Ground Turkey Meatballs

When I say these juicy ground turkey meatballs are the best way to use up a pound of lean ground turkey, I mean it. They’re packed with flavor, super tender, and made with simple ingredients you probably already have in your kitchen. Whether you toss them in marinara sauce, layer them in a meatball sub, or serve them over spaghetti noodles or spaghetti squash, this easy turkey meatball recipe is an instant weeknight win. I’m actually making a big batch of these for Thanksgiving this year, served with toothpicks and a little marinara dipping sauce as an appetizer before the main event. They’re the perfect bite-sized starter that keeps everyone happy while the turkey finishes roasting.

I love my smash burger recipe, so I wanted to adapt these turkey meatballs to that same flavor profile. The melted butter adds much-needed fat since turkey is so lean it can taste dry on its own. A splash of Worcestershire sauce, a little fish sauce, and a touch of liquid smoke create that same rich, savory flavor you’d expect from a juicy burger, just in bite-sized, easy-to-serve form. The first time I made them, I knew this was one of those ground turkey recipes that didn’t feel like a “healthier swap” but something I’d actually crave again.

Ingredients Needed

Before you mix everything together, here’s a look at the ingredients that make these Ground Turkey Meatballs so good!

• Ground Turkey (85% lean) - Using 85% lean keeps the meatballs juicy without becoming greasy. You can use 93% lean, but add an extra tablespoon of butter or a drizzle of olive oil to prevent dryness. Ground chicken works as a substitute but tends to be even leaner, so increase the fat slightly.
• Bread Crumbs / Panko / Rolled Oats -Traditional breadcrumbs make the softest texture, while Panko adds a lighter, airier bite. Rolled oats are a great gluten-free option—just pulse them once or twice in a food processor for a finer texture.
• Minced Onion or Crispy Fried Onions - Fresh minced onion adds moisture and sweetness, but crispy fried onions bring deeper flavor and extra texture. If you’re out of both, use 1 teaspoon onion powder or dried minced onion.
• Worcestershire Sauce - This gives the meatballs savory depth and that “burger-style” flavor. Soy sauce, tamari, or coconut aminos make great substitutes if needed.
• Melted Butter: Butter adds richness to keep the turkey moist. You can swap in olive oil or avocado oil in a pinch, but the flavor won’t be quite as rich.
• SPG Seasoning (salt, pepper, garlic) - A simple blend that seasons the meatballs without overpowering them. If you don’t have SPG, use ½ teaspoon each of kosher salt, black pepper, and garlic powder.
• Fish Sauce - This may sound unusual, but it adds umami and enhances the savory flavor. If you don’t have fish sauce, replace it with soy sauce, anchovy paste, or an extra dash of Worcestershire sauce.
• Liquid Smoke - A tiny amount adds that subtle grilled, smoky flavor. Leave it out if you prefer a cleaner taste, or swap it with smoked paprika for a mild smoky warmth.
• Optional Herbs & Seasonings - Italian seasoning, chopped basil, chopped parsley, or red pepper flakes are all great add-ins that customize the flavor to your dish or sauce.

Equipment Needed

Large Skillet - For this recipe, you’ll need a large skillet to cook the meatballs. We prefer HexClad skillets for their hybrid stainless steel and nonstick surface, which allows for even heat distribution, perfect browning, and easy cleanup.

Tips and Tricks for Success

• Use a large bowl to combine your meat mixture gently — overmixing can make tough meatballs.
• A medium cookie scoop helps keep the sizes consistent for a similar cook time.
• For easy cleanup, line a sheet pan or baking sheet with parchment paper before baking.
• Bake at 400°F for 15–20 minutes until a meat thermometer reads 165°F.
• You can also cook them in a large skillet with a drizzle of olive oil over medium-high heat for a crispy exterior.
• To meal prep, flash freeze the cooked meatballs for 1–2 hours, then store in an airtight container.
• Reheat in tomato sauce or marinara sauce over medium heat, or toss them into the slow cooker for an easy dinner recipe later in the week.
• If you’re serving these for the holidays, warm them in a slow cooker with a little marinara sauce and garnish with fresh herbs right before guests arrive. It’s the easiest Thanksgiving appetizer ever.

How to Make Ground Turkey Meatballs

These juicy turkey meatballs come together fast with just a few simple steps, and the process is totally beginner-friendly.

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, bread crumbs, minced onion, Worcestershire sauce, melted butter, fish sauce, liquid smoke, and seasonings.
3. Mix gently with your hands or a fork until just combined.
4. The mixture will be soft. Chill in the fridge for 20 minutes.
5. Scoop into balls using a small cookie scoop and place onto a freezer-safe dish.
6. Freeze for 30 minutes.
7. Sauté in oil until browned and the internal temp reaches 165°F.
8. Serve immediately with your favorite sauce and fresh herbs on top or as an appetizer.

Final Thoughts

These tender meatballs prove that lean ground turkey doesn’t have to mean dry or boring. The butter and fish sauce combo might just make you forget about ground beef altogether. Next time you’re craving a comforting Italian meatball dinner, or you need a crowd-pleasing appetizer for your holiday meal, give these a try — they’re perfect for 30-minute meals, easy cleanup, and guaranteed to disappear fast.

Frequently Asked Questions

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