Baked Turkey Meatballs (Freezer-Friendly)

Tender, herby turkey meatballs baked on a sheet pan instead of fried are one of the most useful things to have in the freezer. This recipe makes about thirty, enough for spaghetti one night, a sandwich another and a few lunches besides.

Turkey meatballs have a reputation for being dry. The fix is a panade, a paste of bread crumbs soaked in milk, plus grated onion and Parmesan, which keep the meatballs moist without making them dense.

Baked Turkey Meatballs (Freezer-Friendly)

Tender, herby turkey meatballs baked on a sheet pan instead of fried are one of the most useful things to have in the freezer. This recipe makes about thirty, enough for spaghetti one night, a sandwich another and a few lunches besides.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings (about 30 meatballs)

Ingredients Method Notes

Ingredients

  

• 1/2 cup dry bread crumbs plain or whole-wheat
• 1/3 cup milk
• 2 lb ground turkey 93% lean
• 1 large egg
• 1/2 cup Parmesan cheese finely grated
• 1/2 small onion grated on a box grater
• 3 cloves garlic minced
• 1/4 cup fresh parsley finely chopped
• 1 tsp dried oregano
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes optional
• 1 tbsp olive oil for the pan

Method

 

1. Heat the oven to 400°F (200°C). Line two rimmed baking sheets with parchment and brush lightly with oil.
2. In a large bowl stir together the bread crumbs and milk. Let stand 5 minutes until the crumbs have softened into a paste.
3. Add the egg, Parmesan, grated onion with its juice, garlic, parsley, oregano, salt, pepper and pepper flakes. Mix well.
4. Add the turkey and mix with your hands just until evenly combined. Overmixing makes meatballs tough.
5. With damp hands or a small scoop, shape into 1 1/2-inch balls, about 2 tablespoons each. Space them on the sheets.
6. Bake for 16–20 minutes, rotating the pans halfway, until lightly browned and cooked through to 165°F (74°C) in the center.
7. Serve right away in sauce or let cool completely for storing.

Notes

• Wet your hands with cold water between every few meatballs to stop the mixture sticking.
• A small cookie scoop keeps the meatballs the same size so they cook evenly.

Why bake instead of fry

Frying meatballs gives a deep brown crust but takes several batches and leaves the stove spattered. Baking cooks a whole batch at once with hardly any hands-on time, and the meatballs hold their round shape. If you want more color, run the pan under the broiler for the last two minutes, watching closely.

Once baked, the meatballs can go straight into a pot of simmering tomato sauce to finish for ten minutes, which lets them absorb flavor.

Freezing meatballs

Freeze cooked meatballs in a single layer on a tray until firm, about two hours, then move them to a freezer bag. Frozen this way, they do not clump together, and you can take out exactly as many as you need.

To reheat, simmer frozen meatballs directly in sauce for 15–20 minutes until hot through, or warm them covered in a 350°F (175°C) oven for about 20 minutes. They are best within three months.

Ways to use them

Serve with spaghetti and marinara for the classic dinner. Tuck them into a toasted roll with sauce and melted mozzarella for a meatball sub. Add them to a pot of chicken broth with greens and small pasta for a quick soup, or serve them with rice, cucumber and a yogurt-garlic sauce for a lunch bowl.

Variations and swaps

• Use ground chicken or a mix of turkey and lean pork.
• Replace bread crumbs with quick oats for a different texture.
• Use basil or a mix of basil and mint instead of parsley.
• For dairy-free meatballs, skip the Parmesan and use unsweetened plant milk; add 1/4 tsp extra salt.

Storage

Refrigerate cooked meatballs for up to 4 days. Freeze in a single layer, then bag, for up to 3 months. Reheat until hot through to 165°F (74°C).

Questions readers ask

Can I make them bigger?

Yes. Larger meatballs (about 2 inches) need 22–25 minutes. Check the center temperature.

Why are my meatballs falling apart?

The mixture may be too wet. Add a tablespoon or two more bread crumbs and chill the mixture for 15 minutes before shaping.

Can I freeze them raw?

You can, on a tray and then bagged, but cooked meatballs are easier to reheat and use quickly.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.