Description
These Baked Turkey Meatballs are tender, juicy, and packed with flavor. Made with ground turkey, mozzarella, Parmesan, and herbs, they’re baked until cooked through and then coated in a delicious lemon garlic butter sauce.
Ingredients
Scale
For the Turkey Meatballs:
- 2 pounds (900g) ground turkey
- 1 cup shredded mozzarella cheese
- 1 tablespoon grated or shredded Parmesan cheese
- 1 large egg
- 1/2 teaspoon Italian seasoning
- 2 teaspoons onion powder
- 2 teaspoons fresh minced garlic (about 2–3 cloves)
- 1 teaspoon crushed red chili pepper flakes (optional)
For the Lemon Garlic Butter Sauce:
- 1 stick (1/2 cup, 113g) unsalted butter
- Juice of 1/2 lemon
- 1/2 teaspoon fresh rosemary, chopped
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh sage, chopped
- 1/2 teaspoon fresh cracked black pepper
- 1 teaspoon hot sauce (such as Sriracha, optional)
- 1/2 cup fresh parsley, chopped
- 3 cloves garlic, minced
- Salt, to taste
Optional Garnish:
- Grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly spray a baking dish (9×13-inch or similar size) with nonstick cooking spray.
- Make Meatball Mixture: In a large bowl, combine the ground turkey, shredded mozzarella, grated Parmesan, egg, onion powder, minced garlic (2 teaspoons), Italian seasoning, and crushed chili pepper flakes (if using).
- Mix Gently: Use your hands to gently mix the ingredients until just combined. Do not overmix, as this can make the meatballs tough.
- Form Meatballs: Using a cookie scoop (about 1-2 tablespoons) or a regular tablespoon, scoop out portions of the turkey mixture. Gently roll each portion between your hands to form meatballs (about 1.5 inches in diameter).
- Arrange in Dish: Arrange the turkey meatballs in a single layer in the prepared baking dish.
- Bake Meatballs: Bake for 15-20 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F/74°C) and lightly browned.
- Drain Fat (Optional): Remove the baking dish from the oven. If there is a significant amount of fat released from the meatballs, carefully spoon it out and discard it.
- Make Sauce: While the meatballs are baking, prepare the sauce. Melt the butter in a microwave-safe bowl in 30-second increments until completely melted. Add the lemon juice, chopped fresh rosemary, chopped fresh thyme, chopped fresh sage, minced garlic (3 cloves), black pepper, hot sauce (if using), and salt to taste. Stir well to combine. Stir in the chopped fresh parsley.
- Coat Meatballs: Pour the lemon garlic butter sauce evenly over the baked turkey meatballs in the baking dish. Gently toss or spoon the sauce over the meatballs to ensure they are well coated.
- Final Bake: Return the baking dish to the oven and bake for an additional 5-10 minutes, just until the sauce is bubbly and the meatballs are heated through. Be careful not to overbake, as this can dry out the meatballs.
- Garnish and Serve: Remove from the oven. Sprinkle with grated Parmesan cheese, if desired. Serve hot.
Notes
- Ground Turkey: Lean ground turkey (like 93/7) works well. You can also use ground chicken.
- Mixing Meatballs: Mix gently and just until combined to keep the meatballs tender.
- Herbs: Fresh herbs provide the best flavor for the sauce. If using dried herbs, use about 1/3 the amount (e.g., ~1/4 teaspoon each of dried rosemary, thyme, sage).
- Doneness: Always use a meat thermometer to ensure the meatballs are cooked to a safe internal temperature of 165°F (74°C).
- Serving Suggestions: Serve these meatballs as an appetizer, or as a main course over cauliflower rice, rice, pasta, or with a side salad or steamed vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.