Best 9 Baked Turkey Meatballs Recipes

BAKED TURKEY MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet.
• Bake in the preheated oven until no longer pink in the center and outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED SPINACH, FETA, AND TURKEY MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Mix together turkey, drained spinach, feta cheese, paprika, onion powder, salt, and pepper in a large bowl until well combined. Roll into 24 meatballs and place in the prepared muffin tin.
• Bake in the preheated oven until meatballs are cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED ZITI WITH TURKEY MEATBALLS

Steps:

• In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
• In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
• Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
• Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
• In a small bowl, toss together mozzarella and Romano cheese.
• Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

BAKED ZITI WITH TURKEY MEATBALLS

Steps:

• Make meatballs:
• In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.
• Preheat oven to 375°F. and oil a 3- to 4-quart gratin dish or other shallow baking dish.
• In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well. In a small bowl toss together mozzarella and Romano.
• Spoon about 1 1/2 cups tomato sauce and half of meatballs into prepared dish and spoon half of pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mixture.
• Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let stand 10 minutes before serving.

BAKED TURKEY MEATBALLS WITH QUINOA

Steps:

• Preheat the oven to 500 degrees F. Generously coat a nonstick mini muffin pan or baking pan with cooking spray.
• In a small bowl, stir together the milk and breadcrumbs. Let the mixture sit for 5 minutes.
• Meanwhile, prepare the quinoa according to package directions.
• In a large bowl, combine the ground turkey, egg, garlic, parsley, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and the soaked breadcrumb mixture. Use your hands to thoroughly combine the mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
• Arrange the meatballs in the muffin pan or in a single layer in the prepared baking pan. Bake until the meatballs are cooked through, about 15 minutes.
• When ready to serve, divide the quinoa among plates, then place the meatballs on top. Spoon the warm marinara sauce over the meatballs and garnish with Parmesan.

BAKED TURKEY QUINOA MEATBALLS

Steps:

• Preheat oven to 350° F.
• Thoroughly cover a baking sheet with parchment paper or cooking spray.
• In a large bowl add ground turkey, quinoa, red onion, garlic, parsley, basil, oregano, egg, salt and pepper. Mix well to combine. Roll into 1 to 1-1/2 inch balls and add to prepared baking sheet, spacing evenly.
• Bake for around 30 minutes until the meatballs are firm and cooked throughout.
• While the meatball are baking heat the tomato sauce in a large saucepan. Transfer the meatballs to the tomato sauce and stir to coat them. Sprinkle some parsley on top. Serve the meatballs alongside the lettuce leaves.

BAKED TERIYAKI TURKEY MEATBALLS

Steps:

• Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray. Add all of the ingredients for the meatballs to a large bowl and use your hands to combine until evenly distributed - try not to overmix. Using about 2 tablespoons of the mixture (I just eyeballed it), form the meatballs by rolling the mixture into a ball in your hands. Arrange the meatballs on the prepared baking sheet. Bake for 15-20 minutes, or until browned and cooked through. To make the sauce: Whisk together all of the sauce ingredients in a small pan and place over medium heat. Bring to a simmer and cook until the sauce thickens slightly, about 10 minutes. When the meatballs have finished cooking, remove them from the oven and brush liberally with the sauce then return to the oven for 5 minutes. Serve with remaining sauce.

BAKED GROUND TURKEY PORCUPINE MEATBALLS

Steps:

• 1. Mix first 6 ingredients well; shape into 24 meatballs; put into a lightly sprayed 2 qt. baking dish. (I generally use a 9X13", or slightly larger glass dish)
• 2. This is my "easy meatball assembly" trick: Cover your cutting board with wax, or parchment paper. Take the meatball mixture and shape into a long, thin rectangle; Use your knife to score the meat into even size portions; pinch off segments & roll well to form the meatballs; Place into greased pan.
• 3. Preheat oven to 350 degrees
• 4. Mix soup with water and Worcestershire Sauce; pour over the meatballs; The liquid should pretty well cover the meatballs, so add more water, if necessary.
• 5. Cover tightly with aluminum foil; bake for 1-1/2 hours, gently stirring 2 times during baking, making sure to tightly seal after each turn. If the meatballs are well covered, I skip stirring or turning them.
• 6. If you want a thicker sauce, when meatballs are done, remove foil cover and leave in oven about 10 more minutes.

BAKED TURKEY & SPINACH MEATBALLS

Steps:

• Preheat oven to 375 degrees. Place all ingredients in a large bowl.
• Mix ingredients with a fork until the turkey mixture is well mixed.
• Place aluminum foil over a baking sheet. Lather olive oil on the foil.
• Create meatballs, about an 1/8 cup each, to make 30 meatballs, and place on foil.
• Brush olive oil on top of the meatball. Place tray in oven about 20 -23 minutes.
• Let rest about 5 minutes before taking meatball off the foil.