Turkey Meatballs

5 from 6 votes

Tender and juicy Italian style turkey meatballs with parmesan, breadcrumbs, parsley, and basil.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Italian

Servings:

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 1/2 cup worth of 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!

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 remain 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.
Turkey meatballs can be refrigerated for 3 days or frozen for 6 months. Reheat in marinara sauce over a low simmer or if in a rush the microwave.