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Italian Baked Turkey Meatballs

Tender, moist, and packed with Italian flavor, these baked Turkey Meatballs are a great way to lighten up a classic.
Course Appetizer, Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 People
Calories 241kcal
Author Diana Reis

Ingredients

  • 1.25 Pounds Ground Turkey 93% Lean
  • 2 Tablespoons Tomato Paste
  • 1 Egg
  • 1 Teaspoon Granulated Garlic
  • 1 Teaspoon Granulated Onion
  • 1 Teaspoon Dry Parsley
  • 1 Teaspoon Oregano
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper

Instructions

  • Add an egg, tomato paste, and spices to the ground turkey and mix together until it is well combined.
  • Form the turkey into approximately two inch balls and place them on a lined baking sheet.
  • Bake turkey meatballs at 400° for 15-20 minutes.

Notes

Do I need breadcrumbs in turkey meatballs?
While many meatball recipes call for breadcrumbs, they aren’t necessary for a turkey meatball. Ground turkey is much more fine than other types of ground meat and sticks together easier. An egg can add the necessary moisture and bind the meat together. 
How do you know turkey meatballs are done?
They are done when the center of the meatballs reach 165°.
How do you keep meatballs from falling apart?
It all starts with the binder. Egg and tomato paste help hold the turkey meatballs together. Baked meatballs are also easier to handle and stay together better because they are being moved around while they cook. 
Diana’s Tips for Success
  • Don’t overmix the ground turkey. Work it just until the seasonings and egg are just worked through evenly. Overmixing will lead to a tight, dense meatball.
  • Wet your hands with some water to keep meatballs from sticking to your palms. Rolling the meatball mix between wet hands will help you get a nice smooth meatball.
  • Don’t press or squish the meatballs together. Use light pressure to prevent overly dense, tough turkey meatballs. 
  • Use a spoon or a cookie scoop to make each meatball the same size so they all cook at the same rate.
Serving and Storage
  • You can serve these baked turkey meatballs many different ways and make them your own using your favorite sauce. My favorite way to serve them is to add them to my 15-Minute Creamy Tomato Pasta. The pink sauce uses up the extra tomato paste and comes together in the time it takes to bake the meatballs.
  • You can add these meatballs to some marinara or serve them as an appetizer with a delicious aioli dip as well. 
  • You can make the raw meatballs and store them in the refrigerator for baking up to 24 hours in advance. 
  • Cooked turkey meatballs can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 6 months.
  • Frozen cooked meatballs are great for convenience and can be an easy go-to weeknight meal. Defrost in the refrigerator the night before and add to a simmering sauce for about 10 minutes to heat all the way through.

Nutrition

Calories: 241kcal | Carbohydrates: 3g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 759mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg