Easy Ground Turkey Meatballs (Baked)
These oven baked turkey meatballs are made with lean ground turkey and simple seasonings! Easy, versatile, and ready in 30 minutes.*A single batch using a large cookie scoop makes 12 meatballs*
Servings: 4 Servings
Calories: 189kcal
Ingredients
- ½ Cup panko breadcrumbs* (we like to use whole wheat)
- ¼ Cup whole milk
- 1 large egg
- ½ teaspoon Worcestershire sauce*
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ Cup finely minced yellow onion
- 1 pound lean ground turkey (93/7 blend recommended)
Instructions
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper and set aside.
- Mix the panko and milk together (aka make the panade). Add the panko breadcrumbs and milk together in a large bowl and stir to combine. Let this sit for a minute so the breadcrumbs can absorb the milk.½ Cup panko breadcrumbs*, ¼ Cup whole milk
- Add remaining wet ingredients, spices, and onion. Add the egg, Worcestershire sauce, salt, pepper, garlic powder, Italian seasoning, and minced onion to the breadcrumb mixture. Mix everything together until well combined.1 large egg, ½ teaspoon Worcestershire sauce*, ¾ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ Cup finely minced yellow onion
- Add the turkey. Add the ground turkey to the mixture and mix gently until just combined (overmixing can cause your meatballs to be tough).1 pound lean ground turkey
- Portion and shape. Use a large cookie scoop to portion out and shape the meatball mixture into roughly 1.5-inch balls. Place the meatballs about 2 inches apart on the lined baking sheet.*
- Bake. Bake for 20 to 25 minutes, rotating the pan halfway through for even browning, until the internal temperature reaches 165°F.
- Serve and enjoy! Use immediately in your favorite recipe or allow the meatballs to cool and store for later (fridge or freezer).
Video
Notes
*For gluten-free meatballs, be sure to use gluten-free panko breadcrumbs and verify the brand of Worcestershire sauce you have is certified to be gluten free.
*Using a large cookie scoop makes fairly large-sized meatballs. If desired, use a medium cookie scoop (like we do for our chicken meatballs), or even a small cookie scoop if you plan to use these meatballs in soups. Just note that making smaller sized meatballs will require less cook time (check the internal temperature around 18-minutes when using a medium scoop, and 12-minutes when using a small scoop).
Storage and Reheating: store cooked and fully cooled meatballs in an airtight container in the refrigerator for up to 4 days (or in the freezer for up to 3 months, more details for freezing above in the blog post). Reheat in the microwave for 30 to 60 seconds, or warm them gently in a skillet with your favorite sauce.
Nutrition
Calories: 189kcal | Carbohydrates: 8g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 581mg | Potassium: 419mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
