Baked Turkey Meatballs (Juicy, Healthy, 30 Minutes)
Tender oven-baked turkey meatballs with parmesan and herbs. High in protein, great with pasta, in subs or for meal prep.
Published
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
Turkey meatballs are a lighter take on the classic, with about 30 g of protein per serving. Baking instead of frying means no splatter and almost no hands-on time.
Serve them with the sauce from our creamy tomato pasta or freeze them for quick dinners.
Ingredients
- 500 g (1.1 lb) ground turkey
- 1 egg
- 40 g (½ cup) breadcrumbs
- 30 g (⅓ cup) grated parmesan
- 2 garlic cloves, grated
- 2 tbsp chopped parsley
- 1 tsp dried oregano
- ¾ tsp salt and black pepper
- 1 tbsp olive oil
Instructions
- Heat the oven to 200 °C (400 °F) and line a tray with baking paper.
- Mix all the ingredients except the oil gently with your hands, just until combined.
- Roll into about 20 meatballs (2 tbsp each) and place on the tray. Brush with oil.
- Bake for 18–20 minutes until golden and 74 °C (165 °F) inside.
- Serve with marinara and pasta, in a sub roll or with salad.
Nutrition per serving
- kcal
- 275
- Protein
- 30 g
- Carbs
- 9 g
- Fat
- 13 g
Tips
- Don’t overmix: it makes meatballs dense.
- Ground turkey is lean, so the parmesan and egg keep the meatballs moist.
- Nutrition is for the meatballs only, without sauce or pasta.
