Easy Baked Turkey Meatballs That Are Never Dry

This ground turkey recipe for turkey meatballs is one of my favorites because it is healthy, super quick to make, and always turns out juicy. It is so much better than a whole turkey—no hours of roasting, and it is never dry!

Be sure to watch my video below for a simple step-by-step guide to making baked turkey meatballs. If you enjoy it, don’t forget to like and subscribe! 🙂

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Why I Prefer Baking These Meatballs Over Frying

Honestly, I just find baking these turkey meatballs so much easier. I can pop them in the oven and forget about them until they are done, instead of standing at the stove flipping them and worrying about oil splattering everywhere.

They hold together better too, which is great because I do not have to stress about them falling apart mid-cook. And let’s be real, baking feels healthier without all the extra oil, but they still turn out juicy and tender with that golden top that makes them so good. It just works for me.

Ingredients You Will Need to Make These Turkey Meatballs

• 1/2 cup (60 grams) plain breadcrumbs
• 1/2 cup (120 ml) almond milk (or regular milk, half-and-half)
• 1 egg
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon (5 grams) dried basil
• 750 grams (1.65 pounds or about 3 1/2 cups) ground turkey
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of garlic powder

Step-by-Step Instructions

1. Prep the Breadcrumbs
Start by adding 1/2 cup (60 grams) of plain breadcrumbs to a mixing bowl. Gradually stir in 1/2 cup (120 ml) of almond milk, adding a little at a time while mixing. Let the breadcrumbs soak for a couple of minutes to absorb the milk and soften.

2. Mix the Wet Ingredients
Crack one egg into the bowl, then add the finely chopped onion (about 70 grams) and garlic (about 10 grams). Mix everything together gently until it is well combined. If it feels too wet, add a pinch of breadcrumbs to balance it out.

3. Add the Ground Turkey and Seasonings
Now, season the mixture with 1 tablespoon (5 grams) of dried basil, 1 teaspoon (5 grams) of salt, 1/2 teaspoon (2 grams) of black pepper, and 1/2 teaspoon (2 grams) of garlic powder. Add the ground turkey (750 grams) and gently mix it all together with your hands. Do not overmix—just combine everything until it sticks together.

4. Shape the Meatballs
Using your hands, form the mixture into small, evenly sized balls. This helps them cook properly and evenly.

Top Tip: Chill the meatballs in the fridge for 10-15 minutes after shaping. This helps them hold their shape while cooking and keeps them juicy.

5. Bake the Meatballs
Place the meatballs on a greased baking tray, leaving a little space between each one. Bake them in a preheated oven at 400°F (200°C) for about 25 minutes, or until they are golden brown and cooked through.

Top Tip: Use a meat thermometer to check the internal temperature of the meatballs. Take them out of the oven as soon as they reach 165°F (74°C) inside, to keep them juicy and avoid overcooking.

Serving Ideas for Turkey Meatballs

• Mashed Potatoes: I love having these meatballs with creamy mashed potatoes. It is my go-to combo when I want something warm, hearty, and super satisfying. Also, cranberry jam or lingonberry jam pairs beautifully with turkey meatballs.
• Cauliflower Rice: When I am in the mood for a lighter option, I like serving the meatballs over cauliflower rice. It is healthy, low-carb, and still so flavorful, especially with some sauce on top.
• Fried Zucchini: Fried zucchini is another favorite side of mine. It has that perfect crispy bite, and it pairs so well with the juicy meatballs.

My Favorite Ways to Customize These Meatballs

One of the best things about these turkey meatballs is how easy they are to tweak. A little parsley or cilantro adds a fresh, herby flavor, while paprika or cumin can give them a subtle kick. For something more indulgent, grated parmesan or cheddar takes them to the next level. There are so many ways to make them your own while keeping them delicious!

How to Make These Meatballs Gluten-Free

To make these meatballs gluten-free, I like swapping the regular breadcrumbs with gluten-free breadcrumbs or almond flour.

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Almond flour gives a slightly lighter texture, while gluten-free breadcrumbs keep things closer to the original recipe. With this simple change, the meatballs turn out just as juicy, tender, and flavorful as always.

Check out also this Simple Healthy Ground Turkey Meatloaf Recipe for another easy, tasty, and satisfying option!

Storage and Reheating

Let’s be real: you’re going to want to make extra. Here’s how to keep them fresh:

Storing Cooked Meatballs: If you have already cooked the meatballs, let them cool completely and then store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze the cooked meatballs in a single layer on a tray. Once they are firm, transfer them to a freezer bag or container.

Freezing Raw Meatballs: You can also freeze the meatballs before cooking. After shaping them, place the raw meatballs on a tray in a single layer and freeze until firm. Then transfer them to a freezer-safe bag or container.

Cooking from Frozen: The great thing about freezing raw meatballs is that you can cook them directly from frozen. Just bake them as usual but add an extra 5-10 minutes to the cooking time.

Reheating Cooked Meatballs: For reheating, use a 350°F (175°C) oven for about 10 minutes, or warm them in the microwave in 30-second bursts. If they are frozen, you can simmer them in sauce for an easy way to heat them up.

This way, you can have perfectly cooked meatballs whenever you need them!

Share Your Thoughts

I would love to know how these turkey meatballs turned out for you! Whether you have a question or want to share your experience, leave a comment below or in the YouTube video comment section here—I always enjoy hearing from you!