Baked Ground Turkey Meatballs (Tender and Juicy)
Ground turkey meatballs baked at 400°F and finished under the broiler for a juicy, golden result every time. Made in one bowl with simple pantry ingredients and ready in 45 minutes, this is one of the most reliable weeknight dinners in my rotation.
Servings: 22 people
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
Make-ahead:
I have made these completely ahead of time more times than I can count, usually on Sunday for the week. Once baked and cooled, they go into an airtight container in the fridge and are just as good reheated on a weeknight as they are fresh. The flavor actually deepens a little overnight, especially if you have already tossed them in tomato sauce.
You can also prepare the raw meatball mixture and refrigerate it, covered, for up to 24 hours before baking. I find it easier to roll the meatballs when the mixture has been chilled, so making it the night before is a genuine improvement and not just a convenience.
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.
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
Serving: 1/22 | Calories: 62kcal | Carbohydrates: 4g | Protein: 8g | Fat: 1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 95mg | Sugar: 1g