Oven Baked Turkey Meatballs

These oven baked turkey meatballs are an easy and flavorful recipe made with ground turkey and simple seasonings. Perfectly juicy from the oven, these turkey meatballs are a healthy dinner idea you’ll want to make again and again.

Table of Contents

• Note from the Author
• Step by Step Instructions
• Recipe Testing Notes and Tips
• Tip
• Variations
• Recipe FAQs

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There’s just something comforting about a pan of perfectly golden turkey meatballs, fresh out of the oven. You get that warm, savory aroma wafting through the kitchen, full of paprika, oregano and garlic, and you just know dinner is going to be good.

These oven baked turkey meatballs are juicy, easy to prep, and hold together beautifully. No frying, no fuss, just straight-up delicious. The secret is simple: a wire rack. It lets the heat circulate evenly so the bottoms stay crisp instead of soggy.

Paired with seasoned breadcrumbs and a pinch of thyme, these ground turkey meatballs bake up with flavor in every bite. They’re not bland or dry. Just tender, herby, and crave-worthy.

I first started making these as a quick meal prep option, but now they’re a regular weeknight star. They’re great as a classic spaghetti and meatballs dish, stacked on a slider bun with BBQ sauce, or even dropped into a cozy bowl of soup.

Step by Step Instructions

Check out the recipe card below for more in-depth instructions for this turkey meatballs recipe:

1. Prep your oven and rack: Preheat to 350°F and set a wire rack over a baking sheet. This helps the meatballs bake evenly without getting soggy bottoms (we’re not into disappointing Paul Hollywood).
2. Mix it up: In a medium bowl, combine 2 pounds of ground turkey, ¾ cup Italian-style breadcrumbs, 1 beaten egg, and all your seasonings. I usually run with Italian seasoning inspired flavors so think oregano, thyme, garlic powder, paprika, salt, and pepper.
3. Form the meatballs: Use a spoon or ice cream scoop to portion out the mix. Roll gently into balls and place them on the rack. You’ll likely need to bake in two batches. You can stash the extras on a plate for round two.
4. Bake ‘em up: Pop them in the oven for 18–20 minutes, or until the internal temp hits 165°F. The outsides should be lightly golden, and the inside? Perfectly juicy.

Recipe Testing Notes and Tips

As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:

• Using a wire rack means you won’t need to flip the meatballs mid-bake. It’s a small change that delivers crisp, even results.
• Place parchment paper on the cookie sheet to help with easy cleanup.
• Italian-style breadcrumbs already have seasonings. They help amp up the flavor without extra work.
• Letting the meatball mixture rest for 5–10 minutes before rolling can help the breadcrumbs hydrate and hold everything together better.
• To check seasoning, fry up a mini test patty of the meat mixture in a skillet with olive oil before rolling the rest. Super quick flavor insurance!
• If the mixture feels too wet to roll, add a tablespoon of breadcrumbs at a time. Too dry? A splash of milk will do the trick.

Variations

• Spicy kick: Add ½ tsp crushed red pepper flakes or swap paprika for smoked paprika.
• Herby twist: Swap oregano and thyme for fresh chopped basil or parsley.
• Asian-inspired: Use panko breadcrumbs instead of Italian breadcrumbs, add a splash of soy sauce, and serve with teriyaki glaze.
• Greek twist: Add chopped fresh parsley, dill, and a crumble of feta. Pair with tzatziki and pita.
• Classic Italian: Mix in a tablespoon of grated Parmesan cheese and a dash of onion powder for extra umami and depth.

If you opt for more neutral flavors, you can use the sauce from these Cranberry Meatballs for a great appetizer!

Adapted from Diethood.