Name: Mini Turkey Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 pounds ground turkey (85/15 blend); 1 1/2 cups freshly grated parmesan cheese; 2/3 cup diced yellow onion; 1/2 cup panko breadcrumbs; 1/2 cup breadcrumbs (unseasoned); 1/4 cup dried parsley; 2 large eggs; 3 large garlic cloves (pressed); 2 teaspoons Worcestershire sauce; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon salt; 1 teaspoon coarse ground black pepper; 1/4 cup olive oil (for frying/baking)

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These mini turkey meatballs are tender and juicy with savory, Italian-inspired seasoning in every bite. Quick and easy to make with simple ingredients, they’re a versatile little meatball that can be baked or pan-fried and freeze really well making them great for batch cooking.

Golden-brown mini turkey meatballs with crisp, seared edges filling a bowl.

Little turkey meatballs make pasta, rice, and soup better

I kind of have a thing for meatballs. And this recipe is at the top of my must make list when fall arrives and my mind turns to all things turkey. But, it finds it’s way to the table throughout the rest of the year too — because it’s too good to be a designated seasonal meal.

These little meatballs are a budget friendly alternative to ground beef meatballs without sacrificing any of the flavor. They’re never dry, and they can be enjoyed so many different ways in the kitchen — serve them with pasta or rice, drop them into veggie soup, and more.

If you’re looking for other turkey dishes to bring to your kitchen table, be sure to give my oven roasted turkey thighs, Cajun roasted turkey breast, and homemade turkey tips a try too.

Recipe ingredients

Ground turkey: Choose an 85/15 blend for the best flavor and texture. The higher fat content helps keep the mini turkey meatballs tender and juicy as they cook.
Panko crumbs: Panko adds structure while keeping the meatballs light and tender rather than dense. Its larger, airier texture absorbs moisture without weighing down the turkey mixture.
Bread crumbs: Fine bread crumbs work alongside the panko to bind the mixture and give the meatballs a cohesive texture that holds together well during cooking. Use an unseasoned variety so you have full control over the seasoning in the meatballs.
Worcestershire sauce: Adds savory depth and umami to the mild ground turkey, giving the meatballs a richer, more developed flavor.
Parmesan cheese: Freshly grated Parmesan provides salty, nutty flavor and additional savory depth. Choose a good-quality wedge and grate it fresh for better flavor and texture than pre-grated cheese.

See the recipe card for full information on ingredients and quantities.

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How to make mini turkey meatballs

Step 1: Place all of the ingredients except the olive oil in a large mixing bowl. Use your hands to mix everything together until the ingredients are evenly distributed. Avoid overworking the mixture, which can make the cooked meatballs dense.

Step 2: Portion the mixture and roll it into 1-inch balls. Keep them as uniform in size as possible so they cook at the same rate.

Step 3: Choose a cooking method.

Pan frying: Heat a thin layer of olive oil in a large skillet over medium heat. Add the meatballs in a single layer without crowding the pan. Cook in batches if necessary, adding more olive oil incrementally between batches as needed. Turn the meatballs as they brown so they develop a golden crust on all sides and cook evenly. Continue cooking until the centers reach an internal temperature of 165°F (74°C).

Baking: Preheat the oven to 400°F (204°C) and arrange the meatballs in a single layer on a silicone-lined baking sheet, leaving a little space between them. Lightly brush the meatballs with olive oil to encourage browning. Bake for 20 to 25 minutes, until cooked through with browned, lightly crisp edges and an internal temperature of 165°F (74°C).

Top tips

Easy portioning: Use a small cookie scoop to portion the mixture before rolling. This makes quick work of the process and helps keep the meatballs consistently sized.
Damp hands: Lightly wet your hands if the mixture starts to stick while rolling. This makes the turkey mixture easier to handle without adding extra bread crumbs, which can change the texture of the meatballs.
Easy release: If a pan-fried meatball is sticking to the skillet, give it a little more time. Once a good crust develops, it will release more easily and is less likely to tear when turned.
Refrigerator storage: Store cooked meatballs in an airtight container in the refrigerator for up to 3 to 4 days. Let them cool before covering and refrigerating.
Freezer storage: Let the cooked meatballs cool completely, then freeze them individually on a silicone-lined baking sheet before transferring them to a freezer-safe container. This keeps them from freezing together so you can remove only what you need.
Gentle reheating: Because turkey is leaner than many traditional meatball meats, prolonged reheating can dry it out. Warm only until heated through, particularly when reheating meatballs that have already been cooked once.
Double batch: Make twice the recipe while you already have the ingredients and prep work underway. Keep the extra batch in the freezer for an easy head start on future meals.

Serve

These mini turkey meatballs are easy to work into everything from a cozy dinner to a simple appetizer spread. Serve them over pasta with lentil Bolognese pasta sauce, or pair them with creamy pumpkin cheese sauce for a rich fall-inspired meal. For something a little different, spoon homemade brandy cream sauce over the meatballs and serve them with mashed potatoes or creamy polenta.

Their small size also makes them a natural addition to classic acorn squash soup, Italian broccoli soup, zucchini soup from scratch, or classic Ukrainian mushroom soup. Or tuck them into a meatball sandwich or use them as a pizza topping for an easy casual meal.

For a simple meat-and-vegetable dinner, serve the meatballs alongside southern style stewed green beans, a fresh zucchini tomato side dish, or oven roasted honey balsamic carrots. And when you want to serve them as an appetizer, pile them onto a platter with toothpicks and offer your favorite dipping sauce on the side.