Baked Turkey Meatballs

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Ready In:




  • Preheat oven to 375 degrees.
  • Combine all ingredients in a medium-size bowl and mix well.
  • Shape into balls and place on a non-stick baking sheet.
  • Bake 35 minutes until browned.

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  1. Easy recipe, great flavor. Especially nice that everything just goes in together and the mix is really easy to work with, so making the meatballs is a really quick process. My DW is trying to lose weight but loves Italian, so a recipe without oil for frying and no eggs fits into her "400 Calorie Diet" plan. Our 18 month old GS is a meatball fanatic as well, and loved these far better than his mom's recipe.<br/><br/> I did make two modifications: I used a mix of 1 lb turkey and 1/2 lb veal, because DW prefers her meatballs moister, and I added 10 minutes cook time at 400 degrees at the end, to provide additional crispness and browning. Both changes were definitely to her taste and we'll be making this recipe frequently.<br/><br/>Just so people can estimate portions, with 1.5 lbs meat (and no other changes to ingredients), I made 64 meatballs, about 2 inches in diameter. They freeze beautifully after being baked, and we put them into quart freezer bags, for portion control.<br/><br/>Thanks, dancer^, for sharing a wonderful recipe.<br/><br/>Also, I lined my cookie sheet with parchment paper, so there was no mess to clean up, but it didn't look like there was much mess on the parchment to begin with ... it may be that I had less liquid than the original recipe called for and hence a more balanced mix ...
  2. wow, what a great recipe! I was looking for something different to do with my ground turkey, and came across this recipe. I used 1 cup of bread crumbs because that is all I had left, and it turned out great! After they were done I simmered them in spicy marinara, and ate over angel hair, we will definitely make this again.
  3. I didn't care for these at all. I followed the recipe exactly, too. I didn't care for the taste or the way they looked. Hopefully, when I put them in marinara sauce, they will taste better.
  4. Love this recipe! I found the meatballs made a bit of a mess on my cookie sheets so I recommend lining them. I use foil. I made a double batch and used it for 3 different dinners. First night I served with pasta dressed in oil and garlic and artichoke hearts, then I simmered the rest in marinara in the crockpot for a wonderful bolognese, and THEN, the leftovers got turned into chili. YUMMM.
  5. I have made this recipe numerous times. I was looking for something healthy and this was perfect. Doesn't seem like the right ingredients to hold meatballs together, but it works great. Clever way to sneak in vegetables also. Freezes well. I used corn flake crumbs, to make it gluten free. I served over brown rice with broccoli and marinara sauce.



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