Lighten up your spaghetti dinner with these delicious baked turkey meatballs. They are tender, juicy, and have that mouthwatering sear that every good meatball needs. These meatballs are ready in about 30 minutes and are sure to be a hit. They couldn’t be easier to make!
Turkey is a leaner option than beef or pork meatballs and it is full of good protein. I love a good beef or pork meatball just as much as the next person, but there are days when I know I need to cut back on the red meat. So, if I can make a traditional comfort food like meatballs that is also healthier and tastes just as good, I’m all for it!
I added onion, garlic, and Italian seasoning to make them taste like real Italy. I also added breadcrumbs to keep the balls together while they’re cooking. Say goodbye to bland turkey and believe me when I say these meatballs are bursting with flavor. You may just find yourself unable to resist eating them off the pan!.
Although I like to bake my turkey meatballs so I don’t have to stand over the stove, I’m also going to show you how to fry them in a pan on the stove, just in case that’s what you’d rather do. Both ways are easy and work well on busy weeknights, so pick the one that works best for you.
It’s easy to make this dish, and it goes well with pasta or zucchini noodles for a healthier option. It’s also quick and easy to make. This recipe for turkey meatballs is one that you’ll turn to again and again!.
Juicy, flavorful turkey meatballs are a crowd-pleasing appetizer or entree. But properly cooking ground turkey is crucial for food safety Undercooked poultry can harbor dangerous bacteria and lead to food poisoning. So how do you ensure your turkey meatballs are fully cooked without overdoing it?
Here is a comprehensive guide to knowing when turkey meatballs are perfectly cooked, using a variety of reliable testing methods.
Use an Instant-Read Thermometer
The most foolproof way to check turkey meatball doneness is by using an instant-read thermometer. Thermometers provide an accurate reading of the internal temperature, eliminating any guesswork
To check turkey meatball temperature
- Insert the thermometer probe into the thickest part of a meatball, avoiding bone or fat.
- Wait 10-15 seconds for the digital readout to stabilize.
- The ideal internal temperature for cooked ground turkey is 165°F.
At 165°F, any potentially harmful bacteria are destroyed, making the turkey meatballs safe to eat.
An instant-read thermometer like the Thermapen Mk4 provides ultra-fast readings in just 2-3 seconds. The thin probe can easily be inserted into even small meatballs for precise temperature measurements.
Using a thermometer is by far the most reliable way to assess turkey meatball doneness.
Check Internal Texture
The texture of the meatballs’ interior offers clues about doneness. Use a spoon or knife to cut into a meatball.
Properly cooked meatballs will have an even color throughout with no traces of pink. The texture should be firm but moist, not mushy or crumbly.
If the interior seems soft, wet, or sticky, they likely need more time in the oven. Any sign of pink indicates undercooking.
While not as precise as a thermometer, checking internal texture can provide a decent indication of turkey meatball doneness.
Observe External Browning
The exterior appearance of turkey meatballs can also help gauge doneness. Ideal cooked meatballs will be lightly browned on the outside.
If the meatballs still appear pale or pinkish externally, they likely need more baking time.
However, color is not always a perfect indicator, as factors like oven temperature and batch size impact browning. So use external appearance as a secondary check rather than relying solely on it.
Conduct a Time Check
Checking cooking time can provide a rough benchmark, but results may vary. In a preheated 375°F oven, turkey meatballs typically take 15-20 minutes to fully cook.
However, meatball size significantly impacts cooking time. Larger meatballs take longer to cook through to 165°F. Factors like oven temperature, pan material, and batch size also influence time.
So while using time as a guide can be helpful, always confirm doneness with a more reliable method like an instant-read thermometer.
Avoid the Fork Test
Avoid using the fork test to check turkey meatball doneness. This involves piercing a meatball with a fork and checking juices that run out.
Clear juices signal doneness while pink juices mean undercooked meatballs. However, this method is very unreliable and can lead to inaccurate results.
Inserting a fork also causes juices to leak out, resulting in drier meatballs. And piercing cooked meat allows bacteria to spread, increasing safety risks.
For these reasons, it’s best to skip the fork test and use more reliable doneness indicators.
Cook Thoroughly When Reheating
Properly reheated leftover turkey meatballs must reach 165°F internally.
To reheat in the oven, cover and bake at 350°F until heated through, about 15 minutes. Verify doneness with an instant-read thermometer.
Microwaved meatballs can have hot spots and cold spots. Check temperature in a few spots to ensure even heating.
Partially thawed meatballs take longer to reheat fully to 165°F. Defrost first in the refrigerator overnight.
Cook Raw Meatballs Thoroughly
Raw frozen turkey meatballs require thorough cooking to eliminate any bacteria that may be present.
Cook frozen meatballs at 375°F on a baking sheet until they reach 165°F internally, about 20 minutes. Flipping halfway through prevents uneven cooking.
Partially cooked meatballs need less time but must still reach 165°F before serving. Verify doneness with a thermometer.
Pre-cooking meatballs before freezing helps shorten cooking time later. But always reheat fully to 165°F.
Safety Tips for Raw Turkey Meat
Raw poultry carries a risk of bacterial contamination. Take proper precautions when making and cooking turkey meatballs:
- Wash hands, utensils, and surfaces after handling raw turkey.
- Avoid cross-contamination by keeping raw and cooked foods separate.
- Discard used marinades and fully cook meatballs.
- Cook stuffing within meatballs to 165°F.
- Refrigerate raw meatballs within 2 hours of preparation.
Following food safety guidelines prevents illness when serving turkey meatballs.
Perfectly Cooked Turkey Meatballs
From easy appetizers to family dinners, turkey meatballs are a tasty and healthy option. Be sure to cook them thoroughly to a safe internal temperature of 165°F. An instant-read thermometer provides foolproof results every time.
With these handy tips for assessing doneness, you can serve perfectly cooked turkey meatballs to enjoy without fear of undercooking. Just follow the guidelines for guaranteed safety and juiciness. Your family and friends will keep begging for your scrumptious turkey meatballs!
Why you’ll love this recipe
- Lighter and healthier option. It’s possible that ground turkey breast is better for you than ground beef because it has less saturated fat. Because they are high in protein, these meatballs will fill you up and taste great.
- Quick to make. From start to finish, these meatballs take about 30 minutes. They’re a great choice for a busy weeknight dinner.
- Make ahead. Without cooking the meatballs, you can freeze them. To save even more time, cook the meatballs ahead of time and freeze them to use later. Great for meal prepping!.
What you’ll need to make this recipe
Complete list of ingredients and amounts can be found in the recipe card below.
- I like to make meatballs with ground turkey breast instead of ground thigh. Being leaner makes it more expensive, but that’s great because these meatballs should be pretty light. Should you choose ground thigh, it is a cheap choice with a little extra fat. You can also use ground chicken, pork, or a mix of the two instead of turkey.
- Onion—Dice the onion as small as you can so that there aren’t any big pieces in the meatballs.
- For garlic, using fresh garlic is always best because it gives food a strong, new taste. If you have garlic in a jar on hand, you can use that instead.
- Bread crumbs help the meatballs stay together and add moisture. They also give the balls their structure. Homemade or store-bought will work. Breadcrumbs like Panko or Italian seasoned breadcrumbs can be used instead of regular breadcrumbs. In this case, skip the Italian seasoning.
- Egg – Use large for binding the mixture together. I use one egg for every pound of ground turkey. It gives the meatballs just the right amount of moisture and helps them stay together.
- Fresh parsley: I like Italian parsley, which has flat leaves, but you can use curly parsley instead if you’d like.
- A mix of herbs like rosemary, basil, oregano, and thyme that is used in Italian seasoning. Try my easy recipe that only needs six simple ingredients! It’s really simple to make at home.
- Turkey has a mild flavor (sometimes it’s even bland), so adding salt and pepper makes it taste much better.
- Olive oil: To brush on the meatballs before baking or when frying them in a pan (helps them brown). It also makes the balls a little more moist. You should use an oil with a high smoke point when you brown or fry something. Because of this, if you use olive oil, choose light olive oil instead of extra virgin olive oil. The latter is not meant for high heat.
- *Parmesan cheese: You don’t have to add this, but you can if you want to add more moisture and savory flavor to the meatball mixture.
Turkey Meatballs
FAQ
How do you tell if turkey meatballs are fully cooked?
Can turkey meatballs be a little pink?
How do you know when meatballs are done without a thermometer?
How do you tell when ground turkey is done?
How long do you bake Turkey meatballs?
Don’t roll the meatballs too tightly or the consistency will be rubbery instead of tender. 1.5 inch Turkey Meatballs can be baked at 350° for 30 minutes. I prefer to bake them at 350° for 22 minutes and at 450° for the last 5 minutes to create color and texture on the outside. Let them rest for 5 minutes prior to serving.
Can you cook Turkey meatballs in a slow cooker?
These Tender Turkey Meatballs are easy to make from scratch and bake in the oven or in the Slow Cooker! Combine them with marinara sauce and mozzarella cheese or serve them with brown gravy and mashed potatoes. This recipe makes a perfect freezer food for easy weekday meals!
How do you make Turkey meatballs?
Onion: Dice one small onion. Eggs: The eggs act as a binder. Milk: Adds a bit of moisture and helps keep it all together. Garlic: Minced or finely chopped. These turkey meatballs are super easy to throw together. Roll them up and bake them for juicy perfection. They are so good and a healthier alternative to beef meatballs.
Are Turkey meatballs dry & flavorless?
Turkey meatballs get a bad rap for being dry and flavorless, but you’ll never have that problem again after making our easy recipe. Carrots, onion, mushroom, and garlic, add loads of flavor and keep the meatballs super moist. Save this recipe! Save this recipe! Enter your email below and we’ll shoot it straight to ya!
How long do Turkey meatballs last?
Poultry should reach an internal temperature of 165 degrees Fahrenheit before consuming. This is especially true when using ground meat as it has a higher risk of contamination. The best way to be sure your meat has reached a safe internal temperature is with a meat thermometer. You can freeze turkey meatballs and they will last for several months.
Can you cook Turkey meatballs in tomato sauce?
Turkey meatballs in tomato sauce are pure comfort! You can warm the sauce in a small pot on the stove, then serve the turkey meatballs in sauce, or take our favorite approach: warm the sauce in a large skillet, then simmer the meatballs at the end to heat them through. Pesto Sauce. Serve these meatballs with Basil Pesto and Pesto Pasta.