Juicy oven baked turkey meatballs recipe is made with lean turkey, Parmesan cheese, and fresh parsley, ready in 30 minutes — high-protein, freezer-friendly, and perfect for meal prep.
If you’re looking for a reliable, tested recipe you can trust, this one has been a staple in my kitchen for years. I’ve made and tested these healthy turkey meatballs countless times for weekly meal prep, family dinners, and freezer meals.
This post has been updated since it was originally posted in February 2019.
(This post contains affiliate links… read more here.)
Jump to:
- Meal Prep with Baked Turkey Meatballs
- ⭐️ READER REVIEWS
- Why You'll Love These Baked Turkey Meatballs
- Simple Ingredients for Juicy Turkey Meatballs
- Key Ingredient Notes & Substitutions
- How to Make These Easy Baked Turkey Meatballs
- How to Store
- How to Reheat
- Can You Freeze Turkey Meatballs?
- Healthy Meal Prep Ideas:
- Frequently Asked Questions
- ⭐ Reader Review
- Baked Turkey Meatballs (Meal Prep Recipe)
- Looking for more amazing easy-baked meatball recipes?
Meal Prep with Baked Turkey Meatballs
I'm just becoming a junior meal prepper, and meatballs are one of my favorite ways to eat protein. I love that you can pack in so much yummy flavor… Plus, they’re so cute with their little bite-sized selves.
You can adjust them to whatever your diet preferences are: gluten-free, soy-free, dairy-free, low-carb… the possibilities are endless. They are super versatile in the never-ending quest for healthy lunches, dinners and snacks.
You could use ground turkey, chicken, pork, beef lamb, or a combination of them… whatever suits your needs or desires.
I have a bunch of amazing baked meatball recipes on the blog already… buffalo chicken meatballs, Vegan meatballs, Italian meatballs - so many flavor bombs to choose from. After you try this recipe you should check those out!
⭐️ READER REVIEWS
Readers Love These Baked Turkey Meatballs
⭐️ Rita: “This is an awesome recipe that I have made several times and will continue. They freeze well and make a great dinner entrée. A nice healthy, lean, tasty, low-carb piece of protein that is extremely versatile.”
⭐️ Jen: “These are SO good! I made them in the morning for dinner later that night, but everyone ended up snacking on them during the day and they never even made it into the pasta!”
There are clearly some great testimonials on these amazing homemade turkey meatballs. Let's recap why they're so popular...
Why You'll Love These Baked Turkey Meatballs
- They’re so versatile - perfect for soups, chilis, salads, energy bowls, pasta, pitas, subs… the list goes on and on. You could even serve them as appetizers with a tasty marinara or a cheese sauce. Mmmm.
- These little guys are really delicious and pure comfort food – It’s hard to stop eating them. They are super moist and tender.
- These turkey meatballs are quite healthy - their gluten-free, low-carb, low-calorie, and low-fat becasue we're using low-fat ground turkey. Plus, they're baked not fried.
- They're quick and easy - they bake in the oven for just 15 minutes. Whaaa!?? Crazy talk – right!??
- And since the recipe makes 45 they're excellent for meal prepping.
- These turkey meatballs are freezer-friendly and reheat beautifully. You can store them in the freezer for up to 3 months. They can be the base for so many delicious healthy freezer meals!
Simple Ingredients for Juicy Turkey Meatballs
- 93% lean ground turkey – The ideal balance of lean protein and fat; anything leaner can lead to dry meatballs, especially for meal prep.
- Almond meal /Almond Flour (or breadcrumbs) – Acts as a binder and helps lock in moisture; almond meal keeps the recipe naturally gluten‑free.
- Grated Parmesan cheese – Adds savory depth and helps retain moisture while baking.
- Eggs – Essential binders that help the meatballs hold together.
- Onion – Finely chopped onion releases moisture as it cooks, keeping the meatballs juicy.
- Garlic – Adds bold, savory flavor throughout the mixture.
- Fresh parsley – Brings freshness and balances the richness of the turkey and cheese.
- Salt and black pepper – Season the meat evenly so every bite is flavorful.
Key Ingredient Notes & Substitutions
- Moisture secret: The combination of almond meal, eggs, Parmesan, and finely chopped onion keeps these turkey meatballs tender and juicy—even after reheating.
- Gluten‑free: Almond meal, almond flour or gluten‑free breadcrumbs both work well.
- Low-carb friendly: Using almond meal or almond flour instead of traditional breadcrumbs keeps these turkey meatballs naturally lower in carbs, making them a great option for low-carb and keto-style meal prep.
- Dairy‑free: Omit Parmesan or use a dairy‑free alternative. The flavor will be slightly milder.
- Herb swaps: Fresh basil or dried Italian seasoning can replace parsley.
- Swapping the protein: This recipe also works well with ground chicken (93–94% lean) for a similar texture and flavor. Avoid ultra‑lean poultry blends, as a small amount of fat is important for keeping the meatballs juicy.
This turkey meatball recipe is definitely winning all the way around!
Let’s talk about how to make them, shall we?
How to Make These Easy Baked Turkey Meatballs
First, preheat your oven to 400 degrees. Next, add all of your ingredients to a large mixing bowl and stir until everything is mixed together well.
Pro Tip! This recipe calls for turkey meat that is 93% lean. I do not recommend using anything leaner for this recipe, or your meatballs may be dry.
Using a 1½ inch scoop, roll 45 meatballs onto 2 parchment-lined baking sheet pans
Bake for 15- 20 minutes or until a meat thermometer reads 165 degrees when placed in the center of a meatball..
Now they're ready to eat! It's up to you to decide what you’ll do with these baked turkey meatballs...
Whatever it is I’m certain it will be delicious!
How to Store
Store cooked turkey meatballs in an airtight container in the refrigerator for up to 4 days.
How to Reheat
- Microwave: Heat in 30‑second intervals until warm.
- Stovetop: Reheat gently in a skillet with a splash of water or sauce.
- Oven: Warm at 350°F until heated through. About 10-12 minutes.
Can You Freeze Turkey Meatballs?
Yes! These meatballs freeze exceptionally well. Allow them to cool completely. Then freeze fully cooked meatballs in a single layer on a baking sheet, transfer them to a freezer bag. They’re best when used within 2-3 months.
You can also freeze the meatballs before they are cooked. Place the formed meatballs in a single layer on a baking sheet, freeze and transfer them to a freezer bag and store for up to 2 months.
For meal prepping lunches for the week use some PBA free Tupperware containers or order some of these glass or plastic meal prep containers from our friends over at Amazon.
Healthy Meal Prep Ideas:
As mentioned these meatballs are a great way to meal prep dinner or lunches for the week. Here's some meal prep ideas to get you started...
- They’re delicious over veggie noodles or with pasta and red sauce.
- They make a great sub sandwich - just add your favorite veggies and sauce, and voila! Subway on a whole ‘natha level.
- Add them to your favorite chili instead of ground meat.
- Stir them into some hot broth with veggies and spices for a delicious hearty soup.
- Swap them out for the protein in your favorite energy bowl or salad creation.
- Serve your meatballs with a creamy Penne Alla Vodka, or swap your favorite alfredo sauce.
- Cook up your favorite dried pasta, or for a low-carb option, add your meatballs to zucchini noodles or spaghetti squash for a tasty low-carb meal.
- Serve these meatballs over creamy polenta for a rustic, hearty dinner.
- They are a stealthy healthy game day appetizer. Make your favorite sauce place the meatballs on a plate with toothpicks and enjoy as an appetizer. I recommend these sauces for big flavor... tomato cream sauce, french onion sauce, and salisbury steak meatballs.
Frequently Asked Questions
How do I keep turkey meatballs from drying out?
Don’t overmix, and avoid overbaking.
How do I keep turkey meatballs from falling apart?
Use two eggs and almond meal/flour (breadcrumbs) as binders, and avoid overmixing the meat mixture. Chilling the mixture for 10 minutes before scooping and rolling can also help them hold their shape.
Is it better to cook meatballs on the stove or in the oven?
Baking meatballs in the oven is easier, healthier, and more consistent for meal prep, while stovetop cooking adds browning but requires more hands-on time.
Are baked turkey meatballs healthy?
Yes! They’re high‑protein, lower in fat than beef meatballs, and baked instead of fried.
Can I make these ahead of time?
Absolutely—make them up to 4 days in advance or freeze them for later.
Can I use ground chicken instead of ground turkey?
Yes, ground chicken works well with the same cooking time.
Are these turkey meatballs low carb?
Yes. Using almond meal or almond flour instead of traditional breadcrumbs keeps these meatballs naturally lower in carbs, making them suitable for low‑carb meal prep.
These healthy turkey meatballs are proof that nutritious food can still be flavorful, satisfying, and easy. Whether you’re prepping lunches for the week or stocking your freezer with healthy staples, this recipe is one you’ll come back to again and again.
I’d love to know what creative meal prep ideas you come up with for these turkey meatballs… let me know!
⭐ Reader Review
“These turkey meatballs are hands down the best I’ve ever made for meal prep. They stay moist all week and freeze perfectly. This recipe is on repeat in my house!” — Jessica
Baked Turkey Meatballs (Meal Prep Recipe)
Juicy oven baked turkey meatballs recipe is made with lean turkey, Parmesan cheese, and fresh parsley, ready in 30 minutes — high-protein, freezer-friendly, and perfect for meal prep.
Ingredients
- 1 cup almond meal (or bread crumbs if preferred)
- ½ cup grated Parmesan cheese
- 2 teaspoons salt and pepper
- 2 large eggs
- 1 small onion, finely chopped
- ⅔ cup finely chopped parsley
- 8 large size garlic cloves, minced
- 2 pounds 93% lean ground turkey (I do not recommend using anything leaner for this recipe, or your meatballs may be dry!)
Instructions
- Preheat oven to 400F, and line a baking sheet with parchment paper.
- To make the meatballs, add the almond flour, parmesan cheese, salt and pepper to a large mixing bowl and stir together.
- Beat the eggs and stir them into the bowl.
- Stir in your parsley, onion and garlic.
- Now add your turkey and mix together just enough to get everything evenly distributed.
- Use a 1 ½-inch scoop to scoop the meatballs (be sure the meat mixture is firmly pressed into the scoop). Place them evenly spaced on a parchment lined sheet pan. (You can also spray some cooking spray on your hands and roll them if you prefer. It takes a little longer so I don't bother.)
- Bake at 400 for 15-20 minutes. Serve warm as part of your entree.
- To freeze, allow the meatballs to cool completely. Then freeze in one large freezer bag or divide into portions in smaller freezer bags.
Notes
This recipe calls for 93% lean ground turkey meat. I have tested this recipe many times and found that turkey leaner than 93% will produce dry meatballs! So be sure to use ground turkey that is 93% lean or less.
If you're unable to find it in the store, you can easily make your own almond meal
Nutrition Information
Yield
45Serving Size
1 MeatballAmount Per Serving Calories 46Total Fat 2gSaturated Fat 1gUnsaturated Fat 0gCholesterol 19mgSodium 134mgCarbohydrates 1gFiber 1gSugar 1gProtein 6g
Karen M
I used pork rind crumbs in place of almond meal or bread crumbs and these are great, and a hit with the fam! This recipe is a definite “keeper!” Thanks for posting.
Holly Sander
Hi Karen, I like that you made the recipe your own with the pork rind crumbs. What a great low-carb alternative. I am thrilled you and your family enjoyed the recipe. Thanks a bunch!
Lisa Darwish
How would you alter the recipe to be dairy (cheese) free? I’m okay will the eggs, but need to substitute the cheese out.
Holly Sander
Hi Lisa taking out the 1/2 cup of Parmesan shouldn't hurt the recipe! If you still want to include something like Parmesan you can look up "vegan Parmesan ingredients" and there should be a couple recipes so you could change the recipe to become dairy free!
Kathy Storer
If I don't want to bake all of them, can I freeze the raw mixture? If so, how do you suggest storing it in the freezer (should I go ahead and make up the meatballs or could I just freeze it in a roll or loaf type form)? Also, if it's possible and they can still be just as delicious, what would be your recommendation for thawing and baking after frozen raw? Thanks so much! I'm baking my first batch now and they smell so good already!
Bryan
Hi Kathy, glad you are trying this recipe out! They are so flavorful and versatile. We've not tested out freezing the mixture uncooked, but raw meatloaf mixture can certainly be frozen before cooking. I'd recommend freezing this in a roll or loaf, then when you're ready to cook it, thaw in the fridge overnight, shape into meatballs and bake. You may need to add a few minutes of cook time and also be sure to cook within 1-2 days after thawing. Another option that we have tried many times is to go ahead and cook them, then freeze them. To do this, let them cool fully, then place them on a tray uncovered in the freezer for an hour or so... once they are hard enough, you can put them all into a resealable freezer bag for freezer storage. When you're ready to use them, just thaw overnight in the fridge. Enjoy! 🙂
Janie
Too you cook the zucchini zoodles? Then add warmed turkey balls and marinara sauce?
Bryan
Hi Janie, it totally depends on how crunchy you like those zoodles. Here's what we would probably do if we were making this for a dinner, with a marinara or red sauce like this post shows. When the meatballs are done cooking, heat the red sauce over medium in a large saute pan. Spiralize your zoodles and if they are really long, use some kitchen shears to cut the zoodles down to 6-inch lengths. Then drop them into the red sauce, add the meatballs, and cover for just a minute. Sometimes we'll actually turn off the heat at this point because the zoodles can get soft rather quickly when heated.
Again, this depends on personal preference. If you like a really crunchy zoodle, then you could certainly plate them up without cooking, add the meatballs, and top with sauce.
Also, if you are using them for meal prep, I would recommend putting the uncooked zoodles into each container, and topping with sauce and meatballs. Then when you are ready to eat them, the zoodles will soften up a bit when you heat up the dish. Enjoy!! 🙂
Kimberly
Could I use almond flour instead of almond meal?
Holly Sander
Hi Kimberly, I haven't tried using almond flour yet but I think it should work just fine. Let me know how it goes!
Jiordanne
If I use breadcrumbs, how will that effect the calories and macros of this recipe?
Bryan
Hi Jiordanne, that will depend a little bit on the exact breadcrumbs you use... regardless, we have found that this recipe nutrition calculator is a pretty good one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. It should help you to sort out the macro changes in the recipe if you adjust ingredients. 🙂 - B&H
Tara
My goodness these look good!! Plus I love turkey meatballs and turkey burgers so these are a must try. Going on the list!
Holly Sander
That's terrific to hear, Tara! These are a meal prep staple in our house. I hope you enjoy them as much as we do!
Mary
I rolled the balls in sweet and sour sauce and used for my protein in fried rice.
Holly Sander
Hey Mary, That sounds yummy!
Jen
These are SO good! I made them in the morning for dinner later that night but everyone ended up snacking on them during the day and they never made it into the pasta!
Jen
I really want to make these but I’m having a hard time finding almond meal. Is there a keto-friendly substitution you know of?
Holly Sander
Hi Jen, I have the problem as well. I order mine from amazon. You can also use other nut meals or sunflower seed meal. I just saw walnut meal at the grocery store last week. Here's the link to what I buy from amazon... https://www.amazon.com/Barney-Butter-Natural-Almond-Ounce/dp/B06XCGLRNL/ref=sr_1_4?keywords=almond+meal&qid=1575390715&s=grocery&sr=1-4
Nikki
How many meatballs would this recipe make?
Holly Sander
Hi Nikki, it makes about 45 meatballs.
Julie
I had 1.67 lbs of ground turkey (just how Costco sells it) and I got 24 meatballs.
Raichel
Substituted Mrs. Dash for the salt, and ground up steel cut oats for the almond meal. Turned out very tasty!
Holly Sander
Those are some great swaps! So glad you enjoy the recipe1
Kyle
Best method to reheat frozen turkey meatballs?
Holly Sander
Kyle, my favorite way to reheat the frozen meatballs is on a sheet pan in a 350 degree oven for 10-12 minutes. Hope that helps.
Kristi
I’ve made these twice in the last week...they are SO good! Very flavorful and moist. And so easy to make.
Holly Sander
That's so great to hear, Kristi! I literally made a batch last week and just purchased the ingredients to make another batch this week. I think I'm going to create a creamy parmesan sauce for them and put it on the blog. Thanks so much for your feedback!
Janele
Yes that would be awesome my family loves the meatballs and making them again today but would love the recipe fore creamy Parmesan sauce
Holly Sander
Sure thing, Janele! I can email it to you when I've finalized it. Also, I think I will post it on the blog within the next two-three weeks.
Holly Sander
Hi Janele, here's a link to the Creamy Parmesan Mushroom Meatball recipe you mentioned wanting the recipe for... https://tasteandsee.com/creamy-parmesan-mushroom-turkey-meatballs/ Enjoy!!
Laura
Looks delicious! Do you have some sort of broth at the base of your meal prep meals?
Holly Sander
Hi Laura, Thank you! I had to look to see what your were talking about... it does look that way but I didn't use any. I think it's just the warm meatballs and marinara heating the noodles and them giving off liquid.
Kathryn Burger
I made these last night. So moist and delicious! I cut recipe in half because I only had a pound of ground turkey. Forgot and added all salt and pepper but they were still wonderful. I'll make these often and freeze.
Holly Sander
Yayyy - I love hearing that, Kathryn! We love them too - I seem to always have some on hand in the freezer. Thanks so much for sharing your feedback!