HIGH-PROTEIN DINNERS · MEAL PREP
These baked turkey meatballs skip the breadcrumbs. Cottage cheese, Parmesan and an egg hold them together and keep lean turkey juicy, and they bake on one sheet pan in about 20 minutes. Serve them with marinara and pasta or pack them into lunches all week.
Jump to Recipe
- Serves
- 4 (about 20 meatballs)
- Total time
- 35 minutes
- Oven
- 400°F / 200°C
- Protein
- About 33 g per serving
- Turkey done at
- 165°F / 74°C
Why You’ll Love This Turkey Meatballs
- Not dry. Cottage cheese melts into the mixture and keeps lean turkey moist.
- No breadcrumbs. They are naturally lower in carbs, and you do not need to buy anything special.
- Hands-off. One sheet pan in the oven, no frying and no splatter.
Ingredient Notes
Use 93% lean ground turkey. The 99% lean kind has so little fat that the meatballs can turn rubbery.
Small-curd 2% cottage cheese mixes in most evenly. If you only have large curd, mash it with a fork first.
Grate the onion on the large holes of a box grater. It disappears into the meat and adds moisture you can’t get from chopped onion.
The recipe card below lists every quantity in one place.
How to Make Baked Turkey Meatballs
Mix gently and roll
Stir the cottage cheese, egg, Parmesan, grated onion and seasonings together first, then fold in the turkey just until combined. Roll into 1½-inch balls with damp hands.
Bake until 165°F
Bake at 400°F until the meatballs are lightly browned and an instant-read thermometer shows 165°F in the center of the largest one.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Use a thermometer. Turkey has to reach 165°F / 74°C. Check the largest meatball in the center; color alone is not a reliable test.
- Wet your hands. The mixture is soft. Damp hands keep it from sticking and give smoother meatballs.
- Do not overmix. Stop as soon as everything looks evenly combined. Overworked turkey turns dense.
- Make them even. A 1½-tablespoon cookie scoop gives same-size meatballs that finish at the same time.
Substitutions and Variations
- Ground chicken: Ground chicken works one-for-one. Bake to the same 165°F.
- Air fryer: Cook in a single layer at 380°F for 10 to 12 minutes, shaking the basket halfway, until 165°F inside.
- Greek-style: Swap the Italian seasoning for 1 teaspoon dried oregano and ½ teaspoon cumin, and serve with tzatziki and rice.
- Dairy note: For a gluten-free meal, check that your Parmesan and marinara are labeled gluten-free and serve over rice or zucchini noodles.
Budget Tips
Ground turkey often goes on sale in 1¼-pound packs, which is exactly what this recipe uses. Leaving out breadcrumbs saves a step and a purchase. Doubling the batch and freezing half is the cheapest way to have a ready protein for busy nights.
Serving Suggestions
Serve with marinara over spaghetti, in a sub roll with melted mozzarella, or over rice with roasted vegetables for meal prep. For another turkey dinner, try the high-protein ground turkey chili. If you like meatballs, our chicken ricotta meatballs are another tender option. You can find more ideas in our high-protein recipes.
Storage, Reheating and Meal Prep
Refrigerate cooked meatballs within 2 hours and eat them within 3 to 4 days. To freeze, cool them on the pan, freeze in a single layer until firm, then move them to a freezer bag for up to 3 months. Reheat from frozen in simmering sauce, covered, for 12 to 15 minutes, or in the microwave, until 165°F in the center.
Food safety: Cook ground turkey to 165°F / 74°C. Wash your hands, bowl and board after handling raw poultry.
Recipe Questions
How long do you cook turkey meatballs in the oven?
At 400°F, 1½-inch turkey meatballs take 18 to 20 minutes. Smaller 1-inch meatballs take about 14 minutes. Always check for 165°F in the center.
How do you make turkey meatballs without breadcrumbs?
Use a binder that adds moisture. Here it is cottage cheese, an egg and Parmesan. Almond flour or quick oats also work, at about ¼ cup per pound.
Why are my turkey meatballs dry?
Usually the turkey was too lean, the mixture was overworked, or they baked past 165°F. Use 93% lean turkey, mix gently and take them out as soon as they reach temperature.
Can I freeze baked turkey meatballs?
Yes. Freeze them cooked, in a single layer first so they do not stick together, then bag them for up to 3 months.
Baked Turkey Meatballs
Ingredients
Method
- Heat the oven to 400°F / 200°C. Line a rimmed sheet pan with parchment and brush it with the olive oil.
- In a large bowl, stir together the cottage cheese, egg, Parmesan, grated onion, garlic, Italian seasoning, salt and pepper.
- Add the ground turkey and fold it in with a fork or your hands just until evenly combined. Do not overmix.
- With damp hands, roll the mixture into 1½-inch balls (about 20) and place them on the sheet pan with a little space between them.
- Bake for 18–20 minutes, until lightly browned and 165°F / 74°C in the center of the largest meatball.
- Serve right away, or warm the meatballs in marinara sauce over medium-low heat for 5 minutes.