Make the best Turkey Meatballs that are juicy, tender, and full of flavor with this easy, tested recipe. Ready in about 30 minutes with just 10 ingredients, these baked meatballs are versatile and perfect served as an appetizer, in subs, over pasta, tucked into soup, or smothered in a rich brown gravy.
Table of contents
- Ingredients
- Instructions
- How to make brown gravy
- Ways to serve the meatballs
- Storing and freezing the meatballs
- Recipe tips
- More ground turkey recipes
We love meatballs at our house. After years refining classic Italian meatballs, I applied the same techniques to create these reliable, flavorful turkey meatballs. If you’ve tried turkey meatballs that were dry or bland, this version will change your mind. The blend of seasonings and preparation methods keeps them moist and packed with savory flavor.
Key techniques used here: gently sautéed onions and garlic for extra depth, egg yolks (not whole eggs) to bind without adding excess moisture, and finishing under the broiler to develop a golden crust while keeping the interiors tender. These meatballs are easy to scale and freeze, and I often make a double batch so some are ready for quick weeknight meals.
Ingredients
- Olive oil – or your preferred vegetable oil.
- Onion – one cup diced (yellow onion recommended for a neutral, savory flavor).
- Garlic – 3–4 cloves, minced for best flavor.
- Ground turkey – 2 pounds (93% lean / 7% fat recommended for moist, tender meatballs).
- Panko breadcrumbs – ½ cup (for a gluten-free option use gluten-free panko).
- Parmesan cheese – ½ cup grated Parmesan adds savory richness.
- Egg yolks – 2 large yolks; reserve the whites for another use.
- Turkey seasoning – 2 tablespoons (a mix of dried herbs and spices such as sage, thyme, rosemary, salt, and pepper works well).
- Worcestershire sauce – 1 tablespoon for umami depth (substitute soy sauce if needed).
- Dijon mustard – 2 teaspoons for acidity and a subtle tang (ground mustard or mustard powder can be used if needed).
Instructions
Step-by-step photos accompany the process. For best results follow these clear steps to prepare, form, and cook the meatballs.
- Preheat and prepare. Set the oven broiler to high and place a rack in the middle position. If you prefer to bake, preheat to 400°F instead.
- Sauté aromatics. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the diced onion about 4 minutes until softened, then add garlic and cook 1 more minute. Remove from heat and let cool slightly.
- Mix the meatball base. In a large bowl combine 2 pounds ground turkey, ½ cup panko, ½ cup grated Parmesan, 2 egg yolks, 2 tablespoons turkey seasoning, 1 tablespoon Worcestershire sauce, 2 teaspoons Dijon mustard, and the cooked onions and garlic. Mix gently with your hands or a spatula until just combined—do not overmix.
- Shape. Form the mixture into roughly 30 golf ball-sized meatballs for even cooking. Use a cookie scoop for uniform size if desired.
- Broil. Arrange meatballs in a single layer on a foil-lined baking sheet. Broil on the middle rack for 6 minutes, then carefully flip and broil another 4 minutes, or until the internal temperature reaches 165°F. Alternatively, bake at 400°F for 18–20 minutes or air fry at 400°F for 8–10 minutes.
- Serve. Toss hot meatballs with your favorite sauce or brown gravy, add to soups or subs, serve over pasta, or freeze for later use.
How to make brown gravy
A simple brown gravy transforms these meatballs into classic comfort food. Prepare the gravy while the meatballs cook so everything is ready at once.
- In the same skillet used for the onions, heat 1 tablespoon olive oil over medium-high heat. Add ½ cup diced onion and cook 5 minutes, then add 3 cloves minced garlic and cook 1 minute more.
- Add 2 teaspoons Worcestershire sauce and toss to combine.
- Reduce heat slightly, add 2 tablespoons butter to melt, then sprinkle 3 tablespoons all-purpose flour over the pan. Stir and cook 2–3 minutes until the roux darkens slightly.
- Slowly whisk in 2 cups beef broth. Stir in 2 teaspoons Dijon mustard and ½ teaspoon black pepper. Bring to a simmer; add the cooked meatballs to the gravy and toss to coat.
Serve the meatballs and gravy over egg noodles or mashed potatoes for a hearty meal.
Ways to serve the meatballs
These turkey meatballs are extremely versatile. Try any of the following serving ideas:
- With pasta: Toss meatballs in marinara or your favorite sauce and serve over spaghetti or another pasta.
- In a sub: Place meatballs on a roll with sauce and melted cheese for a satisfying sandwich.
- As sliders: Top small rolls with a meatball and a slice of cheese for party-sized sliders.
- In soup: Drop cooked meatballs into vegetable or tomato-based soups for extra protein and flavor.
- In bowls: Serve over rice, lentils, or cauliflower rice with vegetables and a sauce for a balanced meal.
- On pizza: Slice meatballs and use as a savory pizza topping.
- As an appetizer: Warm meatballs in a slow cooker with barbecue, buffalo, teriyaki, or marinara sauce and serve with toothpicks.
Storing and freezing the meatballs
Store raw meatballs in an airtight container in the refrigerator up to 3 days. Cooked meatballs will keep in the fridge up to 6 days. For longer storage, freeze them raw or cooked for up to 6 months.
For raw freezing: place meatballs on a parchment-lined baking sheet about ½ inch apart and freeze 30 minutes, then transfer to a freezer bag to prevent sticking. Cook frozen meatballs directly from the freezer at 400°F for 20–25 minutes. For cooked meatballs, cool completely before sealing and freezing. To reheat, add frozen cooked meatballs directly to simmering sauce or soup until warmed through.
Recipe tips
- Mix gently: Combine ingredients just until combined—over-mixing makes meatballs tough.
- Keep meatballs uniform: Use a cookie scoop or scale for even sizes so they cook evenly.
- Avoid overcooking: Follow the recommended times and check the internal temperature; turkey should reach 165°F.
- Pan-frying option: Fry in 1 tablespoon olive oil over medium-high heat in batches, cooking 5–7 minutes total and turning often.
- Gluten-free variation: Swap panko for gluten-free panko or almond flour for a low-carb option.
More ground turkey recipes
If you enjoy this turkey meatball recipe, consider trying other ground turkey dishes such as Greek-style turkey gyros, an Italian-style polenta casserole with ground turkey, one-pot Greek pasta, or a hearty turkey taco soup. These recipes offer a range of flavors and easy weeknight options.
Ground Turkey Gyros
Italian Polenta Ground Turkey Casserole
One Pot Greek Pasta
One Pot Ground Turkey Taco Soup
Turkey Burger
Cheesy Buffalo Turkey Grilled Flatbread
Turkey Meatballs
Juicy, tender turkey meatballs made with simple ingredients and an easy broiling or baking method. Ready in about 30 minutes and perfect for weeknights or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 cup onions, diced
- 4 cloves garlic, minced
- 2 pounds ground turkey (93% lean / 7% fat)
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large egg yolks
- 2 tablespoons turkey seasoning
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
Instructions
- Preheat the oven broiler to high or preheat to 400°F to bake. Place an oven rack in the middle position.
- Heat the olive oil in a large skillet over medium-high heat. Add diced onions and cook 4 minutes, then add minced garlic and cook 1 minute. Remove from heat.
- In a large bowl, combine the ground turkey, panko, Parmesan, egg yolks, turkey seasoning, Worcestershire sauce, Dijon mustard, and the cooked onions and garlic. Mix gently until just combined.
- Form the mixture into about 30 golf ball-sized meatballs.
- Place meatballs on a foil-lined baking sheet. Broil on the middle rack 6 minutes, flip, then broil another 4 minutes or until the internal temperature reaches 165°F. Or bake at 400°F for 18–20 minutes.
- Remove from oven and toss with sauce or gravy, add to soups or subs, or freeze for later.
Notes
- To make brown gravy: sauté ½ cup onion and 3 cloves garlic in 1 tablespoon oil, add 2 teaspoons Worcestershire, 2 tablespoons butter, 3 tablespoons flour, then whisk in 2 cups beef broth plus 2 teaspoons Dijon and ½ teaspoon pepper. Simmer and toss with meatballs.
- Air fryer: cook at 400°F for 8–10 minutes. Pan-fry in 1 tablespoon olive oil, turning frequently, about 5–7 minutes per batch.
- Cook to an internal temperature of 165°F.
Nutrition Facts
Serving: 1 meatball — Calories: 57 kcal; Carbs: 2 g; Protein: 8 g; Fat: 2 g; Saturated Fat: 1 g; Sodium: 110 mg; Fiber: 0.2 g.