, soaked breadcrumb mixture, egg, grated parmesan, minced garlic, Italian seasoning, salt and black pepper.
Mix gently with your hands just until combined - do not overwork the meat or the meatballs will become dense. Overmixing toughens the protein strands.
Shape the mixture into 16 equal meatballs (about 1.5 inches / 4 cm each). A light coating of oil on your palms prevents sticking. Arrange them on an oiled baking sheet with space between each.
Bake on the middle rack for 18-20 minutes, until the meatballs reach an internal temperature of 165°F (74°C) and are lightly golden on the outside. The centers should no longer be pink.
Let the meatballs rest for 5 minutes. Serve as is, simmered in marinara sauce over pasta, or tucked into a sandwich. They also keep perfectly for meal prep.
Personal Tips
- The milk-soaked breadcrumbs (panade) are the secret to juicy turkey meatballs. Lean turkey has almost no fat, so without this moisture buffer the meatballs bake up dry and crumbly. Never skip it.
- Mix with your hands and stop the moment the ingredients are combined. Overmixing aligns the protein strands and makes the texture dense and rubbery, like a sausage patty instead of a tender meatball.
- Use a cookie scoop or scale for uniform meatballs. Even sizes cook at the same rate, so you avoid the classic problem of small ones drying out while large ones are still raw in the middle.
- Bake, do not fry. A hot oven gives you golden outsides and juicy insides with a fraction of the oil and effort of pan-frying. Line the sheet with parchment for easy cleanup.
- Double the batch for meal prep. Baked turkey meatballs freeze beautifully for up to 3 months. Freeze them flat on a tray, then transfer to a bag and reheat straight from frozen in simmering sauce.
Nutrition (per serving)
Nutrition (per serving): 4 meatballs (approximately 150g) | USDA FoodData Central
Tags
Frequently Asked Questions
Why are my turkey meatballs dry?
Can I make turkey meatballs without breadcrumbs?
Can I freeze baked turkey meatballs?
Are baked meatballs healthier than fried?
What should I serve with turkey meatballs?
Can I use ground chicken instead of turkey?
Dietary Restrictions
Allergens
Not Suitable For
- Celiac (contains wheat panko)
- Vegan (contains turkey, egg and dairy)
Modifications
- Use gluten-free breadcrumbs for a celiac-safe version
- Swap panko for almond flour and parmesan for nutritional yeast for a dairy-free, low-carb version
- Use plant-based ground meat and a flax egg for a vegan version
