Baked Turkey and Veggie Meatballs
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Looking for a delicious and healthy twist on traditional meatballs? Look no further than our baked ground turkey meatballs! Made with lean ground turkey, a blend of savory herbs, and some sneaky veggies, these meatballs are a nutritious and flavorful addition to any meal.
“These were absolutely fantastic! I used your homemade marinara sauce as well and both were amazing! ⭐️⭐️⭐️⭐️⭐️” – Jenny
Reasons You’ll Love This Recipe
- It’s SO easy. Even a beginner cook could make these meatballs.
- It’s healthy. Ground turkey is much leaner than other meats. Plus we sneak in some extra veggies that even the pickiest eater won’t notice.
- Turkey meatballs are freezer-friendly. This is such a great recipe to prep ahead for the freezer or to prep as a meal to take to others.
- This recipe can be used in many different ways: Over pasta, in a sub, as an appetizer and so much more!
- It’s family-friendly. This recipe is one that all ages will enjoy.
- This same recipe can be made in the air fryer using our Air Fryer Turkey Meatballs recipe.
Recipe Ingredients
All these fresh, healthy ingredients make one some tasty baked turkey meatballs.
- Lean ground turkey – You can also sub ground chicken. We recommend NOT using the 99% lean ground turkey. It’s much better to get turkey that’s less lean, so the meatballs are more moist and flavorful.
- Shredded zucchini or carrots – Use a food processor to make the job easier and to blend up the veggies even more.
- Grated Parmesan cheese
- Panko bread crumbs – Preferably whole wheat.
- Minced fresh parsley
- Minced garlic
- Egg – This helps hold the meatballs together.
- Ketchup – Organic is preferred.
- Salt & Pepper
- Marinara sauce – You can make your own or buy it from the store.
- Optional for serving: whole grain spaghetti or angel hair pasta
How to Make Baked Turkey Meatballs
I’d suggest doubling this recipe and freezing half for another meal later. See our freezing instructions below.
Prep
Preheat the oven to 350°F and cover a sheet pan with parchment paper.
Make the Meat Mixture
In a large mixing bowl, you will add all of the meatball ingredients and mix together gently using your hands.
Roll the Meatballs
Roll the mixture into 1 1/2 inch meatballs and place on the sheet pan. A small ice cream scoop and your hands are helpful tools for this step.
Tip: Don’t roll the turkey meatballs too tightly or they will be too dense in the end. Roll them firmly enough so they stick together but gently enough where they aren’t too compact.
Bake the Meatballs
Bake for 15 minutes or until done. Meatballs are done when they register at least 160°F internally with a meat thermometer.
Warm in Sauce
Place all the cooked meatballs and marinara sauce in a large pot. Turn the heat to medium-low and simmer until the sauce is warmed through and the flavors blend, about 10 minutes, stirring occasionally.
Serve and Enjoy!
There are many ways you can serve your turkey meatballs.
- Over pasta: As mentioned in the method above, serve your turkey meatballs over your favorite pasta.
- With veggies: Serve your turkey meatballs with a side of roasted vegetables, such as broccoli, green beans, or carrots.
- Make a meatball sub: Make a turkey meatball sub by placing the meatballs in a roll or baguette with some marinara sauce and melted cheese.
- With rice or quinoa: Serve your turkey meatballs over a bed of rice or quinoa, along with roasted veggies.
- As an appetizer: Serve mini turkey meatballs as an appetizer at your next party or gathering. You can make them bite-sized and serve them on toothpicks with a dipping sauce.
How to Freeze Turkey Meatballs
You’ve come to the right place if you’re looking for make-ahead freezer meals.
Not only have we written two freezer meal cookbooks, but we also have some amazing 1 Hour Freezer Prep Plans that walk you through how to make 6 meals in one hour.
Freeze For Later: Roll meatball mixture into 1 1/2-inch meatballs and store in single layers in a freezer container or bag. Divide layers by parchment paper. Seal well and freeze.
Prepare From Frozen: Thaw in the refrigerator for about 24 hours. Cook according to instructions.
Be sure to read our whole article about Freezing Meatballs: Raw or Cooked for even more expert tips.
FAQs
What type of ground turkey should I use?
We recommend NOT using the 99% lean ground turkey. It’s much better to get turkey that’s less lean, so the meatballs are more moist and flavorful. If you can get organic meat, that is also preferable.
Can I substitute ground chicken?
Yes, you can absolutely substitute ground chicken in this recipe without making any other recipe changes.
What is the benefit of using turkey instead of beef or pork for meatballs?
Turkey is a leaner meat than beef or pork, meaning it has less fat and fewer calories. This makes it a healthier choice for those watching what they eat.
How do you keep the meatballs from drying out?
Turkey meatballs can dry out quickly if overcooked or if the mixture is too lean. To prevent this, we have moist shredded veggies and egg in our recipe. Also, be sure not to overcook the meatballs – they should be cooked through but still moist and tender.
At what temperature are turkey meatballs safe to eat?
The safe cooking temperature for turkey meatballs (and all ground poultry) is 165°F. This is the temperature at which harmful bacteria like salmonella are destroyed. Use a meat thermometer to check the internal temperature of the meatballs.
Side Dish Ideas
Serve one of these delicious recipes on the side of your turkey meatball meal.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Mini Turkey and Veggie Meatballs
This little meatball is full of zucchini, whole wheat bread crumbs, ground turkey, and Parmesan cheese. They are sure to become a family favorite!
Ingredients
- 1 1/4 pounds (20 ounces) lean ground turkey* (sub: ground chicken)
- 1/2 cup finely shredded zucchini or carrots
- 1/2 cup fresh, finely grated Parmesan cheese
- 1 cup Panko bread crumbs (preferably whole wheat)
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, minced
- 1 egg, beaten
- 3 tablespoons organic ketchup
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5 cups marinara sauce (about 2 regular-sized jars)
- Optional for serving: 1 pound whole grain spaghetti or angel hair pasta
*We recommend NOT using the 99% lean ground turkey. It’s much better to get turkey that’s less lean, so the meatballs are more moist and flavorful.
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Instructions
Make It Now:
- Prep: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
- Make Meat Mixture: In a large mixing bowl, add the turkey, shredded zucchini or carrots, Parmesan, bread crumbs, parsley, garlic, egg, ketchup, salt, and pepper. Mix gently using your hands just until combined.
- Form Meatballs: Scoop a heaping tablespoon of mixture and shape the turkey mixture into about 1 1/2-inch diameter meatballs. Place meatballs in rows on the baking sheet, making sure to leave a little room between each one. Wash your hands well.
- Bake: Place baking sheet on middle rack in the oven. Bake for about 15-20 minutes or internal temp reaches 165°F. (Use a meat thermometer to determine doneness.)
- Warm in Sauce: Place all the meatballs and marinara sauce in a large pot. Turn the heat to medium-low and simmer until the sauce is warmed through and the flavors blend, about 10 minutes, stirring occasionally. (Make sure to put the lid on. It splatters!)
- Optional for Serving: Serve over whole grain spaghetti or angel hair pasta. Top with freshly shredded Parmesan cheese.
Freeze For Later: Roll meatball mixture into 1 1/2-inch meatballs and store in single layers in a freezer container or bag. Divide layers by parchment paper. Seal well and freeze.
Prepare From Frozen: Thaw in the refrigerator for about 24 hours. Cook according to instructions.
Notes/Tips
- It’s very likely you’ll have leftover meatballs. Freeze them for later!
- Dairy-Free Version: In place of Parmesan cheese, use more breadcrumbs and a pinch of salt.
- Gluten-Free Version: In place of the Panko bread crumbs, use almond meal or gluten-free bread crumbs (I prefer to make my own with GF bread). Serve over gluten-free pasta. I really like Banza brand.
- Where We Get Meat: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review here.
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These were absolutely fantastic! I used your homemade marinara sauce as well and both were amazing!!
That’s great to hear, Jenny. This is an oldie but goodie. 🙂
These have been a total life saver for me so far! My one year old son was refusing all meat and veggies. I tried everything which way I knew how to cook different meats and veggies, but he refused to eat any of it. I tried out these meatballs and he LOVES them. I love them because I’m finally getting some meat in him AND I can sneak in different types of veggies and he has no clue (not to mention I’m getting to sneak in veggies into my husbands diet too 🙂 .) Thank you!
Brittany, I love this comment so much! My first child was the same way exactly. That’s why I started developing recipes where we hid veggies. If it brings you any hope, he is now a huge vegetable lover at age 7. Never would I have imagined him loving mushrooms, spinach, cucumbers, etc. Keep working at it! P.S. Have you seen this post? You might find it helpful. https://thrivinghomeblog.com/2012/10/5-simple-ways-to-sneak-fruits-and-vegetables-into-your-kids-food/
That’s perfect!! The last few days I have been looking for exactly a list of recipes like this. I”ve made the pumpkin french toast and the blueberry pumpkin bake french toast and they were huge hits with my family. Excited to try more recipes. Cannot thank you enough for this blog and sharing your recipes and knowledge.
Made these tonight. They were so good! my husband who is super picky RAVED about them the whole meal!!
Awesome, Melissa! I’m in your boat. A meal that my husband raves about counts as a big “win” in my mind.
I just made these, and they turned out great! I used two time savers that I usually use with meatballs. First, I mixed everything in my standing mixer – super quick and non-messy. Then, I baked the meatballs instead of sautéing – 350 for 20 minutes did the trick. I am looking forward to trying them out tonight.
Maeve, I hope your family likes them! My kids and hubs never has known all the vegetables I sneak in there. Thanks for leaving a comment with your changes. Great ideas! I am all for easier!