Baked Turkey Meatballs
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Baked Turkey Meatballs are a leaner alternative to beef meatballs. Juicy, tender, and bursting in flavor. These Italian style meatballs are healthy, make for a quick and easy meal, without compromising taste and flavor.
Baked Turkey Meatballs
We all have those nights we have no idea what to make for dinner but we know we want something healthy and simple to make. Baked Turkey Meatballs are always my answer. Made with lean ground turkey, these Italian style meatballs are juicy, tender and bursting with flavor.
They are so versatile and can be served with anything from pasta and marinara sauce to zoodles and pesto. I love serving these with spaghetti squash noodles and some homemade tomato sauce. Healthy and make for a quick and easy meal. Without compromising taste and flavor. You could never go wrong with some good old turkey meatballs.
Ingredients needed to make Baked Turkey Meatballs:
- Ground Turkey– I like using ground turkey that is 93/7 so that the meatballs will hold and not get crumbly.
- Eggs– Binding agent.
- Almond Flour– Adds moisture to the baked turkey meatballs while keeping them gluten-free.
- Grated Parmesan Cheese– Freshly grated is best.
- Apple Cider Vinegar– The acidity gets rid of that turkey aftertaste. It also adds flavor.
- Spices and Herbs– Pink sea salt, black pepper, Italian seasoning, dried oregano, green onions, garlic, fresh parsley.
Equipment needed to make Baked Turkey Meatballs:
- Large Baking Sheet Pan– To bake turkey meatballs on.
- Parchment Paper– For lining baking sheet pan.
- Large Mixing Bowl– To mix the ground turkey with the rest of ingredients.
- Ice Cream Scooper– To scoop out ground turkey and shape meatballs.
How to Make Baked Turkey Meatballs:
- Step 1– Preheat oven at 375 degrees F. Line a large baking sheet pan with parchment paper.
- Step 2– Mince green onion and garlic, and finely chop parsley. Measure out 1/4 cup chopped parsley. In a large mixing bowl, combine all ingredients; ground turkey, egg, almond flour, parmesan cheese, acv, pink salt, black pepper, Italian seasoning, oregano, and parsley.
- Step 3– Mix all ingredients well making sure everything is well combined into the ground turkey. Once meat is ready start rolling it into balls. You can use an ice cream scooper to make it easier to scoop out and shape each meatball. You can make the meatballs as big or as small as you’d like. I usually keep them 2-3 inches big. If you make them bigger keep in mind they may take longer to cook on the inside. I also like to make a few mini ones for my kids. When rolled into 2-3 inches, you will end up with about 20 meatballs.
- Step 4– Place each meatball as you roll it on to the lined baking sheet. Line them up next to each other leaving enough space between each meatball. Once all the prepped turkey has been rolled into meatballs and placed on the baking sheet pan, place in oven and bake for 35 minutes.
- Step 5– Remove turkey meatballs from the oven and allow them to cool down for about 5 minutes. Serve immediately over spaghetti or spaghetti squash and pasta sauce or in any other preferred way.
- Step 6-If making for meal prep ahead of time or to freeze, allow meatballs to completely cool-off. Place them in Tupperware or freezer friendly bag. Keep refrigerated for up to 5 days and in the freezer for up to 3 months.
Tips and Substitutions:
- Line baking sheet pan with parchment paper- This will prevent meatballs and cheese from sticking to the sheet pan. Will also make it a lot easier to clean it afterwards.
- Switch up your turkey for another meat- Ground chicken makes for a great substitute.
- No almond flour?- Substitute for oat flour.
- Use an ice cream scooper to scoop turkey- it scoops the perfect amount of turkey and helps roll the meat into balls much easier.
- Leave enough room between each meatball as you line them up on the sheet pan- As the meatballs bake, the cheese will melt. Leaving enough room will prevent the cheese from sticking together and making a big mess.
- You can make the meatballs as big or as small as you’d like– I usually keep them 2-3 inches big. If you make them bigger keep in mind they may take longer to cook on the inside. I also like to make a few mini ones for my kids. When rolled into 2-3 inches, you will end up with about 20 meatballs.
How to serve Baked Turkey Meatballs:
These baked turkey meatballs are super versatile. You can serve them in a traditional way over some spaghetti with tomato sauce over them. You can also get creative and make meatball sandwiches with them. I served these for my kids when they were toddlers with some veggies on the side. My family and I love these over some spaghetti squash noodles with some sauce.
What to serve Baked Turkey Meatballs with:
- Spaghetti (or any other pasta)
- Spaghetti Squash Noodles
- Salad
- Spiralized Veggies (zucchini, carrots, sweet potato, beets, etc.)
- Meatball Sandwich
- Rice
- Tomato Sauce
Baked Turkey Meatballs FAQ’s:
Are these Baked Turkey Meatballs gluten-free?
Yes. Instead of traditional breadcrumbs, this recipe calls for almond flour. Making these baked turkey meatballs gluten-free.
How do you tell if turkey meatballs are fully cooked?
Use a food thermometer to take the meatballs internal temperature. Once turkey meatballs reach an internal temperature of 165 degrees Fahrenheit, it means they are done.
Is ground turkey healthier than ground beef?
Generally speaking, turkey isn’t necessarily healthier than ground beef. The difference between ground turkey and ground beef is that turkey has less fat than ground beef that. Making ground turkey much leaner than ground beef.
What type of turkey meat should I use for meatballs?
I like using ground turkey that is 93% lean. This will make for more flavorful meatballs. You can use 99% lean ground turkey. However, this can result in dry meatballs that are not as flavorful.
Meal Prepping it:
Turkey Meatballs are healthy, nutrient-dense, versatile and great for meal prep. They are great to make ahead and have in your fridge or freezer for the week ahead. Make some pasta, spaghetti squash noodles, zoodles, marinara sauce, or even pesto and add your turkey meatballs for a quick and filling meal.
Storing and Reheating:
Place any leftover baked turkey meatballs in an airtight container. Keep them refrigerated for up to 4-5 days. Reheat them by placing them back in the oven or in the microwave.
Freezing Baked Turkey Meatballs:
Turkey Meatballs are freezer friendly which is another reason why they are great for meal prep. I love having a stash of turkey meatballs in my freezer. Whenever I don’t have much time to cook lunch or dinner, I thaw these out and toss them together with some zoodles and sauce.
Keep meatballs in a freezer bag or silicone freezer bag. I personally like to divide them into smaller portions and freeze them in smaller bags. This way I only thaw out whatever I’m going to use. Freeze for up to 3 months. To thaw out simply leave on your fridge overnight or run under cold water. Place in the oven at 350 degrees F. for 12-15 minutes to reheat.
Did you like this Baked Turkey Meatballs recipe? You may also like these other meatball recipes:
- Chicken and Veggie Meatballs
- Kale Chicken Meatballs
- Baked Vegetarian Meatballs
- Classic Spaghetti and Meatballs (Gluten-Free)
Baked Turkey Meatballs
Baked Turkey Meatballs are a leaner alternative to beef meatballs. Juicy, tender, and bursting in flavor. These Italian style meatballs are healthy, make for a quick and easy meal, without compromising taste and flavor.
Ingredients
- 2 lbs ground turkey
- 1 egg
- 1/3 cup almond flour
- 1/2 cup grated parmesan cheese
- 1 tsp apple cider vinegar
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 2 green onions
- 3 cloves of garlic
- 1/4 cup fresh parsley
Instructions
Preheat oven at 375 degrees F. Line a large baking sheet pan with parchment paper.
Mince green onion and garlic, and finely chop parsley. Measure out 1/4 cup chopped parsley. In a large mixing bowl, combine all ingredients; ground turkey, egg, almond flour, parmesan cheese, acv, pink salt, black pepper, Italian seasoning, oregano, and parsley.
Mix all ingredients well making sure everything is well combined into the ground turkey. Once meat is ready start rolling it into balls. You can use an ice cream scooper to make it easier to scoop out and shape each meatball. You can make the meatballs as big or as small as you'd like. I usually keep them 2-3 inches big. If you make them bigger keep in mind they may take longer to cook on the inside. I also like to make a few mini ones for my kids. When rolled into 2-3 inches, you will end up with about 20 meatballs.
Place each meatball as you roll it on to the lined baking sheet. Line them up next to each other leaving enough space between each meatball. Once all the prepped turkey has been rolled into meatballs and placed on the baking sheet pan, place in oven and bake for 35 minutes.
Remove turkey meatballs from the oven and allow them to cool down for about 5 minutes. Serve immediately over spaghetti or spaghetti squash and pasta sauce or in any other preferred way.
If making for meal prep ahead of time or to freeze, allow meatballs to completely cool-off. Place them in Tupperware or freezer friendly bag. Keep refrigerated for up to 5 days and in the freezer for up to 3 months.
Recipe Notes
Tips and Substitutions:
- Line baking sheet pan with parchment paper- This will prevent meatballs and cheese from sticking to the sheet pan. Will also make it a lot easier to clean it afterwards.
- Switch up your turkey for another meat- Ground chicken makes for a great substitute.
- No almond flour?- Substitute for oat flour.
- Use an ice cream scooper to scoop turkey- it scoops the perfect amount of turkey and helps roll the meat into balls much easier.
- Leave enough room between each meatball as you line them up on the sheet pan- As the meatballs bake, the cheese will melt. Leaving enough room will prevent the cheese from sticking together and making a big mess.
- You can make the meatballs as big or as small as you’d like– I usually keep them 2-3 inches big. If you make them bigger keep in mind they may take longer to cook on the inside. I also like to make a few mini ones for my kids. When rolled into 2-3 inches, you will end up with about 20 meatballs.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
