These baked turkey meatballs are my fave ever: so juicy, flavorful and perfect served over spaghetti. Plus, they freeze beautifully!
They’re freezer-friendly, great for meal prep, and super versatile—you can serve them with pasta, tuck them into wraps, or pair them with roasted veggies for a lighter option.
Why you’ll love this recipe
- High in protein: These turkey meatballs are packed with lean protein to keep you full and satisfied.
- Quick and easy to make: With simple ingredients and a hands-off baking method, dinner comes together with very little effort.
Ingredients and substitutions
- Olive oil – or use cooking spray to coat the baking sheet.
- Spaghetti – swap with whole wheat pasta, gluten-free noodles, or even zucchini noodles for a lighter option.
- Zucchini – spiralize fresh zucchini yourself or buy a pre-spiralized package from the grocery store.
- Pasta sauce – use your favourite jarred sauce, just make sure it has no added sugar if following Whole30.
Baked turkey meatballs
- Ground turkey – or substitute with ground chicken or lean ground beef.
- Parmesan cheese – nutritional yeast works for a dairy-free option.
- Fresh parsley – use dried parsley if that’s what you have on hand.
- Yellow onion – finely grate for best texture, or use onion powder in a pinch.
- Dijon mustard – yellow mustard or grainy mustard will also work.
- Garlic – use fresh cloves for the best flavour, or substitute with garlic powder.
How to make turkey meatballs
Step 1: Make the meatballs.
Add the ingredients for meatball in a bowl then mix. Roll the meatball mixture into balls, then bake.
Step 2: Bake the meatballs.
Place meatballs on a parchment-lined baking sheet. Bake until golden and cooked through (165°F), then let rest a few minutes before serving.
Step 2: Cook the noodles.
Cook until al dente, adding zucchini noodles for extra veggies at the last minute.
Step 3: Serve meatballs over noodles.
Toss the noodles with sauce and serve with meatballs.
Recipe tips and variations
Here are a few easy tricks will help you get the best flavour and texture every time.
- Don’t overhandle the meat: Mix the ingredients gently so the meatballs stay tender instead of rubbery.
- Keep them the same size: Rolling evenly ensures they bake at the same rate.
- Soup: Add them to a hearty turkey meatball soup for a cozy dinner.
- Sub sandwich: Pile them into a roll with marinara sauce and melted cheese for a classic meatball sub.
- Lettuce wraps: Coat with sticky sriracha sauce and serve in lettuce leaves for a lighter meal.
Frequently asked questions
Why are my turkey meatballs rubbery?
If your meatballs are dry or rubbery, you overcooked or overhandled them. Make sure to handle the meat as little as possible and only cook them for 18-20 minutes.
How do I keep them from falling apart?
The parmesan in these meatballs will keep them from falling apart, since they act as a binder.
Is it better to bake or pan fry the meatballs?
It’s all a matter of preference! Baking them makes them a bit healthier because you’re not frying them in oil.
What to serve with baked turkey meatballs
Here are some simple sides that pair perfectly with baked turkey meatballs:
- Serve these meatballs alongside homemade garlic bread for dipping into sauce.
- Add some crunch with these crispy veggie fries: Zucchini Fries, Sweet Potato Fries, Jicama Fries or Crispy Green Bean Fries.
- Light side salads keep things fresh and vibrant; here are my favorites: Kale Salad, Shaved Brussels Sprouts Salad, Arugula Salad and Strawberry Spinach Salad.
- Zucchini noodles: Pair with spiralized zucchini noodles for a lighter, low-carb option.
- Mashed potatoes: Or pair with Creamy Cauliflower Mash for a comforting side.
How to store and reheat
Make ahead: Roll the meatballs and refrigerate them raw for up to 24 hours before baking.
Store: Keep cooked meatballs in an airtight container in the fridge for up to 5 days.
Reheat: Warm in the microwave for 2–3 minutes with a bit of water sprinkled overtop or bake at 350°F for 10 minutes until heated through.
Freeze and reheat from frozen: Freeze cooked meatballs for up to 3 months, then reheat from frozen in the oven at 350°F for 20–25 minutes or until hot.
More meatball recipes
Easy Baked Turkey Meatballs
Equipment
- Glass meal prep bowls For storing leftovers
- Stasher bags For storing in the freezer
Ingredients
- Olive oil or cooking spray for cooking meatballs
- 1/2 lb spaghetti
- 2-3 zucchini, spiralized I just buy a 500g package from the grocery store but you can spiralize yourself
- 1 jar pasta sauce make sure there's no sugar added for Whole 30
Baked turkey meatballs
- 1 lb ground turkey or ground chicken or ground beef
- 1/3 cup parmesan cheese
- 1/4 cup finely chopped fresh parsley or 1 tbsp dried
- 1 small yellow onion grated
- 1 tbsp dijon mustard
- 3 cloves garlic, minced
- 1/2 tsp each salt and pepper
Instructions
- Prepare a baking sheet lined with parchment paper and preheat oven to 400 F if baking. Skip this step if frying meatballs in a skillet (instructions below).
- Mix all ingredients for ground turkey meatballs in a large bowl, stirring until well-combined. Wet hands with water and roll into 1-inch meatballs, creating 24 of them. Add to baking sheet in rows, spray with cooking spray and bake for 18-20 minutes.
- Alternatively, cook meatballs in a large skillet over medium heat with a bit of olive oil for 15 minutes.
- Meanwhile, heat a large pot of boiling water over hight heat and add a pinch of salt. Cook spaghetti for 10 minutes, adding zucchini in during the last minute of cook time. Drain and then add back to pot, tossing with pasta sauce over medium-high heat for 1-2 minutes until hot.
- Serve pasta in bowls with 6 meatballs for each serving. Leftovers will last up to 5 days in the fridge. If freezing, place in a thick plastic bag and label with date. Will keep in freezer up to 3 months.
Comments & Reviews
Jen says
What was the old recipe? I don’t remember the ratio of breadcrumbs to meat.
Taylor Stinson says
Occasionally we update recipes to improve them so unfortunately the old recipe is no longer available. We only made a minor tweak to this recipe, removing the egg and breadcrumbs. They simply aren’t needed and actually result in drier meatballs. I hope you try the new recipe, it’s MUCH better!
imsen says
LOVE this meatball recipe. It’s my go-to favorite recipe for meatballs.
Jasmine says
Can you heat the zucchini in the microwave with the meatballs?
Taylor Stinson says
Yes for sure! They’ll get cooked a tiny bit (just the right amount). That’s how I reheat this meal.
Kayla Gleaves says
Hi!! I am very new at this and starting a keto diet and I made this recipe which is great by the way! But I was curious how many carbs are in each meatball?
Taylor Stinson says
Hi Kayla – I’m so happy you enjoyed! I don’t have the carb count for each meatball unfortunately. You can plug the ingredients into an app like Myfitnesspal and it will let you know the exact carb count per meatball.
Hannah says
Would you recommend decreasing the baking time if I plan to freeze to ensure they do not dry out when reheating after thawing? Have you ever made these with Zucchini in the meatball as well? Assume you can freeze just the same?
Taylor Stinson says
Hey Hannah – have not tried the zucchini in the meatball but it sounds yummy! I don’t see why it wouldn’t work. And yes you could decrease the cook time up to 2-5 minutes. I wouldn’t suggest any more just because you don’t want the meat to be undercooked. Hope that helps!
Jamie says
Can you freeze the zucchini as well?
Taylor Stinson says
Honestly I wouldn’t! It’s just a suggestion of what to serve with them once you have reheated or if you are enjoying fresh 🙂
Kimberly says
I love these! So easy to make, delicious, and love that you can freeze them (makes life easier when I’m not sure what to make for dinner/lunch). Versatile too–I like the zucchini idea you suggested. I also made meatball subs and, at another time, had them with rice and veggies.
Mary Grady says
Hi
I’m in Chrome and I see no print option. You can do a File print but you get 23 pages worth.
Cheri says
Hi there – your print option does. It work for this recipe. Thanks
Taylor Stinson says
Hey Cheri – my print option should be working for the recipe yes!