Baked Turkey Meatballs (with Sneaky Veggies)
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Looking for a delicious and healthy twist on traditional meatballs? Look no further than our baked turkey meatballs! Made with lean ground turkey and some sneaky veggies, these perfectly seasoned meatballs are a nutritious and flavorful addition to any meal. Or try our Air Fryer Turkey Meatballs.
Reasons You’ll Love This Recipe
- It’s SO easy. Even a beginner cook could make these meatballs.
- It’s good for you. 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.
- Baked turkey meatballs can be used in many different ways: Over pasta, in a meatball sub, as an appetizer and so much more!
- It’s family-friendly. This recipe is one that all ages will enjoy.
“These were absolutely fantastic! I used your homemade marinara sauce as well and both were amazing! ⭐️⭐️⭐️⭐️⭐️” – Jenny
Recipe Ingredients
All these fresh, healthy ingredients make one some tasty baked turkey meatballs.
Ingredient Notes:
- Lean ground turkey – I prefer using 93% or 99% lean so these don’t get too greasy. Even the leanest ground turkey yielded moist meatballs in my tests. You can also sub ground chicken instead.
- Shredded zucchini – Use a box grater or food processor to finely shred and then place it in a tea towel. Squeeze the heck out of it over the sink to get most of the liquid of it. This is super important! P.S. You can also use shredded carrot instead, if you’d like.
- Panko bread crumbs – Preferably whole wheat. Or use gluten-free Panko bread crumbs.
- Marinara sauce – You can make your own or buy it from the store. We love Raos brand.
- Optional for serving: 1 pound whole grain spaghetti or angel hair pasta
Testing Notes & Tips from Rachel’s Kitchen
- I used 99% lean ground turkey and these turned out super moist on the inside and lightly golden brown on the outside. If you want them to be more browned, simply turn on the broiler for 1-2 minutes at the very end of the cook time.
- It’s super duper important to squeeze as much water out of the shredded zucchini as you can so you don’t end up with soggy meatballs. The best way to do this is the put it in an old tea towel and squeeze it over the sink until most of the moisture is out.
- When rolling the meatballs, it’s helpful to wet your hands so the meat mixture doesn’t stick.
- A meat thermometer is the best way to make sure you don’t overcook these. If they are at least 160°F internally, it’s time to remove them.
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 400°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 a fork.
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: Wet your hands so the meat mixture doesn’t stick.)
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.
Optional: 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. Then, serve over your favorite pasta.
Serve and Enjoy!
There are many ways you can serve your baked 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 like warm marinara 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. Or cook them from frozen in the air fryer using our Air Fryer Turkey Meatballs recipe.
Be sure to read our whole article about Freezing Meatballs: Raw or Cooked for even more expert tips.
FAQs
I prefer using 93% or 99% lean so these don’t get too greasy. Even the leanest ground turkey yielded moist meatballs in my tests. You can also sub ground chicken instead. Always check the ingredient list. Sometimes ground turkey can have weird additives.
Turkey is a leaner meat than beef or pork, meaning it has less fat and fewer calories.
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. Check the internal temp at 8 minutes.
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. You can actually remove them at 160°F and let them sit for 3-5 minutes. They will continue to carry-over cook during that time and reach the safe temp.
In a preheated air fryer at 400°F, you’ll cook the turkey meatballs for 8-10 minutes or until they reach at least 160°F internally. Let them rest another 3-5 minutes so they will carry-over cook and reach the USDA’s recommended safe internal cooking temp of 165°F.
Side Dish Ideas
Serve one of these delicious recipes on the side of your baked turkey meatball meal.
Baked Turkey Meatballs (with Sneaky Veggies)
Ingredients
- 1/2 cup finely shredded zucchini, squeezed of excess liquid (about 1/2 small zucchini; sub: finely shredded carrot)
- 1/3 cup finely grated Parmesan cheese
- 1/2 cup Panko bread crumbs
- 2 tablespoons minced fresh parsley (sub: fresh basil)
- 2 cloves minced garlic
- 1 large egg (beaten)
- 2 tablespoons ketchup (preferably organic)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound lean ground turkey (sub: ground chicken)
Optional for serving:
- 5 cups marinara sauce (approximately 2 store-bought jars)
- Whole grain spaghetti or angel hair pasta
- Parmesan cheese (grated or shredded)
Instructions
- Prep: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
- Combine Meat Mixture: In a large mixing bowl, add shredded zucchini (or carrots), Parmesan, bread crumbs, parsley, garlic, beaten egg, ketchup, salt, and pepper and stir until combined with a fork (until it's crumbly and fully mixed). Add the ground turkey and use the fork to gently combine all the ingredients together until well mixed, taking care not to compress the mixture.
- Form Meatballs: Scoop a heaping tablespoon of mixture and shape the turkey mixture into about 1 1/2-inch diameter meatballs. (Tip: Wet your hands to prevent sticking.) Place meatballs in rows on the baking sheet, making sure to leave a little room between each one.
- Bake: Place baking sheet on middle rack in the oven. Bake for 15 minutes or internal temp reaches 160-165°F. (Use a meat thermometer to determine doneness.)
Optional:
- 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!)
- Serve Over Pasta: Serve over whole grain spaghetti or angel hair pasta. Top with Parmesan cheese.
Freezer Instructions
Notes/Tips
- I used 99% lean ground turkey and they turned out great, but use whatever percentage you prefer.
- It’s super duper important to squeeze as much water out of the shredded zucchini as you can so you don’t end up with soggy meatballs. The best way to do this is the put it in an old tea towel and squeeze it over the sink until most of the moisture is out.
- 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. Serve over gluten-free pasta. I really like Banza brand.
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!