Best Baked Turkey Meatballs
Tender, flavorful baked turkey meatballs with Parmesan and herbs — no frying, stays juicy every time.
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
Instructions
- Soak panko in milk → mix everything gently.
- Roll golf-ball size → place on rack/parchment.
- Spray with oil → 425 °F 15–18 min (165 °F internal).
- Optional toss in marinara → serve.
Notes
- Panade + gentle mixing = juicy turkey
- Freeze raw or cooked 3 months
- Wire rack = crispiest all-around
- Day 2 in subs = elite
- Greek or Asian versions = next level