Martha Stewart’s Turkey Meatballs

These turkey meatballs are tender, juicy, and lightly seasoned with garlic, herbs, and Parmesan, then baked until beautifully browned. The breadcrumb-and-milk panade keeps them soft and moist, so they taste rich without feeling heavy. This is an easy, weeknight-friendly recipe with simple steps and no tricky techniques. Total time is about 45 minutes, including a quick simmer in tomato sauce (optional, but highly recommended).

Ingredients

For the panade (keeps the meatballs tender)

• 60g fresh white breadcrumbs (about 1 cup, loosely packed)
• 80ml whole milk
• 25g Parmesan, finely grated (about 1/4 cup)

For the turkey meatballs

• 900g lean ground turkey (93% lean is ideal)
• 1 large egg
• 1 small yellow onion, finely grated (about 60g)
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil (for greasing the tray)

For the quick tomato sauce (optional, but great)

• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 800g canned crushed tomatoes
• 1 tsp sugar (optional, to round out the acidity)
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• 10 fresh basil leaves (optional)

To serve

• Cooked spaghetti, rigatoni, or creamy polenta
• Extra Parmesan, for finishing
• Fresh basil or parsley (optional)

How to Make Turkey Meatballs

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and brush or drizzle lightly with olive oil so the meatballs brown without sticking
• Make the panade: In a small bowl, stir together the breadcrumbs, milk, and Parmesan. Let it sit for 5 minutes so the crumbs soften. This is the easiest way to keep turkey meatballs juicy.
• Mix the meatball base: In a large mixing bowl, add the ground turkey, egg, grated onion, garlic, parsley, oregano, salt, pepper, and red pepper flakes (if using). Add the panade.
• Combine gently: Use clean hands to mix just until everything is evenly combined. Stop as soon as it comes together. Overmixing is the main reason turkey meatballs turn out tough.
• Shape: Roll into about 24 meatballs (roughly 2 tablespoons each) and place them on the prepared tray with a little space between each one.
• Bake: Bake for 15 to 18 minutes, or until browned and cooked through. If you have a thermometer, aim for 74°C in the center. For a little extra colour, you can switch to the grill/broiler for 1 to 2 minutes at the end.
• Cool briefly: Let the meatballs rest on the tray for 5 minutes. This helps them stay juicy and makes them easier to move without breaking.
• Assemble (optional but recommended): While the meatballs bake, simmer the quick tomato sauce in a saucepan until slightly thickened (10 to 15 minutes). Add the baked meatballs and simmer together for 3 to 5 minutes so they soak up the sauce

Tips

How do I keep turkey meatballs from drying out?

Use the breadcrumb-and-milk panade, grate the onion instead of chopping it, and pull the meatballs as soon as they reach 74°C in the center. Turkey goes from perfect to dry quickly, so a thermometer is genuinely helpful here.

Why are my meatballs tough?

Tough meatballs usually come from overmixing or packing them too firmly. Mix just until combined and roll lightly. If your turkey is very lean (99%), consider adding 1 extra tablespoon of olive oil to the mixture for a little insurance.

How do I get more browning in the oven?

Space the meatballs out on the tray and bake on the middle shelf. If you want deeper colour, finish with 1 to 2 minutes under the grill/broiler, watching closely.

Can I make these meatballs without the sauce?

Absolutely. Bake them, rest them, then serve with pesto, tzatziki, a salad, or tucked into a sandwich. The sauce is optional, but it does add moisture and makes them taste like they simmered all afternoon.

Serving Suggestions

• Over spaghetti with plenty of Parmesan and basil
• Stuffed into a toasted sub roll with mozzarella
• With creamy polenta and a spoonful of sauce
• Alongside roasted vegetables for a lighter plate

Storage

Room temperature

Cool meatballs for no more than 1 hour before refrigerating (2 hours max if your kitchen is cool). After that, get them chilled to keep the texture and flavour fresh.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water or extra sauce, or microwave in short bursts until piping hot.

Freezing

Freeze cooked meatballs (with or without sauce) for up to 3 months. For best results, freeze on a tray first, then transfer to a freezer bag. Thaw overnight in the refrigerator and reheat on the stove until hot all the way through.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 9 g
• Protein: 30 g
• Fat: 14 g
• Saturated Fat: 3 g
• Sodium: 620 mg

Nutrition values are estimates and will vary based on ingredients used and portion size.

Classic Turkey Meatballs

Recipe by Milli RoseCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

45

minutes

Calories

290

kcal

40

minutes

Tender baked turkey meatballs made with a simple breadcrumb panade, Parmesan, garlic, and herbs. Easy enough for weeknights, perfect with marinara and pasta.

Ingredients

• 60g fresh white breadcrumbs (about 1 cup, loosely packed)

• 80ml whole milk

• 25g Parmesan, finely grated (about 1/4 cup), plus more to serve

• 900g lean ground turkey (93% lean works best)

• 1 large egg

• 1 small yellow onion, finely grated (about 60g)

• 3 garlic cloves, minced

• 2 tbsp chopped fresh parsley

• 1 tsp dried oregano

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1/4 tsp red pepper flakes (optional)

• 2 tbsp olive oil (for the tray, and/or for the sauce)

• 3 garlic cloves, thinly sliced (for the sauce, optional)

• 800g canned crushed tomatoes (for the sauce, optional)

• 1 tsp sugar (optional, for the sauce)

• 1/2 tsp kosher salt (for the sauce)

• 1/4 tsp black pepper (for the sauce)

• 10 fresh basil leaves (optional, for the sauce)

• Cooked spaghetti, rigatoni, or creamy polenta (to serve)

• Fresh basil or parsley, to finish (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment and lightly oil it.
• Make a panade: mix breadcrumbs with milk and let stand 5 minutes.
• In a large bowl, combine turkey, egg, grated onion, minced garlic, Parmesan, parsley, oregano, salt, pepper, and red pepper flakes (if using). Add the panade.
• Mix gently with your hands just until combined, then shape into 24 meatballs.
• Bake for 15–18 minutes, until browned and cooked through (74°C internal temperature).
• Optional sauce: sauté sliced garlic in olive oil for 30 seconds, add crushed tomatoes, salt, pepper, and sugar. Simmer 10–15 minutes.
• Rest the meatballs 5 minutes, then add to the sauce and simmer 3–5 minutes to soak up flavor.
• Serve over pasta or polenta with extra Parmesan and herbs.

Notes

• Mix gently and avoid overworking the turkey to keep the meatballs tender.
• A thermometer is the easiest way to prevent dry meatballs: aim for 74°C in the center.
• Meatballs freeze well. Freeze cooked meatballs on a tray, then transfer to a freezer bag for up to 3 months.