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 something about a perfectly herbed, juicy meatball that just hits the spot—especially when it’s lighter on the palate like with turkey. This Herb Turkey Meatballs Recipe is one of those dishes I keep coming back to because it’s packed with fresh herbs, a little Parmesan magic, and a moisture level that’ll surprise you every time. Let me show you how to make these delicious little flavor bombs at home!

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 can’t stress enough how much these meatballs changed the game for me when it comes to ground turkey dishes. They’re juicy without being greasy, the herbs shine through beautifully, and they’re so versatile that they fit almost any meal plan. You don’t even need to be a turkey fan to love them!

Juiciness that surprises: Thanks to a few sneaky ingredients, these turkey meatballs never dry out.
Loaded with herbs: Fresh and dried herbs bring vibrant flavor without extra calories.
Versatility: Serve them with pasta, in wraps, or alongside your favorite sides.
Easy to make: No complicated techniques—just mix, shape, and cook.

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

Each ingredient in this Herb Turkey Meatballs Recipe plays a crucial role in building layers of flavor and texture—while keeping the meatballs moist and tender. Plus, I’ve tossed in some tips so your shopping and prep go smoothly.

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: Adds natural sweetness and moisture—finely grated or minced works best.
Egg: Acts like a glue to hold the meatballs together without drying them out.
Greek yogurt: My secret weapon for juicy, tender meatballs—it also adds a little tang.
Panko breadcrumbs: Light and airy, they help absorb moisture and create a soft texture.
Parmesan cheese: Brings umami richness and a bit of salty, nutty flavor.
Garlic: Packed with savory punch—fresh minced is unbeatable, but garlic powder works in a pinch.
Fresh herbs (basil, parsley, rosemary): These give the meatballs their signature herby brightness; dried versions work if fresh aren’t on hand.
Dried oregano: Adds a subtle Mediterranean undertone.
Beef bouillon (optional): For an extra flavor boost that deepens the meat’s taste—totally optional but worth trying.
Salt & pepper: Essential for seasoning and enhancing all the flavors.
Ground turkey (93% lean): The lean protein base of these meatballs, lean enough to stay light but still juicy with the right mix-ins.
Olive oil or cooking spray: For brushing or greasing to ensure perfect browning when cooking.

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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 my favorite parts about this Herb Turkey Meatballs Recipe is how easy it is to customize. After making these countless times, I’ve got a few favorite tweaks that keep the dish fresh and fun.

Variation: I like to swap out basil for fresh mint and add a squeeze of lemon for a bright Mediterranean vibe that changes everything.
Dietary friendly: To make it gluten-free, just use gluten-free breadcrumbs or cracker crumbs—they still soak up the moisture wonderfully.
Make it spicy: Sprinkle some red pepper flakes or finely diced jalapeño into the mix for a subtle kick that wakes up the palate.

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

Step 1: Prep your aromatics and herbs

First things first, finely mince or grate your onion and garlic. This helps release their natural flavors and ensures they melt into the meatballs without any big bites of raw onion or garlic. Chop your fresh herbs finely—this step really makes a difference in the flavor intensity.

Step 2: Mix the meatball magic

In a large bowl, add the ground turkey, egg, Greek yogurt, panko breadcrumbs, Parmesan, garlic, onion, herbs, and seasoning. If you’re using beef bouillon, crumble it in here, too. Then, get your hands in there and gently mix until everything is just combined. Don’t overwork the meat—it keeps the meatballs tender.

Step 3: Shape and cook

Scoop out bits of the mixture—about a tablespoon each—and roll them gently into balls. This recipe makes around 25 to 28 meatballs depending on size. I like brushing them lightly with olive oil so they brown evenly without sticking, especially if I’m cooking them in a skillet. You can cook these meatballs on the stove over medium heat, or bake them at 400°F (200°C) for 15–20 minutes until they’re golden and cooked through.

Top Tip

After making this Herb Turkey Meatballs Recipe many times, I’ve learned a few handy tricks to get them perfect every single time—moist, flavorful, and tender.

Don’t overmix: Mixing too much tightens the meat’s proteins, making meatballs chewy instead of tender—mix just until combined.
Use Greek yogurt: It sounds unusual, but the yogurt adds moisture and a subtle tang that makes these meatballs stand out.
Fresh herbs or dried work: If fresh herbs aren’t available, dried herbs are a fine substitute—just adjust quantity, as dried are more concentrated.
Cook evenly: Whether baking or pan-frying, make sure to turn meatballs so they brown on all sides and cook through cleanly.

How to Serve Herb Turkey Meatballs Recipe

herb turkey meatballs - Serving Suggestion

Garnishes

I’m a big fan of finishing these herb turkey meatballs with a sprinkle of extra fresh parsley or basil for brightness. Sometimes, I add a little lemon zest on top to lift the flavors. Parmesan shavings never hurt either if you want more cheesy richness!

Side Dishes

These meatballs pair beautifully with simple spaghetti and marinara sauce for a classic meal, or over soft mashed potatoes and green beans for a comforting plate. For a lighter option, I love serving them alongside a crisp Greek salad or lemony quinoa.

Creative Ways to Present

For parties, toss these meatballs in a spicy tomato sauce and serve with toothpicks as easy appetizers. Another favorite is piling them into pita pockets with tzatziki, cucumber, and tomato for a gyro-inspired dinner everyone raves about.

Make Ahead and Storage

Storing Leftovers

I usually store leftover meatballs in an airtight container in the fridge for up to 4 days. Make sure they’ve cooled completely before sealing—this keeps them juicy and ready for a quick reheat.

Freezing

These meatballs freeze like a dream. I spread them on a baking sheet to freeze individually, then transfer to freezer bags. When I’m ready, I reheat from frozen by baking or warming in sauce—perfect for busy nights!

Reheating

I reheat in a skillet over low heat or in the oven, covered with foil to keep moisture in. Microwave works in a pinch but can dry them out, so I add a little water or sauce and cover loosely with a damp paper towel.

Frequently Asked Questions:

Can I make these herb turkey meatballs gluten-free?

Absolutely! Just substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the texture light and tender.

How do I prevent turkey meatballs from drying out?

Using Greek yogurt and not overmixing the meat helps retain moisture. Also, cooking at moderate heat and not overbaking ensures juicy meatballs every time.

Can I use dried herbs instead of fresh?

Yes! Dried herbs are more concentrated, so use about a third of the amount you'd use for fresh herbs. For example, if the recipe calls for 2 tablespoons fresh basil, use about 2 teaspoons dried.

What’s the best way to reheat leftover meatballs?

Reheating in a covered skillet over low heat or in the oven wrapped with foil helps keep them moist. Microwaving can dry them out unless you add a little moisture and cover them loosely.

Final Thoughts

This Herb Turkey Meatballs Recipe holds a special spot in my weeknight rotation because it turns out perfectly every time and never fails to impress. Whether you’re cooking for your family or prepping meals ahead, these meatballs bring satisfying flavor without fuss. I’m confident once you try them, they’ll become one of your favorite go-tos, just as they are in my kitchen!