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featured baked turkey meatballs.

Baked Turkey Meatballs Recipe

Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 18 meatballs
Calories: 151kcal
Author: Becky Hardin
Simple to make and more than delicious to eat, these cheesy baked turkey meatballs are one tasty appetizer!
Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 clove garlic minced
  • cups breadcrumbs
  • 2 large eggs lightly beaten
  • ¼ cup freshly grated Parmesan cheese
  • teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Herbs de Provence (or your favorite herb blend)
  • ¼ cup half-and-half (or whole milk)
  • 2 pounds ground turkey (or chicken)
  • 8 ounces Mozzarella Ciliegine (or Bocconcini Balls)

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 tablespoon olive oil, ½ cup diced onion, 1 clove garlic
    onion and garlic in a frying pan.
  • 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 teaspoons kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon Herbs de Provence, ¼ cup half-and-half
    breadcrumbs mixture in a glass bowl.
  • Add ground turkey and mix together until incorporated.
    2 pounds ground turkey
    meatball mixture in a glass bowl.
  • If possible, use a 2-inch 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-inch 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 ounces Mozzarella Ciliegine
    a mozzarella pearl pressed into the center of a ball of turkey meatball mixture in a cookie portion scoop.
  • 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.
    a rounded stuffed turkey meatball in a cookie portion scoop.
  • Repeat until all the meatballs are made, placing them about 1½-inches apart.
    formed raw turkey meatballs on a baking sheet.
  • Bake the meatballs at 375°F for 20-25 minutes, or until brown and cooked through to 165°F.
    close up of baked turkey meatballs on a baking sheet.
  • Serve with your favorite dipping or marinara sauce.

Video

Notes

  • Feel free to change up the ground meat, seasoning blend, and/or type of cheese to change the flavor profile of these meatballs.
  • Don't over mix the meatball ingredients. Everything should be combined, but over mixing can result in tough meatballs.
  • I find it easiest to oven bake these, but you can shallow fry them in a skillet until golden brown if you prefer.
Storage: Store baked turkey meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1meatball | Calories: 151kcal | Carbohydrates: 7g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 329mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 1mg