These parmesan turkey meatballs are tender, juicy, and bursting with flavor. They are a great change-up from traditional pork and beef meatballs. They’re awesome in red sauce with some Italian bread and pasta. Roll smaller meatballs and they’re a welcome addition to any soup. The possibilities are endless!
These work well with a nice quick marinara like the one from our Clams In Red Sauce Recipe. Just omit the clams. You can make the marinara in 20 minutes while waiting for the turkey meatballs to finish baking.
You could also heat these meatballs in a Hearty Sunday Sauce.
The great thing about this recipe is that they don’t need to be cooked in sauce for as long a time as traditional meatballs do. In fact, they are better served right from the oven topped with your favorite sauce!
If you have leftovers, be sure to make a turkey meatball sub. Follow this Meatball Parm Hero Recipe, to learn how to master it.
And finally, there’s nothing better than rolling these really small and using them for this super hearty Italian Wedding Soup Recipe!
You will need ground turkey, breadcrumbs, basil, parsley, milk, olive oil, eggs, parmesan cheese (we used Parmigiano Reggiano), and onion. The grated onion, milk, and olive oil play an important role in retaining the turkey’s moisture. Without these helpers, ground turkey can be on the dry side, so please use them!
How to Make It
- Begin by grating one medium onion. Do the best you can but don’t worry about grating it all the way to the end. Save or discard the ungrated piece. Also, chop a 1/2 cup of fresh basil and a 1/2 cup of fresh parsley.
- In a large mixing bowl combine the onion, 2 pounds ground turkey, 1 cup breadcrumbs, 1/2 cup chopped basil, 1/2 cup chopped parsley, 1/4 cup milk, 1/8 cup olive oil, 2 beaten eggs, 1/2 cup grated parmesan, 1 1/2 teaspoons kosher salt, and 1 teaspoon of black pepper.
- Gently mix all of the ingredients in the bowl. Note – Overmixing should be avoided with ground turkey to keep the meatballs tender. Form the balls with either oiled or wet hands. Having a bowl of water on the counter works well. Before each meatball, dampen hands to easily roll them with no sticking.
- Bake the meatballs at 375f for 20-25 minutes or until the internal temperature of the middle of the meatball reaches 165f. Use an instant-read thermometer to easily check the temperature. Using a sheet pan lined with parchment paper prevents sticking and helps with easy cleanup.
What to Serve with Turkey Meatballs
- Italian Green Beans With Garlic And Oil
- Sauteed Broccoli Rabe With Garlic And Oil
- Escarole and Beans
- Italian Chopped Salad
Top Tips
- Turkey is very lean meat, so milk and oil are critical ingredients for preventing dry meatballs.
- Overmixing should be avoided, which will also help keep the turkey meatballs juicy.
- Rolling the meatballs with oiled or wet hands works remarkably well at forming and keeping the sticky turkey meat off your hands.
Can Breadcrumbs be Omitted
Yes. If you want a keto-friendly version, omit the breadcrumbs and really oil your hands well before forming each ball. They will be softer and more delicate during the rolling process. One trick to employ with these is to place them in the freezer for 20 minutes, prior to baking to help them retain their shape.
More Italian Poultry Dishes
If you want another twist on traditional meatballs, check out these Eggplant Meatballs With Basil And Pecorino Romano. They also require no braising in sauce and are insanely delicious!
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Ingredients
- 2 pounds ground turkey
- 1 cup breadcrumbs
- 1 medium onion
- 1/2 cup parmesan
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
- 2 large eggs
- 1/4 cup milk
- 1/8 cup olive oil
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 375f and set the rack in middle. Chop 1/2 cup fresh basil and 1/2 a cup of fresh parsley. Grate 1 medium onion.
- In a large mixing bowl, combine ground turkey, grated onion, basil, parsley, kosher salt, pepper, olive oil, breadcrumbs, milk, parmesan cheese, and 2 beaten eggs.
- Gently mix all the ingredients. Form the turkey meatballs with wet or oiled hands to avoid sticking. The recipe makes approximately 16-20 two-inch round meatballs.
- Bake the meatballs on an oiled or parchment paper-lined baking sheet for 20-25 minutes or until the internal temperature of the meatballs reaches 165f.
- The turkey meatballs can be eaten right away or covered in sauce. Enjoy!
Notes
- Recipe makes 16-20 two-inch meatballs.
- Turkey is very lean meat, so milk and oil are critical ingredients for preventing dry meatballs.
- Over-mixing should be avoided, which will also help keep the turkey meatballs juicy.
- Rolling the meatballs with oiled or wet hands works remarkably well at forming nice meatballs and keeping the sticky turkey meat off your hands.
- Cooking time and internal temp should be monitored closely. The turkey meatballs cook fairly quickly, so be sure to check them at the 20-minute mark.
- The exact cooking time will depend on your oven and the size of the meatballs. In this recipe, they are roughly a 2-inch diameter.
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