Juicy Turkey Meatballs with Parmesan

Recipe Video Print

If you are looking for a family dinner that you will never get tired of and even picky eaters will love, then look no further; these turkey meatballs are it. Made with a herb and seasoning blend, plus grated Parmesan cheese mixed into the meat, these are tender, juicy, and absolutely delicious. Your Italian nanna would be proud, even if you don’t have one.

These are a lighter version of the classic Italian dinner staple! Pile several over al dente spaghetti, use them to fill subs, enjoy them with mashed or roasted potatoes, or serve as an appetizer at your next gathering. One recipe, but so many possibilities! Aside from drenching in marinara sauce, they’re also fantastic in this Swedish sauce, or try this BBQ crockpot version.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More turkey recipes to try:

Turkey Meatballs are a lean but equally delicious variation of the classic beef meatballs. They’re so delicate and succulent, with layers of flavors from the spices, fresh herbs like basil, and lots of grated Parmesan cheese. If you’re craving Italian comfort food tonight, this dish fits the bill. Because this recipe makes a lot of meatballs without much effort, it’s a great dish to make if you have to feed a crowd. I also like to make a double batch and freeze some for busy weeknight meals when I crave something low-effort but comforting.

Why you will love this recipe

A more wholesome version: I love meatballs of all kinds, aI’m nd always looking for leaner and more nutritious versions to make for my family.
Less grease: You end up with more meat for your money when you buy ground turkey because there is less fat to drain away. That is always a good thing!
A mild flavor: Since turkey has such a mild flavor, it absorbs whatever seasonings you add. That means I can use seasonings and herbs that I love, and the flavors will be absorbed completely instead of being overpowered by the meat’s flavor.
Make extra and freeze: I love to make extra meatballs and freeze them. They can be stored in freezer bags for up to 3 months and reheated for snacks, appetizers, or quick and easy meals.

What you will need

Overhead shot of turkey meatballs ingredients in bowls.

Meat: I use 1½ pounds of organic ground turkey (93% lean), very cold from the fridge.
Produce: Minced white onions add natural juices, tenderness, and savory flavor as they melt into the meatballs during cooking. For an incredible flavor boost, minced garlic is a powerful source of umami depth that fills these meatballs with mouthwatering taste and aroma.
Wet ingredients: Marinara sauce adds flavor and helps keep the meatballs moist. I like to use my own homemade marinara sauce because I can control what goes into it for the freshest ingredients with just the right amount of garlic and herbs. Adding olive oil helps make up for the low-fat content by keeping it from drying out. Worcestershire sauce adds a rich meatiness with hints of molasses, anchovies, and tamarind. Eggs act as a binder to keep everything together, as well as to keep things moist and harden the mixture for a nice crunchy texture.
Dry ingredients: Dried breadcrumbs soak up liquid to keep the turkey tender and juicy while cooking. I mix my breadcrumbs with freshly grated Parmesan cheese to add flavor and gooey cheesiness for extra moisture.
Seasonings: Besides salt and pepper, I also add very finely chopped basil to distribute the herb’s peppery oils throughout the meat mixture for extra flavor. Dried oregano provides an earthy Italian profile that goes well with the rest of the herbs and spices. Dried thyme brings a hint of minty herbal flavor that is just enough to taste. For a bit of sweet smokiness, I like to add some smoked paprika too. I use homemade Italian seasoning to elevate the flavors even more with my own amounts of each spice. A bit of red pepper flakes is good for those who want a little kick of heat.

How to prepare

Mix and chill: First, I mix the ingredients, making sure the ground turkey is very cold. Then, I cover the bowl and chill it for up to 24 hours, however long I have time for. The longer they chill, the better they are.

Scoop and shape: After they chill, I scoop them with a cookie scoop, roll them into balls, and place them onto a cookie sheet.

Brown the meatballs: Once they are all done, I heat the oil in a skillet and brown the meatballs on all sides, one batch at a time, making sure they are not overcrowded, for about 5 minutes. I am not worried about cooking them completely all the way through. I want to sear them to keep the juices locked inside and build a nice crunchy crust.

Finish cooking: After searing all the meatballs, I leave them on the cookie sheet while I simmer the marinara sauce in the skillet. When it simmers, I scrape the browned bits from the bottom of the pan and add the meatballs back to the pan along with their juices. After gently stirring, I turn the heat low and let it simmer until the meatballs are cooked, for about 10 to 15 minutes.

Serve with garnish: Finally, I serve the meatballs hot with parsley and grated Parmesan cheese.

Juicy turkey meatballs topped with grated Parmesan cheese.

Expert tip

Preventing turkey meatballs from being dry

Since ground turkey is very lean compared to pork or beef, it loses moisture easily. I get 93% lean turkey breast instead of 97% for the best results, and chill the mixture for up to 24 hours before scooping it with a cookie scoop, so I don’t have to work too much. It also helps to make sure they are not overcooked. I always take my meatballs off the heat after 5 minutes, so they do not get dried out. They will finish cooking as they simmer in the sauce anyway.

More tips to consider:

Don’t skip the chill phase. The colder the meat mixture, the better the meatballs stick together.
Chill your hands, too. Warm hands will make the meat stick to you. If that doesn’t work, use doesn’tf oil.
Use a scoop. The less time the meat touches your hands, the better.
Overworking can make the meatballs tough. Just press them together and put them in the pan.
Be gentle. Let the meatballs brown on one side before gently rolling them to the other.

Overhead shot of turkey meatballs in tomato sauce.

Recipe variations and add-ins:

Spicy meatballs: For extra hot meatballs, I like to add some cayenne pepper to my meat mixture.
Different sauce: Instead of marinara sauce, this recipe is also delicious with barbecue sauce. Try my easy recipe for homemade barbecue sauce. It’s a little tangy and a bit spicy.
Cheesy meatballs: Another great way to enjoy these meatballs is with a chunk of mozzarella cheese in the middle. Or mix shredded mozzarella into the meat mixture. Cheddar would be good too.
Ricotta cheese: Instead of using Parmesan cheese, try ricotta cheese for richer, moister meatballs.
Bake them: These can also be baked in the oven at 400 degrees F for 15 minutes.

Serving suggestions:

My favorite way to serve these meatballs is with marinara sauce on top of any pasta, like my angel hair pasta from scratch, made with just two ingredients! This light and tender pasta absorbs the marinara sauce and pairs well with the turkey meatballs. These are also great to serve with Instant Pot feta pasta. It only takes 4 minutes to cook, and the noodles are the perfect chewy texture with tangy feta cheese and sweet cherry tomatoes.

Instead of pasta, I sometimes serve these meatballs with white rice for a different type of meal. The kids love it this way, and I often add Asian flavors to the sauce. For something with fewer carbs, I can serve these juicy meatballs with my cauliflower rice instead. This rice has a savory, nutty taste with a light and crisp texture that absorbs the sauce nicely and makes the turkey meatballs stand out. Since I cut out some carbs, I can serve it with these homemade breadsticks to soak up the extra sauce!

How to store leftovers:

Refrigerate: I pack leftover meatballs in a sealed container in the fridge for up to a week.
Freezing: I also like to put them in freezer bags to store them in the freezer for 3 to 4 months.
Defrost: I thaw them overnight in the fridge for the best flavor.
Reheating: I reheat them in a skillet on medium-low for 1 to 2 minutes.

Juicy and perfectly browned turkey meatballs.

Frequently asked questions

What is the best binder for turkey meatballs?

I prefer to use an equal combination of breadcrumbs, shredded Parmesan cheese, and eggs. Some people like to soak their breadcrumbs in milk or water before mixing them into the egg. This is called a panade. It helps absorb moisture for tender meatballs. The ratio of egg to ground turkey is one large egg to one pound of ground turkey to hold it all together.

Why are my turkey meatballs mushy?

Make sure the bread mixture is not too wet. If the breadcrumbs are too soggy, the whole meat mixture will be too wet. I do not soak my breadcrumbs before adding them to the mixture. Also, be sure not to use too many eggs. This will over-hydrate the meatballs and make them squishy. Overmixed meat will break down the proteins too, so don’t handle it too much.

Why are my meatballs falling apart?

If the vegetables, like the onions, are not minced small enough, the meatballs may not be able to create a solid form. Be sure to finely mince all the produce, including the onions, garlic, and seasonings. Be sure to add enough egg and breadcrumbs to bind the meat mixture together. Chilling the meat mixture for at least an hour is also essential. Don’t forget to sear the meat before adding it to the sauce.

Why are my meatballs sticking to the pan?

To keep them from sticking, be sure the oil is hot in the pan before placing the meatballs in. Protein sticks to cold pans. And do not overcrowd the pan. Once they are in there, do not move them until they are easy to move. You can do this by jiggling the pan back and forth to move them instead of using a spatula. Also, don’t use overly lean meat. Ground turkey that is not lean will stick to the pan.

Homemade turkey meatballs in marinara sauce.

More turkey recipes to try:

Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!

Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!