You can't go wrong with a meatball recipe. I've made a few of them myself, such as my chicken meatballs and french onion version, but there's just something about a classic Italian meatball that brings me home, especially when they're baked. This version of Italian baked meatballs is actually made with turkey, and you'll never know it's not beef! Delicious, juicy, tender, and packed with flavor, I am already salivating thinking of the leftovers for dinner. Trust me, you're going to want to make theses ASAP.

Italian Baked Turkey Meatballs

Meatballs are a staple in my home, and I know for many of your homes too. They're very versatile and quick to prep, and if you're not frying the meatballs, then all it takes is a quick trip to the oven, a little pasta, a roasted veggie, and dinner is served. What I love about these turkey meatballs is the flavor that the turkey brings, along with the fact that they're baked helps to trap in flavor, giving you that mouthwatering taste we all crave with meatballs.

Baked versus pan-fry?

I've done pan-fried meatballs before, and have also baked plenty of them, so let's break it down here:

• Baked: Meatballs when baked tend to have a juicier interior, in my opinion. It also alleviates any splattering of oil on the stove and in the kitchen and to be honest I hate cleaning my stove so if I can avoid this, I will at all costs.
• Pay-fry: Pan-frying meatballs gives them a crusty, crisp exterior and also a very tasty interior. You can quickly pan-fry meatballs and throw them in a pot of sauce to finish cooking, which is what I typically do. Also, pan-frying meatballs will not take as much time as baking.

It really comes down to your preference, your time, and what your looking for in terms of sauce versus no sauce, etc. No matter what, meatballs are amazing any which way!

Why ground turkey?

We tend to steer clear from eating a lot of red meat, it really just doesn't sit well with me, and although I have a few red meat recipes like my pot roast sliders and red wine braised short ribs, we typically eat turkey and chicken. I love using combination ground turkey for these meatballs because it gives the meat a really nice flavor and traps in the juices. I visit my local butcher and ask for combination ground turkey: half white meat, half dark meat. I will say in full confidence this makes a world of a difference.

How do you store these meatballs?

These baked turkey meatballs are excellent for meal prep and for storing ahead of time! An airtight container or a ziplock bag is all you need to store in the fridge, or add to the freezer for another day. One of the reasons I love meatballs so much is partially due to the ease of preparation and cooking, and of course, the storage.

Kitchen tools

Meatballs don't typically call for a ton of gadgets and equipment, so here's what you'll need:

• Large mixing bowl
• Baking sheet
• Aluminum foil

Ingredients

Pro Tip: Because you're forming meatballs, I always season a little more than I should, because the meat is being divided and we want all the meatballs to have amazing flavor.

• Ground Turkey: If you can get combination turkey meat, that's great! If not, no worries, choose the ground turkey you can find, but remember to season, season, season!
• Egg
• Breadcrumbs: This will help bind the meat together. If you want to make this gluten free, swap with GF breadcrumbs!
• Parmesan Cheese: Gives a little bit more moisture and flavor
• Garlic Powder
• Onion Salt: You can find this amazing allium seasoning at Trader Joe's!
• Dried Oregano
• Dried Basil

Directions

I was pleasantly surprised at how quick this recipe came together, and I know you will be too.

1. Preheat the oven to 375º and line a baking sheet with aluminum foil.
2. In a large mixing bowl, add in the ground turkey meat, egg, breadcrumbs, parmesan cheese, and seasonings.
3. Using your fingers, rake the ingredients together until the egg and seasonings are full incorporated. Let the meat mixture sit for 5 minutes to rest.
4. Form the meatballs by scooping 2-3 tbsp of the meat mixture and rolling into a ball with your hands. Place on the baking sheet and repeat until all the meat has been used.
5. Place the meatballs in the oven and bake for 28 minutes. Serve with rice, orzo, potatoes, or simple roasted vegetables.

Swaps and Substitutions

I don't mix meat and dairy, what can I use instead of parmesan cheese?

You don't technically need the grated parmesan cheese, you can just use breadcrumbs, so if you're keeping kosher or if you don't like having parmesan in the meatballs, leave it out!

What sauce should I use if I want to add it to sauce?

I would suggest using a crushed tomato sauce with basil, or a simple can of tomato puree with salt, pepper, garlic powder. Let it simmer on low for at least an hour or two to marry the ingredients and the seasoning of the meatballs.

Is this recipe freezer friendly?

Yes! If you're looking to make these meatballs and eat them at a later time, place the meatballs in freezer friendly container or freezer bag, label it with the date, and eat within a month or two. You can let them defrost in the fridge the day before.

Hungry for more?

Craving more turkey recipes? Here's some to tickle your tastebuds:

• Turkey Chili
• Parmesan Crusted Turkey Meatloaf