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Baked Turkey Meatballs without Breadcrumbs

Baked turkey meatballs are a healthy turkey meatball recipe made from ground turkey and sweet, caramelized onions. You can have these easy meatballs for appetizers or dinner, in less than 30 minutes!  Come on in to the virtual kitchen and I’ll show you how to whip up a batch for dinner tonight!

These baked turkey meatballs from @itsyummi are perfect as an appetizer OR a main dish!

I’m running crazy busy this weekend, so I pulled this easy meatball recipe from my favorite Pinterest board to whip up for dinner tonight.

Can you make and freeze meatballs?

Actually, baked turkey meatballs freeze really well, so I recommend making a triple batch. Then you can freeze them for a quick and easy dinner any night you want them.

How to Freeze Baked Turkey Meatballs

To freeze the turkey meatballs, just prep them as outlined in the directions below. Then:

  1. Allow the meatballs to cool slightly.
  2. Place them onto a rimmed baking sheet lined that’s been lined with parchment paper or a silicone baking mat.
  3. Put the whole kit and kaboodle into the freezer. It’ll take a couple of hours for them to freeze.
  4. Once the baked turkey meatballs are frozen, transfer them to airtight plastic freezer bags or freezable storage containers, label them, and place them back into the freezer. Then, just pull them out when you need them.

Reheating Turkey Meatballs from Frozen

You can reheat the frozen baked turkey meatballs in any of the following ways:

  • in the oven
  • microwave
  • slow cooker
  • pressure cooker (Instant Pot), or
  • cooked in a pot of sauce or stock on the stove top

Of course, you can also put the container of frozen meatballs into the refrigerator to thaw first before reheating them, too. Easy peasy!

These baked turkey meatballs from @itsyummi are perfect as an appetizer OR a main dish!

Meatballs without Breadcrumbs

Making the turkey meatballs without breadcrumbs turns them into a gluten free meatball that everyone can enjoy for dinner. These baked turkey meatballs are healthy and they freeze beautifully!

Serving Suggestions for Baked Turkey Meatballs

These baked turkey meatballs are delicious served:

I originally made this recipe for my good friends at Gill’s Onions. They have a delicious line of onion products that are grown and manufactured using sustainable practices and they’re super convenient to use!  Check out the products here and then hop over to your local grocery store for them and stock up. They’re yummi goodness!

MORE EASY MEATBALL RECIPES!

How to Make Baked Turkey Meatballs

baked turkey meatballs without breadcrumbs on a white serving platter

Healthy Baked Turkey Meatballs without Breadcrumbs

Making the meatballs without breadcrumbs makes them a gluten free meatball that everyone can enjoy for dinner. These baked turkey meatballs are healthy and they freeze beautifully!
4.67 from 3 votes
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4 servings (4-5 meatballs each)
Calories 272 kcal

Ingredients
  

  • 1 cup rolled oats
  • cup milk any kind
  • 1 pound lean ground turkey
  • ½ cup grilled onions
  • ¼ teaspoon garlic powder
  • teaspoon onion powder
  • ¼ teaspoon freshly cracked black pepper
  • teaspoon sea salt or kosher salt
  • 1 large egg
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 Tablespoon extra-virgin olive oil
  • 1 tablespoon tomato paste

Instructions
 

  • Heat oven to 400F.
  • Line a rimmed baking sheet with parchment paper, or spray lightly with non-stick cooking spray, or line with a silicone baking mat.
  • Soak oats in milk in a small bowl until softened, about 2 minutes. Squeeze oats to remove any excess liquid; discard milk.
  • Lightly beat egg in a large mixing bowl, then add turkey, onions, oats, and seasonings. Use gloved hands or a mixing spatula to incorporate all ingredients together. Use a large cookie scoop (3 Tablespoon size) or gloved hands to form 18 meatballs. Space evenly on prepared baking sheet.
  • Stir together tomato paste and olive oil and brush over meatballs. Place pan into oven and bake until meatballs are just cooked through and a food thermometer inserted into the center reads 163 degrees F., about 15 to 20 minutes.
  • Serving suggestion: Serve meatballs over rice or pasta with your favorite sauce, or alone, along with a garden salad.

Nutrition

Serving: 4meatballsCalories: 272kcalCarbohydrates: 17gProtein: 31gFat: 8gSaturated Fat: 1gCholesterol: 108mgSodium: 211mgPotassium: 525mgFiber: 2gSugar: 2gVitamin A: 410IUVitamin C: 7mgCalcium: 57mgIron: 2.3mg
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

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17 Comments

  1. Thank you for sharing my Jalapeno Popper Turkey Meatballs! These look yum!! Happy weekend!

  2. Love these! I need to bookmark them for my boys. They’re huge meatball fans 🙂

    1. Thanks, Regan! I had to make a double batch again last time I made them. They’re super versatile and so yummi! 🙂

  3. This is a great recipe for Sunday food prep and have on hand throughout the week. My family will love it!

  4. my husband loves meatballs and they’re something I just don’t make enough. This recipe looks great!

    1. I hear ya, Lindsay! Brian loves meatballs and it seems that I never make enough 🙂 Thanks for stopping by!

  5. These look wonderful – almost like little mini meatloaves. And bonus that they freeze well!

    1. You know what, Ashley? You’re right… they’re very much like mini meatloaves! If you make them a little bigger, they’d be a great for a lunch box 🙂

  6. I am currently eating a batch of my turkey meatballs for lunch today at work, and thanks for the fabulous reminder to make tons extra! I go the extra step and cook them all so that I don’t have to cook them before throwing them frozen into lunches. Love the photos!

    1. Making extra has saved me precious time, Marisa! I hope it does the same for you 🙂 Thanks for stopping by!

  7. This is a great reminder that making a big batch of turkey meatballs and freezing them for later is something I GOTTA do more often and your recipe looks like a great one to use 🙂

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