Name: Best Baked Turkey Meatballs
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Ingredients: 2 lbs ground turkey (93/7); 1 cup panko + ⅓ cup milk (panade); 2 eggs · ½ cup Parmesan · parsley · garlic; Onion · salt · oregano · red pepper flakes

Introduction

The best baked turkey meatballs are juicy, golden, and flavor-packed little orbs of lean ground turkey that stay impossibly tender thanks to a secret panade and a quick oven bake — no frying, no splatter, and no dry hockey pucks. These are the meatballs you’ll make on repeat for spaghetti, subs, appetizers, or straight-from-the-pan snacking. Served with marinara, Parmesan, and fresh basil, this Best Baked Turkey Meatballs recipe offers a gorgeous, appetizing aesthetic that instantly turns any dinner into Italian-night perfection.

Why you’ll love this recipe

30 minutes total — hands-off baking.
Juiciest turkey meatballs ever — panade + bake method.
Freezer MVP — freeze raw or cooked up to 3 months.
Healthier comfort food — lean protein, lower fat.
Endlessly riffable — Greek, Swedish, buffalo, or Asian.

Ingredients (makes ~24 golf-ball-size meatballs)

Meatball Mix

2 lbs (900 g) ground turkey (93/7 or 85/15 – not 99 % lean)
1 cup (100 g) panko breadcrumbs
⅓ cup (80 ml) whole milk or water
2 large eggs
½ cup (50 g) grated Parmesan or Pecorino
⅓ cup finely chopped fresh parsley
4 cloves garlic, minced or grated
1 small onion, grated (or 2 tsp onion powder)
2 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
½ tsp red pepper flakes (optional)

For Baking

Olive oil spray or drizzle
Optional: 2 cups of marinara for saucing after baking

Essential Tools and Equipment

Large mixing bowl
Rimmed baking sheet + wire rack (or parchment)
Cookie scoop (for even size)

Step-by-step process

Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment or set a wire rack inside.
Make panade — soak panko in milk for 3 minutes until mushy.
Mix gently — add turkey, eggs, Parmesan, parsley, garlic, grated onion, seasonings to panade. Mix with hands just until combined — do NOT overwork.
Shape — scoop 1½–2 tbsp portions, roll into smooth balls (wet hands prevent sticking). Place on sheet 1 inch apart.
Light oil — spray or drizzle tops with olive oil for golden color.
Bake 15–18 minutes until internal temp hits 165 °F (74 °C) and tops are golden.
Optional sauce — toss hot meatballs in warmed marinara last 2 minutes or simmer on the stovetop.
Serve immediately with extra Parmesan and basil.

Mistakes to avoid

99 % lean turkey — dry meatballs; some fat is required.
Overmixing — tough, dense texture.
No panade — breadcrumbs alone = dry; milk soak is key.
Baking on a flat sheet without a rack — soggy bottoms; elevate or parchment.
Undercooking fear — turkey must hit 165 °F.

Variations of the Best Baked Turkey Meatballs

Greek — feta + spinach + dill + tzatziki dip.
Swedish — add allspice + serve with gravy & lingonberry.
Buffalo — toss in Frank’s + blue cheese crumble.
Asian — hoisin, ginger, scallions + sweet chili glaze.
Mini — 1-tbsp size → 10–12 min for appetizers.

Tips for better storage & make-ahead

Make-ahead — form balls → fridge up to 24 hrs before baking.
Freezer raw — freeze on tray → bag → bake from frozen +5–7 min.
Freezer cooked — cool → freeze → reheat 350 °F 15 min or microwave.
Meal prep — portion with pasta or zoodles all week.

Frequently Asked Questions

Beef instead? Same recipe — slightly shorter bake time.
Gluten-free? GF panko or almond flour + extra egg.
Egg-free? ¼ cup ricotta or extra milk panade.
Air fryer? 400 °F 10–12 min, shake halfway.
Double batch? Easy — two sheets, rotate halfway.

Conclusion

Best Baked Turkey Meatballs are weeknight genius — each juicy, Parmesan-flecked bite proves turkey can be just as addictive as beef when you treat it right. One bowl and one sheet pan turn lean ground turkey into the most versatile, crowd-pleasing meatballs you’ll ever make. Keep panko and ground turkey stocked, and Italian night (or meatball subs, or appetizers) is literally 30 minutes away. Whether you’re feeding picky kids, hitting macros, or proving healthy can taste this indulgent, these meatballs deliver pure joy and empty pans in perfect harmony. One bite, endless “these don’t even taste like turkey,” and the quiet thrill of meatball mastery.