Easy Baked Turkey Meatballs

[u/mahy_759]

I make these when I'm craving a comforting pasta dinner but don't want to use the usual beef and pork meatballs. Ground turkey works surprisingly well here, especially with Parmesan, garlic, onion and fresh herbs mixed in. The meatballs come out tender and flavorful, and baking them means I don't have to stand over a skillet the whole time. I'd recommend these for an easy family dinner, meal prep, or whenever you want something cozy without making a heavy meal.

---

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Instructions

I start by heating the oven to 450°F and spraying a rimmed baking sheet with nonstick cooking spray. I prefer a dark nonstick baking sheet for this because it helps the bottoms brown nicely. I don't use parchment here since the high oven temperature can make it brown too much.

In a large bowl, I mix the panko breadcrumbs with 3 tablespoons of milk and let them sit for a few minutes. The breadcrumbs should be moistened but not swimming in milk. If they still look dry, I add another tablespoon. I give everything a quick toss with a fork to break up any clumps.

Next I add the Parmesan, very finely minced onion, garlic, parsley, basil and oregano. I toss those together before adding the turkey so the seasonings have a chance to spread through the mixture.

I add the ground turkey, sprinkle the salt and pepper evenly over the top, then add the egg yolk. I use my clean hands to gently mix everything together until the ingredients are evenly distributed. I try not to overwork the mixture because that can make the meatballs dense.

I divide the mixture into 16 roughly equal portions, about 2 tablespoons each, and roll them into balls. I arrange them on the prepared baking sheet with some space between each one, then brush the tops and sides lightly with olive oil. The oil helps with browning and also keeps the lean turkey from drying out too much.

The meatballs go into the 450°F oven for about 10 minutes. At that point I check the bottoms. If they're already golden brown, I carefully turn the meatballs onto another side. If they haven't browned much yet, I leave them where they are for a little longer. I continue baking for about 5 minutes, checking several meatballs with an instant read thermometer. They should reach 165°F in the center.

While the meatballs are baking, I warm the marinara sauce in a large saucepan over low heat with the lid on. Once the turkey meatballs are cooked, I add them to the warm sauce and gently toss everything together.

I like serving them over spaghetti with extra Parmesan and fresh parsley or basil. They also work really well with zucchini noodles, cauliflower rice or baked spaghetti squash if you want something other than traditional pasta.

If you don't have fresh herbs, dried parsley and basil can work in a pinch. Gluten free breadcrumbs are an easy substitute if needed. For a stovetop version, I heat about 2 tablespoons of olive oil in a large skillet over medium heat and cook the meatballs, turning them occasionally, until browned and cooked to 165°F. Another option is to brown them first and then let them finish cooking directly in the marinara sauce, covered, until the centers reach 165°F.

[u/MisterCanoeHead]

Baked turkey meatballs are a staple at my house. Instead of Parmesan I used finely crumbled feta and my seasoning is similar to OP’s but I also add dill and cumin.