These Italian Style Turkey Meatballs are juicy, full of flavor, and ready in just 25 minutes. This one-pan dish is perfect for busy weeknights when you want something warm and hearty without spending hours in the kitchen. Baked not fried!
Why I Love This
- I love making these because they’re lighter than traditional beef meatballs but still so satisfying.
- Plus, they’re naturally gluten-free when you use almond or oat flour, and they go with just about everything—pasta, salad, or even a dollop of Greek yogurt on the side.
- Perfect for kid lunches on the go - these meatballs are tasty warm or cold!
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Ingredients
- Ground turkey – I use 1 pound of lean turkey or ground chicken. It’s a lighter choice but still makes super juicy meatballs when paired with the right seasonings.
- Egg – Just one egg to help everything stick together. Don’t skip it or the meatballs might fall apart.
- Parmesan – About ⅓ cup, finely grated. It adds a salty, cheesy flavor I really love. Freshly grated is best!
- Olive oil – I add 3 tablespoons right into the mix—it keeps the meatballs moist and flavorful while they bake.
- Salt – I start with ½ teaspoon, then adjust to taste. Don’t skimp—turkey needs seasoning!
- Black pepper – A small pinch goes a long way. Add more if you like a little bite.
- Italian seasoning – ½ teaspoon gives the meatballs that familiar herby flavor. Dried oregano, basil, and thyme are great here.
- Red onion or sweet onion – I usually go with red for a sharper bite, but either works. Finely diced so it blends right in.
- Paprika – Just ½ teaspoon adds a warm, slightly smoky flavor.
- Lemon zest – Totally optional, but I love the brightness it brings. It’s subtle but makes a difference.
- Almond or oat flour – About ¼ cup helps bind the meatballs. I often blend oats in my blender to make quick oat flour at home.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Baked Turkey Meatballs
- Preheat the oven: Set to 400°F.
- Mix the ingredients: In a large bowl, combine ground turkey, egg, Parmesan, olive oil, garlic powder, onion powder, salt, black pepper, Italian seasoning, onion, paprika, lemon zest (if using), and flour.
- Form meatballs: Scoop about 1 ½ tablespoons of the mixture and roll into balls. Place on a parchment-lined baking sheet.
- Bake: Bake for 23–25 minutes, or until golden and cooked through.
- Serve: Enjoy warm with marinara, yogurt, or your favorite side.
Tips
- Mix gently – Overmixing can make meatballs dense. Use a fork or your hands just until combined.
- Use a scoop – A 1 ½ tablespoon cookie scoop makes perfect, uniform meatballs every time.
- Line your baking sheet – Parchment paper makes cleanup easy and prevents sticking.
- Test one first – Bake one meatball to taste-test seasoning before committing to the whole batch.
- Watch your bake time – Start checking at 22 minutes. Turkey can dry out fast!
- Customize the seasoning – Try fresh parsley, a pinch of cayenne, or lemon juice for extra zing.
- Boost the veggies – Add grated zucchini, spinach, or carrots to sneak in more nutrition.
- Use any leftover meatballs for other yummy recipes, like sandwiches or grain bowls.
What To Serve With Turkey Meatballs
- Simple green salad
- Marinara sauce or other meatball sauces
- Greek herb yogurt dip
- Roasted vegetables – Try broccoli, carrots, or Brussels sprouts.
- Mashed potatoes or polenta
Freezing And Storing Instructions
- To Store. Place in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze in a single layer, then transfer to a bag. Keeps for 2–3 months.
- To Make Ahead. Mix and form meatballs, then refrigerate uncooked up to 1 day.
- To Reheat. Bake at 350°F or microwave until warmed through.
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Recipe Card
Italian Style Turkey Meatballs Baked
These baked Italian style turkey meatballs are juicy, flavorful, and ready in just 25 minutes. Perfect for busy weeknights or meal prep!
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By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 pound ground turkey
- 1 large egg
- ⅓ cup parmesan, grated
- 3 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- black pepper, to taste
- ½ teaspoon Italian seasoning
- ½ cup red onion, or sweet onion, diced finely
- ½ teaspoon paprika
- ½ teaspoon lemon zest, optional
- ¼ cup almond, or oat flour, homemade is easy to make
INSTRUCTIONS
- Preheat the oven: Set to 400°F.
- Mix the ingredients: In a large bowl, combine ground turkey, egg, Parmesan, olive oil, garlic powder, onion powder, salt, black pepper, Italian seasoning, onion, paprika, lemon zest (if using), and flour.
- Form meatballs: Scoop about 1 ½ tablespoons of the mixture and roll into balls. Place on a parchment-lined baking sheet.
- Bake: Bake for 23–25 minutes, or until golden and cooked through.
- Serve: Enjoy warm with marinara, yogurt, or your favorite side.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 77kcalCarbohydrates: 2gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 26mgSodium: 119mgPotassium: 110mgFiber: 0.4gSugar: 0.3gVitamin A: 66IUVitamin C: 0.4mgCalcium: 34mgIron: 0.4mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Can I pan-fry instead of bake?
YES, cook in a nonstick skillet with a little oil until browned and cooked through. or make them in air fryer.
Do they freeze well?
Absolutely! Freeze them after baking and reheat as needed.
How do I keep them from drying out?
Don’t overbake and be sure there’s enough fat in the mix (olive oil helps!).
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