These juicy turkey meatballs are stuffed with stringy mozzarella cheese for a delicious bite! These baked ground turkey meatballs are a healthier take on a fun appetizer that’s perfect for game day.
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What’s in this Baked Turkey Meatballs Recipe?
These cheesy baked turkey meatballs are made with ground turkey and they’re so delicious and easy. I promise that you’ll impress with these because it’s such a fun appetizer to serve on any occasion!
- Oil: Olive oil helps prevent the onions from burning. I love the flavor olive oil adds, but you can use avocado, vegetable, or canola oil instead.
- Onion: You can use white or yellow onion in this recipe.
- Garlic: Garlic combines with the onion to create a classic Italian base of flavors.
- Breadcrumbs: Breadcrumbs help to bind these meatballs together. I like classic breadcrumbs, but Italian seasoned or Panko breadcrumbs will also work. If using seasoned breadcrumbs, omit the Herbs de Provence.
- Eggs: Eggs also help bind the meatballs together.
- Cheese: Parmesan cheese flavors the meatballs, while mini mozzarella balls bake down to create a rich, creamy center!
- Seasonings: Salt, pepper, and Herbs de Provence create a delicious flavor profile. You can swap the Herbs de Provence for your favorite herbs.
- Half-and-Half: Adding a bit of half-and-half or milk adds moisture to these meatballs to keep them from drying out in the oven.
- Ground Turkey: Ground turkey is the base of these meatballs. You can use ground chicken or ground beef if you prefer!
Pro Tip: Use your favorite seasoning blend to change the flavor of these meatballs. Try Italian seasoning, chicken seasoning, taco seasoning, or ranch seasoning.
Variations on Oven Baked Turkey Meatballs
There are tons of ways to change up these stuffed turkey meatballs! You can swap the ground turkey for chicken, pork, beef, or veal for a change of pace. Try swapping the mozzarella balls for herb-marinated mozzarella or cubes of cheddar, Swiss, or Colby jack cheese!
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Yes! These turkey meatballs can be made with any other ground meats. They are great with chicken or pork, or you can of course use a red meat like beef or veal if you prefer.
Absolutely! I love mozzarella, but you could use just about any cheese! Colby jack, cheddar, Swiss, American, provolone, fontina, or gruyere cheese all work great.
These meatballs take about 20-25 minutes to bake at 375°F!
These cheesy baked turkey meatballs are best served as soon as they are baked so that the mozzarella is nice and gooey. You can roll and fill the meatballs up to 2 days ahead of time and keep them covered in the fridge. Then, just pop them into the oven when you are ready to serve.
How to Store and Reheat Easy Baked Turkey Meatballs
Store leftover baked turkey meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, until warmed through.
How to Freeze Baked Ground Turkey Meatballs
Freeze baked turkey meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. This will ensure the meatballs do not stick together. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Mozzarella Stuffed Turkey Meatballs
These meatballs are great to serve with a marinara sauce for dipping. The rich tomato flavor works so well with these! They are also great with fry sauce, honey mustard, ranch dressing, Buffalo sauce, balsamic glaze, garlic aioli, or Chick-Fil-A sauce.
For a more filling meal, try serving them atop a hearty caprese farro salad or some instant pot spaghetti.
Baked Turkey Meatballs Recipe
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Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 clove garlic minced
- 1½ cups breadcrumbs
- 2 large eggs lightly beaten
- ¼ cup freshly grated Parmesan cheese
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Herbs de Provence (or your favorite herb blend)
- ¼ cup half-and-half (or whole milk)
- 2 pounds ground turkey (or chicken)
- 8 ounces Mozzarella Ciliegine (or Bocconcini Balls)
Recommended Equipment
- Cookie Portion Scoop (optional)
Instructions
- Preheat oven to 375°F and line a rimmed baking sheet with aluminum foil. Spray with nonstick spray and set aside.
- Heat a medium skillet over medium heat. Add the oil and onion and cook until onion is tender and translucent. Remove from the heat and add the garlic. Stir and set aside to cool a little.1 tablespoon olive oil, ½ cup diced onion, 1 clove garlic
- In a large mixing bowl, add the breadcrumbs, sautéed vegetables, eggs, Parmesan, salt, black pepper, herbs, and half-and-half. Stir until combined.1½ cups breadcrumbs, 2 large eggs, ¼ cup freshly grated Parmesan cheese, 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon Herbs de Provence, ¼ cup half-and-half
- Add ground turkey and mix together until incorporated.2 pounds ground turkey
- If possible, use a 2-inch cookie portion scoop to make the filled balls. If a scoop isn’t available, form the meatball with your hands.
- Spray the scoop (or your hands) with nonstick spray when you begin and then as needed.
- Scoop a 2-inch round ball of meat mixture into the scoop and push a mozzarella ball into the middle. (Be careful not to push the mozzarella ball too far into the meat – try to keep it in the middle of the meatball.)8 ounces Mozzarella Ciliegine
- Cover the top of the mozzarella ball with the meat mixture that squeezes out when the cheese ball is pushed into the center. Be sure the mozzarella ball is evenly surrounded by the meatball mixture. Gently round the meatball with your hands and place the ball on the prepared cooking sheet.
- Repeat until all the meatballs are made, placing them about 1½-inches apart.
- Bake the meatballs at 375°F for 20-25 minutes, or until brown and cooked through to 165°F.
- Serve with your favorite dipping or marinara sauce.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Feel free to change up the ground meat, seasoning blend, and/or type of cheese to change the flavor profile of these meatballs.
- Don’t over mix the meatball ingredients. Everything should be combined, but over mixing can result in tough meatballs.
- I find it easiest to oven bake these, but you can shallow fry them in a skillet until golden brown if you prefer.
Nutrition Information
