Pin it These bite-sized turkey meatballs combine lean ground meat with breadcrumbs, Parmesan cheese, and aromatic herbs including parsley, garlic, and oregano. The mixture is gently formed into 1-inch balls and baked at high heat until golden brown and cooked through.
While baking, whisk up a quick honey-mustard dipping sauce using ketchup, honey, Dijon mustard, apple cider vinegar, and smoked paprika. The tangy sweet glaze perfectly complements the savory, herbed meatballs.
Serve warm on toothpicks for easy party eating. The recipe yields about 24 bite-sized pieces, perfect for appetizers or finger food at gatherings. They stay warm well in a slow cooker, making them ideal for buffets and potlucks.
The first time I brought these to a Super Bowl party, my friend kept asking if I was sure they were turkey. Could not believe something so lean could taste this good.
Last Christmas my sister in law literally hovered by the platter until I had to promise her the recipe just so she would step away and let other people grab some.
Ingredients
- Ground turkey: The 93% lean gives you that clean protein without drying out thanks to the other ingredients
- Breadcrumbs: These keep the meatballs tender and light instead of dense or rubbery
- Grated Parmesan: Adds a salty umami depth that makes turkey actually taste interesting
- Egg and milk: The binding duo that holds everything together without making the mixture heavy
- Fresh parsley: Brings a bright herbal note that cuts through the richness
- Garlic and onion powder: Double whammy of savory flavor that people notice but cannot quite identify
- Dried oregano: Classic Italian herb that makes these feel like they came from a restaurant
- Ketchup and honey: The base of a sauce that hits sweet and tangy simultaneously
- Dijon mustard: Provides the sharp edge that keeps the dipping sauce from being cloying
- Apple cider vinegar: Adds just enough acid to make every pop of flavor sing
- Smoked paprika: Gives the sauce a subtle warmth and gorgeous reddish hue
Instructions
- Get your oven ready:
- Preheat to 400°F and line that baking sheet with parchment because stuck meatballs will ruin your day fast.
- Mix everything but do not overdo it:
- Combine turkey, breadcrumbs, Parmesan, egg, milk, parsley, garlic, onion powder, oregano, salt, and pepper in a large bowl, mixing gently until just combined.
- Roll them small and even:
- Use a small cookie scoop or your hands to form 1-inch balls and place them on the prepared baking sheet with space between each one.
- Bake until golden:
- Pop them in for 18 to 20 minutes until they are cooked through and have that beautiful golden brown color on the outside.
- Whisk up the magic sauce:
- While meatballs bake, stir together ketchup, honey, Dijon, apple cider vinegar, and smoked paprika until completely smooth.
- Finish and serve:
- Transfer meatballs to a platter, stick toothpicks in each one, and serve warm with that sauce on the side for dipping.
Pin it These have become my go to for every gathering because they work for almost everyone and I can make them ahead without stress.
Make Ahead Magic
I have learned to form the meatballs the night before and keep them covered in the fridge. Bake them right before guests arrive and you will look like a kitchen genius.
Serving Like a Pro
Double or triple this recipe because a single batch vanishes in minutes at parties. Set out small cocktail napkins nearby and consider a second dipping option like ranch for variety.
Party Perfect Tips
Keep meatballs warm in a slow cooker on the low setting for hours without drying them out. Make the sauce up to three days ahead and store it in an airtight container in the refrigerator. If serving buffet style, place toothpicks in a decorative jar next to the platter instead of pre inserting them so guests can grab exactly what they want.
- Use gluten free breadcrumbs to make these work for everyone at your party
- Swap ground chicken for turkey if that is what your family prefers
- Double the sauce because guests always want extra for dipping
Pin it Watch these become the most requested dish at every single gathering you host.
Common Recipe Questions
- → Can I make these meatballs ahead of time?
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Yes, form and refrigerate raw meatballs up to 24 hours before baking. You can also bake them completely and refrigerate for 3-4 days, then reheat in a 350°F oven until warmed through.
- → What dipping sauce alternatives work well?
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Besides the honey-mustard sauce, try ranch dressing, sweet chili sauce, marinara, or a cranberry BBQ glaze. The neutral flavor of turkey meatballs pairs well with both creamy and tangy dips.
- → How do I prevent dry meatballs?
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Using 93% lean turkey instead of extra-lean, adding milk and breadcrumbs for moisture, and avoiding overmixing helps keep them juicy. Don't overbake—remove when they reach 165°F internally.
- → Can I freeze these meatballs?
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Absolutely. Freeze raw meatballs on a baking sheet first, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 5-8 minutes to cooking time. Frozen cooked meatballs reheat well too.
- → What can I substitute for breadcrumbs?
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Use crushed crackers, almond flour for low-carb, or gluten-free breadcrumbs for dietary needs. Rolled oats finely ground also work well as a binder alternative.
- → How many meatballs per person should I plan?
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Plan for 2-3 meatballs per person as appetizers, or 4-6 if they're the main finger food. This recipe yields 24 pieces, serving about 8 people for appetizer portions.
