Baked Turkey Meatballs in the oven are light, tender, and flavorful. It is a simple, healthy meatball dish that you will want to cook over and over again! Make a batch on the weekend and keep it on hand for quick evening meals. I adore serving them with whole-wheat pasta or spaghetti squash – they’re delicious!
Meatball recipes are one of my favorites because they’re simple to create and can be used in various ways. Combine the ingredients, roll them into small balls, and bake until moist and delicious. Meatballs are a terrific way to sneak more vegetables into your meals and fool even the pickiest diners.
How To Make Baked Turkey Meatballs Recipe
I’m sharing one of my favorite weeknight meals, Baked Turkey Meatballs. I love making these ground Turkey meatballs on the weekend when I’m doing my meal prep. S
I have them ready to go for a busy week, and I can’t wait to show you the ingredients that I use to keep these healthy meatballs nice and moist, and tender.
- 2-pound turkey ground (I use one extra lean and one regular)
- 2/3 cup diced onion (about half of a medium onion)
- Cremini mushrooms, 8 oz.
- 10 ounces defrosted frozen spinach, drained of excess liquid
- Romano cheese (1/2 cup)
- 1/2 cup bread crumbs (panko)
- 1 beaten egg
- (1/4 cup) 2 egg whites
- 1 teaspoon nutmeg, grated
- 1 kosher salt teaspoon
- 1 teaspoon freshly ground black pepper
- a quart of tomato sauce
- Preheat the oven to 400 degrees Fahrenheit, and line two rimmed baking sheets with parchment paper (or spray with cooking spray).
- Combine the ground turkey, onions, mushrooms, spinach, Romano cheese, panko breadcrumbs, egg whites, nutmeg, salt, and pepper in a large mixing bowl. Gently mix all of the ingredients with your hands.
- Make a ball out of a heaping tablespoon of the mixture. Moisten your hands if the mixture is particularly sticky to make this operation easier.
- Place the meatball on the prepared baking sheet and continue until all of the meat has been utilized. When you’re finished, you should have 35-40 meatballs.
- Bake for 20 minutes, or until the meatballs reach a temperature of 165°F on the inside.
- In a big saucepan or shallow pot (I like to use my cast-iron skillet), heat the tomato sauce, then add the cooked meatballs. Simmer for 5-10 minutes before serving.
- Ground turkey, chicken, bison, or grass-fed beef can be substituted. As usual, please make the most of what you have and enjoy it!
- These lean meatballs stay wonderfully juicy and tender thanks to the mushrooms. They don’t give the meatballs a mushroom flavor:).
- I frequently bake the meatballs on the weekend and then reheat them in the sauce throughout the week.
- These meatballs can be stored in the fridge for up to 5 days and in the freezer for 3 months.
Serving: 5 meatballs | Calories: 231kcal | Carbohydrates: 14g | Protein: 35g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1287mg | Potassium: 1046mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4772IU | Vitamin C: 12mg | Calcium: 152mg | Iron: 3mg
Baked Turkey Meatballs Recipe Procedures
So the first thing I do is Preheat my oven to 400 degrees Fahrenheit and line a couple of rimmed baking sheets with some parchment paper, so nothing sticks. If you prefer, you could spray them down with some cooking spray. Then in a nice big bowl, I’ve got £2 of ground Turkey.
I like to do a combination. So I buy £1 of extra lean ground Turkey and then £1 of regular ground Turkey.
Of course, you could also do this with ground chicken, ground bison, ground beef. So as always, use what you have, use what you love.
So I’m starting with four fat cloves of crushed garlic. Then in goes half of a finely diced onion, 8oz of minced cremini mushrooms, and yes, you guessed it, this is my secret ingredient.
It is the key to keeping your ground Turkey meatballs nice and moist. And do not worry about it, you can’t taste them at all. It just adds a great texture to the meatball.
So what I like to do is wipe them down with a paper towel to get any excess dirt off them. And then I give a rough chop, get into a food processor and mince them up until they’re nice and fine, just like this. So I’m excited for you to give this little trick a try. You will be so amazed at how moist and tender it will make your Turkey meatballs.
Next, I have 10oz of frozen spinach that I defrosted right on the counter. And then I just squished out any additional water, so it doesn’t water down the meatballs.
It is a really easy way to work some extra Greens into your diet. So not only are these meatballs packed with protein but they’re also packed with veggies. Then I have a cup of grated Romano cheese, which is a salty, nutty, delicious cheese.
Parmesan cheese would also work. Here a half a cup of breadcrumbs. Now I’m using panko breadcrumbs, but you could use Italian breadcrumbs or any Breadcrumb you have on hand: one egg, two egg whites. Now you could, of course, do two whole eggs or four egg whites.
The whole egg will have a little excess fat and extra richness. Both create a delicious end product. So whichever one turns you on, then I have a teaspoon of freshly grated nutmeg, which is a little bit unexpected, but it adds a lovely dimension of flavor to the meatballs.
Then one and a half teaspoons of kosher salt and one teaspoon of black pepper. Once I have everything in my Bowl, I’m just going to mix it all.
And I find the easiest way to do this is using my hands. So I’m just going to go ahead and combine this to all of the seasons. And the veggies are distributed throughout the ground in Turkey.
Once I have everything mixed well together, I like to give my hands a quick wash, and then I leave them damp. Having my hands a little bit wet makes it a lot easier to roll the meatballs.
So you may want to do this in your kitchen sink or have a bowl of water on hand ready to go. Then I’m going to scoop a heaping tablespoon of the mixture into my palms and just going to roll it into a little ball just like that. And I’m just going to place that on my prepared baking sheet.
And I’m going to repeat until I’ve worked through the entire mixture. The goal is to have each meatball about the size of a golf ball.
And in doing that, you’re going to end up with somewhere between 35 and 40 meatballs. So you need two baking trays for this. Then I’m going to pop these in the oven and let them Cook for about 20 minutes.
That usually is just perfect. The goal is for the internal temperature of the meatball to reach 165 degrees.
Once the meatballs are done, you can, of course, enjoy them just the way they are. They are so simple and so delicious. But what I love to do is heat some tomato sauce in a nice big skillet over the stove.
It is a superfamily and meal prep friendly meal that I am so excited for you to try.