Turkey Meatballs

These easy Turkey Meatballs are tender, juicy and packed with flavor, and they’re baked right in the oven for an easy weeknight dinner. My secret is a little apple butter, which adds moisture and just enough sweetness to keep lean ground turkey from drying out without making the meatballs taste overly sweet.

If you’ve been disappointed by dry turkey meatballs before, this is the Turkey Meatball Recipe to try. They’re easy to make, freezer-friendly and just as good tossed with marinara and pasta as they are tucked into a meatball sub or served straight from the pan.

Ingredients for Turkey Meatballs

• Ground turkey – I prefer ground turkey with a little fat rather than the extra-lean variety because it makes a more tender, juicy meatball.
• Onion and garlic – Blending them with the stock distributes their flavor throughout every bite without leaving big pieces of onion in the meatballs.
• Chicken or turkey stock – Adds another layer of moisture and savory flavor.
• Panko breadcrumbs – Help bind the meatballs while keeping the texture light.
• Parmesan cheese – Use freshly grated Parmesan when you can for the best flavor and texture.
• Parsley – Adds fresh flavor and a little color.
• Worcestershire sauce – Just a little adds plenty of savory depth.
• Apple butter – My secret ingredient is apple butter! It adds moisture and a subtle sweetness without making the meatballs taste like apples.
• Egg – Helps everything hold together.
• Salt, pepper and nutmeg – Simple seasoning with just a touch of warm flavor from the nutmeg.

Ingredient Substitutions

• Apple butter: Peach butter works well in its place. Pumpkin butter can also be used, although it may give the meatballs a slightly warmer, more spiced flavor.
• Stock: Chicken stock and turkey stock can be used interchangeably.
• Breadcrumbs: Gluten-free panko is an easy swap if needed.
• Ground turkey: Ground chicken may work here too, but I recommend using one with some fat rather than an ultra-lean blend.

How to Make Turkey Meatballs

1. Prep the oven. Preheat the oven to 425°F and line a large baking sheet with foil or parchment.
2. Blend the aromatics. Puree the onion, garlic and stock in a blender until smooth.
3. Mix. Add the onion mixture, turkey, Worcestershire, panko, Parmesan, parsley, apple butter, egg, salt, pepper and nutmeg to a large bowl. Mix gently just until combined.
4. Shape. Form into golf-ball-size meatballs and arrange them on the baking sheet without letting them touch. A cookie scoop makes this easy.
5. Bake. Bake for 25–30 minutes, or until the center of the meatballs reaches 165°F.
6. Serve. Enjoy immediately with marinara and pasta or your favorite sauce.

What to Serve with Turkey Meatballs

There’s no rule that says turkey meatballs have to mean spaghetti with Spaghetti Sauce, although that’s always a great place to start.

• Serve with toothpicks and apple butter or your favorite dipping sauce for an easy appetizer.
• Toss them with marinara and your favorite pasta.
• Stuff them into a toasted roll with marinara and melted provolone for an easy meatball sub.
• Serve them with pesto pasta.
• Spoon them over creamy polenta.
• Add them to a grain bowl with roasted vegetables.
• Drop them into italian wedding soup.
• Pair them with a big salad and roasted vegetables for a lighter dinner.

Storage, Freezing and Reheating

• Refrigerator: Let the meatballs cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
• Freezer: Arrange cooled meatballs in a single layer and freeze until firm. Transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months.
• Reheating: Reheat refrigerated meatballs in the microwave or oven until warmed through. Frozen meatballs can be reheated in a 350°F oven for about 20–30 minutes.
• Make ahead: These are perfect for meal prep. Bake the meatballs ahead of time and refrigerate or freeze them, then reheat when you’re ready to serve.