BEST BAKED TURKEY MEATBALLS | easy, healthy meatball recipe


Baked turkey meatballs are light, tender and packed with flavor. This is an easy, healthy meatball recipe that you will want to make again and again! Try baking up a batch on the weekend to have on hand for easy weeknight meals. I love serving them over whole-grain pasta or spaghetti squash – simply the best!

Meatball recipes are one of my favorites because they’re easy to make and so versatile! All you have to is mix the ingredients, roll them into little balls and bake them until moist and juicy. Meatballs are a great way to add or hide extra veggies in your meals so that even fussy eaters won’t mind.


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Rimmed Baking Sheet:
8-inch chefs knife:
Glass storage container:


0:00 Intro
0:20 Getting Started
0:37 Adding Ingredients
1:24 Prepping Mushrooms
1:47 Adding Ingredients
2:58 Mixing Ingredients
3:13 Rolling the Meatballs
3:48 Baking the Meatballs
4:07 Serving the Meatballs

2 pounds ground turkey (I use one extra lean and one regular)
2/3 cup diced onion, about half of a small onion
8 ounces cremini mushrooms
10 ounces frozen spinach, defrosted and strained of excess water
1/2 cup Romano cheese
1/2 cup panko bread crumbs
1 egg, beaten
2 egg whites, (1/4 cup)
1 teaspoon grated nutmeg
1.5 teaspoon kosher salt
1 teaspoon black pepper
4 cups tomato sauce*

Preheat oven to 400ºF and line two rimmed baking sheets with parchment paper (or spray with cooking spray).

Add ground turkey to a large bowl along with the onions, mushrooms, spinach, Romano cheese, panko breadcrumbs, egg, egg whites, nutmeg, salt and pepper. Use your hands to gently combine all of the ingredients together.

Scoop a heaping tablespoon of the mixture and roll into a ball. If the mixture is very sticky, wet your hands to make this process easier.

Place the meatball on the prepared baking sheet and repeat until you have used all of the meat. You should have 35-40 meatballs when you are done.
Bake for 20 minutes or until the internal temperature of the meatballs reaches 165ºF.

*OPTIONAL: heat tomato sauce in a large saucepan or shallow pot (I like to use my cast-iron skillet) and transfer cooked meatballs into the sauce. Simmer for 5-10 minutes, serve and enjoy!

Ground turkey can easily be swapped with ground chicken, bison, or grass-fed beef. As always, use what you have and love!

The mushrooms are the secret to keeping these lean meatballs super moist and tender. They don’t make the meatballs taste like mushrooms :).

I often bake the meatballs on the weekend and then warm them in the sauce during the week when I heat them up.

These meatballs will happily last in the fridge for 5 days and can last up to 3-months when stored in the freezer.

Serving: 5 meatballs | Calories: 231kcal | Carbohydrates: 14g | Protein: 35g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1287mg | Potassium: 1046mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4772IU | Vitamin C: 12mg | Calcium: 152mg | Iron: 3mg


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  1. I just made these for dinner tonight and they were phenomenal!!! We ate ours with a homemade pasta sauce and over chickpea pasta and it felt like our regular spaghetti dinner got a massive upgrade. I don't think I've tried a recipe of yours that I didn't like, Dani! You have serious talent in the kitchen!

  2. I just recently learned WHY cooks don’t wash mushrooms! I noticed that soooo many people (you tubers and food network chefs and Eve try one in between) don’t wash them! They get too soggy if you wash them and most commercially produced mushrooms aren’t grown in “dirt” at all! They are gross in peat moss which looks like dirt, but isn’t and is also completely edible for humans. Crazy.

  3. Hello Dani! I've tried this recipe with a few changes: half the spinach, smoked gouda (instead of romano cheese), marinara sauce… and these are truly the BEST freakin' meatballs I've ever tasted!!! Seriously. The BEST. I ate them with spaghetti squash as recommended. I added salt and pepper, fresh parsley, and scallions to the squash… and voilà! My new favorite meal. So, thank you so much for the inspiration! ^_^

  4. Mmm so yummy. Nice and forgiving since I realized I used 1.5 # turkey that had been unlabeled from my freezer along with 1# pork, still turned out great! I was wondering why it made so many but I love that it makes such a large quantity for future dinner prep! I had fresh kale so massaged it and chopped it well to sub for the spinach. I also had fresh basil on the counter just asking to be included so I threw a bunch of it chopped in as well. Thanks as always Dani!