Healthy baked turkey meatballs that will just melt in your mouth!

Turkey meatballs are one of the easiest recipes ever! I usually end up making these when I meal prep at least a few times a month… This recipe will make about a dozen meatballs, but I usually double the recipe if I decide to meal prep. I’ll make one big ol’ batch of meatballs and I am set!

You’ll see that I often choose to use ground turkey instead of beef. I prefer using ground turkey because it’s inexpensive, lean, and can be easily influenced flavor-wise based on the number of spices and herbs you put into it.

Since ground turkey is naturally mild in flavor, spices and herbs are key to making a juicy and tender meatball. For this recipe, everyday spices and herbs like parsley, coriander, and ground mustard are incorporated to create a classic meatball that can be used in all kinds of recipes, whether it’s for your basic spaghetti and meatballs, or as an appetizer for a large party. I choose to bake the meatballs rather than pan fry to make them a healthier option. I also find that baking them saves me time because I don’t have to keep a close watch, endlessly worrying if I’m burning them!

If you are wanting to make these turkey meatballs for your meal prep, consider adding them to 100% whole wheat pasta, bean-based pasta, or zoodles! Simply spiralize zucchini to create noodles, add your meatballs, and top it all off with some organic no-sugar-added pasta sauce and cooked mushrooms. Before I seal my meal prep containers, I like to sprinkle some nutritional yeast on top to provide a cheesy flavor component!

Tips for making your meatballs super moist:

Make sure each meatball are equal in size to ensure they cook evenly.
Fresh herbs are best! Using dry parsley will not provide the same amount of flavor compared to fresh parsley; trust me, it’s a game changer!
Don’t overmix! Since ground turkey is a leaner meat, overmixing your ingredients can make the meatballs tough. I prefer using my hands to mix the ingredients.

Want to make these turkey meatballs ahead of time for an event? Freeze them! To freeze the turkey meatballs, follow the recipe as normal and then let them cool. Once cooled, add meatballs to a freezer Ziploc bag and store them in the freezer for up to one month. You can thaw them by moving them to the refrigerator. You could reheat the meatballs by microwave, but I prefer using the oven by setting it to 375 degrees and baking the meatballs for about 15 to 20 minutes.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

Healthy baked turkey meatballs that will just melt in your mouth!

INGREDIENTS

1 lb ground turkey
2 eggs
1/2 cup gluten free breadcrumbs (I use the Schar brand)
Small handful fresh curly leaf parsley (finely chopped)
Half small red onion
Squeeze ½ lemon
4 cloves garlic (finely minced)
1 Tbsp coconut oil
1 tsp smoked paprika
1 tsp ground pepper
1 tsp coriander
1 tsp ground mustard
1 tsp salt

DIRECTIONS

Preheat oven to 375 degrees.
Place coconut oil in a skillet over medium-high heat. Cook garlic and onions until aromatic and the onions are translucent.
Place all the ingredients into a large bowl along with the cooked onions and garlic.
Using your hands, mix ingredients until fully incorporated but remember to not overmix.
Form meatball mixture into golf-sized balls. You can use a cookie scooper to help you measure out the mixture.
Line a baking sheet with parchment paper and place meatballs on top.
Bake for 25-30 minutes and then flip them for an additional 10 minutes or until fully cooked, reaching an internal temperature of 165 degrees.