Baked Turkey Meatballs- anti-cancer recipes- cook for your life

Baked Turkey Meatballs

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Clock Icon for Prep Time min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

These meatballs are great in pasta or delicious as an appetizer or a snack. The herbs and caramelized veggies add so much flavor you won’t miss the beef one bit. And once cooked they...


  • 3 tablespoons olive oil, divided
  • 1 shallot, minced
  • 1 carrot, cut into a small dice
  • 1 celery rib, cut into a small dice
  • Salt and black pepper, to taste
  • 8 ounces ground turkey
  • ½ cup breadcrumbs (For gluten free, see Ann’s Tips)
  • 1 egg
  • 1 tablespoon minced fresh oregano
  • 2 sprigs fresh thyme, leaves stripped

Nutrition Facts


265 cals


16 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

10 g


15 g


3 g


2 g


15 g


311 mg


  1. Preheat oven to 375F. Heat 1 tablespoon of the oil in a small skillet over a medium-high heat. Add the shallots, carrot, and celery and sauté for 2 minutes. Sprinkle with salt, then turn the heat down and partially cover. Sweat until the vegetables have started to soften and caramelize, about 5 to 8 minutes, Set aside and let cool slightly.
  2. While the veggies are sweating, beat together the egg, herbs, salt, and freshly ground black pepper in a bowl. Add the vegetables when ready and mix in. Add the turkey and breadcrumbs and smash everything together until well blended. The mixture will be quite wet.
  3. Line a baking sheet with parchment and drizzle with oil. Set aside.
  4. With a teaspoon, scoop out some of the turkey mixture and lightly roll into a ball with your hands. Set onto baking sheet. Repeat until all the mixture is used up.
  5. Bake for 15 minutes on the center rack of the oven. Turn the balls over and bake for 10 minutes more, or until they are completely golden and internal temperature reaches at least 165F.

Chef Tips

If you are gluten free, use the bread of your choice to make breadcrumbs. To see how check our article here

Once cooked, you can freeze the meatballs for up to 3 months. They are great to have on hand for a quick, nourishing kid friendly (and adult friendly) meal. Defrost under running cold water, or overnight in your fridge.

Preheating a baking sheet before placing it in the preheated oven develops a crispier crust and seals in moisture before putting it in the oven for the required cooking time.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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