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I love making these juicy turkey meatballs! I stuff tender, flavorful ground turkey with stringy mozzarella cheese for a delicious cheesy bite! Since I’ve baked these meatballs instead of frying them, they are a healthier take on a fun appetizer that’s perfect for game day.
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Pin ItEasy Baked Turkey Meatballs Recipe
These cheesy baked turkey meatballs are made with ground turkey, and they’re so delicious and easy. I promise that you’ll impress your family and friends with these. These are such a fun appetizer to serve and perfect for any occasion.
Though sometimes I use herbs de Provence and mozzarella cheese, if I don’t have these on hand, or if I’m in the mood for something different, I’ll change up the seasoning blend, or type of cheese to modify the flavor profile of these meatballs. I find it easiest to oven bake them, as I prefer hands-off cooking time, but you can shallow fry them in a skillet until golden brown if you prefer.
Baked Turkey Meatballs Recipe
Equipment
- Baking Sheet
- Cookie Portion Scoop (optional)
Ingredients
- 1 tbsp olive oil
- ½ cup diced onion
- 1 clove garlic minced
- 1½ cups breadcrumbs Italian seasoned and panko also work
- 2 large eggs lightly beaten
- ¼ cup freshly grated Parmesan cheese
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp Herbs de Provence Italian seasoning, chicken seasoning, taco seasoning, or ranch seasoning all work
- ¼ cup half-and-half (or whole milk)
- 2 lbs ground turkey (or chicken/beef)
- 8 oz. Mozzarella Ciliegine or bocconcini balls, herb-marinated mozzarella, cubes of cheddar, Swiss, or Colby Jack cheese all work
Video
Instructions
- Preheat oven to 375°F and line a rimmed baking sheet with aluminum foil. Spray with nonstick spray and set aside.
- Heat a medium skillet over medium heat. Add the oil and onion and cook until onion is tender and translucent. Remove from the heat and add the garlic. Stir and set aside to cool a little.1 tbsp olive oil, ½ cup diced onion, 1 clove garlic
- In a large mixing bowl, add the breadcrumbs, sautéed vegetables, eggs, Parmesan, salt, black pepper, herbs, and half-and-half. Stir until combined.1½ cups breadcrumbs, 2 large eggs, ¼ cup freshly grated Parmesan cheese, 1½ tsp kosher salt, ½ tsp freshly ground black pepper, 1 tsp Herbs de Provence, ¼ cup half-and-half
- Add ground turkey and mix together until incorporated. Don't overmix the meatball ingredients. Everything should be combined, but overmixing can result in tough meatballs.2 lbs ground turkey
- If possible, use a 2" cookie portion scoop to make the filled balls. If a scoop isn’t available, form the meatball with your hands. Spray the scoop (or your hands) with nonstick spray when you begin and then as needed.
- Scoop a 2" round ball of meat mixture into the scoop and push a mozzarella ball into the middle. (Be careful not to push the mozzarella ball too far into the meat—try to keep it in the middle of the meatball.)8 oz. Mozzarella Ciliegine
- Cover the top of the mozzarella ball with the meat mixture that squeezes out when the cheese ball is pushed into the center. Be sure the mozzarella ball is evenly surrounded by the meatball mixture. Gently round the meatball with your hands and place the ball on the prepared cooking sheet.
- Repeat until all the meatballs are made, placing them about 1½-inches apart.
- Bake the meatballs at 375°F for 20-25 minutes, or until brown and cooked through to 165°F.
- Serve with your favorite dipping or marinara sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baked Turkey Meatballs Step by Step
Get the oven going and prepare a baking sheet: Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil. Spray the baking sheet with nonstick spray and set aside.
Prepare aromatics: Heat 1 tbsp of olive oil in a medium skillet over medium heat. Add ½ cup diced onion, and cook until it is tender and translucent. Remove from the heat and add 1 clove of garlic. Stir and set aside to cool.
Make the meatballs: In a large mixing bowl, combine 1½ cups breadcrumbs, 2 large eggs, ¼ cup freshly grated Parmesan cheese, 1½ tsp kosher salt, ½ tsp freshly ground black pepper, 1 tsp Herbs de Provence, and ¼ cup half-and-half.
Add 2 lbs of ground turkey and mix until incorporated. Don’t over mix the meatball ingredients. Everything should be combined, but over mixing can result in tough meatballs.
Use a 2″ cookie portion scoop to shape the meatballs. If a scoop isn’t available, form the meatball with your hands. Spray the scoop, or your hands, with nonstick spray when you begin and then as needed so the mixture doesn’t stick.
Press a 2″ round ball of meat mixture into the scoop and push a mozzarella ball into the middle. Be careful not to push the mozzarella ball too far into the meat; keep it in the middle of the meatball.
Make sure that the mozzarella ball is fully surrounded by meat. Gently round the meatball with your hands and place it on the prepared cooking sheet.
Repeat and bake: Repeat until all the meatballs are made, placing them about 1½-inches apart. Bake the meatballs for 20-25 minutes, or until brown and cooked through to 165°F.
Serve: Serve with your favorite dipping or marinara sauce. Enjoy!
How to Store
These cheesy baked turkey meatballs are best served as soon as they are baked so that the mozzarella is nice and gooey. You can roll and fill the meatballs up to 2 days ahead of time and keep them covered in the fridge. Then, just pop them into the oven when you are ready to serve.
Store leftover baked turkey meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, until warmed through.
Freeze baked turkey meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. This will ensure the meatballs do not stick together. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I like to serve these meatballs with a marinara sauce for dipping. The rich tomato flavor complements them well. They are also great with fry sauce or a honey mustard. If I want to serve the meatballs as a meal, I’ll serve them atop a hearty kale salad or some instant pot spaghetti.
