How to make Turkey Meatballs in the oven
Baked Turkey Meatballs: A healthy and delicious alternative to traditional meatballs. These lean turkey meatballs are packed with flavor and perfect for a quick and easy weeknight meal.
These Baked Turkey Meatballs are a versatile and delicious addition to any meal. Pair them with pasta for a hearty dinner or a fresh aubergine salad on a crusty slice of bread for a lighter option. Use them as protein in your 15-minute noodles or pepper and chickpea stew.
They’re also perfect for dipping into homemade mayo or a tomato and garlic bean. Serve with garlic green beans, chickpeas ratatouille or a Mediterranean saksuka for a complete and satisfying meal.
These easy-to-make turkey meatballs are a healthy and delicious option for any occasion. Made with simple ingredients, they’re a great choice for a quick and easy weeknight meal. Perfect for parties, appetizers, or packed lunches, these meatballs are sure to please everyone, from kids to adults.
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There are lots of ways to enjoy these meatballs! Add them to a toasted bun with your favourite toppings like lettuce, tomato, cheese, and some sauce for a quick sandwich. You can also toss them into a bowl of soup for extra protein, or serve them as a side with some Lebanese rice, mashed potatoes, or roasted veggies.
Why you’ll love these turkey mince balls
You’ll love these turkey mince balls because they’re super easy to make and incredibly versatile. They’re a great option for healthy meals, packed with lean protein and can be paired with almost anything—whether it’s in a sandwich, tossed in pasta, or served with your favourite veggies. Plus, they’re perfect for meal prep, making weeknight dinners a breeze.
What you’ll need
Base Ingredients
- Minced meat: Options include turkey, chicken, beef, or pork. Popular combinations are:
- Ground beef and pork for a juicy texture.
- Ground turkey and chicken for a leaner option.
Binders
- Grated potatoes and carrots: Provide texture and helps bind the mixture.
- Eggs: Acts as another binder to hold the meatballs together.
Flavor Enhancers
- Chopped onion: Use yellow onions for balanced sweetness, white onions for a sharper taste, or shallots for a milder flavour.
- Grated garlic: Adds a strong punch.
- Chopped parsley: Brings freshness and brightness.
Seasonings
- Salt, pepper, and paprika: Essential seasonings to improve the overall taste.
Substitutions and Variations
Minced Meat
- Ground turkey: Can be substituted with chicken, lean beef, or pork. For a richer taste, try a mix of beef and pork.
- Vegetarian option: Use lentils or a plant-based ground meat alternative for a meat-free version.
Binders
- Grated potatoes: Substitute with breadcrumbs or cooked quinoa for a different texture.
- Eggs: Use a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water) as a vegan binder or applesauce for moisture.
Onions
- Chopped onion: Swap with shallots for a milder taste or use green onions for a fresh twist.
- Caramelized onions: For added sweetness, use caramelized onions instead of raw.
Herbs and Greens
- Chopped parsley: Replace with other fresh herbs like cilantro, basil, or thyme for different flavour profiles. Spinach can be added for extra nutrition.
Seasonings
- Salt, pepper, and paprika: Experiment with different spices like cumin, chilli powder, or Italian seasoning. Add some crushed red pepper for heat.
Add-ins
- Cheese: Mix in some shredded cheese (like mozzarella or feta) for added creaminess.
- Vegetables: Incorporate finely grated carrots, zucchini, or bell peppers for added moisture and nutrition.
How to make baked meatballs
Ready to make something delicious? Give our meatballs a try! This recipe is quick and simple, packed with tasty ingredients that will keep you coming back for more. We’ll guide you through each step, from mixing the meatball mixture to baking them to perfection. Your kitchen will be filled with amazing aromas as they cook!
Check out our handy guide complete with step-by-step photos!
Preheat the oven and line a baking sheet with parchment paper. In a mixing bowl, combine all the ingredients thoroughly.
Season the mixture and mix gently to avoid overmixing. Use water to dip your hands while forming the meatballs, then place them on the baking sheet with space between each.
Bake until golden brown and check that they are fully cooked. Let the meatballs cool for a few minutes before serving them with your favourite sides.
Pro Tips
Chill the Mixture: For firmer meatballs, chill the mixture in the refrigerator for about 30 minutes before shaping. This helps them hold their shape better while cooking.
Use a Cookie Scoop: To ensure uniform size, use a cookie scoop when portioning out the meatballs. This will help them cook evenly.
Add Moisture: To keep meatballs tender, consider adding a small amount of milk or breadcrumbs soaked in milk to the mixture. This adds moisture and improves texture.
Storage
Refrigerate meatballs in an airtight container for up to 4 days, either with or without the sauce.
Reheat leftovers gently on the stovetop, in the oven at 350°F, or in the microwave, with or without the sauce.
Freeze meatballs either cooked or raw. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to an airtight freezer-safe container or zip-top bag for up to 3 months.
Serving suggestions
Over Pasta: Serve meatballs with marinara sauce over spaghetti or any pasta of your choice, topped with grated Parmesan cheese. Add your meatballs in Gnocchi with Pesto and Zucchini.
In a Sandwich: Place meatballs in a toasted sub roll with marinara sauce and melted cheese for a delicious meatball sub.
With Rice or Quinoa: Pair meatballs with steamed rice – Sweet & Sour Vegetable Stir Fry or quinoa and your preferred vegetables for a balanced meal.
As an Appetizer: Serve meatballs on toothpicks with dipping sauces like barbecue, teriyaki, mayo or garlic aioli for easy snacking.
On Pizza: Add sliced or whole meatballs as a topping on homemade or store-bought pizza for added flavour and protein.
In a Salad: Toss meatballs into a fresh salad for extra protein, or serve them on a bed of greens with a vinaigrette.
With Roasted Vegetables: Serve meatballs alongside a medley of roasted vegetables – Saksuka for a hearty and nutritious meal.
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How to make Turkey Meatballs in the oven
Equipment
- Mixing bowl
- Baking sheet
- parchment paper
- Grater
- Chopping knife and cutting board
- small bowl
- Meat thermometer (optional)
Ingredients
- 500 gr minced meat (I used turkey) about 1.1 lbs
- 1 onion chopped
- 2 carrots grated
- 2 potatoes peeled and grated
- 2 eggs
- 5 garlic cloves grated
- 1 small bunch of parsley chopped
- 1 tsp salt
- ½ tsp pepper
- 1 tsp paprika
For serving
- Prepared pasta sauce
- Prepared brown rice
Instructions
- Preheat your oven to 400°F (200°C) on the grill setting and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the minced meat, chopped onion, and grated potatoes. Be sure to squeeze out the excess water from the grated potatoes before adding them to the mixture. Then, add the grated carrots, eggs, grated garlic, and chopped parsley.500 gr minced meat (I used turkey), 1 onion, 2 carrots, 2 potatoes, 2 eggs, 5 garlic cloves, 1 small bunch of parsley
- Add salt, pepper, and paprika to the meat mixture. Mix everything together using your hands or a spoon until well combined. Be careful not to overmix, as this can make the meatballs tough.1 tsp salt, 1/2 tsp pepper, 1 tsp paprika
- Use a small bowl of water to dip your hands while forming the meatballs. This will help prevent the mixture from sticking to your hands. Scoop out portions of the mixture and roll them into balls, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, leaving some space between each meatball.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes. Keep an eye on them as they cook, and ensure they are golden brown on the outside.
- If you have a meat thermometer, you can check that the internal temperature of the meatballs reaches 165°F (75°C), which means they are ready.
- Once done, remove the meatballs from the oven and let them cool for a few minutes. Serve them as desired—over pasta, in a sandwich, or with your favourite sides! Enjoy!
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Notes
- Meat Selection: Choose your preferred minced meat (turkey, chicken, beef, or pork).
- Potato Preparation: I always squeeze out excess water from the grated potatoes to prevent the meatball mixture from being too wet.
- Mixing Technique: Combine ingredients gently to avoid overmixing, which can result in tough meatballs.
- Hand Dipping: Use a small bowl of water to wet your hands while shaping the meatballs to prevent sticking.
- Baking Temperature: The oven needs to be preheated to 400°F (200°C) on the grill setting for even cooking.
- Cooking Time: Keep an eye on the meatballs during baking and check for doneness with a meat thermometer.
- Internal Temperature: Make sure the internal temperature reaches 165°F (75°C) to ensure they are fully cooked and safe to eat.
- Serving Suggestions: These meatballs can be served in various ways, such as over pasta, in a sandwich, or with sides like roasted vegetables or rice.
