Italian Turkey Meatballs

4.89 from 18 votes

These Italian Turkey Meatballs are some of the best, and most tender meatballs you may ever have! They are packed with flavor and are easy to make. You can eat them alone, on spaghetti, sub sandwiches or any of your favorite ways to enjoy meatballs. Freeze the leftovers to enjoy these turkey meatballs throughout the month.

Prep Time20

Cook Time25

Total Time50

Servings: meatballs

Calories: 253kcal

Ingredients

2 lbs ground turkey
1/3 cup plain bread crumbs
2 Tbsp milk
2 tbsp olive oil
1 onion diced
2 eggs
1/4 bunch fresh parsley chopped
3 cloves garlic pressed
2 tsp salt
1 tsp ground pepper
1/2 tsp red pepper flakes
1 tbsp Italian seasoning
1/4 cup freshly grated parmesan cheese

Instructions

Preheat oven to 375˚F.
Combine the bread crumbs, salt, pepper, red pepper flakes, and Italian seasoning in a large bowl, then add the parmesan, eggs, onion, parsley, garlic. Pour in the milk and olive oil and mix to combine. Let sit for 5 minutes so that the dry ingredients start to soak up the wet ingredients.
Add the ground turkey into the mixture and work it in until it is evenly mixed. You might need to use your hands.
Form the turkey into 2 inch balls and place evenly spaced on a greased cookie sheet. Bake for 25-35 minutes or until cooked through (internal temp of 165˚F)
Remove from cookie sheet and serve over spaghetti or your favorite way. Enjoy!

Notes

The leftover turkey meatballs can be stored in the:
- Refrigerator for 3-4 days
- Freezer for up to a month

Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.

Nutrition