Name: Herb Turkey Meatballs Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/2 small yellow onion, peeled; 1 egg; 2 tablespoons plain Greek yogurt (light or whole); 1/2 cup panko breadcrumbs; 1/2 cup freshly grated Parmesan cheese; 3 cloves garlic, minced (or substitute 3/4 teaspoon garlic powder); 2 tablespoons chopped fresh basil (or 1 teaspoon dried); 2 tablespoons chopped fresh parsley (or 1 teaspoon dried); 1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried, lightly crushed); 1/2 teaspoon dried oregano; 1 teaspoon granulated beef bouillon or 1 crushed cube (optional); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 pound ground turkey 93% lean; Olive oil for brushing or cooking spray

There’s something truly comforting about the warm, herby aroma filling your kitchen when you make my Herb Turkey Meatballs Recipe. These meatballs aren’t just delicious—they’re juicy, packed with flavor, and perfect for a family meal or meal prep. Trust me, once you try them, you’ll be hooked!

The image shows a white plate filled with small, round meatballs that have a light brown cooked color and are topped with vibrant green chopped herbs mixed with small pieces of red chili, giving a fresh and spicy look. On the top left of the plate, there is a wooden bowl filled with a thick, green herb sauce, glistening with oil, with a wooden spoon resting inside it. Some green herb leaves are scattered around the plate, adding more color contrast. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb Turkey Meatballs Recipe
Top Tip
How to Serve Herb Turkey Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Turkey Meatballs Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this herb turkey meatballs recipe because it balances healthiness with incredible flavor and moisture—a tricky combo when using turkey! I’ve made these dozens of times and they always come out juicy and tender, and my family loves sneaking them into all kinds of dinners.

Juicy and Moist: Thanks to a few secret tricks I'll share, these turkey meatballs never dry out.
Fresh & Dried Herbs: Flexible use of fresh or dried herbs means you can make these any time with what you have on hand.
Versatile Serving: From pasta to grain bowls or even wraps, these meatballs adapt to whatever you’re craving.
Easy and Quick: Minimal prep time means dinner can come together faster than you expect.

A white round plate holds a bed of light golden spaghetti noodles arranged in swirled piles that fill the bottom layer. On top, there are eight brown meatballs covered with a thick, red tomato sauce, scattered evenly. The meatballs have a coarse texture with bits of sauce clinging to them. Bright green fresh basil leaves are spread across both the meatballs and noodles for a pop of color. Finely shredded white cheese is sprinkled delicately over the whole dish. A silver fork is placed in the noodles on the left side of the plate. The plate sits on a white marbled surface with a few scattered basil leaves around it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Herb Turkey Meatballs Recipe plays a vital role—from keeping the meatballs moist, to boosting flavor and texture. Here’s a little rundown on why I picked these staples and how they work together:

Flat lay of a small peeled yellow onion halved, one whole uncracked brown egg, a small white bowl of plain Greek yogurt, a small white bowl filled with panko breadcrumbs, a small white bowl with freshly grated Parmesan cheese, three peeled garlic cloves, a small bunch of fresh basil leaves, a small bunch of fresh parsley leaves, a small sprig of fresh rosemary, a small white bowl holding dried oregano flakes, a small white bowl containing granulated beef bouillon powder, a small white bowl of coarse salt, a small white bowl of ground black pepper, a portion of raw ground turkey formed loosely into a mound, and a small white bowl with olive oil—all arranged symmetrically with balanced proportions, freshly natural and clean—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow Onion: Adds sweetness and moisture, finely grated or minced so it blends smoothly without chunks.
Egg: Acts as a binder so your meatballs hold their shape but stay tender inside.
Greek Yogurt: This might surprise you, but it keeps the turkey soft and juicy—my secret weapon.
Panko Breadcrumbs: Light and airy, they help with texture without weighing the meatballs down.
Parmesan Cheese: Adds savory umami and saltiness, giving those meatballs a rich flavor.
Garlic: Whether fresh or powder, it brings a fragrant punch that complements the herbs perfectly.
Fresh Basil, Parsley, Rosemary: Bright, herbaceous notes that make these meatballs taste like a little slice of Italy.
Dried Oregano: Enhances the savory Italian flavor profile, perfect with turkey.
Beef Bouillon (Optional): A trick I use for an extra depth of savory flavor without overwhelming the turkey.
Salt & Pepper: Essential seasoning that brings all those flavors together.
Ground Turkey (93% lean): Lean but still moist enough when combined with the other ingredients.
Olive Oil or Cooking Spray: For a nice sear and to prevent sticking when cooking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Herb Turkey Meatballs Recipe is how easy it is to tweak based on what you enjoy or have on hand. I love swapping fresh herbs for dried in winter, or using a bit more garlic for that bold kick.

Variation: I often add a bit of red pepper flakes when I want a spicy twist—totally transforms the flavor!
Diet-Friendly Options: For a dairy-free version, just skip the Parmesan and yogurt and try a tablespoon of olive oil for moisture.
Seasonal Herbs: In summer, fresh thyme or oregano works beautifully, whereas dried herbs help in off-seasons without compromising taste.
Cooking Methods: Loved by my family, these can be pan-fried for a crispy crust or baked for a more hands-off approach.

Step-by-Step: How I Make Herb Turkey Meatballs Recipe

Step 1: Finely Prep Your Aromatics and Herbs

I like to peel and finely grate the yellow onion rather than chopping it. This way, it melds fully into the meatball mixture, keeping them tender and avoiding any unexpected onion chunks. Mince your garlic and chop fresh herbs finely to release all those beautiful flavors—you’ll notice the difference when you taste the final product.

Step 2: Combine Ingredients Gently But Thoroughly

In a big mixing bowl, I crack the egg, add the Greek yogurt, panko breadcrumbs, Parmesan, herbs, garlic, and seasonings. Then gently mix in the ground turkey—careful not to overwork it, or your meatballs risk becoming tough. A few folds with clean hands usually does the trick for me.

Step 3: Shape and Cook Your Meatballs

I find using a small cookie scoop or a tablespoon to shape the meatballs keeps them uniform in size, which helps them cook evenly. You can either pan-sear them lightly in olive oil to get a golden crust before finishing in the oven, or bake them directly at 375°F for about 20 minutes. Whichever method you choose, keep a close eye so they stay juicy and don’t dry out.

Top Tip

Over the years, I’ve learned a few little secrets that can really change the game when making turkey meatballs. Since turkey is lean, these tips ensure your meatballs turn out flavorful and moist every time.

Greek Yogurt Magic: Incorporating plain Greek yogurt keeps the turkey tender and juicy while adding a subtle tang that brightens the flavor.
Don’t Overmix: Mixing the meat too aggressively can make meatballs dense; be gentle and mix just until ingredients combine.
Use Fresh Herbs When Possible: Fresh herbs provide brightness and aroma that dried herbs can’t quite match, but dried is a great fallback.
Sear Then Bake: If time allows, quickly searing meatballs in a hot pan before baking locks in moisture and adds a wonderful crust.

How to Serve Herb Turkey Meatballs Recipe

herb turkey meatballs - Serving Suggestion

Garnishes

I love topping these meatballs with freshly grated Parmesan and a sprinkle of chopped fresh parsley or basil for color and an extra hint of freshness. A drizzle of good olive oil or a squeeze of lemon juice right before serving really brightens everything up too.

Side Dishes

One of my go-to sides is simply tossed pasta with a light marinara or garlic olive oil sauce. But these meatballs also shine with creamy mashed potatoes, fluffy rice pilaf, or roasted veggies. When I’m feeling adventurous, I serve them with tzatziki and a crisp salad for a Mediterranean twist.

Creative Ways to Present

For gatherings, I like to offer these meatballs as part of a tapas spread—arranged with toothpicks and a variety of dipping sauces like chimichurri, barbecue, or spicy tomato sauce. They also make fantastic sliders or gyro fillings to impress friends at casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge, and they usually last up to 4 days perfectly. Just make sure they’re cooled completely before sealing to keep that fresh texture.

Freezing

For busy weeks, I always freeze a batch. After forming the meatballs, I place them on a baking sheet lined with parchment and freeze until solid. Then, I transfer them to a freezer-safe bag, so I can pop out just what I need later. They freeze great and retain their flavor and texture after thawing.

Reheating

When reheating, I warm them gently in a skillet over medium heat or in a 350°F oven wrapped in foil to keep moisture locked in. Microwaving works in a pinch, but I find it’s a bit less consistent for texture.

Frequently Asked Questions:

Can I make this Herb Turkey Meatballs Recipe gluten-free?

Absolutely! Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers, and you’re good to go. The flavor and texture remain deliciously intact.

What if I don’t have fresh herbs on hand?

Using dried herbs works wonderfully. Just be sure to use the correct measurements since dried herbs are more concentrated. For example, 1 teaspoon dried basil equals about 2 tablespoons of fresh basil.

How do I prevent turkey meatballs from drying out?

Moisture is key! Adding Greek yogurt and finely grated onion helps keep them juicy. Also, avoid overmixing the meat and don’t overcook—check the internal temperature (165°F) to ensure they’re done but still moist.

Can I bake the meatballs instead of pan-frying?

Yes, baking is a fantastic, hands-off method. Place them on a parchment-lined baking sheet and bake at 375°F for about 20 minutes or until cooked through. You can sear them first for a crispier exterior but it’s not necessary.

Final Thoughts

This Herb Turkey Meatballs Recipe is one of those dishes I turn to time and time again because it’s reliable, flavorful, and healthy. I hope making it feels as effortless and rewarding for you as it has for me. Give it a try—you might just find your new weeknight favorite!