Name: Herb Turkey Meatballs Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian-American
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 (may 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, see notes); 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 homemade meatballs bursting with fresh herbs and garlic – that’s exactly what you get with my Herb Turkey Meatballs Recipe. These little bites are juicy, flavorful, and perfect any night you want a satisfying yet wholesome meal.

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 every time I make this herb turkey meatballs recipe because it hits that perfect balance of lightness and rich flavor. Plus, these meatballs stay juicy without a drop of heaviness, which isn’t always easy to find in a turkey-based dish.

Flavor-packed: The fresh herbs combined with Parmesan and garlic infuse each meatball with amazing aroma and taste.
Healthy but hearty: Using lean ground turkey keeps things light while still delivering satisfying texture and moisture.
Versatile meal prep: These meatballs work beautifully for pasta night, grain bowls, sandwiches, and more.
Simple technique: No fancy skills required – just mixing, shaping, and cooking either on the stovetop or oven.

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

The magic of this Herb Turkey Meatballs Recipe lies in the harmony of fresh and dried herbs paired with Parmesan and garlic. Each ingredient plays a special role to boost flavor, add crunch, or keep these meatballs tender.

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: Grated finely to melt into the meat and add slight sweetness without overpowering.
Egg: Acts as a binder to hold the meatballs perfectly together while keeping them tender.
Greek yogurt: My secret weapon for juicy meatballs – it adds moisture and a subtle tang that balances rich herbs.
Panko breadcrumbs: Light and airy, they keep the texture soft but stable.
Parmesan cheese: Deep umami flavor plus a touch of saltiness that elevates every bite.
Garlic: Essential for that savory punch, fresh minced is best but garlic powder is a good standby.
Fresh herbs (basil, parsley, rosemary): Impart bright, fragrant notes of Italian-style freshness; dried herbs work in a pinch.
Dried oregano: Adds subtle earthiness to balance the blend.
Beef bouillon (optional): A surprising tip to deepen savory flavors without overwhelming.
Salt & pepper: Simple seasonings that bring everything together, never skip!
Ground turkey (93% lean): The star protein – lean but not too dry, perfect for absorbing flavors.
Olive oil: For brushing or cooking, it ensures a nice crust and prevents sticking.

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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

I love experimenting with this Herb Turkey Meatballs Recipe by swapping fresh herbs based on the season or what I have on hand. Feel free to customize the flavor and cooking method to fit your style.

Variation: Once, I threw in a bit of lemon zest and it added a surprising brightness that was incredible with tzatziki sauce.
Diet tweak: For dairy-free, just skip the Parmesan and Greek yogurt and add extra herbs or a splash of olive oil for moisture.
Cooking method: I often bake these for ease, but pan-frying adds a lovely crisp crust if you have the stove time.

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

Step 1: Prepare your flavor base

Start by finely dicing or grating half a small yellow onion – trust me, a fine texture is key so you don’t end up with crunchy bits. Mince your garlic cloves well, or use garlic powder if you’re in a pinch. Prep your fresh herbs by finely chopping basil, parsley, and rosemary. This preps you for smooth mixing without big herb chunks.

Step 2: Mix gently but thoroughly

In a large bowl, combine the ground turkey with egg, Greek yogurt, panko, Parmesan, garlic, onion, herbs, oregano, bouillon (if using), and salt and pepper. Use your hands to gently fold everything together. Overmixing can make them tough, so just combine until evenly mixed—no more.

Step 3: Shape and chill

Form the mixture into 1- to 1.5-inch meatballs—usually about 25 to 28. I like using a small cookie scoop to even out sizes, which helps them cook evenly. Once shaped, I pop them in the fridge for about 10-15 minutes to firm up. This step makes cooking easier and helps keep their shape.

Step 4: Cook with care

You can either bake meatballs at 375°F for about 20 minutes or pan-fry them with a little olive oil. If baking, placing them on a parchment-lined baking sheet works best to prevent sticking. When pan-frying, cook over medium heat, turning occasionally until golden and cooked through (internal temp 165°F). Don’t overcrowd the pan to keep that perfect sear.

Top Tip

From making these meatballs dozens of times, I've learned that a few small tricks make a big difference in juiciness and flavor.

Use Greek Yogurt: Adding Greek yogurt might seem unusual, but it keeps the meatballs so juicy and tender, much better than milk or water.
Don’t Overmix: Gently folding the ingredients keeps the texture soft, so stop as soon as the mixture is uniform.
Chill Before Cooking: Letting them rest in the fridge helps them hold together well during cooking, avoiding breakage.
Even Sizing: Using a scoop or your hands to shape evenly sized balls means consistent cooking—no under- or overdone meatballs.

How to Serve Herb Turkey Meatballs Recipe

Herb Turkey Meatballs - Serving Suggestion

Garnishes

I like to top these meatballs with fresh basil leaves or chopped parsley for that fresh burst. A sprinkle of extra Parmesan or a drizzle of good olive oil adds a subtle finishing touch that guests always notice and appreciate.

Side Dishes

These meatballs shine with a classic marinara and spaghetti, of course. But don’t stop there—try them with creamy mashed potatoes, a bright couscous salad, or lemon-herb quinoa for a lighter vibe. Roasted veggies or a simple arugula salad make excellent companions too.

Creative Ways to Present

For a party or fun dinner, I’ve arranged these meatballs on skewers with mozzarella balls and cherry tomatoes for mini caprese bites. You can also serve them in warm pita pockets with tzatziki and crunchy cucumber for an easy Mediterranean-inspired spread.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs store beautifully in an airtight container in the fridge for up to 4 days. I usually cool them completely before refrigeration to avoid sogginess and keep that juicy texture intact.

Freezing

These meatballs freeze well too! Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months—perfect for quick weeknight dinners.

Reheating

I gently reheat frozen or leftover meatballs in a low oven (about 325°F) wrapped loosely in foil, or in a covered skillet with a splash of water to steam them back to moist perfection. Microwaving works in a pinch but can dry them out.

Frequently Asked Questions:

Can I use ground chicken instead of turkey for this recipe?

Absolutely! Ground chicken works great, though it’s usually a bit leaner than turkey, so I recommend adding an extra tablespoon of Greek yogurt or a splash of olive oil to keep your meatballs juicy.

What’s the best way to prevent turkey meatballs from drying out?

The key is not to overmix the meat and to include moisture-adding ingredients like Greek yogurt. Also, chilling the shaped meatballs before cooking and avoiding overcooking by monitoring their internal temperature helps immensely.

Can I use all dried herbs instead of fresh herbs?

Yes, you can substitute fresh herbs with dried ones but reduce the quantity since dried herbs are more concentrated. A good rule of thumb is to use about one-third the amount of dried herbs called for in fresh.

Are these meatballs suitable for making ahead for a party?

Definitely! They’re wonderful for make-ahead meals. You can prepare and cook them a day or two in advance, then simply reheat before serving. They also freeze well if you want to prepare batches ahead of time.

Final Thoughts

This Herb Turkey Meatballs Recipe holds a special place in my kitchen because it’s one of those dishes where healthy meets indulgent right on the plate. Whether you’re feeding family, friends, or just yourself, these meatballs feel homemade comfort without the fuss. I can’t wait for you to try making them your own and enjoy all the delicious herbaceous goodness packed in every bite.