Turkey Meatballs

"Quick, easy light flavor. I enjoy these with a green salad. Lite cooking so great for the waistline"
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Carla C. photo by Carla C.
photo by Bergy photo by Bergy
photo by MamaRobin photo by MamaRobin
Ready In:
30 meatballs




  • Mix all the ingredients and shape into 30 meatballs approximately 1" across.
  • Spray a nonstick pan lightly with veggie oil.
  • Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!

Questions & Replies

  1. Do you still have to brown meatballs first and then oven on 350 for 30 minutes?
  2. I made these today exactly as recipe called of ingredients. I found the fresh italia parsley I used just slightly overpowering, I did cut it wet and placed in a 1/4 cup. Should I have dried it first then cut? Any suggestions? Still a good recipe and will do again, I made 15 meatballs using a scoop
  3. Need to cook acorn squash at 400 --can I bake meatballs at same time
  4. ok I got it from the reviews awesome...I'll bake them...having with spaghetti
  5. How do I print this recipe?


  1. PERFECT! This recipe was great. I did 350 for 30 min. as suggested and they came out just right. Tender, juicy, and the perfect color. Seasoning in this is clean and crisp. And best of all I have everything on hand, no going to the grocery store. This will definately become a family staple for us. And BTW it's pretty healthy!
  2. Yummy! And my 4 year old actually ATE MORE than her 6 year old brother!!! Used Italian breadcrumbs in lieu of parsley and oregano. I was short on time, so I pan fried to brown them, then baked for 10-15 minutes on 350. Served with buttered egg noodles sprinkled with garlic salt. Quick and easy! Thanks! <br/><br/>p.s. My husband thinks the recipe would also convert well to turkey burgers!
  3. Even after all the great reviews I was still surprised at how good these are! I did baked them like many suggested. To try to keep the calories low and the nutrition high. I combined 1 oz (per serving) whole wheat pasta with a cup of raw grated zucchini 4 meatballs and jarred spaghetti sauce. DELISH and very substantial!
  4. This is nearly the identical recipe to the one I use. When a recipe specifies lean ground turkey, I find the 93/7 ration about right. The 85/15 has too much fat, and turkey breast is too dry. However, instead of just oregano, I add Italian seasoning, maybe 1/4-1/3 cup grated Parmesan cheese (and omit the salt altogether), and a splash of milk to keep things moist. I leave out the browning step (because that just dirties an extra pan and creates more work) and bake these on a cookie sheet, preferably lined with non-stick foil, at 400 degrees. How long? If I use the smaller cookie scoop, 14 minutes is just right. If I use the larger cookie scoop (same size as an ice-cream scoop), they take 20 minutes. These are a family favorite and are wonderful leftover if you remember to put some aside;)
  5. I just made these for dinner tonight, and had one and a third pound of turkey, way more than enough to make meatballs for just my husband and myself. So, I made 20 meatballs, and a turkey burger for myself now, and one for him tomorrow, out of the same mixture. I'm going to tell you right now, this is awesome! I made a couple changes- added fennel seeds, use some Parmesan in place of part of the bread crumbs, and basil in place of parsley. I am sooooo looking forward to dinner tonight now. I plan on freezing half of these to use in soup or something else later. Try this recipe!! It's easy, and delicious. (Also, I baked them for 30 minutes at 350 instead of pan frying them.)


  1. I have made this recipe about once a month for the past 2+ years. Here are some of my tweaks. - add a healthy pinch of crushed red or aleppo pepper - add 1/2 tsp Italian seasoning - add 1/4-1/2 tsp chipotle or ancho pepper - do half italian seasoned breadcrumbs and half panko - Finely grated Parmesean (I use a microplane, and I never measure this) Mix all the dry ingredients (garlic, onion, parsley, breadcrumbs, spices) together before adding turkey and egg. Beat egg before adding to the mixture then add the turkey and egg at the same time. Mix until just combined in a bowl and then cover with plastic. Let the mix sit for a bit before shaping into balls (I make my own sauce and sometimes pasta so I'll usually let them sit while I get other things going. You can make the mix earlier in the day and just pop the bowl in the fridge, too.) I like to sear them in olive oil and pour a little oil over the tops before flipping them.
  2. I added two links of spicy Italian sausage. Skin removed of course. 1 teaspoon red wine vinegar. I used Italian bread crumbs. Added 1/8 cup finely chopped fresh basil. Made them 2 inches and baked at 350 in the oven. Delicious.
  3. Added shredded carrot
  4. Love this recipe! I substituted cornflake crumbs for the bread crumbs and onion powder for the chopped onions. I only got 18 meatballs out of 1.4lb.s of turkey. No biggey. My family devoured these meatballs, they had a wonderful texture, they were tender and not too big ( i used a melon baller to portion them). I took another reviewers advice and baked them for 30 mins. Thanks for this recipe it will be a staple in my cook book.
  5. These meatballs were a hit! Could have been more spicy though


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
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