Baked Turkey Meatballs

Pair these healthy meatballs with your favorite noodles and sauce.


Makes 6 servings

Serving Size = 4 small meatballs per serving


  • 1 pound 100% Ground Turkey Breast, 94% lean
  •  ¼ cup Unseasoned, Panko style breadcrumbs
  • ¼ cup carrot, minced
  • ¼ cup white onion, minced (about ¼ of a medium onion)
  • 1 egg
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper 
  • 1 teaspoon garlic powder
  • ¼ cup grated parmesan cheese
  • Dash of red pepper flakes (optional)
  • Low sodium marina sauce (we used The Silver Palate, Low Sodium)


  1. Preheat the oven to 350 degrees.
  2. Finely mince carrot and onion by hand or in a food processor and then combine all ingredients. Use your hands to gently mix.
  3. Shape meatballs into 2-tablespoon-sized-balls and place on a baking sheet covered in parchment paper.
  4. Bake for 20-25 minutes at 350*, checking at 20 minutes to ensure there is no pink in the middle of the meatballs. Cook for 5 more minutes if needed.
  5. Serve with zucchini noodles, spaghetti squash, or pasta and your favorite tomato sauce.
  6. You can freeze the meatballs in a plastic bag in the freezer for up to three months, letting them defrost in the fridge or microwave before eating.

Nutrition Facts per serving (4 meatballs): 115 calories, 6 grams fat, 0 grams saturated fat, 250 mg sodium, 4 grams carbs, 1 gram sugars, 16 grams protein

Recipe Tips and Tricks 

Short and Long Term Storage: Store meatballs in the fridge in an airtight container for up to four days. Cook and freeze in a plastic bag for up to three months, allowing them to defrost in the fridge and then reheating them to 165 degrees.

Prep Ahead: The carrots and onions can be minced up to three days in advance.

Recipe-specific shopping list

  • 1 pound 100% ground turkey breast
  • 1 carrot
  • 1 white onion