Easy Turkey Meatballs

Soon to be a favourite weeknight meal, these easy turkey meatballs are made without breadcrumbs and are baked in the oven for a quick and flavourful meal. Turkey meatballs and spaghetti for the win!

As I’m writing this blog post, I’m watching another documentary on fad diets and “healthy” ways of eating. I don’t want to start anything here, so I’m not going to voice any extreme opinions on what I think is healthy, but it is crazy how passionate people are when they’re convinced that a certain way of eating is the right way! 

I don’t know the right answer, obviously, but I think you should do what works for you, your family and your body. What makes you feel good?

Anyway, like I said. I don’t want to start a controversy! 

You know what makes me feel good? These easy turkey meatballs!!!

For a while I stopped buying ground turkey and was only buying ground beef. No real reason, I just did. But in the past few months I’ve rekindled my love for ground turkey. 

What makes these meatballs easy?

I call this recipe “easy” turkey meatballs because you can throw a few simple ingredients into a bowl, mix it up and roll them into meatballs. Nothing fancy, but full of flavour! 

The meatballs also take only 15 or so minutes to bake, so you can whip them up, throw them in the oven, and they’ll be perfectly cooked by the time your pasta and sauce is ready! 

The meatballs use two different kinds of cheese. Parmesan for a specific, delicious flavor, and mozzarella for that cheesiness! When you bake up the meatballs they will likely ooze a bit of the cheese onto the pan, so feel free to scrape it up and put it into the dish too!

How do you know when turkey meatballs are done?

Bake the meatballs at 375 for about 15-18 minutes. You’ll know the meatballs are done when a thermometer inserted in the center registers 165 F. I LOVE my Thermapen for this purpose! Also, if you’re not sure, cut a meatball in half to make sure they’re done.

Can I freeze cooked turkey meatballs?

This recipe makes about 15 meatballs, so if you have a big family you can easily double the recipe. I actually like doubling it, just so I can freeze half for later! Thaw them overnight in the fridge or use them from frozen in an Instant Pot dish!

I love serving these  with spaghetti and sauce, but you could absolutely serve them with a sweet and sour sauce over rice, too! Which reminds me, you need to try my Hawaiian meatballs, if you haven’t already!

Add these meatballs to your meal planning schedule for next week. They’re the perfect, easy dinner win!

And here’s a few other easy dinner wins!

• Instant Pot beef barbacoa tacos
• one pan pork with mushrooms
• crispy baked chicken wings

Easy Turkey Meatballs

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5 from 12 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 15 meatballs 1x

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Description

Soon to be a favourite weeknight meal, these easy turkey meatballs are made without breadcrumbs and are baked in the oven for a quick and flavourful meal. Turkey meatballs and spaghetti for the win!

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Ingredients

Scale 1x2x3x

• 1 lb lean ground turkey meat
• 1 egg
• 1/3 cup grated parmesan cheese
• 1/3 cup grated mozzarella cheese
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt

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Instructions

1. Preheat the oven to 375 F and line a baking sheet with parchment paper. If you’d like, you can also place a wire rack over the baking sheet for easy clean-up.
2. In a large mixing bowl, use a wooden spoon to combine together the ground turkey, egg, both cheeses and all of the spices. Use a cookie scoop or your hands to roll the turkey mixture into 1 1/2″ round meatballs. Place the meatballs 2″ apart on the baking sheet and cook in the oven for 15 minutes. Check the meatballs with a thermometer (they should be cooked to 165 F) or cut one open to check for doneness. Place back in the oven for another couple of minutes, if necessary. Serve immediately! We like to serve ours immersed in tomato sauce, over pasta.

Leftover (cooked) meatballs can be stored in the fridge, in an airtight container, for 3-4 days, or in the freezer for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

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