Italian Baked Turkey Meatball Recipe

a few meatballs on a bed of orzo on a plate

Print Recipe

5 from 4 votes

Italian Baked Turkey Meatball Recipe

Juicy, tender Italian baked turkey meatballs prepared with all the Italian seasonings, breadcrumbs, parmesan, and egg.

Prep Time15

Cook Time28

Total Time43

Course: dinner, Main Course

Cuisine: Italian

Servings: meatballs

Calories: 77kcal

Author: Morgan Peaceman

Equipment

1 large mixing bowl
1 baking sheet
parchment paper

Ingredients

1.25 lb ground turkey combination turkey (dark and light meat) if possible
1 large egg
⅓ cup parmesan cheese
½ cup breadcrumbs
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1 tablespoon salt and pepper

Instructions

Preheat the oven to 375º and line a baking sheet with aluminum foil.
In a large mixing bowl, add in the ground turkey meat, egg, breadcrumbs, parmesan cheese, and seasonings.
Using your fingers, rake the ingredients together until the egg and seasonings are fully incorporated. Let the meat mixture sit for 5 minutes to rest.
Form the meatballs by using a cookie scoop to scoop the meat mixture into a ball.
Place on the baking sheet and repeat until all the meat has been used.
Place the meatballs in the oven and bake for 28 minutes. Serve with rice, orzo, potatoes, or simple roasted vegetables.

Notes

If you want uniform meatballs, use a large cookie scoop, then roll in between your hands gently to keep the meatballs airy and light.

For baking the meatballs, be sure to spray the aluminum foil with some nonstick spray before placing the meatballs down on the tray. This will alleviate them from sticking and ripping apart.

Instead of kneading or squeezing, lightly "rake" your fingers through the mixture, lifting and gently tossing it together. This keeps the meat airy and prevents it from becoming dense. Continue raking and folding the mixture until everything is just combined. The goal is to distribute the ingredients while keeping the texture light.

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