About this recipe

Juicy, tender turkey meatballs seasoned with garlic, herbs, and Parmesan — baked in the oven for a lighter, hands-off approach. Ready in under 45 minutes, high in protein, and family-friendly. Serve over pasta, zucchini noodles, or with marinara for dipping.

Instructions

1. 1

   Preheat your oven to ![400°F]. Line a large baking sheet with parchment paper and lightly coat with cooking spray.

2. 2

   In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, large egg, garlic minced, Italian flat-leaf parsley, Italian seasoning, kosher salt, black pepper, and milk. Mix gently with your hands or a fork just until everything is evenly combined — do not overwork the meat or the meatballs will be tough.

3. 3

   Using a tablespoon or a small cookie scoop, portion the mixture into balls about 1½ inches in diameter (roughly 1.5 tablespoons each). Roll each one gently between your palms and place on the prepared baking sheet, spacing them about 1 inch apart. You should get approximately 20–22 meatballs.

4. 4

   Bake for 18–22 minutes, until the meatballs are golden on the outside and cooked through. An meat thermometer inserted into the center should read %[165°F].

5. 5

   Remove from the oven and let rest for 2–3 minutes. Serve immediately over pasta, zucchini noodles, or rice, with warm marinara sauce spooned over the top. Garnish with extra Parmesan cheese and fresh Italian flat-leaf parsley if desired.