Oven-Baked Turkey Meatballs
When I wanted to make lighter meatballs, I switched to the oven-baked version. This way, I don’t have to fry them in oil, and I like that there’s less smoke and smell in the kitchen. I have made this recipe many times, especially with turkey breast. The mixture comes out quite soft, but with flour and wet hands, it shapes easily. They are good hot, but also the next day cold.
Quick Info
Total time: about 50 minutes
Preparation time: 15 minutes
Baking time: 35 minutes
Servings: 8-10, depending on the size of the meatballs
Difficulty: easy
Recipe type: oven-baked meatballs, suitable for lunch, dinner, or appetizer
Ingredients
1 kg raw turkey breast
1 kg potatoes
250 g onion
3 eggs
5-6 cloves of garlic
Fresh parsley (a small bunch)
100 g flour
Pepper
Paprika
Salt
100 ml oil
Preparation method
1. Wash and cut the turkey breast into suitable strips for easier mincing.
2. Peel the onion and garlic, wash them, and chop the onion into smaller pieces. Put the meat, onion, and garlic in a food processor and process until everything becomes a paste.
3. Peel the potatoes, wash them, and grate them finely. Drain them a bit if they seem too watery.
4. Chop the parsley finely.
5. In a large bowl, mix everything: minced meat with onion and garlic, grated potatoes, parsley, the 3 eggs, salt, pepper, and paprika to taste.
6. Add the flour and mix again. The mixture should be homogeneous, slightly soft, but you should be able to shape the meatballs with your hands. If it seems too soft, you can sprinkle a little more flour.
7. Line a large baking tray with parchment paper.
8. Take some mixture with your hands and shape round or slightly flattened meatballs, dusting them with flour while shaping to prevent sticking.
9. Place the meatballs on the tray, not too crowded.
10. Drizzle a little oil on each (either with a spoon or a brush).
11. Put the tray in the preheated oven at 200°C.
12. Bake for about 35 minutes, turning the meatballs halfway through to brown evenly on both sides.
13. Remove them to a platter and let them rest for 2-3 minutes before serving.
Why I make this recipe often
I like that I avoid frying and it stays much cleaner in the kitchen. You can make a large batch at once, and the meatballs remain tender the next day. If I want to use them as an appetizer, I shape smaller meatballs. It’s a recipe that goes with any side dish.
Tips and variations
Tips
- The mixture is quite soft, but do not add too much flour, or they will turn out dry.
- When shaping, you can wet your hands in cold water or use flour only on your palms.
- If using new potatoes, they have more water; you can drain the excess with your hands after grating.
Substitutions
- The turkey breast can be replaced with another lean meat (like chicken), but do not change the other steps.
- If you don’t have paprika, you can skip it, but the taste will be blander.
Variations
- For appetizers, make smaller meatballs, about the size of a walnut.
- The fresh parsley can be replaced with dill if you prefer a different flavor, but it won’t have the same taste.
- You can reduce the oil, but they will be less browned in the end.
Serving ideas
- The meatballs are good with mashed potatoes, boiled potatoes, or salad.
- Cold, they work well in sandwiches or as a simple snack.
Frequently asked questions
1. Can I use ground meat directly from the store?
Yes, you can use store-bought ground turkey, but the texture will be different than if you mince the meat with the onion and garlic.
2. Can the meatballs be frozen?
You can freeze them after they have completely cooled. When you want them, let them thaw and reheat in the oven.
3. What can I substitute for flour?
Flour helps bind the mixture. If you need to avoid it, you can try breadcrumbs, but the final texture will be different.
4. Can I omit the eggs?
I do not recommend it. The eggs bind the mixture; without them, the meatballs may fall apart while baking.
5. What kind of potatoes work best?
Old potatoes, not too watery, are more suitable. New potatoes release a lot of water.
Nutritional values (estimated)
The values below are calculated for one serving, based on 10 servings from the given quantity. They are estimates.
Calories: approx. 200 kcal/serving
Protein: 18-20 g
Carbohydrates: 18 g
Fats: 7-9 g
The values may vary depending on how much flour you actually use and how much oil ends up on each meatball. It is a significantly leaner option compared to fried meatballs.
Storage and reheating
The meatballs stay good in the fridge for 2-3 days in a covered container. They can be eaten cold or reheated in the oven for a few minutes. If you froze them, thaw them overnight in the fridge before putting them back in the oven. I do not recommend reheating in the microwave; they may dry out.
When I wanted to make lighter meatballs, I switched to the oven-baked version. This way, I don’t have to fry them in oil, and I like that there’s less smoke and smell in the kitchen. I have made this recipe many times, especially with turkey breast. The mixture comes out quite soft, but with flour and wet hands, it shapes easily. They are good hot, but also the next day cold.
Quick Info
Total time: about 50 minutes
Preparation time: 15 minutes
Baking time: 35 minutes
Servings: 8-10, depending on the size of the meatballs
Difficulty: easy
Recipe type: oven-baked meatballs, suitable for lunch, dinner, or appetizer
Ingredients
1 kg raw turkey breast
1 kg potatoes
250 g onion
3 eggs
5-6 cloves of garlic
Fresh parsley (a small bunch)
100 g flour
Pepper
Paprika
Salt
100 ml oil
Preparation method
1. Wash and cut the turkey breast into suitable strips for easier mincing.
2. Peel the onion and garlic, wash them, and chop the onion into smaller pieces. Put the meat, onion, and garlic in a food processor and process until everything becomes a paste.
3. Peel the potatoes, wash them, and grate them finely. Drain them a bit if they seem too watery.
4. Chop the parsley finely.
5. In a large bowl, mix everything: minced meat with onion and garlic, grated potatoes, parsley, the 3 eggs, salt, pepper, and paprika to taste.
6. Add the flour and mix again. The mixture should be homogeneous, slightly soft, but you should be able to shape the meatballs with your hands. If it seems too soft, you can sprinkle a little more flour.
7. Line a large baking tray with parchment paper.
8. Take some mixture with your hands and shape round or slightly flattened meatballs, dusting them with flour while shaping to prevent sticking.
9. Place the meatballs on the tray, not too crowded.
10. Drizzle a little oil on each (either with a spoon or a brush).
11. Put the tray in the preheated oven at 200°C.
12. Bake for about 35 minutes, turning the meatballs halfway through to brown evenly on both sides.
13. Remove them to a platter and let them rest for 2-3 minutes before serving.
Why I make this recipe often
I like that I avoid frying and it stays much cleaner in the kitchen. You can make a large batch at once, and the meatballs remain tender the next day. If I want to use them as an appetizer, I shape smaller meatballs. It’s a recipe that goes with any side dish.
Tips and variations
Tips
- The mixture is quite soft, but do not add too much flour, or they will turn out dry.
- When shaping, you can wet your hands in cold water or use flour only on your palms.
- If using new potatoes, they have more water; you can drain the excess with your hands after grating.
Substitutions
- The turkey breast can be replaced with another lean meat (like chicken), but do not change the other steps.
- If you don’t have paprika, you can skip it, but the taste will be blander.
Variations
- For appetizers, make smaller meatballs, about the size of a walnut.
- The fresh parsley can be replaced with dill if you prefer a different flavor, but it won’t have the same taste.
- You can reduce the oil, but they will be less browned in the end.
Serving ideas
- The meatballs are good with mashed potatoes, boiled potatoes, or salad.
- Cold, they work well in sandwiches or as a simple snack.
Frequently asked questions
1. Can I use ground meat directly from the store?
Yes, you can use store-bought ground turkey, but the texture will be different than if you mince the meat with the onion and garlic.
2. Can the meatballs be frozen?
You can freeze them after they have completely cooled. When you want them, let them thaw and reheat in the oven.
3. What can I substitute for flour?
Flour helps bind the mixture. If you need to avoid it, you can try breadcrumbs, but the final texture will be different.
4. Can I omit the eggs?
I do not recommend it. The eggs bind the mixture; without them, the meatballs may fall apart while baking.
5. What kind of potatoes work best?
Old potatoes, not too watery, are more suitable. New potatoes release a lot of water.
Nutritional values (estimated)
The values below are calculated for one serving, based on 10 servings from the given quantity. They are estimates.
Calories: approx. 200 kcal/serving
Protein: 18-20 g
Carbohydrates: 18 g
Fats: 7-9 g
The values may vary depending on how much flour you actually use and how much oil ends up on each meatball. It is a significantly leaner option compared to fried meatballs.
Storage and reheating
The meatballs stay good in the fridge for 2-3 days in a covered container. They can be eaten cold or reheated in the oven for a few minutes. If you froze them, thaw them overnight in the fridge before putting them back in the oven. I do not recommend reheating in the microwave; they may dry out.