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High Protein Low Calorie Baked Turkey Meatballs - Simple, Juicy, and Meal-Prep Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground turkey (93% lean works best for moisture; 99% lean can be used with tweaks below)
  • 1 large egg
  • 1/3 cup plain breadcrumbs (or almond flour for gluten-free)
  • 1/4 cup grated onion (use the small holes of a grater; the juice helps with moisture)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1 teaspoon Italian seasoning (or a mix of oregano, basil, thyme)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1–2 teaspoons olive oil (to lightly coat the meatballs or baking sheet)
  • Lemon wedges and chopped parsley, for serving (optional)

Method
 

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment for easy cleanup, or lightly oil it to prevent sticking.
  2. Mix the flavor base. In a large bowl, combine grated onion (and its juices), garlic, parsley, Italian seasoning, smoked paprika, salt, and pepper. Stir to distribute the seasoning evenly.
  3. Add the binders. Crack in the egg and whisk it into the onion mixture, then sprinkle in the breadcrumbs. Let it sit 1 minute so the crumbs hydrate.
  4. Fold in the turkey gently. Add the ground turkey and mix with a fork or your hands just until combined. Don’t overwork it or the meatballs will be tough.
  5. Shape the meatballs. Lightly oil your hands, then roll into 18–20 balls, about 1 to 1.25 inches in diameter (roughly 1.5 tablespoons each). Place on the prepared sheet, leaving space between them.
  6. Lightly brush or mist with oil. This helps browning without adding many calories.
  7. Bake for 13–16 minutes. They’re done when the centers reach 165°F (74°C) and the exteriors look set and lightly golden.
  8. Optional: Broil 1–2 minutes. For extra color, broil on high at the end, watching closely to avoid burning.
  9. Rest and serve. Let the meatballs rest 3 minutes. Squeeze with lemon and sprinkle more parsley if you like.