turkey meatballs are packed with savory herbs and spices that bring a delicious twist to a classic favorite. Perfect for weeknight dinners or meal prep, they’re both flavorful and easy to make.
Prep Time10 min
Cook Time30 min
Total Time40 min
Difficulty
Medium
Cooking Secrets
Use fresh herbs for the best taste.
Avoid overmixing the meat to keep the meatballs tender.
Brown the meatballs in a hot pan before baking to lock in flavor.
Ingredients
0/11
Why You'll Want This Again
These meatballs are packed with rich flavors and juicy texture. They are easy to make and perfect for a quick weeknight dinner. The blend of herbs and spices adds a homemade touch that everyone will enjoy.
Step 1
Gently heat your oven to 450°F (230°C) and lightly drizzle some olive oil on a rimmed baking sheet. In a small saucepan over medium heat, warm the milk and oats together until the milk is hot but not boiling. Turn the heat down and let it simmer for about 3 to 5 minutes, until it thickens up like oatmeal. Take it off the heat and let it cool for a few minutes.
Step 2
In a big bowl, mix the turkey with the egg, Parmesan substitute, parsley, garlic powder, nutmeg, and pepper. Once the oat mixture has cooled, add it to the bowl and stir everything together well using a sturdy spoon or spatula. Shape the mixture into about 28 meatballs and place them evenly on the baking sheet.
Step 3
Pop the meatballs in the oven and bake for 25 to 30 minutes, turning them halfway through so they brown nicely on all sides and cook through. When they’re done, they should be nicely browned and ready to enjoy!
208
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Perfect Side Pairings
Serve these meatballs with spaghetti and marinara sauce for a classic meal. They also work great as a party appetizer with toothpicks and dipping sauce. For a lighter option, pair them with a crisp green salad.
Storage Tips
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, place them on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat gently in the oven or microwave before serving.
Frequently Asked Questions
Can I use regular milk instead of soy milk?
Yes, you can substitute soy milk with regular dairy milk or any other plant-based milk you prefer.
How do I know when the meatballs are fully cooked?
They should be nicely browned and reach an internal temperature of 165°F (74°C).
Can I freeze the meatballs before baking?
Yes, you can freeze them raw on the baking sheet, then transfer to a bag. Bake from frozen, adding a few extra minutes.
What can I use instead of the non-dairy Parmesan substitute?
You can use regular Parmesan cheese or nutritional yeast as alternatives.
Is it okay to use ground chicken instead of turkey?
Yes, ground chicken works well and can be used in the same quantity.
Can I bake the meatballs at a lower temperature?
Baking at 450°F helps them brown nicely, but you can bake at 375°F; just increase the cooking time by about 10-15 minutes.
How do I prevent the meatballs from sticking to the baking sheet?
Lightly drizzle olive oil on the baking sheet or use parchment paper to prevent sticking.
Can I add other herbs or spices to the mixture?
Absolutely, feel free to customize with your favorite herbs like basil or oregano for extra flavor.
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