These Turkey Meatballs are ground turkey soaked panko breadcrumbs parmesan and Italian seasoning shaped and cooked in the oven, air fryer or stovetop until perfectly tender and juicy. A versatile protein that works with any sauce and is ready in under 25 minutes.
Turkey meatballs have become one of our favorite meal prep proteins — I make a big batch at the start of the week and my family uses them in pasta bowls meatball subs and low carb rice bowls all week long without anyone getting tired of them. In a house with 8 kids having a versatile protein ready in the refrigerator that works with almost any sauce and side dish is one of the most practical things I do for our weekly dinners.
If you have tried Slow Cooker Turkey Meatballs, Italian Meatballs or Crockpot Salisbury Steak Meatballs then you are going to love these Turkey Meatballs.
Why You’ll Love This Recipe!
- Just $1.17 per serving — budget-friendly homemade meatballs that beat any frozen bag
- Three cooking methods
- The milk-soaked panko panade is the secret to moist tender meatballs that never dry out
- Make a double batch and freeze half
- Works with any sauce
- Ready in under 25 minutes with simple pantry ingredients you likely already have on hand
Ingredients
- Ground Turkey – Substitute with Ground Beef, Pork or Ground Chicken
- Panko Breadcrumbs – Bind the mixture together
- Milk – Use milk of your choice. For an even more moisture-retentive version, substitute ¼ cup plain whole-milk Greek yogurt for the milk — it holds onto moisture especially well and helps prevent the meatballs from drying out if slightly overcooked.
- Parmesan Cheese – Use shredded or grated
- Cloves Garlic – Learn How to Mince Garlic Cloves
- Italian Seasoning – Learn How to Make Italian Seasoning Recipe
- Egg — binds all the ingredients together and is essential for keeping the meatballs intact during cooking. Always use a large egg at room temperature for the best result.
Scroll to the bottom for the full recipe in the recipe card.
Carrie’s Tip: Do not skip the 5-minute milk soak for the panko breadcrumbs — this is the single most important step for keeping turkey meatballs moist. Dry breadcrumbs added directly to the turkey absorb moisture from the meat during cooking and dry the meatballs out. Milk-soaked breadcrumbs are already saturated so they cannot absorb any more moisture — which means every drop of juice stays in the meatball where it belongs.
Seasoning Variations
Change the flavor of the meatballs by using different types of seasoning. Here are some of our favorites.
- Red Pepper Flakes
- Chopped Onion
- Oregano
- Fresh Basil
- Fresh Parsley
How to Make Turkey Meatballs
Follow my simple instructions to learn how you can make your own Turkey Meatballs.
Step 1 – In a large bowl, combine the milk and panko bread crumbs. Allow the mixture to sit for 5 minutes, so the breadcrumbs can absorb the milk.
Step 2 – Add the ground turkey, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper to the bowl. Mix well using your hands or a large spoon until all ingredients are evenly distributed.
Step 3 – Shape the turkey mixture into meatballs, about 1 ½ inches in diameter. You should have around 20-24 meatballs.
Choose a Cooking Method
Baking Turkey Meatballs
- Step 1 – Preheat the oven to 400°F.
- Step 2 – Place meatballs on a parchment-lined baking sheet.
- Step 3 – Bake for 20-25 minutes, or until the internal temperature reaches 165°F.
Air Frying Turkey Meatballs
- Step 1 – Preheat the air fryer to 375°F.
- Step 2 – Arrange meatballs in a single layer in the basket, working in batches if needed.
- Step 3 – Air fry for 10-12 minutes, shaking halfway through.
Stovetop Turkey Meatballs
- Step 1 – Heat olive oil in a pan over medium heat.
- Step 2 – Add meatballs and cook, turning occasionally, until browned all around and fully cooked, about 12-15 minutes.
Expert Tips
- Lean Ground Turkey – I recommend using ground turkey with a fat content of 93% lean, to help keep the meatballs moist and flavorful without being too greasy.
- Making Meatballs – To ensure that the turkey meatballs are even, we recommend using a cookie scoop to scoop the ground turkey mixture.
- Cooking Time – Depending on the size of your meatballs cooking time will vary.
- Resting Meatballs – Remove meatballs from the oven, air fryer, or skillet, and let rest for a few minutes before serving.
- Water Bowl – Keep a small bowl of water nearby and wet your hands between meatballs. This keeps the mixture from sticking to your hands as you shape them.
How to Know When Meatballs are Finished Cooking
To ensure that your turkey meatballs are fully cooked, we recommend using an instant-read thermometer to check internal temperature.
The meat thermometer should reach 165 degrees when the meatballs are ready to serve.
Serving Suggestions
Turkey meatballs are one of the most versatile proteins in the kitchen — here are the best ways to serve and sauce them:
With Pasta
Serve over spaghetti with our Easy Marinara Sauce for the most classic meatball dinner — simmer the cooked meatballs directly in the marinara for 10 minutes before serving for the most flavorful result. Our CrockPot Spaghetti and Meatballs Recipe makes this completely hands-off.
Honey Garlic
Toss the cooked meatballs in a quick honey garlic glaze — combine 3 tablespoons honey 2 tablespoons soy sauce and 1 teaspoon minced garlic in a skillet over medium heat then add the meatballs and toss until coated and glossy.
Swedish Style
Simmer the cooked meatballs in a creamy gravy made from beef broth heavy cream and a splash of Worcestershire sauce for a Swedish-inspired version that is incredible over egg noodles or mashed potatoes.
Teriyaki
Toss with store-bought or homemade teriyaki sauce and serve over white rice with sliced green onions and sesame seeds for an easy Asian-inspired bowl that the kids absolutely love.
Meatball Subs
Pile cooked meatballs into hoagie rolls with marinara sauce and melted mozzarella for the most satisfying meatball sub — broil for 2–3 minutes until the cheese is golden and bubbly.
Appetizer Platter
Serve on toothpicks alongside marinara ranch or honey mustard for dipping — the perfect party appetizer that is always the first thing to disappear.
Meal Prep Bowls
Portion 4–5 meatballs into containers with Cauliflower Rice or cooked pasta and marinara for a complete high-protein make-ahead lunch that reheats in under 2 minutes.
Low Carb Option
Serve over our Cauliflower Rice with Easy Marinara Sauce and a side of Air Fryer Broccoli Recipe for a complete low carb dinner that is both filling and incredibly satisfying.
Make-Ahead Instructions
Mix ahead — up to 24 hours
Mix the meatball mixture completely through Step 2 cover tightly with plastic wrap and refrigerate for up to 24 hours. Shape and cook when ready — the extra rest time actually allows the flavors to develop further making the finished meatballs even more flavorful.
Shape ahead — up to 24 hours
Shape the meatballs completely place on a parchment-lined baking sheet cover tightly and refrigerate for up to 24 hours before cooking. This is the most convenient make-ahead option — the meatballs go straight from the refrigerator into the oven air fryer or skillet with no extra prep.
Cook ahead — up to 3–4 days
Cook the meatballs completely using any method then cool and refrigerate in an airtight container for up to 3–4 days. Reheat in a 350°F oven for 15 minutes or simmer directly in your sauce of choice for 10 minutes until warmed through. Pre-cooked meatballs are the best meal prep option — portion into containers with pasta rice or cauliflower rice for a complete lunch ready in under 5 minutes.
Storage and Freezer Instructions
Refrigerator
- Store cooked meatballs in an airtight container for up to 3–4 days — store separately from any sauce for the best texture when reheating
Freezer
- Cool completely then place on a parchment-lined baking sheet and freeze for 1 hour until solid. Transfer to a freezer-safe container or zip-top bag for up to 3 months — freezing individually first means you can take out exactly the number you need without thawing the entire batch
Reheating
- Reheat in a 350°F oven for 15 minutes until warmed through — or simmer directly in your sauce of choice over medium heat for 10 minutes for the most flavorful result. Microwave in 30-second intervals also works for a quick individual portion
Frequently Asked Questions
The best way to keep the turkey meatballs together is to mix in an egg and use breadcrumbs. This helps bind the turkey with the other ingredients to keep the meatballs together as it cooks.
The secret to juicy turkey meatballs is a panade, which is made by soaking panko breadcrumbs in milk for five minutes before mixing them with the meat. The soaked breadcrumbs help lock in moisture as the meatballs cook. Using 93% lean ground turkey and cooking the meatballs just until they reach 165°F also helps keep them tender and prevents them from drying out.
The three most common reasons are skipping the milk soak on the breadcrumbs, using turkey that is too lean (99% fat free), or cooking past 165°F internal temperature — always soak the panko in milk for the full 5 minutes, use 93% lean ground turkey, and pull the meatballs the moment a thermometer reads 165°F.
More Easy Meatball Recipes
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Turkey Meatball Recipe
Ingredients
- 1 pound ground turkey
- ⅓ cup panko breadcrumbs
- ¼ cup milk
- ¼ cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic minced
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
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Instructions
- In a large bowl, combine milk and panko breadcrumbs. Allow the mixture to sit for 5 minutes so the breadcrumbs can absorb the milk.
- Add ground turkey, grated Parmesan cheese, large egg, cloves minced garlic, dried Italian seasoning, salt, and black pepper to the bowl. Mix well using your hands or a large spoon until all the ingredients are evenly combined.
- Shape the mixture into meatballs about 1½ inches in diameter. You should have approximately 20–24 meatballs.
- Choose a Cooking Method:
Baking:
- Preheat the oven to 400°F.
- Place meatballs on a parchment-lined baking sheet.
- Bake for 20-25 minutes, or until the internal temperature reaches 165°F.
Air Frying:
- Preheat the air fryer to 375°F.
- Arrange meatballs in a single layer in the basket, working in batches if needed.
- Air fry for 10-12 minutes, shaking halfway through.
Stovetop:
- Heat oil in a skillet over medium heat.
- Add meatballs and cook, turning occasionally, until browned all around and fully cooked, about 12-15 minutes.
- Remove meatballs from the oven, air fryer, or skillet, and let rest for a few minutes before serving.
Recipe Notes
- Baking: 20-25 minutes
- Air Frying: 10-12 minutes
- Stovetop: 12-15 minutes
- Total Time:
- Baking: 35-40 minutes
- Air Frying: 25-27 minutes
- Stovetop: 27-30 minutes
- 1 Serving Size: 6 servings
I loved how simple and flavorful this recipe was! My whole family enjoyed it, and there wasn’t much left over.
I’ve made these twice already! I love them!
Made this for family , turned out really well
So much flavor
These meatballs were so delicious! My kids loved them.
These meatballs were so easy to make and I loved making them in the air fryer!