Ground Turkey Meatballs (Juicy & Flavorful!)
3/3/2026
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Thanks to grated cold butter (my secret!), this turkey meatball recipe yields wonderfully juicy and tender meatballs every time. Quick to whip up on the stovetop, I turn to this weeknight-worthy recipe when craving something warm, comforting, and protein-packed (that just happens to also be a hit with the whole family).
What Makes This Turkey Meatball Recipe Great
- Juicy: No dry meatballs here! The combination of grated cold butter and binding ingredients creates incredibly tender meatballs.
- Not boring: Featuring a combination of fresh and dry herbs, they’re packed with flavor.
- Easy: Made with simple, everyday ingredients and only 30 minutes from start to finish, this is a great weeknight dinner recipe.
- Great for meal-prep: Meatballs freeze beautifully! Make a batch to enjoy all week long (or freeze some for later).
Ingredients You’ll Need
- Ground turkey: The base of this turkey meatball recipe.
- Egg: Binds all of the ingredients together and adds moisture.
- Breadcrumbs: A must! Use plain or Italian breadcrumbs to help the meatballs stick together while they cook.
- Shallots + garlic: Both add flavor.
- Butter: Grated cold butter is the key to juicy turkey meatballs. It keeps this naturally leaner meat moist and tender while the meatballs cook.
- Spices: Use a combination of fresh and dried herbs for maximum flavor. I like to use dried oregano, fresh parsley and basil, and a little salt and pepper.
- Olive oil: For frying on the stove.
How to Make Turkey Meatballs
Make Meatball Mixture
Gently combine all of the ingredients except the grated butter and olive oil in a mixing bowl. I like to use my hands to ensure everything is mixed thoroughly. Fold in the grated butter.
Form Meatballs
Use your hands to form golf ball-sized meatballs and place on a clean plate or baking sheet – try to keep them all about the same size so they cook evenly. I usually get 11-12 meatballs per batch.
Cook Meatballs
When I’m making turkey meatballs for dinner, I like to cook them directly in marinara sauce. Heat the olive oil in a skillet and brown meatballs on all sides for about 3-5 minutes. For ease (and no burned fingers!), I recommend using tongs for this process.
Remove the meatballs from the skillet – they won’t be fully cooked, but that’s okay because they’ll finish cooking in the sauce.
Wipe the skillet and pour in the sauce. Add the meatballs back to the pan and bring to a boil. Once boiling, reduce the heat and let simmer for about 10 minutes.
Recipe Variations & Ingredient Swaps
- Meat: Instead of ground turkey, swap for ground chicken, ground pork, or a combination of turkey and beef. For a full-beef meatball recipe, I love these Italian meatballs (made without butter because beef is naturally juicier).
- Spices: Replace the spices and herbs completely and use 3 tablespoons of my homemade Italian seasoning. Or, for a little kick, add a pinch of crushed red pepper flakes.
- Sauce: Follow the recipe as written, but instead of simmering in marinara sauce, try using homemade bbq sauce, homemade teriyaki sauce, the sauce from this curry meatball recipe, or the sauce from these Tikka Masala meatballs.
- Gluten free: For GF turkey meatballs, use certified gluten free breadcrumbs.
- Egg free: Replace the egg with 1 flax egg.
Tips for Juicy, Tender Meatballs
- Use a proper binder: Egg and breadcrumbs is a classic meatball binder and guarantees the meatballs will stick together while they cook.
- Don’t skip the grated butter: Turkey is an extremely lean meat and my secret to moist, golden brown turkey meatballs is folding in grated butter before frying.
- Consistent size: Make sure the meatballs are all roughly about the same size to ensure they cook evenly.
- Don’t overcook: Cook until the internal temperature reaches 165°F, then remove from the heat. Any longer and the meatballs will become tough throughout.
What to Serve With Them
Serve with your favorite pasta, a simple arugula salad, high-protein dinner rolls, or these garlic Parmesan cottage cheese dinner rolls for an easy weeknight meal. For a twist on classic spaghetti and meatballs, try serving:
- As an appetizer: Serve them at a party with toothpicks for a quick and easy app that’s always a hit! For a true finger food that serves a crowd, form the meatballs into smaller balls (cook for less time).
- On a sub or sandwich: Place a few meatballs and marinara on your favorite Italian bread and top with mozzarella cheese.
- In a bowl: Enjoy bowl-style with quinoa, roasted veggies, and your favorite greens.
Storage, Freezing, & Reheating
Once the meatballs and marinara are completely cool, transfer to an airtight container and refrigerate for up to 5 days. When ready to reheat, place the meatballs in a baking pan, cover with tin foil, and reheat at 350°F for 10-12 minutes (or until the meatballs are heated through).
For meal-prep or to freeze without sauce: Brown the meatballs on all sides for 8-10 minutes. Use a pair of tongs to turn each meatball every few minutes, cooking until the internal temperature reaches 165°F. Let cool and package to refrigerate or freeze (up to 3 months) for later.
To reheat frozen meatballs: Place them in a casserole dish and cover with marinara sauce or drizzle with olive oil. Cover the pan with tin foil and bake at 350ºF for 20-30 minutes. Or, add the meatballs to a slow cooker with marinara sauce or 1-2 tablespoons of broth. Cook on low for 2-3 hours.
FAQ
Cold grated butter and a proper binder (like egg + breadcrumbs). These 3 ingredients make perfectly moist meatballs every time.
Yes, feel free to use a combination of ground turkey and ground beef in this recipe.
For gluten free turkey meatballs, use certified gluten free breadcrumbs.
Ground Turkey Meatballs
Ingredients
- 1 lb. ground turkey
- 1 large egg
- ½ cup plain bread crumbs, or Italian breadcrumbs
- 2 shallots, minced (approx. ¼ cup)
- 4 cloves garlic, minced
- 3 tablespoons cold butter, grated
- 1 teaspoons dried oregano
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh basil, minced
- ½ teaspoon ground pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
If Cooking with Marinara
- 2 24-oz. marinara sauce, 2 jars
- 8 oz. angel hair pasta, or any kind of pasta
- Freshly grated Parmesan cheese
- More fresh basil and parsley
Instructions
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Place the ground turkey, egg, breadcrumbs, shallots, garlic, oregano, parsley, basil, ground pepper and salt into a large bowl.
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Gently use a large wooden spoon or your hands (recommended as it’s faster and easier) to thoroughly mix together.
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Fold in the cold grated butter to evenly distribute throughout the meatball mixture.
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Use your hands to form golf ball-sized meatballs. Repeat until there is no meat left. This should yield around 12 meatballs.
If Cooking with Marinara
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Heat the olive oil in a large cast iron skillet (or nonstick pan) over medium heat. Brown the meatballs on all sides for about 3-5 minutes. Use a pair of tongs to flip each meatball, being careful not to burn the outsides.
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Once all sides are browned, remove them from the heat. The meatballs will not be fully cooked at this point. Clean the skillet, pour in the marinara sauce, and carefully add the meatballs back into the pan.
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Bring the sauce to a boil. Once boiling, reduce the heat and let the meatballs simmer for about 10 minutes (until the internal temperature has reached 165ºF).
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Serve the turkey meatballs with your favorite pasta, freshly grated Parmesan cheese, and fresh herbs.
If Freezing or Making Ahead
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Heat the olive oil in a large cast iron skillet (or nonstick pan) over medium heat. Make sure the pan is thoroughly greased.
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Brown the meatballs on all sides for 8-10 minutes. Use a pair of tongs to turn each meatball every few minutes, being careful not to burn the outsides. Cook the meatballs until they reach an internal temperature of 165°F.
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Remove the meatballs from the heat and let them cool for 15 minutes. Transfer to an airtight container and refrigerate for up to 5 days. Or, place in a freezer-safe bag, remove as much air as possible, and freeze for up to 3 months.
Tips & Notes
- To reheat refrigerated meatballs: Place the meatballs in a baking pan, cover with tin foil, and reheat at 350°F for 10-12 minutes (or until the meatballs are heated through).
- To reheat frozen meatballs: Place them in a casserole dish and cover with marinara sauce or drizzle with olive oil. Cover the pan with tin foil and bake at 350ºF for 20-30 minutes. Or, add the meatballs to a slow cooker with marinara sauce or 1-2 tablespoons of broth. Cook on low for 2-3 hours.
- Meat: Instead of ground turkey, swap for ground chicken, ground pork, or a combination of turkey and beef. For a full-beef meatball recipe, I love these Italian meatballs (made without butter because beef is naturally juicier).
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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