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five baked turkey meatballs lined up on parchment paper
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4.63 from 24 votes

Best Baked Turkey Meatballs (+ 7 Flavors!)

The BEST baked turkey meatballs are juicy and delicious, made with simple everyday ingredients! Bake up classic turkey meatballs, or jazz them up with one of 7 different flavor options. Healthy, freezer-friendly and absolutely delicious!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 20 meatballs
Calories: 157kcal


base recipe

  • 1 lb ground turkey (450 g; avoid 'ground turkey breast')
  • 1 egg
  • ½ cup breadcrumbs
  • 1 teaspoon worcestershire sauce
  • ½ teaspoon salt

Thai Curry Turkey Meatballs

Taco Turkey Meatballs

Italian Turkey Meatballs

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ cup shredded parmesan

Greek Turkey Meatballs

  • 1 clove garlic minced
  • 2 tablespoons lemon zest
  • ½ cup feta cheese
  • 1 teaspoon dried oregano

Hoisin Ginger Turkey Meatballs

  • 2 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 tbsp fresh ginger grated

Maple Chipotle Turkey Meatballs

  • 1 tbsp maple syrup
  • 2 tablespoons adobo sauce
  • optional: ½ chipotle pepper for extra spice

Lemongrass Ginger Turkey Meatballs

  • 1 stalk lemongrass outer leaves removed, cut into small chunks
  • 1 shallot or half a small onion cut into chunks
  • 1 inch peice of ginger sliced
  • 1 tablespoon oil
  • 2 teaspoons soy sauce


  • Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • Combine the ground turkey, egg, breadcrumbs, worcestershire sauce and salt in a bowl. Use your hands to mix everything together evenly. Do not over-mix.
  • Use a scoop to roll into 1.5 tablespoon balls, and place on the baking sheet 1 inch apart.
  • Bake at 375°F for 20 minutes, or until cooked through. Use a digital thermometer to check if they have reached 165°F.

Lemongrass Ginger Meatballs

  • Place the lemongrass, shallot, ginger and oil in a small food processor and puree until smooth.
  • Add to a small pan and cook, stirring occasionally, for 5-8 minutes, until lightly golden and cooked through.
  • Transfer to a medium bowl containing all the remaining ingredients.
  • Roll into 1.5 tablespoon balls and freeze or bake at 375°F for 20 minutes.

To freeze before baking

  • Arrange meatballs on a baking sheet and freeze for 2 hours, before transferring to a meal prep container or freezer bag. Freeze for up to 3 months.
  • Thaw completely before baking as directed above.

To freeze after baking

  • Cool completely, then freeze in a meal prep container or freezer bag for up to 3 months.
  • Thaw completely before warming in a covered baking dish at 350°F for 15-20 minutes or until warmed through.



Meatballs may be rolled and stored in the fridge for several hours before baking them up. 
Meatballs may be baked ahead and stored in the fridge for up to 4 days. 
To reheat
Place in a covered baking dish and bake at 350°F for 15-20 minutes, or until warmed through.
  • Swap the ground turkey for ground beef or ground pork. Ground chicken tends to be quite lean and would be best mixed with something of higher fat content.
  • Use a cookie scoop or measuring spoon to get even-sized meatballs. This ensures the turkey meatballs will cook through evenly.
  • Mix the meatballs by hand to prevent over-mixing the meat. Over-mixed meatballs can end up dense and dry.
  • Skip the breadcrumbs for a lower carb option, but be prepared for softer meatballs that are more difficult to roll.


Serving: 3meatballs (base recipe) | Calories: 157kcal | Carbohydrates: 8g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 359mg | Fiber: 1g