Description
These baked turkey meatballs are a delicious and healthy alternative to traditional meatballs, made with ground turkey, parmesan cheese, and a blend of herbs and spices. They are easy to prepare, baked to perfection, and perfect for serving with pasta, in subs, or alongside salads and roasted vegetables.
Ingredients
Scale
Meatball Mixture
- 1/3 cup breadcrumbs gluten-free if needed
- 1/3 cup milk any kind
- 1 lb ground turkey
- 1 small shallot minced
- 2 cloves garlic minced
- 1/4 cup grated parmesan cheese
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- Black pepper and/or red pepper flakes to taste
Finishing
- Olive oil for drizzling
Instructions
- Preheat Oven: Preheat the oven to 425°F and adjust the rack to the top position. Grease a sheet pan with olive oil to prevent sticking.
- Soak Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk and let sit for 5 to 7 minutes to allow the breadcrumbs to absorb the milk fully. Meanwhile, mince the shallot and garlic and prepare the remaining ingredients.
- Mix Ingredients: Add the ground turkey, minced shallot, minced garlic, grated parmesan, oregano, onion powder, kosher salt, black pepper, and red pepper flakes to the soaked breadcrumbs. Mix gently just until combined to avoid tough meatballs.
- Form Meatballs: Use a large cookie scoop or your hands moistened with water to form approximately 16 to 18 meatballs, each about 1.5 ounces. Pack them tightly to ensure they hold together during baking.
- Arrange and Drizzle: Place the meatballs evenly spaced on the prepared sheet pan. Drizzle olive oil over the tops to help them brown during baking.
- Bake: Bake in the preheated oven for 15 minutes or until the internal temperature reaches 160°F, ensuring they are cooked through and juicy.
- Serve: Remove meatballs from the oven and serve as desired. They are excellent tossed with marinara sauce and pasta, in a sandwich, or paired with salad and roasted vegetables.
Notes
- Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze baked meatballs by placing them on a sheet pan until solid, then transfer to a freezer bag or airtight container. They keep for up to 3 months. Reheat from frozen in the oven or air fryer at 400°F until hot and crispy.
- Serving Suggestions: Perfect for serving with marinara sauce and pasta, in a sub sandwich, or as a healthy dinner option with rice and vegetables. Also delicious alongside salads and roasted veggies.
- Do not overmix the meat mixture to keep meatballs tender.
