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Healthy Mini Turkey Meatballs

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These baked mini turkey meatballs are juicy, flavorful, and perfect for quick lunches or snacks. They are easy to make with simple ingredients and a healthier baking method.

Ingredients

Scale
  • 1 pound (450g) lean ground turkey
  • 1/2 cup (50g) whole wheat breadcrumbs (or gluten-free breadcrumbs)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg
  • 2 cloves minced garlic
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil spray or a light brush of olive oil for baking

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, onion powder, oregano, salt, and black pepper. Mix gently until just combined.
  3. Shape the mixture into mini meatballs about 1 inch (2.5 cm) in diameter, yielding roughly 24 to 28 meatballs.
  4. Place the meatballs evenly spaced on the prepared baking sheet. Lightly spray or brush the tops with olive oil.
  5. Bake for 15-18 minutes, turning the meatballs halfway through to brown all sides evenly. Ensure internal temperature reaches 165°F (74°C).
  6. Remove from oven and let meatballs rest for 5 minutes to redistribute juices.
  7. Serve warm or pack for lunch. Reheat gently if preferred.

Notes

Do not overmix the meat to keep meatballs tender. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). If mixture is too wet, add more breadcrumbs; if too dry, add a splash of milk or extra egg. Let meatballs rest after baking for juicier results. Variations include swapping breadcrumbs for almond flour for low-carb, adding spices for heat, or using ground chicken.

Nutrition

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