Baked Ground Turkey Meatballs
If you’re looking for a wholesome yet delicious dinner option, look no further than these Baked…
Equipment
- Baking Sheet
- Foil
- baking rack
- Cooking spray
- Oven
- Parchment Paper
- Box grater
- Large Bowl
- cookie scoop (1 1/2 tablespoon) or tablespoon
- nonstick skillet
- Instant Read Thermometer
- Paper Towels
Ingredients
Ingredients
- 1/2 small yellow onion peeled
- 1 egg
- 2 tablespoonsplain Greek yogurt light or whole
- 1/2 cuppanko breadcrumbs
- 1/2 cupfreshly grated Parmesan cheese
- 3 clovesgarlic minced (may sub 3/4 tsp garlic powder)
- 2 tablespoonschopped fresh basil or 1 tsp dried
- 2 tablespoonchopped fresh parsley or 1 tsp dried
- 1 tablespoonchopped fresh rosemary or 1/2 tsp dried, lightly crushed
- 1/2 teaspoondried oregano
- 1 teaspoongranulated beef bouillon or 1 crushed cube optional, see notes*
- 1/2 tsp EACHsalt pepper
- 1 poundground turkey 93% lean
- olive oil for brushing or cooking spray
Instructions
Instructions
- Preheat and prep for baking (if baking): line a baking sheet with foil and place a baking rack on top; lightly spray the rack with cooking spray. Preheat the oven to 400°F.
- Prep for pan frying (if pan frying): lay a sheet of parchment paper on the counter beside the stove to hold formed meatballs while you cook.
- Grate the 1/2 small yellow onion on the largest holes of a box grater directly into a large bowl, grating until you have about 1/2 cup of combined grated onion and juices.
- To the bowl with the grated onion, add: 1 egg, 2 tablespoons plain Greek yogurt, 1/2 cup panko breadcrumbs, 1/2 cup freshly grated Parmesan cheese, 3 cloves minced garlic (or 3/4 teaspoon garlic powder), 2 tablespoons chopped fresh basil (or 1 teaspoon dried), 2 tablespoons chopped fresh parsley (or 1 teaspoon dried), 1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried, lightly crushed), 1/2 teaspoon dried oregano, 1 teaspoon granulated beef bouillon (or 1 crushed cube) if using, and 1/2 teaspoon each salt and pepper. Mix these ingredients thoroughly.
- Add 1 pound ground turkey to the bowl. Mix the turkey into the seasoned mixture gently with your hands just until combined—do not overmix.
- Wet your hands with water or lightly spray them with cooking spray. Using a 1½ tablespoon cookie scoop (or a heaping 1 tablespoon), portion the mixture and gently roll each portion between your palms to form meatballs. Do not compact them tightly. Place formed meatballs on the prepared baking rack (if baking) or on the parchment paper (if pan frying), spacing them so they are not touching.
- If baking: lightly brush each meatball with olive oil or spray with cooking oil.
- Baking method: transfer the baking sheet to the preheated 400°F oven and bake 16–21 minutes, until an instant-read thermometer inserted into the center of a meatball reads 160°F. Remove from oven and let the meatballs rest for 5 minutes (they should reach 165°F during the rest). If you want extra color, you may broil for about 1 minute after baking—watch carefully.
- Pan-frying method: heat enough olive oil in a large nonstick skillet to lightly cover the pan surface. Heat over medium heat (or medium-low if your skillet runs hot).
- Working in batches, place meatballs in a single layer in the hot skillet without touching. Cook, turning as needed, until browned on all sides and cooked through, about 5–7 minutes per batch, until an instant-read thermometer reads 160°F.
- Transfer cooked meatballs to a paper towel–lined plate and tent with foil to keep warm; let rest 5 minutes (they should reach 165°F during the rest). Repeat frying remaining meatballs, adding more oil between batches if needed.
Notes
I like to use Jenni-O brand turkey: It doesn’t seem to be as wet as other brands so it’s easier to work with.
Beef bouillon:My secret ingredient that will change your turkey world! It infuses the turkey meatballs with rich, beefy goodness. If using cubes, finely crush and then add to mixture, don’t dissolve in water first. If you don’t eat meat, then eliminate the bouillon and increase the salt to ¾ teaspoon.
Gluten free:Use your favorite gluten free panko, crackers or toasted gluten free bread in place of the panko.
Don’t skip grating the onion:I have tried this recipe with grated onion, dried minced onions and onion powder and the recipe with grated onion was by far the juiciest. If you do skip grating, then increase the yogurt but 1 tablespoon or so.
Use cold ingredients:Start with cold eggs, yogurt and add cold turkey straight from the fridge to make the mixture easier to work with.
Nonstick trick:For even colder/easier to work with meatballs, I like to either refrigerate the meatball mixture and remove portions at a time to roll or scoop the meatballs onto a parchment paper lined baking sheet, flash freeze for 3-5 minutes to let them firm up, then gently roll them, taking a few out of the freezer at a time. If the meatballs are still too wet, add panko 1 tablespoon at a time, taking care not to overmix.
Don’t overcook:Overcooked meatballs are dry meatballs. I recommend using aninstant read thermometerfor the juiciest meatballs.
Prep ahead:Roll the meatballs up to 24 hours ahead of time, cover with plastic wrap, refrigerate, then bake when ready. Let the meatballs sit on the counter for 30 minutes to help come to room temperature before cooking.
Recipe variations:See post for tasty recipe variations and ingredient substitutions.
Ways to serve:See post for TONS of ways to gobble up these turkey meatballs!
To storage:Let meatballs cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 5 days.
To freeze:Let the meatballs cool then then transfer to a freezer safe bag, squeeze out excess air and seal or transfer to an airtight container. Freeze for up to 3 months. Let the meatballs thaw in the refrigerator overnight before reheating.
To reheat in the microwave:Transfer meatballs to a microwave safe plate and microwave for 60 seconds then at 15 second intervals until warmed through. I like to cut my meatballs in half so they reheat more evenly.
To reheat on the stove:Heat a drizzle of oil or melt some butter in a large nonstick skillet over medium-low heat. Add the meatballs and reheat, stirring often until warmed through.
Beef bouillon:My secret ingredient that will change your turkey world! It infuses the turkey meatballs with rich, beefy goodness. If using cubes, finely crush and then add to mixture, don’t dissolve in water first. If you don’t eat meat, then eliminate the bouillon and increase the salt to ¾ teaspoon.
Gluten free:Use your favorite gluten free panko, crackers or toasted gluten free bread in place of the panko.
Don’t skip grating the onion:I have tried this recipe with grated onion, dried minced onions and onion powder and the recipe with grated onion was by far the juiciest. If you do skip grating, then increase the yogurt but 1 tablespoon or so.
Use cold ingredients:Start with cold eggs, yogurt and add cold turkey straight from the fridge to make the mixture easier to work with.
Nonstick trick:For even colder/easier to work with meatballs, I like to either refrigerate the meatball mixture and remove portions at a time to roll or scoop the meatballs onto a parchment paper lined baking sheet, flash freeze for 3-5 minutes to let them firm up, then gently roll them, taking a few out of the freezer at a time. If the meatballs are still too wet, add panko 1 tablespoon at a time, taking care not to overmix.
Don’t overcook:Overcooked meatballs are dry meatballs. I recommend using aninstant read thermometerfor the juiciest meatballs.
Prep ahead:Roll the meatballs up to 24 hours ahead of time, cover with plastic wrap, refrigerate, then bake when ready. Let the meatballs sit on the counter for 30 minutes to help come to room temperature before cooking.
Recipe variations:See post for tasty recipe variations and ingredient substitutions.
Ways to serve:See post for TONS of ways to gobble up these turkey meatballs!
To storage:Let meatballs cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 5 days.
To freeze:Let the meatballs cool then then transfer to a freezer safe bag, squeeze out excess air and seal or transfer to an airtight container. Freeze for up to 3 months. Let the meatballs thaw in the refrigerator overnight before reheating.
To reheat in the microwave:Transfer meatballs to a microwave safe plate and microwave for 60 seconds then at 15 second intervals until warmed through. I like to cut my meatballs in half so they reheat more evenly.
To reheat on the stove:Heat a drizzle of oil or melt some butter in a large nonstick skillet over medium-low heat. Add the meatballs and reheat, stirring often until warmed through.