For obvious reasons, right after Thanksgiving, the Turkeys go on sale. And there are so many variations with ground turkey. Spaghetti and meatballs, lasagna, Sheppard pie and much more. One of my favorites is these breaded turkey meatballs and the reason being the fact that they are so deliciously good even the next day. I always loved (and still do) to grab a cold meatball right out of the fridge, slice it in two and put on a fresh slice of bread covered with butter. To me, this just tastes like home.
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Breaded Turkey Meatballs
- Total Time: 40 minutes
- Yield: 13 meatballs 1x
Description
Small turkey meatballs that pack big flavors, easy to make and perfect for enjoying straight from the fridge.
Ingredients
- 1/4 Onion, chopped
- 1/2 Carrot, finely chopped
- 1 Garlic Clove, finely chopped
- 3 tbsp (45 ml) Olive Oil
- 9 oz (260 g) Ground Turkey
- 1/2 tsp Garlic Powder
- 1 tsp Dried Oregano
- Salt and pepper, to taste
- 1/2 cup (120 ml) Bread Crumbs
- 1 Egg
- 1/4 cup (60 ml) Milk
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat 3 tbsp of olive oil over medium heat. Add the chopped onion and carrot, and sauté while stirring for about 3 minutes until the onion is translucent.
- Add the chopped garlic to the skillet and stir for another 30 seconds. Remove from heat and let cool slightly.
- In a large bowl, combine the ground turkey, garlic powder, dried oregano, salt, and pepper. Add the sautéed vegetables, bread crumbs, egg, and milk. Mix until all ingredients are well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving.
Notes
- These meatballs are delicious even when eaten cold, making them a great snack straight from the fridge.
- They can be served on a slice of buttered bread for a quick meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 1
- Sodium: 180
- Fat: 8
- Carbohydrates: 8
- Fiber: 1
- Protein: 12
- Cholesterol: 50
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Frequently Asked Questions
Can these meatballs be eaten cold, straight from the fridge?
Yes — the author specifically says this is one of his favorite things about these meatballs: they are deliciously good even the next day. He describes slicing a cold meatball in two and putting it on a fresh slice of buttered bread as his go-to. The notes confirm they keep in an airtight container in the fridge for up to 3 days. 
Why are the vegetables sautéed before mixing into the turkey?
The onion, carrot, and garlic are cooked in 3 tbsp of olive oil for about 3–3.5 minutes until softened before being combined with the ground turkey, breadcrumbs, egg, and milk. Cooking the vegetables first removes raw harshness and ensures they are tender inside the finished meatball after just 20–25 minutes at 375°F.
