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Italian Turkey Meatballs
ItalianHigh-Protein

Italian Turkey Meatballs

A italian dinner built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

45 min total
4 servings
Baked
Calories
420 kcal
Protein
45g
Carbs
12g
Fat
20g

Ingredients checklist

Numbered instructions

1Preheat oven to 375 °F and line a large baking sheet with parchment paper.
2In a large bowl, combine all ingredients and mix gently until just combined — do not overmix.
3With wet hands, roll mixture into 16–20 meatballs, about 2 inches in diameter.
4Arrange on the prepared baking sheet, spacing at least 1 inch apart.
5Bake for 20–25 minutes until golden and an instant-read thermometer reads 165 °F.
6Rest for 5 minutes before serving with marinara over pasta or in a sub roll.

Chef's Tips

Adding milk and olive oil to lean turkey is essential — without them meatballs dry out during baking.
Grate the onion rather than dice it for a smooth texture and even moisture distribution.
Always use wet or lightly oiled hands when rolling — lean turkey is stickier than beef.
Do not overmix; fold ingredients together until just combined for a tender, juicy texture.

Recipe Variations

Pan-Fried: Brown in 2 tablespoons olive oil for 3–4 minutes per side, then finish in simmering marinara.
Air Fryer: Cook at 400 °F for 6–8 minutes, flipping halfway, until internal temperature reaches 165 °F.
Gluten-Free: Substitute Italian breadcrumbs with gluten-free breadcrumbs or 1/2 cup almond flour.
Source: Sip and Feast at https://www.sipandfeast.com/turkey-meatballs/

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