Name: Easy Turkey Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs ground turkey (85/15 blend preferred); 3/4 cup fresh parsley, finely chopped; 3/4 cup fresh basil, finely chopped; 1 1/2 cups ricotta cheese; 1/3 cup + 1 tablespoon grated Parmesan cheese; 2 teaspoons minced garlic; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; Olive oil, for drizzling and brushing

Jump to Recipe·Leave a Review

These Easy Turkey Meatballs are juicy, tender, and full of fresh herb flavor. With a simple, gluten-free ingredient list and a 30-minute prep and cook time, this recipe is perfect for busy weeknights or meal prepping. Whether served on their own, over gluten-free pasta, or with a favorite sauce, these turkey meatballs are a light yet satisfying option.

Easy Turkey Meatballs

Why You’ll Love This Recipe

Naturally gluten-free with no breadcrumbs needed
Juicy and tender thanks to the ricotta cheese
Loaded with fresh herbs like parsley and basil for bold flavor
Quick and easy – ready in just 30 minutes
Oven-baked, not fried, for a healthier option
Freezer-friendly and great for meal prep
Perfect for entertaining or batch cooking
Kid-approved and family-friendly
Pairs well with marinara, pesto, or creamy sauces
Versatile – enjoy on salads, in wraps, or as a protein-packed snack

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs ground turkey (85/15 blend recommended)
¾ cup fresh parsley, finely chopped
¾ cup fresh basil, finely chopped
1½ cups ricotta cheese
⅓ cup + 1 tablespoon grated Parmesan cheese
2 teaspoons minced garlic
1½ teaspoons salt
½ teaspoon pepper
Olive oil, for drizzling and brushing

Directions

Preheat oven to 425°F. Line a baking sheet with parchment paper or foil, and lightly drizzle it with olive oil.
Combine ingredients: In a large bowl, add ground turkey, parsley, basil, ricotta, Parmesan, garlic, salt, and pepper. Mix everything together with your hands or a spoon until well combined, but do not overmix.
Shape meatballs: Roll the mixture into balls roughly 2 to 3 tablespoons in size—just slightly larger than a golf ball.
Arrange and brush: Place the meatballs onto the prepared baking sheet. Brush the tops lightly with olive oil.
Bake for 20 minutes, or until the meatballs are lightly browned and cooked through.
Rest and serve: Let the meatballs rest for 10 minutes before serving. Serve as-is or add them to a simmering sauce of your choice.

Servings and timing

Yield: 25–30 meatballs
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add heat: Mix in red pepper flakes or a pinch of cayenne for spicier meatballs.
Cheesy center: Place a small cube of mozzarella inside each meatball for a melty surprise.
Swap herbs: Use dill, thyme, or oregano if you’re out of basil or parsley.
Dairy-free: Use dairy-free ricotta and vegan Parmesan to make this recipe dairy-free.
Pan-seared: Brown the meatballs in a skillet before finishing in the oven for more texture.
Lemon zest: Add a bit of lemon zest to brighten the flavor.
Asian-style: Skip the Parmesan, add soy sauce, green onion, and ginger for an Asian twist.
Meal prep: Freeze uncooked or cooked meatballs for easy meals later.
Serve mini: Make smaller meatballs for party appetizers or kids’ meals.
Sauce it up: Try them in marinara, creamy mushroom, or coconut curry sauce.

Storage/Reheating

Refrigerate: Store cooled meatballs in an airtight container for up to 4 days.

Freeze: Freeze cooked or uncooked meatballs in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. They’ll keep for up to 3 months.

Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave on low until heated through. If frozen, reheat directly from frozen or thaw overnight in the fridge.

FAQs

Can I use leaner ground turkey for this recipe?

Yes, but 85/15 adds more moisture. If using leaner meat, don’t skip the ricotta—it keeps the meatballs tender.

Do I have to use ricotta?

Ricotta gives these meatballs their signature soft texture. If needed, you can substitute cottage cheese or plain Greek yogurt, though the texture will change slightly.

Can I make these ahead?

Absolutely. You can form the meatballs and refrigerate them uncooked for up to 24 hours before baking.

Are these meatballs good for freezing?

Yes. Freeze either cooked or uncooked meatballs. Be sure to cool them fully before freezing and store in an airtight container or freezer bag.

What sauce goes best with these turkey meatballs?

They pair wonderfully with marinara, pesto, creamy Alfredo, or even tzatziki for a Mediterranean twist.

Can I cook these on the stovetop instead?

Yes. Pan-fry over medium heat with a bit of oil, turning to brown all sides and cooking through (about 12–14 minutes total).

How do I know when the meatballs are fully cooked?

Use a meat thermometer—look for an internal temperature of 165°F.

Can I make them without fresh herbs?

You can substitute with dried herbs: use 2 tablespoons dried parsley and 2 tablespoons dried basil.

Can I make smaller or larger meatballs?

Yes. Just adjust the baking time accordingly—smaller ones may take 12–15 minutes, larger ones could take 25.

Are these good for kids?

Definitely. The mild flavor and soft texture make them perfect for little ones.

Conclusion

These Easy Turkey Meatballs are everything you want in a weeknight recipe—simple, flavorful, gluten-free, and quick to make. Whether served with your favorite sauce, tossed over pasta, or enjoyed on their own, they offer the perfect blend of comfort and nutrition. Keep a batch in your freezer for fuss-free meals anytime!