Baked Turkey Meatballs
Hi, I'm Rachelle
The Vivacious Gourmet
I cook delicious healthy recipes that are simple to make, with wholesome fresh ingredients.
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I’m thrilled to finally share the secret to making the most tender, juicy baked turkey meatballs you’ll ever taste! If you’ve always thought that a mix of beef and pork was essential for moisture and flavour in meatballs, prepare to be pleasantly surprised. These turkey meatballs are a total game changer, and I’m confident they’ll soon become your go-to recipe.
The first key to unlocking incredible flavour is the onion. Instead of just dicing it, I grate the onion directly into the meat mixture. By doing this, you not only get finely shredded onion that blends seamlessly into the meat, but you also capture all of the onion’s natural juices. This adds an amazing depth of flavour that brings the turkey to life and keeps the meatballs moist.
But my real secret weapon? Greek yogurt. While turkey can sometimes be tricky to keep tender, Greek yogurt works wonders by adding moisture and a creamy texture that balances the leanness of the meat. It also boosts the protein, which is a nice bonus if you’re looking to keep things on the healthy side! If you find the mixture is a bit too wet, no worries—just toss in a little more breadcrumbs until it’s perfectly balanced.
These meatballs are packed with so much flavour, you’ll be tempted to eat them straight from the pan (and I wouldn’t blame you!). But the fun doesn’t stop there—pair them with your favourite sauce to take things up a notch. Whether you’re craving a classic marinara, a smoky barbecue sauce, cool tzatziki, or even a fresh, herb-packed chimichurri, these baked turkey meatballs can do it all. Feel free to get creative and try out different flavour combinations. The versatility of this recipe means that you can adapt it to suit any meal or occasion.
And the best part? They are so easy to make! Whether you’re prepping dinner for a weeknight or hosting friends, these turkey meatballs come together quickly with just a few ingredients. Plus, they freeze beautifully, so you can make a big batch and have delicious, homemade meatballs ready to go whenever you need them. Once you try this method, I promise you’ll never look at meatballs the same way again!
Give this recipe a go and let me know what you think—I have a feeling you’ll be as hooked as I am!
Baked Turkey Meatballs
Ingredients
- 1 half sweet onion grated
- 1 pound lean ground turkey
- 1/2 cup panko bread crumbs
- 1/2 cup Parmesan cheese grated
- 2 tbsp Greek yogurt
- 3 cloves garlic minced
- 2 tbsp fresh basil chopped finely
- 1 tsp oregano
- 1 tsp red pepper flakes
- 1 tsp dried rosemary crushed
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 egg
Instructions
- Preheat oven to 400 degrees F.
- Grate half of a sweet onion, juices included. Approx 1/2 cup. Stir in the remaining ingredients up to the turkey and mix well.
- In a large bowl, mix together onions, garlic, breadcrumbs, egg, greek yogurt, Parmesan cheese, basil, rosemary, red pepper flakes, salt and pepper.
- Finally add in the ground turkey. Do not overmix, as this will make the meatballs dense. Roll into balls, approx 1-2 inch thick
- Place meatballs on a baking sheet lined with parchement paper. Brush lightly with olive oil.
- Bake in oven for 20-22 minutes until they reach internal temperature of 160 degrees F. You can broil at end of cooking time for extra colour.
- Let meatballs rest for 5 minutes then add to sauce of choice, and favourite pasta. Eat and enjoy!
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This really answered my problem, thank you!
I’ve made this dish twice and we love it. Question, what do you suggest for a side dish? We can’t figure it out. Thanks!
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Thank you so much for stopping by!
Very curious, why add Greek yogurt? Is that in place of milk or something else?
Hi Claudia, Thanks so much for stopping by. I find the greek yogurt adds some moisture to the meatballs and doesn’t dry out the turkey. Milk can also work but I find the greek yogurt adds a nice texture!
Hi Claudia! Thanks for checking out my blog. Yes I use Greek yogurt instead of milk, as I find it keeps the turkey meatballs more moist! Turkey tends to be very low in fat content and they can dry out quickly when you bake them. I hope you get to check out more recipes on my blog! :D