Garlic Herb Turkey Meatballs (Print View)

Savory turkey meatballs baked with garlic, parsley, and basil for a flavorful entrée or appetizer.

# Components:

→ Meatballs

01 - 1 pound ground turkey
02 - 1/3 cup breadcrumbs
03 - 1 large egg
04 - 3 cloves garlic, minced
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh basil, finely chopped
07 - 1 tablespoon fresh oregano, finely chopped
08 - 1/3 cup finely grated onion
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon olive oil

→ Optional Garnish

12 - 2 tablespoons freshly grated Parmesan cheese
13 - Extra chopped herbs

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped parsley, basil, oregano, grated onion, salt, and pepper. Mix gently until just combined; avoid overmixing.
03 - Using lightly dampened hands, shape the mixture into approximately 1.5-inch diameter meatballs. Arrange them evenly on the prepared baking sheet.
04 - Lightly brush the formed meatballs with olive oil. Bake for 18 to 20 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).
05 - For enhanced browning and a crispier exterior, place the meatballs under the broiler for an additional 2 to 3 minutes at the end of the baking time.
06 - Serve the meatballs warm. Garnish with freshly grated Parmesan cheese and extra chopped herbs, if desired.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Versatile enough for pasta dishes appetizers or sandwiches
  • Healthier protein option with less fat than beef meatballs
  • Perfect for meal prep and freezes beautifully
02 -
  • High in protein with 25g per serving making these ideal for fitness enthusiasts
  • Much lower in saturated fat than traditional beef meatballs
  • Can be made ahead and refrigerated for up to 3 days
  • Freezes beautifully for up to 3 months
  • Versatile enough to pair with multiple sauces and sides
03 -
  • Grate the onion rather than chopping it for better texture and moisture distribution throughout the meatballs
  • Chill the mixture for 30 minutes before rolling for easier handling and better shape retention
  • Use a cookie scoop for perfectly uniform meatballs that cook evenly
  • Test seasoning by cooking a tiny portion of the mixture before forming all the meatballs
  • Let the meatballs rest for 5 minutes after baking before serving to allow juices to redistribute

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