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 tsp garlic powder); 2 tablespoons chopped fresh basil (or 1 tsp dried); 2 tablespoons chopped fresh parsley (or 1 tsp dried); 1 tablespoon chopped fresh rosemary (or 1/2 tsp 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 nothing quite like the comfort of tender, juicy meatballs bursting with fresh herbs and savory Parmesan. This Herb Turkey Meatballs Recipe is my go-to for when I want something flavorful yet light. It hits all the right notes—herbaceous, moist, and surprisingly simple to make, even on a busy weeknight.

A white plate holds about twenty small round meatballs, each topped with a bright green herb sauce mixed with tiny red chili pieces and bits of garlic, giving a fresh and vibrant look. The meatballs have a light brown, slightly crispy surface with green herbs speckled inside. On the top left of the plate, there is a small wooden bowl filled with extra green herb sauce, showing a shiny, oily texture with visible chopped herbs and red chili pieces. A wooden spoon is inside the bowl, partially covered in the sauce. The plate sits on a white marbled surface, with a few green herb leaves scattered around for decoration. 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 about this Herb Turkey Meatballs Recipe because it transforms lean turkey into tender little flavor bombs. Whenever I make these, everyone at the table asks for seconds—even the toughest meatball critics like my husband! Plus, they’re adaptable and quick.

Juicy and Tender: Thanks to a clever mix of Greek yogurt and Parmesan, these meatballs stay moist without grease.
Herb-Forward Flavors: Fresh and dried herbs blend for that rich, comforting Italian taste you crave in meatballs.
Versatile Cooking Methods: You can bake or pan-fry them depending on your mood or kitchen setup.
Perfect for Meal Prep: Easy to make in big batches and freeze, making weeknight dinners a breeze.

A white bowl filled with a bed of golden-yellow spaghetti noodles twisted into loose nests. On top, there are eight round meatballs covered in rich red tomato sauce, each sprinkled with fine white grated cheese. Bright green basil leaves are scattered both inside the bowl and around it on a white marbled surface. A silver fork is placed on the left side of the bowl with some spaghetti wrapped around its tines. The scene is bright and fresh, capturing the colors and textures clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Herb Turkey Meatballs Recipe plays a role in crafting that perfect combination of flavor, moisture, and texture. Here’s a quick look at what’s going on in the bowl before the magic happens.

Flat lay of a small peeled yellow onion, a whole uncracked brown egg, a small white ceramic bowl of plain Greek yogurt, a small white ceramic bowl of panko breadcrumbs, a small white ceramic bowl filled with freshly grated Parmesan cheese, three whole garlic cloves, a small white ceramic bowl with chopped fresh basil leaves, a small white ceramic bowl with chopped fresh parsley, a small white ceramic bowl with chopped fresh rosemary, a small white ceramic bowl containing dried oregano, a small white ceramic bowl with granulated beef bouillon powder, a small white ceramic bowl each of salt and black pepper, a mound of fresh raw ground turkey, and a small white ceramic bowl of olive oil, all arranged with perfect symmetry and realistic proportions, 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 natural sweetness and keeps the meatballs juicy; finely minced so you don't get any big chunks.
Egg: Acts as a binder, holding all the ingredients together without making the meatballs dense.
Greek yogurt: My secret weapon! It keeps the turkey moist and tender without adding fat.
Panko breadcrumbs: Light and airy, they ensure a delicate texture, soaking up moisture without getting soggy.
Parmesan cheese: Brings umami and a nutty depth that elevates the flavor profile.
Garlic: Fresh minced gives a punch of savory warmth, though garlic powder works if you’re in a pinch.
Fresh basil, parsley, rosemary, oregano: These herbs are the heart of the dish, each contributing different layers of flavor from sweet to piney to earthy.
Granulated beef bouillon (optional): Adds a subtle savory boost—skip it if you prefer purely turkey tasting meatballs.
Salt and pepper: Essential to highlight all the other flavors without overpowering.
Ground turkey (93% lean): Lean enough to be healthy but still juicy when combined with the other ingredients.
Olive oil or cooking spray: For brushing or frying, helping get a beautiful golden crust without excess grease.

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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 the things I love about this Herb Turkey Meatballs Recipe is how easy it is to tweak it depending on what’s in your fridge or what your taste buds fancy. Don’t hesitate to make it your own!

Variation: I sometimes swap out parsley for cilantro and add a squeeze of lime for a fresher twist when I’m craving something bright and different.
Dietary swaps: Use gluten-free breadcrumbs to make these meatballs celiac-friendly without losing texture.
Spicy kick: A pinch of crushed red pepper flakes adds a nice warmth if you love just a little heat.
Cooking method: If you want to keep things ultra-light, try baking on a rack instead of pan-frying to let the fat drain away.

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

Step 1: Prepping the herbaceous mixture

I start by finely mincing the onion and garlic, then mixing them with the fresh chopped herbs—basil, parsley, and rosemary. You want these fresh flavors to really shine, so don’t skimp on the herbs. If fresh isn’t available, dried works fine, but always crush dried rosemary a bit before adding to release its aroma.

Step 2: Combining the wet and dry ingredients

In a large bowl, I whisk together the egg and Greek yogurt until smooth, which helps them integrate evenly into the ground turkey later. Then, add the panko breadcrumbs, grated Parmesan, the herb and onion mix, salt, pepper, oregano, and if you like, that small bit of granulated beef bouillon for a subtle depth boost.

Step 3: Bringing it all together with turkey

Now, gently fold the ground turkey into the wet and dry ingredients. I find mixing with my hands works best to avoid overworking the meat, which can make meatballs tough. Just fold until everything is combined and uniform in color. Then, cover and chill the mixture for about 20 minutes—this really helps bind the meatballs and makes shaping easier.

Step 4: Shaping and cooking

Use a small cookie scoop or tablespoon to portion out the meatballs for consistent size. I roll them gently between my palms to keep them compact yet light. You can brush or spray a pan with olive oil and cook the meatballs over medium heat until golden and cooked through—about 10 minutes, turning often. Alternatively, bake them on a parchment-lined tray at 375°F (190°C) for 20 minutes, flipping halfway for even browning.

Top Tip

Learning to balance moisture while keeping these turkey meatballs firm is what makes or breaks this recipe. After many tries, these tips helped me perfect the texture and flavor, and I’m happy to share what I know so you get the best results straight away.

Chill the mixture: Don’t skip the refrigeration step before shaping—the meat firms up and reduces shrinkage when cooking.
Gentle mixing: Use your hands and fold the ingredients carefully to keep the meat tender, rather than overworking it with a spoon.
Use panko breadcrumbs: They provide superb texture without sogginess, soaking up just enough moisture.
Test bake one meatball first: Especially if you adjust seasoning, cooking one first ensures perfect seasoning before committing the whole batch.

How to Serve Herb Turkey Meatballs Recipe

herb turkey meatballs - Serving Suggestion

Garnishes

I like to finish these herb turkey meatballs with a sprinkle of fresh parsley or basil right before serving. Sometimes I add a little extra grated Parmesan or a drizzle of extra virgin olive oil to boost the flavor and add some shine—you can almost smell the herbs just walking into the room.

Side Dishes

These meatballs are incredibly versatile with sides. I love serving them over a bed of spaghetti with a tangy marinara or alongside creamy mashed potatoes. For lighter meals, they’re fantastic with zesty quinoa salads or a bright rice pilaf with lemon and herbs.

Creative Ways to Present

For a dinner party, I've arranged these meatballs on skewers alternating with cherry tomatoes and mushrooms, served with a rosemary-infused dipping sauce. Another fun twist is adding them to grain bowls with tzatziki, roasted veggies, and fresh greens—for an easy, colorful presentation that looks impressive but takes no extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs store beautifully in an airtight container in the fridge for up to four days. I usually let them cool completely before sealing to keep them juicy and prevent condensation, which could make them soggy.

Freezing

I often freeze these meatballs for a quick meal on a rushed day. I bake them first, let cool, then freeze in a single layer on a baking tray before transferring to a freezer bag. This way, they don’t stick together, and you can just pop out as many as you need.

Reheating

To reheat, I gently warm them in a skillet over low heat or use the oven at 325°F (160°C) until heated through. This avoids drying them out like microwaving sometimes can. Adding a splash of water or sauce to the pan keeps them moist.

Frequently Asked Questions:

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

Yes! Ground chicken works well as a substitute, but since it’s often leaner, you might want to add a bit more Greek yogurt or an extra egg to keep the meatballs moist. Adjust the herbs to your taste and watch the cooking time closely since chicken can cook faster.

What's the purpose of the Greek yogurt in the meatballs?

Greek yogurt adds moisture and helps keep the meatballs juicy without adding extra fat. It also tenderizes the turkey and adds a subtle tang that brightens up the overall flavor profile.

Can I make these meatballs gluten-free?

Absolutely! Simply swap regular panko breadcrumbs for gluten-free panko or finely crushed gluten-free crackers. The texture stays light and fluffy, and your meatballs remain delicious.

How do I prevent the meatballs from falling apart?

Mix the ingredients gently without overworking the meat, chill the mixture for at least 20 minutes before shaping, and handle the meatballs carefully when cooking. Also, using a binder like an egg and panko breadcrumbs helps hold everything together perfectly.

Final Thoughts

I keep coming back to this Herb Turkey Meatballs Recipe because it’s comfort food that feels light and fresh, not heavy and greasy. They’ve been a hit in my home during busy weeknights and special dinners alike. I hope that when you try them, you’ll love how adaptable, juicy, and delicious they are—and that they become a new staple in your recipe box like they are in mine!