Ground turkey meatballs are a versatile, flavorful option for a quick weeknight dinner. Whether you bake them in the oven or cook them until seared and golden brown on the stovetop, these meatballs are easy to make and packed with fresh herbs, Parmesan cheese, and a hint of fennel.
Endless Possibilities for Homemade Turkey Meatballs
One of the greatest things about homemade meatballs is their versatility. You can easily switch up the flavors, like in these spicy Moroccan lamb meatballs or our Asian pork meatballs.
And beyond that, they’re perfect for almost any dish; toss them in pasta, top a pizza, or even stuff them into a Banh Mi sandwich!
Why This Recipe Works
Flavor-packed: With fresh herbs, Parmesan, and a hint of fennel, these turkey meatballs are anything but bland.
Versatile cooking options: You can bake them or get them seared and golden brown on the stovetop; whatever suits your mood.
Make ahead and budget friendly: Prep them in advance and pop them in the fridge or freezer, perfect for busy weeknights.
Light and satisfying: Pair turkey meatballs with spaghetti squash for a meal that’s comforting without feeling too heavy!
Meatball Ingredients
- Meat: Ground turkey
- Produce: Onion, garlic, fresh parsley, lemon zest
- Pantry: Bread crumbs, Parmesan cheese, olive oil, fennel seed, allspice, salt, pepper
- Fridge: Milk, egg
Ingredient notes: Any lean ground turkey will do and you can even use ground chicken. We used fresh garlic but you can substitute with dried garlic.
Recipe Highlights
Grate the onion over a bowl, then add the bread crumbs and milk. Let that sit a bit then add the seasonings and parmesan. Stir in the ground turkey.
Form the ground turkey mixture into small balls and place on a baking sheet, then refrigerate for 1 hour. To bake them, brush them with oil and pop them in the oven until cooked through.
If you want to cook them on the stovetop: Fry the meatballs in batches of 5-8 at a time.
To cook them in sauce, add tomato sauce to the skillet and simmer the meatballs for 15 minutes.
Substitutions and Variations
Turkey has a mild flavor, which makes it the perfect blank canvas for all kinds of delicious variations. Here are some ideas:
Spicy Chipotle Turkey Meatballs: Mix in 1 finely chopped chipotle pepper in adobo sauce and a dash of smoked paprika (don’t use the whole can of chipotle peppers, just a single pepper then freeze the rest).
Sun-Dried Tomato Basil Turkey Meatballs: Fold in ¼ cup of chopped sun-dried tomatoes and 1 tablespoon of finely chopped fresh basil. Serve them with a tomato garlic basil sauce.
Here are some more ways to change things up:
- Add fresh herbs like rosemary, oregano, or basil.
- Change up the seasonings: add red pepper flakes or chili powder for a spicy bite or get creative with Spiceology spices and try their Black and Bleu seasoning or Buffalo wing seasoning.
- Add chopped mushrooms for extra moisture and texture (see our turkey meatloaf recipe to see how we incorporated mushrooms).
Storage
You can store the meatballs in the fridge for up to four days or in the freezer for up to three months, making these meatballs perfect for meal prep.
Store them in an airtight container to prevent freezer burn.
This is a great make-ahead recipe. Make a double batch and freeze some for a quick and easy meal next month.
Tips for Success
- Make sure you chill your meatballs after forming and before cooking: refrigerating your meatballs at least an hour before cooking helps them hold their shape throughout the cooking process.
- Use a small cookie scoop to form meatballs quickly.
- Place parchment paper on the baking sheet to make clean up fast and easy.
- Gently mix the ingredients just until combined. Overmixing can make the meatballs tough.
- Before cooking all the meatballs, fry a small piece of the mixture to check the seasoning and adjust if necessary.
- Allow the breadcrumbs to fully absorb the liquid. This mixture, called a panade, helps bind the meatballs and keeps them tender and juicy.
What to Serve with These Meatballs
These turkey meatballs pair perfectly with a variety of sides. Serve them over creamy mashed potatoes or fluffy rice, or toss them with your favorite pasta and marinara sauce for a classic dinner.
Here are some recipes for inspiration:
More Meatball Recipes
Here are some more meatball recipes that work well as an appetizer or main meal.
Easy and Versatile Recipe
This ground turkey meatball recipe is quick, flavorful, and super versatile. Whether baked or seared, they come together easily and they are packed with flavor.
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Pan Seared or Baked Turkey Meatballs
Ingredients
- 1 small white onion
- ¾ cup bread crumbs
- ½ cup milk
- 1 egg lightly beaten
- 1 teaspoon dried fennel seed crushed with a mortar
- ½ cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- 4 garlic cloves minced
- 1 teaspoon freshly grated lemon zest
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound ground turkey
- olive oil for browning
- Optional: 1 (28-ounce) jar of prepared marinara sauce
Instructions
Make the Meatballs:
- Grate the onion over a bowl and collect the juices and minced onion in the bowl. Add the bread crumbs and milk to the bowl. Let the mixture sit for 5 minutes.
- Add the egg, crushed fennel seed, Parmesan cheese, parsley, garlic, lemon zest, allspice, salt, and black pepper. Stir well, then add the ground turkey. Gently mix until all the ingredients are blended.
- Form the meat into small balls about 1-½ inches in diameter. Place the meatballs on a tray or baking sheet in one layer and refrigerate for 1 to 2 hours. See below to cook the meatballs on the stovetop in marinara sauce or in the oven.
To Cook on the Stovetop
- In a large skillet, heat 2 to 3 tablespoons of olive oil over medium heat. Fry the meatballs in batches of 5-8 at a time. Roll the meatballs to brown them on all sides. As each batch browns, transfer them to a plate. The meatballs will be slightly underdone and will finish cooking in the simmering sauce or in the oven.
- Add the marinara sauce to the saucepan and bring it to a simmer while scraping up any browned bits on the bottom of the pan. Add the turkey meatballs (along with their juices) and reduce the heat to low. Simmer for 15 to 20 minutes.
To Cook Meatballs in the Oven
- Preheat the oven to 375°F and place the meatballs on a baking sheet.
- Brush the tops of the meatballs with olive oil and slide them into the oven.
- Bake for 18 to 25 minutes or until cooked through. If you have an instant-read thermometer, the internal temperature of the meatballs should read 165°F.
Notes
- You can store the meatballs in the fridge for up to four days or in the freezer for up to three months.
- For a healthy, low-calorie dinner option, serve the meatballs over baked spaghetti squash. Just cut a spaghetti squash in half, drizzle it with olive oil, and sprinkle it with salt and pepper. Bake it at 400°F for 40 to 45 minutes. Scrape the strands of squash with a fork and serve it like spaghetti noodles.
