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My Secret Ingredient Makes These Turkey Meatballs Extra Juicy
Ingredients & Substitutions
How To Make Turkey Meatballs
My Recipe Tips
Turkey Meatballs (Super Juicy Recipe) Recipe card
Meal Prep Options
Serving Ideas
Recipe Reviews

My Secret Ingredient Makes These Turkey Meatballs Extra Juicy

Maya holding a plate of turkey meatballs and a bag of almond flour.

I love turkey meatballs when I want something lighter than ground beef but still just as comforting. This turkey meatball recipe is very similar to my chicken meatballs, but I made a few tweaks that made me love them even more. Here’s why:

Unbelievably juicy and tender – While these ground turkey meatballs a little sticky and not always perfectly round before cooking, once they hit the pan, it’s all worth it. They turn into some of the most tender, juicy meatballs I’ve ever had, thanks to a secret ingredient that releases moisture into them as they cook.
Quick and easy – I can have these ground turkey meatballs prepped, rolled, and cooked in about half an hour, with simple ingredients. Perfect when you need a low-effort appetizer or easy, healthy dinner!
Healthier option – With lean ground turkey and no breadcrumbs, these meatballs are naturally gluten-free, lighter, and made with simple, real food ingredients. They even have a hidden veggie!

Grab a skillet and make these ground turkey meatballs with me!

Juicy, tender turkey meatballs with a golden outside.

Ingredients & Substitutions

Here I explain the best ingredients for my turkey meatball recipe, what each one does, and substitution options. For measurements, see the recipe card.

Ground Turkey – I usually get 93% lean ground turkey because it’s the most common, but 85% will be even more juicy. 99% fat-free works okay since we’re adding the secret ingredient, but it’s definitely more bland.
Grated Zucchini – My secret for moisture! It keeps the turkey meatballs super soft and tender without changing the flavor, and you can’t really taste it in them. You don’t need a lot, so this is a great way to use that half-a-zucchini you have lying around!
Garlic – I use fresh minced garlic for the best flavor, but the jarred kind works if you’re in a hurry.
Binders – I use a mix of grated Parmesan cheese and Wholesome Yum Blanched Almond Flour. Both add flavor and keeps these together in a healthier way, but you can swap in regular or gluten-free breadcrumbs if you prefer (I like these gluten-free breadcrumbs).
Spices – Simply Italian seasoning, onion powder, sea salt, and black pepper. You can also add a pinch of red pepper flakes for a little heat.
Egg – Just one helps hold everything together. A flax egg works if you need an egg-free option.
Olive Oil – For frying. Avocado oil works great, too.

Labeled recipe ingredients: Ground turkey, zucchini, garlic, grated parmesan cheese, almond flour, Italian seasoning, onion powder, egg, olive oil, salt, and pepper.

How To Make Turkey Meatballs

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Grate the zucchini. This is my favorite box grater, shown below. You don’t need to squeeze (yay!), but I do recommend patting the zucchini dry with a paper towel, so it doesn’t make the meatballs too wet or watery.
Mix the meatball mixture. In a large bowl, combine the parmesan, almond flour (or breadcrumbs), garlic, seasonings, and egg. Stir in the zucchini, then add the ground turkey and mix just until combined.

Form the meatballs. Wet your hands and roll the mixture into evenly sized balls, placing them on a board as you go.
Cook until golden. Heat the olive oil in a large skillet and add the meatballs in a single layer. Turn them gently as they cook, until browned on all sides and cooked through. If they don’t all fit at once, you can do it in batches. When I’m not serving these turkey meatballs with a sauce, I garnish with fresh parsley as shown below.

Formed turkey meatballs on a cutting board.

Cooked turkey meatball recipe garnished with fresh parsley.

My Recipe Tips

Keep the ground turkey cold in the fridge until right before mixing in. Turkey meatballs are easier to form when cold.
Be careful not to overmix. Mixing too much can make meatballs tough. That’s also why I add the ground turkey last, after mixing everything else.
When forming the meatballs, you’ll need to use either oiled hands or wet hands. This prevents the mixture from sticking to your skin. If using wet hands, you’ll need to re-wet them as you go, so keep a small bowl of water nearby.
What if they’re still too sticky? If the mixture is too warm, it’ll be hard to form into meatballs. Just refrigerate for 30-60 minutes and try again, with the oil or wet hands method above.
I use this medium cookie scoop to get uniform turkey meatballs. This way they cook evenly (since they turn out the same size), and it reduces handling (which means less sticking).
These stick easily, so you need plenty of oil in the pan. For the same reason, I prefer to cook this turkey meatball recipe in my non-toxic nonstick pan or at least a stainless steel pan, rather than a cast-iron pan.
When flipping the meatballs, do so gently rather than squeezing them. I still like to use tongs, just with a light touch. This helps them hold their shape, but most importantly, it keeps the juices inside.
For the juiciest turkey meatballs, I remove them from the heat when they reach an internal temperature of 162-163 degrees F. I use this instant-read thermometer to get the most precise temperature quickly. Then I let them rest for 5 minutes before enjoying.
Cook time depends on size. My 1-inch meatballs usually take 7-8 minutes total, while 1.5-inch ones take 9-10 minutes. If they are browned on all sides but not yet cooked through, reduce the heat and cover with a lid to finish cooking.
Want to bake them instead? Cook on a baking sheet in the oven at 400 degrees F for about 15 minutes. Then, broil for 1-2 minutes at the end to get them browned.

Turkey Meatballs

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Meal Prep Options

Ground turkey meatballs reheat really well, so I like to make a big batch and keep them on hand for the week. Here are a few easy ways to prep ahead:

Mix ahead: You can mix everything together and store it, covered, in the fridge for a couple of days. I actually like doing this because the mixture is less sticky when it’s cold.
Form the meatballs: Roll them into a single layer on a plate or board to prevent them from sticking together, then cover and refrigerate.
Cook ahead: Like most turkey meatball recipes, you can store this one in an airtight container in the fridge for up to 3-5 days.
Reheat: You can use the microwave, but I usually air fry them for 1-2 minutes to keep them juicy.
Freeze: These freeze great, raw or cooked. I like to freeze them in a single layer first so they don’t stick, then transfer to a freezer bag. You can cook them straight from frozen in the oven or thaw overnight in the fridge.

Juicy ground turkey meatballs in a bowl with zoodles and sauce, and one cut open to show the juicy texture inside.

Serving Ideas

I love how easy these healthy turkey meatballs are to pair with just about anything! Here are a few of my favorite serving ideas:

Noodles – I love serving these over zucchini noodles with extra parmesan and a little marinara sauce (pictured above). They’re also great with spaghetti squash or your favorite pasta if you want something more classic.
Sauces – These turkey meatballs are flavorful on their own, but taste amazing tossed in marinara, Alfredo sauce, or pesto. For a quick appetizer, try barbecue sauce, buffalo, or even tzatziki.
Soups – Add these to my cozy turkey soup or vegetable soup for an easy, lighter meal. They also work really well in simple tomato soup!