Ground turkey meatballs have a reputation for coming out dry, and I spent a long time testing this recipe until I figured out exactly why that happens and how to stop it. The fix is a two-step baking method: 15 to 20 minutes in a 400°F oven, then 3 minutes under the broiler. That broiler finish is what gives you a golden, slightly crisp exterior while keeping the inside tender and juicy. The whole thing comes together in one bowl and is on the table in about 45 minutes.
My Family Favorite Ground Turkey Meatballs
I have been making meatballs since long before Primavera Kitchen existed. My husband Pierre’s family has an Italian background, and his nonna used to make the best meatballs I have ever had. She passed the recipe to my father-in-law, who makes exceptional meatballs, and then he passed it on to me.
Pierre loves meatballs, and when our son Thomas came along and I started paying more attention to what I was putting on the table every night, I began experimenting with ground turkey. Thomas has been my most reliable taste tester for this recipe for years, and the version you see here is the one that finally earned a genuine thumbs up from him, and he has been asking for them ever since.
What makes this version different from most is the finish. Almost every ground turkey meatball recipe I have come across bakes them start to finish and calls it done. I started finishing mine under the broiler for two to three minutes after the bake, and the result is completely different. The exterior gets golden and slightly set, the inside stays moist, and the whole meatball holds together beautifully when you pick it up or toss it in sauce. It is a small step that changes everything about the final texture.
For a classic weeknight dinner, I toss these straight into a pan of my marinara sauce and serve them over spaghetti, rice or mashed potatoes. If I want something a little lighter, I drop a handful of leftover meatballs into my hearty meatball and vegetable soup the next day and lunch is done in minutes.
These also work beautifully for meal prep. If I have extras at the end of the week and want to stretch them into a second dinner, my baked meatball casserole with tomato sauce and mozzarella is the answer. It takes about 20 minutes to assemble and comes out of the oven looking like you planned it all along.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Ground Turkey: I use 93% lean ground turkey for this recipe, not extra-lean (99%). I know extra-lean sounds like the better choice, but in meatballs it works against you. Ground turkey already has much less fat than ground beef, and when you go extra-lean you lose almost all of it. That fat is what keeps the meatball moist while it bakes. I have tested this both ways, and 93% lean gives you a noticeably juicier result. If all you have is extra-lean, do not skip the almond milk in the recipe. That liquid becomes even more important.
Italian Breadcrumbs: Breadcrumbs do two things here: they act as a binder alongside the egg, and they absorb the liquid in the mixture so the meatballs hold their shape. I use Italian breadcrumbs because the seasoning is already built in, which means less measuring. If you only have plain breadcrumbs, add a heaping teaspoon of Italian seasoning to the mixture and you will get the same result. I do not recommend panko breadcrumbs for this recipe. Panko is drier and more coarse, and in a turkey meatball with less fat to begin with, it tends to make the texture gummy rather than tender.
Eggs: The eggs are your binder. Without them the meatball mixture will not hold together through shaping or baking. I use two eggs for one pound of meat, which gives enough structure without making the meatballs dense. Do not skip them and do not substitute a flax egg here. The texture just is not the same.
Almond Milk: This is the ingredient most people skip and then wonder why their meatballs come out dry. Milk adds moisture to the mixture before baking. I use almond milk, but any milk works: whole, 2%, oat milk, whatever you have. The amount is small enough that it will not change the flavor. Do not skip it, especially if you are using extra-lean turkey.
Preheat your oven to 400°F before you do anything else. Line a rimmed baking sheet with parchment paper or coat it lightly with nonstick spray.
Step 1: Mix the meatball mixture. I add the ground turkey, breadcrumbs, eggs, onion, garlic, almond milk, salt, pepper, and Italian seasoning (or oregano and fresh herbs) to a large bowl. I mix everything together with my hands or a fork just until combined, about 30 seconds. This is the most important moment in the whole recipe: do not overmix. Overworking the meat mixture activates the proteins in the turkey and makes the finished meatball tough and rubbery rather than tender. Stop as soon as you no longer see dry pockets of breadcrumbs.
Step 2: Portion and roll the meatballs. I use a 2-tablespoon cookie scoop to portion the mixture. Ground turkey is stickier than beef, and using a scoop rather than free-forming by hand keeps the portions consistent, which means they all finish cooking at the same time. I roll each portion lightly between my palms to smooth the surface, but I do not press hard. A loosely formed meatball stays more tender than a tightly packed one. This recipe makes about 20 to 22 meatballs.
Step 3: Bake. I place the meatballs on the prepared baking sheet with a small gap between each one and slide them into the oven at 400°F for 15 to 20 minutes. I check the internal temperature with a meat thermometer at the 15-minute mark. You are looking for 165°F at the center. Do not go by color alone with turkey. The outside can look pale while the inside is already cooked through, and the reverse can also happen.
Step 4: Broil for the finish. Once the meatballs hit 165°F, I switch the oven to broil and leave them in for 2 to 3 minutes. I watch them the entire time because it happens fast. What you want is a golden, lightly set exterior. This step is what separates a flat, pale baked meatball from one that looks like it came out of a restaurant. The brief high heat caramelizes the outside and gives you that slightly firm crust that holds everything together when you pick one up or toss it in sauce. As soon as the tops are golden, pull them out.
Step 5: Rest and serve. I transfer the meatballs to a wire rack for a couple of minutes before serving. This short rest lets the juices settle back into the center rather than running out when you cut into them.
Olivia’s Recipe Tips
Wet your hands before rolling. Ground turkey sticks to dry hands. When I roll the meatballs by hand instead of using a cookie scoop, I run my hands under cold water before rolling each batch and the mixture releases cleanly without tearing the surface of the ball. You will need to re-wet your hands every 4 to 5 meatballs.
More Ground Turkey Recipes
Baked Ground Turkey Meatballs (Tender and Juicy)
Ingredients
- 1 pound extra-lean ground turkey
- 1 cup Italian breadcrumbs
- 2 organic eggs
- 1 cup onion chopped
- 1 tbsp garlic cloves minced
- 1/4 cup almond milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F degrees.
- In a large bowl, combine extra-lean ground turkey, Italian breadcrumbs, eggs, onion, garlic, almond milk, salt and black pepper. Mix gently until well combined.
- Using a medium cookie scoop or spoon, scoop and roll the mixture into 2-tablespoon balls. Coat a baking sheet or pan with non-stick cooking spray and place the meatballs on it.
- Bake for approximately 15-20 minutes or until cooked through. Then, change the oven setting to broil for about 3 minutes, or until the top of the meatballs are slightly golden.
- When they have finished baking, remove baking sheet from the oven and transfer the meatballs to a wire cooling rack. Enjoy!
Notes
How to Storage To store: Place cooled meatballs in an airtight container and refrigerate for up to 4 days. To reheat: Reheat in a skillet over medium-low heat with a splash of broth or water, or microwave in 30-second intervals until warmed through. If they are already in sauce, reheat the whole pan gently on the stovetop. To freeze: Arrange baked and cooled meatballs in a single layer on a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer to a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating, or reheat directly from frozen in a covered skillet with a splash of water over low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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These look so good! I love meatballs and love that you used turkey!
Thanks a lot, Kelly. Turkey meatballs are my favourite 😉
I love how veggie-stuffed these are! Perfect mix of comfort and health.
Agreed 😉 Thanks Joanne.
These meatballs look amazing! I love all the veggies you added!
Thank you, Angie 😉
They look and sound so delicious! I especially love how you´re not afraid to use spices. 🙂
I always use spices. I just love them 😉 Thanks a lot.
I love making turkey meatballs! To me, they are so much tastier than ground beef meatballs. These ones sound so good, I just want to eat them with sauce, no noodles needed! Love all the spices you used and really love that you packed them with so many vegetables!
Thanks a lot, Isadora. I also love to eat them with sauce, no noodles 😉
Holy moly does this look good Olivia! I love all the veggies you got in those meatballs. I also love that these are turkey meatballs! So much leaner and healthier than ground beef. I bet these leftovers would make the best meatball sandwich. Can’t wait to try! You’re pictures are BEAUTIFUL!
I always make turkey meatballs, because I think they are tastier than ground beef and healthier too. Meatballs sandwich sounds like a great idea. Thanks for stopping by 😉
I made meatballs for dinner last night…yours look divine! Love all the veggies!
Thanks a lot Liz 😉
My eyes always light up when I see a recipe with turkey mince in, Olivia, I’ve been wanting to try some kind of turkey and zucchini burger for a while, in particular. Thanks for the tip about the moisture and using more breadcrumbs – I’ll definitely remember that! Love your photos, too! 🙂
You’re welcome, Helen. I am glad you like it. And turkey and zucchini burger sounds like a great idea 😉
I love turkey meatballs and these look amazing! I bet the spices take them to a whole new level. I’m excited to have found your blog! It looks like you have tons of delicious and healthy recipes!
Hi, Kristine. Thanks for your comment. I am glad you like my blog. I hope you have a great weekend 😉
I love your perfectly plated pasta! Looks so professional, all swirly and twirly. Nothing beats spaghetti! It’s my favourite noodle of all time. And loading these up with veggies is a great idea. I always love to “sneak” in extra veggies in my meals. Beautiful photos and fabulous recipe!
Thanks a lot, Allison. You are so sweet 😉
Love all the veggies and spices in your meatballs – beautiful photos!
Thanks a lot, Jeanette 😉
These sound amazing, Olivia! 🙂
Thanks Jess 😉 I am glad you like it!
These look absolutely perfect! I love a good meatball and love that you added veggies into the mix. So tasty and satisfying! Hope you’re having a great weekend!!
Thank you so much for your comment, Julia. Have a wonderful Sunday 😉
My kinda dinner! This entire dish is absolutely GORGEOUS, Olivia! I love turkey meatballs, possibly even more than beef. So want this for dinner tonight! 🙂
Me too 😉 I hope you can give this recipe a try!
I love using ground turkey over beef. I also love how you loaded these little guys up with veggies. Looks delicious !
Thanks, Cindy. I am glad you love it 😉
Love all the veggies you have in these! And the whole wheat breadcrumbs – my favorite! I don’t make meatballs nearly enough – I need to change that!
Thanks for your visit 😉
Those look fantastic. I usually make meatballs with chicken- will have to mix it up and use turkey next time!
Thanks, Michelle!
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“… I wanted to keep it dairy free”. You have milk in the recipe. Just sayin’
I used almond milk which contains no caw milk. It’s dairy free.