Classic Turkey Meatballs

Ahhh turkey meatballs, when is there not a good time to use them? Soups, pasta, sub sandwiches, in crockpot dinners, served on rice, the list could go on and on! Versatile, easy to make and even easier to freeze, you will always find a batch of turkey meatballs in my freezer. I wait until my grocery store has a sale on ground turkey, then I buy a couple of pounds, make 3 batches of meatballs, cook them up and store them in my freezer! Easy! You can choose to bake the meatballs and then freeze, or freeze them raw. Personally, I find it easiest to bake them and then freeze. That way it truly makes weeknight dinners a snap!

What I love about this recipe is that the seasoning in the meatballs make them super adaptable for almost any dish. They are savory, filling and lend themselves well to any style of dish you can think of! Feel free to customize the seasoning, if you don't like garlic, leave it out. If you want to make them Italian meatballs, add fresh basil. The only ingredients I wouldn't mess with would be the breadcrumbs, milk and eggs. These are key to tender meatballs that hold together.


Classic Turkey Meatballs

Makes roughly 20 meatballs


  • 1 cup plain breadcrumbs
  • 1/2 cup grated Parmesan
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup milk, (can use nut milks)
  • 1 tablespoon ketchup
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1 small shallot, diced
  • 1 pound ground dark turkey meat
  • 1 pound ground turkey breast
  • Salt and pepper to taste


Heat oven to 400 degrees. Lightly grease two baking sheets. In a large bowl combine all ingredients and stir until well combined. Using a tablespoon or a small cookie scoop, shape into balls and place 1/2 inch apart on baking sheets. Bake for 15 mins, until no longer pink in the center. Cool completely, and then place in ziplock bags and freeze. 






Kathryn Marris2 Comments