Easy Baked Meatballs
Homemade baked turkey meatballs are perfect for a spaghetti dinner, feeding a crowd or freezing to have on hand for busy nights. And this easy recipe takes just minutes to prep!
Yield: 22 -24 meatballs
Ingredients
- 1.25 pounds ground turkey, see notes
- ½ small onion, grated (or very finely chopped)
- 1 clove garlic, minced
- 1 large egg
- 1 teaspoon Worcestershire sauce
- ⅓ cup grated Parmesan cheese
- ⅓ cup unseasoned breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Instructions
- Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray for easy clean-up.
- Mix all ingredients together in a large bowl until combined. Be careful not to overmix. I usually start with a fork to get things somewhat combined and then use my hands to gently mix it together well.
- Shape into 1-inch round meatballs and place on prepared baking sheet.
- Bake for 20-22 minutes, until done.
Notes
Serving: Serve these meatballs with pasta and marinara sauce, or stuff them into a hoagie for a meatball sub. Or serve them as an appetizer with toothpicks and sauce for dipping.
Turkey: I use 93% lean ground turkey; it’s lean but still has good flavor. You could also sub lean ground beef here, if you prefer.
Freezing: Cool then place the extra baked meatballs in a labeled freezer Ziploc bag and remove excess air before sealing. To reheat, just pop a batch in the microwave. Start with 1 minute then add time in 30-second intervals until they are heated through. You also can heat them on the stove in a pan as you warm up your marinara sauce.
Video
Nutrition
Serving: 3meatballs | Calories: 230kcal | Carbohydrates: 5g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 262mg | Sugar: 1g
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