Ground Turkey Meatballs

Ground turkey meatballs are tender, juicy, and SO flavorful when you know the secrets! These easy homemade meatballs are made with dark meat turkey, Panko breadcrumbs, and Italian seasonings, then simmered in a simple from-scratch marinara sauce. Perfect over pasta for a comforting weeknight dinner the whole family will love!

Love More Meatballs? Try My Baked Chicken Parmesan Meatballs or this Cranberry Meatballs next.

Why You’ll Love This Recipe

Tender, juicy, and full of savory seasoning, these ground turkey meatballs are a lighter twist on the classic without sacrificing flavor. They bake up perfectly moist and pair well with pasta, rice, or your favorite sauce. Easy, versatile, and great for meal prep or weeknight dinners.

Print

Ingredient List

For the Meatballs

• 1 pound ground turkey (dark meat turkey yields the most tender, juicy meatballs)
• 1/4 cup Panko breadcrumbs
• 2 tablespoons milk (any type)
• 2 tablespoons white onion, very finely chopped
• 1 egg
• 1 1/2 teaspoons Italian herb seasoning (homemade or store-bought)
• 1/2 to 1 teaspoon salt (depending on whether seasoning includes salt)
• 4 tablespoons cooking oil

For the Marinara Sauce

• 3/4 cup white onion, very finely chopped
• 1 1/2 teaspoons Italian herb seasoning
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes

For Serving

• Spaghetti or other pasta (or spaghetti squash for lower carb)
• Grated Parmesan cheese
• Chopped fresh parsley

Why These Ingredients Work

Dark meat ground turkey is the secret weapon here! It has more fat than white meat turkey, which means your meatballs stay juicy and tender instead of turning out dry and crumbly. Trust me on this one – it’s worth seeking out at the store.

Panko breadcrumbs are my favorite for meatballs because they have this light, fluffy texture that soaks up the milk like little sponges. This creates pockets of moisture throughout the meatballs, keeping them tender even after cooking. Regular breadcrumbs work, but Panko is truly better!

Milk-soaked breadcrumbs create what’s called a “panade” in cooking terms – basically, it keeps your meatballs from getting tough. The breadcrumbs absorb the milk and create a tender texture that holds everything together without making the meatballs dense.

Very finely chopped onion releases moisture as the meatballs cook, adding flavor and keeping them juicy. The key is chopping it REALLY fine so you don’t get big chunks – just subtle onion flavor throughout.

Italian seasoning brings all those classic flavors we love – oregano, basil, thyme, rosemary. It’s like a flavor shortcut that makes these taste like they came from an Italian grandmother’s kitchen!

Tomato paste might seem like a small ingredient, but it adds concentrated tomato flavor and richness to the sauce. It’s what takes the marinara from good to AMAZING.

Essential Tools and Equipment

• Large mixing bowl
• Sheet pan or cutting board (for lining up meatballs)
• 1-tablespoon measuring spoon or small cookie scoop
• Large Dutch oven, sauté pan, or skillet (one that can hold all the meatballs and sauce)
• Spatula or tongs
• Wooden spoon for stirring sauce

How To Make Ground Turkey Meatballs

Step 1: Soak the Breadcrumbs

In a large mixing bowl, combine the Panko breadcrumbs and milk. Let this sit for 5 minutes while you prep your other ingredients. This gives the breadcrumbs time to soak up all that liquid – don’t skip this step! It’s what makes the meatballs so tender.

Step 2: Mix the Meatball Mixture

Add the ground turkey, 2 tablespoons finely chopped onion, 1 1/2 teaspoons Italian seasoning, egg, and salt to the bowl with the soaked breadcrumbs. Here’s the important part: using your hands, GENTLY combine everything just until mixed. Don’t overmix! The more you work the meat, the tougher your meatballs will be.

Step 3: Shape the Meatballs

Using a 1-tablespoon measuring spoon (or a small cookie scoop if you have one), scoop heaping spoonfuls of the mixture and roll them into uniform balls between your palms. Line them up on a sheet pan or cutting board as you go. You should get about 20-24 meatballs.

Step 4: Heat the Pan

Heat your large Dutch oven, sauté pan, or skillet over low-medium heat. Add the oil and let it heat until it’s shimmering, about 1 minute. You want the oil hot enough to sear the meatballs but not so hot that they burn on the outside before cooking through.

Step 5: Sear the Meatballs

Transfer the meatballs to the pan – don’t overcrowd them! Let them sear on the bottom for 2 minutes without touching them. This creates a nice golden crust that helps them hold their shape. Then gently shake the pan or use a spatula to turn them so they start to roll and maintain that beautiful round shape.

Step 6: Cook the Meatballs Through

Continue cooking, turning occasionally with a spatula or tongs, until the meatballs are nearly cooked through – this takes about 8-10 minutes total. To check, slice one open; it should be tender and juicy but no longer pink inside.

Step 7: Rest the Meatballs

Transfer the meatballs to a plate and return the pan to the heat. Look at all those beautiful browned bits on the bottom of the pan – that’s FLAVOR, friends!

Step 8: Sauté the Onions

If your pan looks dry, add a splash of oil. Add the 3/4 cup finely chopped onion and sauté until tender and starting to brown in spots. This takes about 5 minutes. The onions will pick up all those delicious browned bits from the meatballs.

Step 9: Add Tomato Paste and Seasonings

Add the 1 1/2 teaspoons Italian seasoning and tomato paste. Stir this around for 1 minute – you’ll smell the tomato paste getting sweeter and more concentrated. This is called “blooming” the tomato paste, and it deepens the flavor of your sauce.

Step 10: Make the Sauce

Pour in the crushed tomatoes and stir everything to combine. Let the sauce simmer for 2 minutes to let all those flavors meld together. Taste it and add a pinch of salt if needed!

Step 11: Marry the Meatballs and Sauce

Return the meatballs to the sauce and cook everything together for 1 minute. This lets the meatballs soak up some of that gorgeous sauce and everything becomes ONE delicious dish.

Step 12: Serve and Enjoy

Serve your meatballs and sauce over cooked spaghetti or spaghetti squash. Top with grated Parmesan cheese and a sprinkle of chopped fresh parsley.

You Must Know

The meat matters! Dark meat ground turkey is ESSENTIAL for juicy meatballs. If you can only find the regular ground turkey (which is usually a mix), it’ll work, but dark meat is where it’s at. Light meat turkey is too lean and will give you dry, sad meatballs. Your butcher can often grind dark meat turkey for you if it’s not on the shelf!

Don’t overmix the mixture. I can’t stress this enough – when you’re combining the meatball ingredients, use a light touch. Overmixing develops the proteins in the meat and creates tough, dense meatballs. Just mix until everything is barely combined.

Personal Secret: I always wet my hands slightly before rolling the meatballs. This keeps the mixture from sticking to your palms and helps you roll perfectly smooth, round meatballs every single time. Game changer!

Pro Tips & Cooking Hacks

• Temperature control is everything. Keep your heat at low-medium when cooking the meatballs. Too high and they’ll burn on the outside before cooking through. Too low and they won’t get that beautiful golden sear.
• The gentle shake method is how Italian grandmas have been making perfect round meatballs for generations. After that initial sear, just shake the pan gently and the meatballs will naturally roll and keep their shape.
• Don’t turn them too often. Let each side get a nice sear (about 2 minutes) before turning. Constant flipping makes them more likely to fall apart.
• Use a cookie scoop if you have one! A 1-tablespoon cookie scoop makes perfectly uniform meatballs in half the time.
• Common mistake to avoid: Adding the meatballs to cold oil. Always let your oil heat until shimmering before adding the meatballs, or they’ll stick to the pan.

Flavor Variations & Suggestions

Greek-Style Turkey Meatballs: Replace the Italian seasoning with oregano and add 1/4 cup crumbled feta cheese and 2 tablespoons chopped fresh dill to the mixture. Serve with tzatziki sauce instead of marinara!

Spicy Meatballs: Add 1/2 teaspoon red pepper flakes to the meatball mixture and use spicy Italian sausage seasoning. Serve with a spicy arrabbiata sauce.

Asian-Inspired: Skip the Italian seasonings and add 1 tablespoon minced fresh ginger, 2 minced garlic cloves, and 1 tablespoon soy sauce to the meatball mixture. Serve with a sweet and sour sauce or teriyaki glaze.

Herb-Loaded: Add 2 tablespoons each of fresh chopped basil and parsley to the meatball mixture for an extra fresh, herby flavor.

Cheese-Stuffed: Make a small indentation in each meatball and tuck in a small cube of mozzarella cheese before rolling. The cheese melts inside as they cook – SO good!

Lighter Option: Use ground chicken breast instead of turkey, but add an extra tablespoon of milk to keep them moist.

Make-Ahead Options

These meatballs are PERFECT for meal prep, which is one of the reasons I make them so often!

Shape ahead: You can shape the meatballs, place them on a parchment-lined sheet pan, cover with plastic wrap, and refrigerate for up to 24 hours before cooking. This is perfect for getting a head start on dinner!

Freeze uncooked: Shape the meatballs and freeze them on a sheet pan until solid (about 2 hours), then transfer to a freezer-safe bag. They’ll keep for up to 3 months. Cook from frozen, just add a few extra minutes to the cooking time.

Make the whole dish ahead: Cook the meatballs completely in the sauce, let cool, and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

Sauce separately: The marinara sauce can be made up to 5 days ahead and stored in the fridge. Make the meatballs fresh when you’re ready to serve.

Recipe Notes & Baker’s Tips

• Meatball size matters! These 1-tablespoon meatballs are the perfect size for serving over pasta. If you want to make larger meatballs for subs or as an appetizer, use a 2-tablespoon scoop and add a few extra minutes to the cooking time.
• Testing for doneness: The internal temperature should reach 165°F if you want to use a meat thermometer. But honestly, cutting one open to check is totally fine!
• Sauce consistency: If your sauce seems too thick, add a splash of pasta cooking water or regular water to thin it out. If it’s too thin, let it simmer for a few extra minutes.
• The pan you use matters. A Dutch oven or deep sauté pan works best because you need enough room for all the meatballs to cook without crowding, plus enough depth for the sauce later.

Serving Suggestions

I serve these meatballs in so many different ways, depending on what I’m in the mood for!

Classic Italian: Toss with spaghetti and plenty of sauce, top with freshly grated Parmesan and torn basil. Serve with garlic bread and a simple Caesar salad.

Meatball Subs: Pile the meatballs and sauce into toasted hoagie rolls, top with melted mozzarella cheese and a sprinkle of oregano. Heaven!

Low-Carb Option: Serve over spiralized zucchini noodles, spaghetti squash, or cauliflower rice for a lighter meal that’s still incredibly satisfying.

Appetizer Style: Make mini meatballs using a 1/2-tablespoon scoop and serve them on toothpicks with the marinara sauce as a dip. Perfect for parties!

Meal Prep Bowls: Pack meatballs, sauce, and pasta in meal prep containers with a side of roasted vegetables for easy lunches all week.

Side dish pairings: A crisp green salad with Italian dressing, roasted garlic green beans, crusty bread for soaking up sauce, or a simple Caprese salad.

Wine pairing: These pair beautifully with a medium-bodied red wine like Chianti or Sangiovese!

How to Store Your Ground Turkey Meatballs

Refrigerator: Store leftover meatballs and sauce in an airtight container for up to 4 days. The flavors actually get even better the next day! Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals until heated through.

Freezer: Place cooled meatballs in a freezer-safe bag or container, press out as much air as possible, and freeze flat for up to 3 months. I like to freeze them with the sauce so they stay moist!

Thawing: Transfer frozen meatballs to the refrigerator 24-48 hours before you plan to eat them. For faster thawing, place the sealed bag in a bowl of cold water, changing the water every 30 minutes.

Reheating from frozen: Place frozen meatballs in a covered microwave-safe bowl and microwave on 50% power, stirring every minute, for 4-5 minutes total. Or reheat on the stovetop in a covered pan with a splash of water, stirring occasionally, until heated through.

Storage tip: Store pasta separately from the meatballs and sauce to prevent it from getting mushy!

Allergy Information

Contains: Eggs, dairy (milk, Parmesan cheese), wheat (breadcrumbs)

Gluten-Free Option: Use gluten-free Panko breadcrumbs (they’re easy to find now!) and serve over gluten-free pasta or zucchini noodles.

Dairy-Free Option: Use a non-dairy milk like oat milk or almond milk in the meatballs. Skip the Parmesan for serving, or use a dairy-free Parmesan alternative.

Egg-Free Option: Replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The meatballs will be slightly more delicate, so handle them gently.

Low-Carb/Keto: Use crushed pork rinds instead of breadcrumbs and serve over zucchini noodles or spaghetti squash instead of pasta.

Questions I Get Asked A Lot

My meatballs fell apart while cooking, what did I do wrong?

This usually happens for one of two reasons: the oil wasn’t hot enough when you added them (they need that initial sear to hold together), or you tried to turn them too soon. Let them cook undisturbed for 2 full minutes before that first turn. Also, make sure you included the egg – it’s the binder!

Can I bake these instead of pan-frying them?

Absolutely! Place the meatballs on a parchment-lined sheet pan and bake at 400°F for 18-20 minutes, turning once halfway through. They won’t have quite the same golden crust, but they’ll still be delicious. Then add them to the marinara sauce at the end.

How do I prevent the meatballs from being dry?

The key is using dark meat turkey, not overmixing the mixture, and cooking them at the right temperature. Also, don’t skip the milk-soaked breadcrumbs step – that’s crucial for moisture!

💬 Tried this recipe? Leave a comment and rating below! I’d love to know how your meatballs turned out and what you served them with. Did you try any of the variations?