These Baked Turkey Meatballs are a great, healthier alternative with minimal prep time. Plenty of Parmesan cheese, Panko breadcrumbs and seasoning make these a flavorful meal that can be served with Zoodles or spaghetti noodles. Freeze any leftovers for a quick weeknight meal!
These are one of my go-to dinner items each week. My kids will actually eat them and they are fairly healthy with ground turkey and no additional oil from frying. We usually eat them with whole wheat pasta with red sauce, but they would make a great appetizer as well. I also, love having them with vegetable noodles for a low-carb dinner option.
We are getting down and dirty with this recipe…all the ingredients get combined with sticky fingers in a large bowl. I recommend chilling the turkey mixture for a bit before forming it. It makes it a bit easier to work with and the balls stay together much better. A cookie scoop works perfectly to ensure that the turkey meatballs are fairly uniform in size. Baking the meatballs on parchment paper ensures that they don’t stick to the pan or burn on the bottoms.
I always have a jar of pre-minced garlic on hand for these for a bit less prep time. The addition of grated Parmesan and Italian seasoning gives these Baked Turkey Meatballs plenty of flavor. No greasy, beefy meatball will be missed with this recipe.
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The Crockpot is a great way to sail through the nasty winter with scrumptious recipes such as Chicken Stroganoff, Chicken Tortilla Soup or Beer Turkey Chili. Make dinner a breeze by throwing your protein and veggies on a sheet pan with flavorful, Mediterranean Chicken. Be sure to visit my cocktail page if you are looking to spice up your menu.
- 1 lb. ground turkey; no higher than 85% lean works best
- 1 egg; beaten
- 2 tsp. minced garlic
- 2 tsp. Italian seasoning
- 1 shallot; minced
- 2/3 c. grated Parmesan cheese
- 1/3 + 1/4 c. Panko bread crumbs
- 2 tbsp. freshly chopped parsley
- 1 dash red pepper flakes
- 2 jars marinara sauce
Add all ingredients except sauce to a large mixing bowl; combine ingredients by mixing by hand. Chill for around 1-2 hours for easier preparation.
Form meatballs into even-sized balls by using a cookie scoop.
Place meatballs at least one inch apart on a cookie sheet covered with parchment paper.
Bake at 375 degrees for 15-20 minutes or until internal temperature reaches 160 degrees.
Serve as an appetizer with marinara sauce on the side or on noodles with sauce on top.