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  • Writer's pictureElisa Juarez

Turkey Meatballs

Updated: Jun 18

By Elisa Juarez

Photo from @thereciperebel which inspired this recipe


1 pound ground turkey

1/2 cup dry breadcrumbs

1/2 cup grated Parmesan or other cheese (I used a blend of Swiss & Gruyere)

2 tablespoons plain Greek yogurt

1 egg

1 teaspoon Italian seasoning

1/2 teaspoon sea salt

1/2 teaspoon garlic salt

1 teaspoon dried minced onion

1/4 teaspoon black pepper

(1 teaspoon Penzey's Justice seasoning, optional)


  1. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper if desired.

  2. In a large bowl, combine turkey, bread crumbs, cheese, yogurt, egg, Italian seasoning, salt, minced onion, pepper. Mix well but don't overmix — make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.

  3. Roll into 1-1¼" balls and place on prepared baking sheet. Bake at 400 degrees F for 13-15 minutes, until an internal temperature of 165 degrees F is reached.

  4. Serve.


Leftover turkey meatballs will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, microwave, bake or simmer on the stove in your favorite sauce until heated through.

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