Recipe

Flavorful Turkey Meatballs

Juicy turkey meatballs with lemon, herbs, and a bright green sauce. Weeknight-friendly, meal-prep approved, and way more exciting than “healthy” has any right to be.

By Matt Campbell

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4.8

A cast iron skillet filled with browned turkey meatballs topped with fresh herbs and lemon zest, with a small bowl of green herb sauce on the side

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If turkey meatballs have ever felt a little… polite, this is the batch that fixes that. We’re going for crisp edges, a tender center, and that fresh, vibrant flavor that makes you keep “just tasting” the sauce with a spoon.

The meatballs themselves are loaded with lemon zest, garlic, parsley, and a little Parmesan for savory depth. Then we hit them with a quick, blender-friendly green sauce that’s bright and herby with just enough richness to cling. It’s the kind of dinner that feels light, but still cozy, especially when you pile it on pasta, tuck it into a pita, or spoon it over rice.

Heads up: the green sauce makes about 1 cup, which is plenty for the meatballs and still leaves you a little extra for bowls, sandwiches, or a pasta situation.

A plate of turkey meatballs with green herb sauce drizzled over the top and a lemon wedge on the side

Why It Works

Juicy, not dry: Grated onion and a quick pan-sear help turkey stay tender and flavorful.
Big flavor with accessible ingredients: Lemon, garlic, herbs, and Parmesan do the heavy lifting without sending you to three stores.
Vibrant sauce that wakes everything up: A 2-minute green sauce gives you that restaurant-y finish with zero drama.
Flexible: Bake them, pan-sear them, or meal-prep for lunches that do not feel sad.

Pairs Well With

Storage Tips

Refrigerate: Store cooked meatballs in an airtight container for up to 4 days. Keep the green sauce separate if you can, so it stays bright.

Freeze: Freeze cooked meatballs on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen gently in sauce.

Reheat: Warm in a covered skillet with a splash of broth or water over medium-low heat until hot throughout. Microwave works too, but add a damp paper towel to keep them from drying out.

Green sauce tip: The sauce is best within 2 to 3 days. Press plastic wrap directly on the surface to slow browning, or add an extra squeeze of lemon before serving.

Common Questions

How do I keep turkey meatballs from drying out?

Two big things: do not overmix, and do not overcook. Grated onion adds moisture, and a short sear plus a quick simmer (or a gentle bake) keeps them tender. If you have a thermometer, pull them at 165°F in the center.

Can I bake these instead of pan-searing?

Yes. For 1 1/2-inch meatballs, bake at 425°F on a lined sheet pan for 14 to 18 minutes, until cooked through (165°F in the center). For more browning, broil for 1 to 2 minutes at the end, watching closely.

How do I know they’re done without a thermometer?

Look for meatballs that feel firm but still springy when pressed, with juices running clear and centers that are no longer pink. If you are unsure, split one open and check.

Can I make them gluten-free?

Absolutely. Swap the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. You can also use quick oats pulsed in a blender.

What can I use instead of Parmesan?

Pecorino works, or you can skip the cheese and add an extra 1/2 teaspoon salt plus a pinch more oregano. The meatballs will still be great.

Is the green sauce spicy?

Only if you want it to be. Add red pepper flakes or a small jalapeño for heat, or keep it mellow and herb-forward.

Any allergen notes?

This recipe contains egg and dairy (and gluten if using regular breadcrumbs). See the FAQ for gluten-free swaps, and use dairy-free yogurt or mayo if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Box grater (for onion) or a microplane
Measuring cups and spoons
Large skillet (cast iron or nonstick) with lid, or a sheet pan for baking
Instant-read thermometer (optional but helpful)
Blender or food processor (for the green sauce)

I started making turkey meatballs when I wanted something lighter that still felt like real comfort food. The problem was they kept coming out fine, but not exciting. So I did what I always do when dinner feels a little too well-behaved: I added lemon, herbs, and a sauce that basically shouts, “Hey, pay attention.”

Now these are my go-to when I want a weeknight win that tastes like I tried harder than I did. Crisp edges, juicy middle, and that bright green drizzle that makes you feel like a person who keeps fresh herbs on hand on purpose.