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Home » Turkey Recipes » Juicy Turkey Meatballs

Juicy Turkey Meatballs

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jul 1, 2025
6 Comments
5 from 15 votes

Jump to Recipe Review Recipe

These well-seasoned 30-minute turkey meatballs are cooked in olive oil. They are delicious, whether freshly cooked or served as leftovers.

Turkey meatballs are served on a white plate with a dipping sauce and a napkin.

These delicious turkey meatballs are a huge hit whenever I make them. My kids love them, and the adults enjoy them, too. Seasoned with garlic, onion, smoked paprika, and parsley and cooked in plenty of olive oil, these flavorful meatballs are a nice variation when I tire of making meatballs in tomato sauce or lamb meatballs.

Ingredients

The ingredients needed to make turkey meatballs.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Ground turkey: I use ground turkey thighs, 93% lean.
  • Dijon mustard: You can use yellow mustard, but Dijon mustard is better. It's thick and creamy, and its flavor is less vinegary and more mustardy.
  • Chopped fresh parsley: If you don't have fresh parsley, you can use 1 teaspoon of dried parsley, oregano, or thyme. But the fresh herb does add a nice flavor.
  • Olive oil for frying: You can cook the meatballs in ghee (clarified butter) instead of olive oil. I like ghee's nutty flavor and richness.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Simply mix everything except for the oil in a medium bowl. Use a 1.5-tablespoon cookie scoop to divide the mixture into 16 portions. Wet your hands and shape the portions into round meatballs.

Shaped meatballs on a white plate.

Heat the oil in a large, lidded skillet over medium-high heat. Add the meatballs in a single layer. Brown them all over, turning them frequently.

Browning the meatballs in a skillet.

The meatballs are nicely browned now, but they are not yet fully cooked. Add a bit of water to the bottom of the skillet, cover it, and cook for 3 more minutes, until the meatballs are cooked through. Serve them immediately, with a dipping sauce if desired.

The meatballs are served on a white plate.

5 stars rating. We really enjoyed these and are making them again!
Sandi
Read more comments

Recipe Tips

  1. The mixture is quite sticky, so when forming the meatballs, it helps to lightly moisten your hands. This helps prevent the mixture from sticking to your hands and will help you create smooth meatballs.
  2. The meatballs will be a bit crowded, but I'm too lazy to cook in two batches. However, if your frying pan is smaller than 12 inches, you'll need to cook in two batches.
  3. Use a large skillet - at least 12 inches - and make sure it has a lid. If none of your skillets have a lid, you can use aluminum foil.
  4. I use ¼ cup of olive oil, even though about half of it stays in the skillet after frying. Being generous with the oil helps the meatballs brown.

Recipe FAQs

Can I use ground turkey breast?

No. Please use ground turkey thighs (93% lean) and not ground turkey breast (99% lean). Turkey breast is very dry, and the meatballs won't be as good if you use it.

Can I bake these meatballs?

Yes. Instead of pan-frying, you can arrange them in a single layer on a parchment-lined, rimmed baking sheet (use high-heat-resistant parchment), spray them liberally with olive oil, and bake them for about 15 minutes in a preheated 400°F oven. Check to make sure they are cooked through. However, the pan-fried meatballs are better.

How do I prevent the meatballs from being tough?

When combining the ingredients and forming the meatballs, work gently and handle the mixture lightly. Overworking it will result in tough, gummy meatballs. See the image below - these meatballs were handled lightly, and you can see how tender and fluffy their inside is.

Showing off the fluffy inside of a meatball.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power, or do as I do and snack on them cold! You can also freeze the cooled meatballs for up to three months. I place them in a single layer in a freezer bag. Thaw them overnight in the fridge before reheating them.

Serving Suggestions

Turkey meatballs are incredibly versatile. You can serve them with anything! Here are a few ideas:

  • Serve them on top of mashed cauliflower.
  • Serve them with microwave spaghetti squash and marinara sauce.
  • Stuff them in a lettuce sandwich with some mayo, sliced tomatoes, and pickled red onions.
  • Or just serve them all on their own with a side dish such as roasted Brussels sprouts or broccoli and cheese sauce.

If you'd like to add a dipping sauce, you can use marinara or pizza sauce (as shown in the photos on this page), harissa, tahini sauce, or ranch dip.

Recipe Card

Turkey meatballs are served with a dipping sauce.
5 from 15 votes
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Juicy Turkey Meatballs

These juicy and flavorful turkey meatballs are so easy to make. They're ready in less than 30 minutes!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 263kcal
Author: Vered DeLeeuw
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Video

Ingredients

  • 1 pound ground turkey thighs - 93% lean; ground turkey breast is too lean
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ cup parsley - chopped
  • 4 tablespoons olive oil - for frying

Instructions

  • In a medium bowl, mix together the ground turkey, mayonnaise, mustard, salt, pepper, garlic powder, onion powder, smoked paprika, and parsley.
    The meatball ingredients in a mixing bowl.
  • Using a 1.5-tablespoon cookie scoop, measure out even portions of the mixture onto a plate. I usually end up with 16 meatballs.
    Portioning the meatballs.
  • With wet hands for easier handling, shape each portion into a round meatball.
    Shaped meatballs on a white plate.
  • Heat the olive oil in a very large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.
    Heating the oil in a skillet.
  • Add the meatballs in a single layer and cook them uncovered, turning frequently, until golden brown, about 5 minutes.
    Browning the meatballs in a skillet.
  • Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook until the meatballs are cooked through (their internal temperature should be 165°F), about 3 more minutes.
    The skillet was covered with a lid.
  • Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.
    The meatballs are served on a white plate.

Notes

  • Half of the oil will remain in the skillet after cooking, but I like to use the entire amount because it helps the meatballs brown. 
  • If you don't own a lidded skillet, you can tightly cover the skillet with foil. Please wear oven mitts when doing it. 
  • If your frying pan is smaller than 12 inches, you'll need to brown the meatballs in two batches
  • I don't recommend using ground turkey breast. It's too lean. 
  • The mixture is quite sticky, so when forming the meatballs, it helps to lightly moisten your hands. This helps prevent the mixture from sticking to your hands and will help you create smooth meatballs.
  • If you'd like to serve these meatballs with a dipping sauce, you can use marinara or pizza sauce (as shown in the photos on this page), harissa, tahini sauce, or ranch dip.
  • You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power, or do as I do and snack on them cold!
  • You can also freeze the cooled meatballs for up to three months. I place them in a single layer in a freezer bag. Thaw them overnight in the fridge before reheating them.

Nutrition per Serving

Serving: 4 meatballs | Calories: 263 kcal | Carbohydrates: 2 g | Protein: 20 g | Fat: 19 g | Saturated Fat: 4 g | Sodium: 469 mg | Fiber: 0.5 g | Sugar: 0.5 g

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Comments

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    Recipe Rating




  1. Sandi says

    June 13, 2025 at 9:03 am

    5 stars
    We really enjoyed these and are making them again!

    Reply
    • Vered DeLeeuw says

      June 13, 2025 at 4:32 pm

      Wonderful, Sandi! Thank you very much for the review.

  2. Deb says

    November 07, 2024 at 3:12 pm

    Is there a "make ahead" option... perhaps to prepare in stages?
    These look like a wonderful Thanksgiving meal option from the oh-so-boring roasted or baked turkey ~ for young, middle and old;)!
    Thanks:)

    Reply
    • Vered DeLeeuw says

      November 07, 2024 at 3:36 pm

      Hi Deb,
      You can do steps 1-3 of the recipe ahead. Mix the ground turkey and spices and shape the meatballs the day before. Arrange them in wax-paper-lined food storage containers. If layering, separate the layers with wax paper. Follow steps 4-7 before serving them. Once they are ready, you can keep them in a 170°F oven until ready to serve and for up to two hours.
      Since the leftovers are really good, another option is to make them 1-2 days ahead and reheat them covered in the microwave.

  3. Val says

    August 20, 2024 at 11:53 am

    5 stars
    A nice alternative to beef just to switch things up! Impressively juicy for poultry which can often be dry.

    Reply
    • Vered DeLeeuw says

      August 20, 2024 at 12:01 pm

      Glad you liked these meatballs, Val! Thank you very much for the review.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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