Juicy Turkey Meatballs are packed with flavors of garlic, Parmesan cheese, and herbs. These meatballs are perfect for a weekend dinner and can be made ahead of time for a quick weeknight meal. Paired perfectly with a simple Garlic Parmesan Cream Sauce.
Turkey Meatballs
Turkey meatballs make a healthier alternative since turkey is such a lean meat. But, just because they are leaner and healthier, it does not mean that these meatballs are any less juicy and flavorful.
Some brands make a variety of lean to fat ratio in ground turkey but the most common one is 93%/7% meat to fat. This ground turkey will work great for meatballs.
I don’t recommend extra lean ground turkey because every time I’ve tried it, meat comes out too dry. No matter how much you want to keep the fat out, there just has to be some fat for a moist, juicy meatball.
These meatballs can be served without sauce, of course. You can even serve them with some homemade marinara sauce because the flavors in the meatballs will compliment classic marinara sauce well.
I’ve paired these turkey meatballs with some creamy garlic Parmesan sauce. It’s very easy to whisk together and cook with meatballs. Even if the meatballs are prepared ahead of time or frozen, this sauce can easily be whipped up in a couple of minutes and added to meatballs while reheating.
How to make turkey meatballs:
These meatballs are made on stove top and in the oven, so use an oven-safe pan to cook.
Prepare the meat first by combining the ingredients in the mixing bowl and mixing them well.
Start preheating the pan on medium heat while rolling the meatballs. Preheat oven to 350.
Tip: use a cookie scoop to get an even amount of meat mixture so the meatballs are all the same. I like to use #40 cookie scoop.
Roll the meatballs and place them on a cutting board of parchment paper while the pan is preheating.
Add oil and place meatballs in the pan. Cook for a few minutes on one side. Gently shake the pan to loosen the meatballs and flip each meatball.
Whisk sauce ingredients together and pour it all over the meatballs.
Transfer the pan into the oven and bake for 15-18 minutes.
Take out and garnish with a little more shaved Parmesan cheese and parsley.
Can I freeze meatballs?
These turkey meatballs can be frozen.
To freeze them, use the same method as I use for preparing beef meatballs for freezing. So instead of cooking them on stove-top and then in the oven with sauce, just bake them until done and freeze without sauce.
Thaw the meatballs in the refrigerator overnight.
To prepare the meatballs with sauce, place thawed meatballs in a baking dish and add sauce. Bake for about 15 minutes, until sauce bubbles around the edges.
Can these meatballs be gluten free?
Yes! To make these meatballs gluten free you simply swap a regular slice of bread for gluten free bread. Sauce is already gluten free because it’s made with corn starch.
Some more dinner recipes to try:
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Turkey Meatballs In Creamy Garlic Parmesan Sauce
Ingredients
Turkey Meatballs:
- 2 lbs ground turkey 93/7% lean
- 1 small onion finely diced
- 6 garlic cloves
- 1 extra large egg
- 2 oz slice of bread
- 2 tbsp milk for soaking bread
- 2 tbsp minced fresh parsley
- 1/2 cup shaved Parmesan cheese
- 2 tsp fresh oregano or 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- salt
Garlic Parmesan Sauce:
- 1 cup chicken stock or broth
- 1 cup heavy whipping cream
- 2 cloves of garlic
- 1 1/2 tsp garlic powder
- 1/2 cup dry Parmesan cheese
- 1 tbsp minced fresh parsley
- 1 1/2 tbsp corn starch
- salt
- fresh cracked black pepper
Garnish:
- shaved Parmesan cheese
- minced fresh parsley
Instructions
- These meatballs are made on stove top and in the oven, so use an oven-safe pan to cook.
- Gently squeeze out the milk from the bread, place wet bread in the mixing bowl and break it up into small pieces. Add remaining ingredients for the meatballs and mix everything well.
- Start preheating the pan on medium heat while rolling the meatballs. Preheat oven to 350.
- Use a cookie scoop to get an even amount of meat mixture so the meatballs are all the same. I like to use #40 cookie scoop. (If you don't have a scoop, just roll the meatballs freehand but try to get them the same size.)
- Roll the meatballs and place them on a cutting board of parchment paper while the pan is preheating.
- Add oil to the pan and place meatballs in the pan. Cook for a few minutes on one side. Gently shake the pan to loosen the meatballs and flip each meatball.
- Whisk sauce ingredients together and pour it all over the meatballs.
- Transfer the pan into the oven and bake for 15-18 minutes.
- Take out the meatballs and garnish with a some shaved Parmesan cheese and parsley.
Video
Notes
Nutrition
JeannieKM says
Absolutely delish! And of course, the sauce is what makes this dish! Definitely will be making this again! Thanks for sharing an excellent recipe!
LyubaB says
Thank you for your kind words, I’m so glad you loved it!
Erin says
What sort of pan do you use that allows you to cook 40 meatballs at the same time on the stove? I had to do them in 3 batches and then put into a 9 x 13 to bake. Just curious! Would be much faster to do then all at once. They are delicious !
LyubaB says
I used a 12-inch pan and arrange them quite tightly since they shrink during cooking. However, if your pan isn’t large enough, you can bake them in the oven and then use a pan to prepare the sauce for them. Here is a link to my chicken meatballs that I cooked in the oven so you can read exactly how to make them. https://www.willcookforsmiles.com/chicken-meatballs/
Tiffany says
Do you think if I used precooked meatballs I could use a crockpot?
LyubaB says
Hi Tiffany,
Unfortally this recipe won’t work well in the crockpot. You will also have to make the sauce on the stove top and then the meatballs just need a few minutes in the sauce. You could use a crockpot to keep them warm on the warm setting anything higher will make the cream separate from the sauce.
Deann M Cheponis says
Fantastic and easy recipe. Will definitely make again.
LyubaB says
I am so glad you liked it, Deann!
B.G. says
EXCELLENT!!!! Will definitely make again!!!
LyubaB says
Thank you! 🙂
Shannon Landry says
I’m a vegetarian so I did not eat any of this but my husband and two sons did. My husband said it was really good and when I reheated it for leftovers he mentioned it again so I know it was a great recipe! The first night I made them on deli style hot dog buns and he said it would be better on egg noodles so that is what I did with with leftover meatballs.
LyubaB says
Glad they liked it, Shannon!