Juicy Baked Turkey Meatballs – These Juicy Baked Turkey Meatballs have quickly become a staple in our kitchen. They’re straightforward to make but crammed with flavors that’ll leave you desiring more. Think tender turkey meatballs infused with herbs and garlic, baked to perfection, then drenched in a luscious buttery herb sauce. It’s comfort food with a fresh, vibrant twist, and honestly, who doesn’t need more of that?
I remember the first time I whipped up these turkey meatballs—honestly, it was more of a kitchen experiment than a planned meal. You know those nights when you’re just staring into the fridge, trying to figure out what to make with what’s left? Well, that’s how these were born. But when I pulled them out of the oven and that buttery sauce started bubbling, I knew I had something special. My husband took one bite and gave me that look—the one that says, “Okay, you’ve done it again.” And our picky eater? He cleaned his plate! Now it’s one of those recipes that just makes everyone happy, no matter how hectic the day has been.
What makes these Juicy Baked Turkey Meatballs truly special?
These meatballs are the description of comfort food, but they’ve brought a little something extra that makes them extraordinary. The mozzarella keeps them juicy, the garlic and herbs provide them depth, and that sauce—oh, that sauce! It’s buttery, herby, and just the right harmony of richness and luster. Whether you’re serving them with pasta, veggies, or just on their own. These meatballs are a guaranteed crowd-pleaser. And let’s be honest—who doesn’t love a feast that feels fancy but is discreetly so easy to make?
What You Need To Make This Juicy Baked Turkey Meatballs Recipe?
Ground Turkey: This is a leaner option compared to beef, but don’t worry—it’s still packed with flavor. It absorbs the seasonings beautifully, and when paired with mozzarella, it stays nice and juicy.
Mozzarella: The secret to keeping these meatballs extra moist! The cheese melts into the turkey, adding that little bit of creamy goodness that keeps everything from drying out. It’s honestly a game-changer.
Egg: This helps bind everything together so the meatballs don’t fall apart. You only need one, but it does a lot of heavy lifting to keep the meatballs intact and tender.
Italian Seasoning: A quick and easy way to get a punch of flavor. This mix of herbs is a lifesaver when you want that classic Italian taste without pulling out a million different spices.
Onion Powder & Garlic: These are your flavor boosters! Onion powder adds a touch of sweetness, and the garlic brings that delicious savory note. Together, they make the turkey meatballs super tasty.
Red Pepper Flakes (Optional): If you’re feeling adventurous and like a bit of spice, add these in. They won’t make it too hot, just enough to give it a little kick. Or skip them entirely if spice isn’t your thing!
Butter, Lemon, and Herbs (for the sauce): The butter makes the sauce rich and silky, while the lemon cuts through the richness with a bit of brightness. The herbs—rosemary, thyme, and parsley—just elevate the whole dish, giving it a fresh, fragrant finish that really ties everything together.
Steps To Make Juicy Baked Turkey Meatballs:
Alright, here’s how you do it! First, preheat your oven to 400°F and give a baking dish a quick spray with nonstick spray to make sure nothing sticks later on. Set it aside for now.
In a large bowl, toss in the ground turkey, grated mozzarella, beaten egg, onion powder, minced garlic, Italian seasoning, and red pepper flakes (if you like a little heat). Sprinkle in some salt and pepper to taste. Now, using your hands (yeah, it’s messy, but it works best), mix everything together until it’s well combined—but don’t overdo it. You want everything to be mixed but not mushy.
Once that’s ready, scoop out small portions and roll them into meatballs—whatever size you like works. Place the meatballs in the baking dish in a nice, even layer.
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Pop the dish in the oven and let them bake for about 15-20 minutes, or until they’re cooked through and starting to get a little golden on top.
While the meatballs are baking, let’s make that butter herb sauce! Melt the butter either in the microwave or on the stovetop, whichever you prefer. Then, stir in the lemon juice, freshly chopped rosemary, thyme, parsley, and minced garlic. Season the sauce with salt and pepper to your liking.
When the meatballs are done baking, carefully drain any excess fat from the dish if needed. Pour the buttery herb sauce over and around the meatballs, making sure everything gets a nice coating. Top the meatballs with a generous sprinkle of freshly grated parmesan.
Pop the dish back in the oven for another 5-10 minutes, just until the sauce is bubbly and the parmesan melts and browns a bit.
Serve them hot, and enjoy every bite! These are perfect over pasta, with veggies, or even on their own.
Tip:
Here’s a little secret to make these Juicy Baked Turkey Meatballs even more wonderful: let the turkey mixture chill in the fridge for about 30 minutes before rolling it into meatballs. This not only makes the mixture easier to handle but also helps the flavors really meld together, resulting in more flavorful meatballs. And if you want an even juicier meatball, add a splash of milk or a tablespoon of olive oil to the mixture. It sounds simple, but it adds an extra layer of moisture that keeps the meatballs tender and juicy every time. Don’t skip the fresh herbs in the sauce—they make all the difference! That pop of fresh flavor takes these meatballs from good to “Wow, I need seconds.”
Frequently Asked Questions:
Can I use a different type of cheese instead of mozzarella?
Absolutely! Mozzarella is great because it melts so well, but you can switch it up with other cheeses like cheddar, provolone, or even parmesan for a slightly different flavor profile. Just keep in mind that stronger cheeses may change the overall taste of the meatballs.
Can I freeze these meatballs?
Yes! After baking, let the meatballs cool completely, then transfer them to an airtight container or freezer bag. They’ll keep in the freezer for up to 3 months. When you’re ready to eat, just reheat them in the oven or stovetop until warmed through.
What sides go well with this dish?
These meatballs are super versatile! They’re delicious over pasta, served with mashed potatoes, or paired with a simple side of roasted vegetables. You could even toss them in a sub roll for a tasty meatball sandwich.
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Planning to try this recipe soon? Pin it for a quick find later!
Juicy Baked Turkey Meatballs
Ingredients
- 2 pounds of ground turkey
- 1 c of grated mozzarella
- 1 beaten egg
- 1/2 tsp Italian seasoning
- 2 tsp onion powder
- 2 minced garlic cloves
- 1/2 tsp red pepper flakes if you’re feeling spicy, toss these in—totally optional!
- 1/2 cup breadcrumbs
For the sauce:
- 1/2 c 1 stick unsalted butter
- Juice from 1 lemon
- 1 sprig of fresh rosemary finely chopped
- 2 sprigs of fresh thyme
- 1/2 c fresh parsley chopped
- 3 cloves garlic minced
- Freshly grated Parmesan cheese for serving
- A good pinch of kosher salt and a few cracks of black pepper to taste
Instructions
- Preheat your oven to 400°F and give a baking dish a quick spray with nonstick spray to make cleanup easier. Set the dish aside for now.
- In a large mixing bowl, toss in the ground turkey, breadcrumbs, mozzarella, beaten egg, onion powder, minced garlic, Italian seasoning, and a pinch of red pepper flakes if you want a bit of heat. Season generously with salt and pepper. Mix everything together until it’s nicely combined but don’t overdo it—just enough to get everything evenly distributed.
- Form the turkey mixture into meatballs and place them in the greased baking dish, spacing them out evenly. Pop them in the oven and bake for 15-20 minutes until they’re cooked through and slightly golden on top.
- While the meatballs are baking, it’s time to whip up that dreamy butter sauce. Melt the butter on the stovetop or in the microwave, then stir in the fresh lemon juice, chopped parsley, rosemary, thyme leaves, and minced garlic. Add salt and pepper to the sauce, adjusting to your personal taste.
- Once the meatballs are done baking, drain off any excess fat from the dish if necessary. Pour the herb-infused butter sauce over and around the meatballs, making sure they all get a nice coating. Sprinkle with freshly grated parmesan and pop them back in the oven for another 5-10 minutes, just until the cheese is melted and bubbly.
- Serve hot and enjoy every last bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Under Notes see info on making gluten free by using gluten free bread crumbs or another gluten free ingredient like crackers or oats. BUT do not see breadcrumbs listed in ingredients list or directions. If needed how much breadcrumbs? Thank You
Hi Liz! You’re absolutely right—breadcrumbs are mentioned in the notes, but they didn’t make it into the recipe itself. If you’d like to add them, 1/2 cup of breadcrumbs (or a gluten-free alternative like crushed crackers or oats) would work perfectly to help bind the meatballs and add a little structure. Thanks so much for catching that, and I’ll update the recipe to make it clearer!