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Turkey Meatballs that don’t taste like turkey! These are juicy, tender, savory, and so good my family thought they were beef.
Turkey Meatballs That Don’t Taste Like Turkey
Maybe I’m weird, but I am not a girl who likes turkey meatballs that taste like turkey. I want them to taste rich, savory, and as close to beef meatballs as possible, and that was my goal with this recipe. When I served these to my husband and kids (who are also picky about how their meat tastes), no one could tell they were made with turkey, which is exactly what I was hoping for. They are tender, juicy, savory, and perfect with spaghetti sauce and pasta.
Ground turkey can be a little tricky when it comes to meatballs. It is so easy to end up with meatballs that are dry, bland, or have that strong ground turkey flavor. I tested and re-tested this recipe until it tasted like a classic beef or pork meatball. I am telling you, this is only way to make turkey meatballs. If you want to switch it up with similar results but with more of a meat sauce, try our ground turkey spaghetti recipe!
🩷 Erica
Key Ingredients
- Ground turkey: I always use 93/7 ground turkey for this recipe. There is just enough fat to keep the meatballs moist without making them greasy. I don’t recommend 99% lean turkey for meatballs because they can dry out much more easily.
- Italian breadcrumbs and milk: Soaking the breadcrumbs in milk before adding the turkey is one of my favorite tricks for tender meatballs. The breadcrumbs absorb the milk and hold onto that moisture as the meatballs cook.
- Parmesan cheese: Freshly grated Parmesan gives the meatballs a salty, savory flavor and also helps with the texture. You can use the powdery kind in the plastic container if that’s what you have on hand.
- Onion and garlic: I finely grate the onion so you get the flavor without big pieces of onion throughout the meatballs. Fresh garlic gives them even more flavor.
- Soy sauce: This may seem like a weird ingredient in an Italian-style turkey meatball, but trust me on this one. It adds savory flavor and makes the turkey taste richer without making the meatballs taste like soy sauce.
- Seasonings: Italian seasoning, garlic powder, onion powder, black pepper, and a little salt season the turkey all the way through. Fresh parsley can also be added if you have some on hand.
- Egg: The egg works with the breadcrumbs to hold everything together so the meatballs don’t fall apart as they brown.
- Butter and olive oil: I use both for browning. The olive oil handles the heat well and the butter gives the outside of the meatballs a really rich flavor and helps it brown better.
- Spaghetti sauce: Use your favorite jarred marinara or our Homemade Spaghetti Sauce. The meatballs finish cooking right in the sauce, which helps keep them moist.
How to Make Turkey Meatballs
- Stir the Italian breadcrumbs and milk together in a large bowl and give them about 5 minutes to soften and soak up the milk.
- Mix the egg, Parmesan, grated onion, garlic, soy sauce, olive oil, Italian seasoning, garlic powder, onion powder, pepper, salt, and parsley into the softened breadcrumbs.
- Add the ground turkey last. Use your hands or a fork to gently work everything together, stopping as soon as the mixture looks evenly combined.
- Portion the turkey mixture into meatballs about 1 ½ inches across. A cookie scoop makes this really easy and helps all the meatballs cook at the same rate.
- Melt the butter with a little olive oil in a large skillet over medium to medium-high heat.
- Add the meatballs and turn them carefully as they brown. You are only trying to get some good color on the outside at this point, so don’t worry about cooking them all the way through.
- Pour the spaghetti sauce around the browned meatballs, lower the heat, and cover the pan. Let everything gently simmer until the meatballs are cooked through and the centers reach 165°F.
- Spoon the turkey meatballs and plenty of sauce over hot spaghetti. I like to finish everything with an extra sprinkle of Parmesan and a little fresh parsley.
Tips for Perfect Meatballs
Give the breadcrumbs time to soak. Don’t rush that first step. Letting the breadcrumbs absorb the milk before everything else goes into the bowl helps distribute the moisture throughout the meatballs.
Don’t overmix the meat. This is probably the biggest mistake you can make with any meatball recipe. Mix just until everything comes together. The more you work ground turkey, the more dense the finished meatballs can become.
Use a meat thermometer. Turkey meatballs are fully cooked when the center reaches 165°F. Don’t keep cooking them just because you think they should look more done inside. Color isn’t a reliable way to tell when ground turkey is ready.
How to Bake Turkey Meatballs
I really like the flavor you get from browning these turkey meatballs in butter and olive oil, but you can bake them if you want a more hands-off option. Arrange the shaped meatballs on a parchment-lined or lightly greased baking sheet and lightly brush or spray the tops with oil. Bake at 400°F for about 15 to 20 minutes, depending on their size, until the center of the meatballs reaches 165°F.
You can serve the baked turkey meatballs as-is or add them to warmed marinara sauce before serving. For a big batch or meal prep, baking can be especially convenient because you can cook all the meatballs at once. If you want to make and freeze for later, check out our helpful post on How to Freeze Meatballs.
More Meatball Recipes
Turkey Meatballs
Ingredients
- 1 pound 93/7 ground turkey
- 1/2 cup Italian breadcrumbs
- 1/3 cup whole milk
- 1 large egg
- 1/2 cup finely grated parmesan cheese
- 2 tablespoons finely grated yellow onion
- 3 cloves garlic, minced
- 2 teaspoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, optional
- 1 tablespoon olive oil
- 2 tablespoons butter
- 24 ounces spaghetti sauce, see options above
Instructions
- Combine the breadcrumbs and milk in a large mixing bowl. Stir and let sit for about 5 minutes, until the breadcrumbs have absorbed the milk.
- Add egg, Parmesan, grated onion, garlic, soy sauce, 1 tablespoon olive oil, Italian seasoning, garlic powder, onion powder, black pepper, salt, and parsley. Stir until well combined.
- Add the ground turkey and gently mix just until everything is evenly combined. Don't overmix.
- Scoop and gently shape the mixture into 1½-inch meatballs. You should get about 24-26 meatballs. I like to use a cookie scoop for this part to get even sizing.
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium to medium-high heat. Once the butter is melted and foamy, add the meatballs.
- Brown for 1-2 minutes on several sides, turning gently. They don't need to be cooked through.
- Pour the marinara sauce around the meatballs. Reduce the heat to low, cover, and gently simmer for 10-15 minutes, or until the centers of the meatballs reach 165°F.
- Serve over spaghetti with plenty of sauce and additional Parmesan cheese, if desired.
Notes
- Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months for best quality.
- For a baked option, cook at 400°F for approximately 15 to 20 minutes, or until the centers reach 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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