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Garlic Herb Baked Turkey Meatballs Thumbnail

Garlic Herb Baked Turkey Meatballs

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 meatballs 1x
  • Category: main course
  • Method: baking
  • Cuisine: American


Baked turkey meatballs are easy to make and ready in 30 minutes. Topped with a delicious creamy lemon herb sauce for an extra pop of bright flavor!



For the meatballs:

  • 1 lb. 93% lean ground turkey¬†
  • 1/2 c. finely chopped onion (about 1/2 medium onion)
  • 3 cloves garlic, minced
  • 1 egg
  • 1/2 c. chopped fresh herbs, divided (see note 1)
  • 1/2 c. breadcrumbs
  • 1 tsp. salt, divided
  • 1/2 tsp. black pepper
  • nonstick spray

For the Creamy Lemon Herb Sauce:

  • 3 tbsp. chopped fresh herbs
  • 1/2 c. Greek yogurt
  • 1/4 c. mayonnaise
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tbsp. lemon juice
  • 1 - 3 tbsp. water


  1. Preheat the oven to 400 degrees.
  2. Line a sheet pan with tin foil or parchment paper (optional, for easier cleanup). Top with a wire baking rack (see note 2). Spray the rack with nonstick spray.
  3. Finely chop the onion and mince the garlic. Chop the fresh herbs (to save time, chop enough for both the meatballs and creamy lemon herb sauce).
  4. Add the finely chopped onion, minced garlic, egg, 1/2 c. chopped fresh herbs, breadcrumbs, 1 tsp. salt and 1/2 tsp. black pepper to a large bowl. Mix together until evenly combined.
  5. Add the ground turkey to the bowl and mix with clean hands until evenly combined.
  6. Roll the turkey mixture into 1 1/4 inch balls and place on greased wire baking rack. You should have about 24 meatballs.
  7. Bake in the preheated oven for 15 minutes, or until internal temperature reaches 165 degrees.
  8. While the meatballs are baking, add all ingredients for the Creamy Lemon Herb Sauce to a small bowl. If you want a thicker sauce, only add 1 tbsp. of water, for a thinner sauce, add 2 - 3 tbsp. If you aren't sure, start with the smaller amount of water. Whisk with a fork until smooth. If needed, add more water and whisk again until desired consistency is reached. 



  1. I used half dill and half parsley. Chives, basil, thyme, and even cilantro would be delicious. The recipe calls for a lot of herbs, so if you want to use a stronger flavored woody herb (like oregano or rosemary, for example), I would definitely use only about 1/4 of that herb and mix it with 3/4 of another, more delicate type such as parsley or chives.
  2. If you don't have a wire baking rack, just place the meatballs directly onto a greased baking pan (first lined with tin foil or parchment paper if you want easier cleanup). The meatballs will be less crisp underneath but will still taste delicious!

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