Mom’s Baked Turkey Meatballs

October 18, 2018

Mom’s Baked Turkey Meatballs

Growing up, my mom made the best meatballs in my opinion. I don’t know/remember if she took the recipe somewhere, tweaked an existing recipe or invented it from scratch (most likely is the former), and I’m not going to pretend these are super authentic Italian meatballs. But I grew up eating them and for that reason alone they hold a special place in my heart.
Mom would make these using either ground beef or ground turkey. I always preferred the turkey version — because I could actually taste the other ingredients in the meatball, not just the meat. But the beef version was also pretty spectacular.

Mom’s Baked Turkey Meatballs

Super tasty and so easy to make, these baked turkey meatballs use only the most basic pantry staples and take minutes to prep.
They are light and healthy, yet still nourishing and satisfying. The ground turkey doesn’t get dried out or tough, it stays instead super juicy and flavorful. And since they’re baked (instead of pan-fried), they don’t require any attention or flipping on the stovetop.

Mom’s Baked Turkey Meatballs

What I love about these turkey meatballs, is that they’re a healthy and incredibly easy dinner that the whole family will enjoy. Not to mention that the leftovers freeze nicely for a simple meal prep options on your busiest nights.
I think it’s awesome to know that you can throw together a healthy dinner from scratch in less than 30 minutes, any night of the week. It’s also nice to have some freezer-friendly option that you can stash away for your ultra-busy days.

Mom’s Baked Turkey Meatballs                                                                                                         Print this recipe!
Note: the meatballs can be frozen before of after cooking, however I would recommend it be frozen after baking.


Serves 6

2 lbs / 900 gr ground turkey
1 cup rolled oats (or breadcrumbs)
1 small onion, finely chopped
6 tablespoons chopped fresh parsley
2 large eggs
3 garlic cloves, minced
2 teaspoons Worcestershire sauce
¼ teaspoon Tabasco sauce (optional)
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon ground black pepper
4 tablespoons vegetable oil (I used olive oil)


Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil (for easy clean-up). Coat a wire rack with cooking spray and set on the prepared baking sheet. Set aside.
Combine all ingredients (except the oil) in a large bowl and mix well.
Scoop one scant tablespoon of mixture and with dampened hands shape into balls.
Arrange meatballs on the prepared rack and brush with oil.
Bake until golden brown, about 20 minutes.
Serve with my Crock-Pot Roasted Pepper and Tomato Sauce or with any other sauce of your choice.

Nutrition facts

One serving yields 481 calories, 22 grams of fat, 35 grams of carbs, and 45 grams of protein.


  1. Quick cooking or regular oats and should we grind them up first or keep them while?