← Back to the recipe

Print: Baked Turkey Meatballs

Press Ctrl+P (⌘P on a Mac) to print.

2 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Baked Turkey Meatballs

Ingredients · Serves 4 · Prep 20 min · Total 45 min

  • ½ cup panko
  • ⅓ cup whole milk
  • 1 large egg
  • ½ cup parmesan, finely grated
  • 3 cloves garlic, grated
  • ¼ cup fresh parsley, finely chopped
  • 1 tsp italian seasoning
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 ¼ lb ground turkey, 93% lean
  • 1 tbsp olive oil
  • 3 cups marinara sauce, warmed, for serving (optional)
simmerbee.com/r/meatballs-turkey-bakedSimmerbeeCard 1 · front

Baked Turkey Meatballs

Steps

  1. Heat the oven to 400°F. Line a rimmed sheet pan with parchment and brush it with the oil.
  2. Stir the panko and milk together in a large bowl and let it soak until soft.
  3. Add the egg, parmesan, garlic, parsley, Italian seasoning, salt and pepper and mix well.
  4. Add the turkey and mix gently with your hands just until combined. Overmixing makes meatballs tough.
  5. Wet your hands and roll the mixture into 1 1/2-inch balls (about 2 tablespoons each). Set them on the pan with a little space between.
  6. Bake until lightly browned and 165°F (74°C) in the center of a large meatball.
  7. Serve as is, or simmer the baked meatballs in warm marinara for 5 minutes to soak up the sauce.
  8. Cook to 165°F inside (check with a thermometer).