Italian Turkey Meatballs Recipe -
Italian Turkey Meatballs Recipe

Italian Turkey Meatballs

Recipe by  

"These lean meatballs are filled with the flavors of Italy with fresh herbs, parmesan cheese, and seasoned bread crumbs."

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Ingredients Edit and Save

Original recipe makes 30 meatballs Change Servings


  1. Preheat the oven to 400 degrees.
  2. Combine all the ingredients together except for the Melt®; stir well in a bowl. Form around 30 balls out of the mixture. Put them on a broiler pan coated with the melted Melt. Bake around 15 minutes or until a cut meatball shows no pink inside. Serve with pasta and sauce or place on a sandwich.
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Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2012

These are excellent. I made them generally as written, but with the following minor changes: used Panko bread crumbs instead of italian (only because I didn't have Italian on hand), used chopped fresh basil instead of the fresh oregano but did put in about 1/2 tsp dried oregano so as not to miss out on its flavor, 3/4 tsp dried rosemary instead of fresh, 1/2 tsp regular mustard (no dry mustard on hand). Flavor is great. In fact, they remind me of italian sausage (yum). These did not need a broiler pan....the turkey didn't produce any fat or run-off. In fact, 30 minutes was a little too long and mine were a touch dry. I had scaled the recipe down to 1 lb ground turkey and rolled the meatballs relatively small, so maybe that had something to do with it. Next time I'll start checking them at 20 minutes and see when they're done. I will definitely be making them again!

Most Helpful Critical Review
Jul 03, 2012

These were just OK. I followed the recipe exactly. Just wasn't impressed. I would not make them again. The parsley made the meatballs a little strong for my taste. I don't waste food so I'll finish them. I ended up adding turkey gravy and mixing it with rice to tone down the parsley flavor.

Jun 24, 2012

These were the best turkey meatballs I've ever made. I used the fresh oregano, rosemary, and parsley, and I think that made a big difference. I also cut down the crushed red pepper to 1/4 teaspoon which was perfectly spicy enough. I also have no idea what Melt is so I just sprayed the broiler pan with an olive oil Pam spray. I served simply over thin spaghetti with a light marinara sauce and a side of broccoli rabe. It was delicious!

Jun 21, 2012

Used jarred spaghetti sauce instead of tomato sauce, grated vs. shredded parm, and proportional dried parsley, ground rosemary and a little less fresh oregano per other reviewer's recommendation. Very flavorful! The recipe for 1 pound of turkey perfectly made 20 meatballs with my cookie dough scoop.

May 10, 2013

Loved this! I actually became a member of All Recipes just to rate it! I did, unfortunately, have to make some changes based on what was in my kitchen. Plus, I took some advice from Michelle A's comment. I used 1 pound of 93% lean ground turkey. 1/2 tsp dried oregano, 3/4 tsp dried rosemary, 1.5 Tbsp fresh basil, 1/4 tsp crushed red pepper (hubby doesn't like spicy), 3 Tbsp finely chopped yellow onions, and 1 Tbsp light butter. Everything else was as listed above. I made 20 meatballs and baked for 20 minutes which was perfect. Tastes like a sausage meatball! Hubby asked me to be sure to not loose this recipe. 1 meatball made with my changes is 60 calories and 2.5 g fat. Still plan to try the recipe as written, but I had to rate it since it is a FABULOUS base recipe!

Jun 12, 2012

This was a great recipe and easy to make! I substituted grated parmesan for shredded and would recommend a little less oregano next time around. But they were AMAZING! Great addition to almost any pasta based casserole.

Nov 03, 2012

The meatballs were very flavorful with the tomato sauce and herbs. I omitted the Parmesan cheese and Melt® Organic Buttery Spread because of my dairy allergy. The meatballs were a little dry with out those ingredients. Next time I'll add an 1/8 cup of olive oil. I used my ice cream scoop to portion out each meatball but they were huge. I took each "ice cream scoop" of meatball and cut it in half and it was still huge. I wish I had used a smaller scoop.

Jul 16, 2012

Very easy and very good! This was my first attempt at meatballs. I didn't have bread crumbs so I crushed cheese and garlic croutons in the blender. I also used dry parsley, oregano, & rosemary because I didn't have fresh herbs on hand. I added a dash of worcestershire sauce to the tomato pasta sauce, and baked them on a cookie sheet. They were awesome with our spaghetti! Then my mother accidently overbaked them so I added about 1 1/2 cups of barbeque sauce and we had another delicious meal with rice!


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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 351 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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