Name: Herb Turkey Meatballs Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
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 sub 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); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 pound ground turkey 93% lean; Olive oil for brushing or cooking spray

Nothing says comfort food quite like a plate of juicy, flavorful meatballs. This Herb Turkey Meatballs Recipe is one of my favorites because it combines fresh herbs, savory Parmesan, and lean turkey into meatballs that stay incredibly moist and tender. You’ll love how simple ingredients come together to make something extra special!

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've made my fair share of turkey meatballs, and this Herb Turkey Meatballs Recipe stands out for its amazing balance of herbs and cheese, making them anything but dry. The secret mix of fresh herbs, Parmesan, and a touch of Greek yogurt keeps these meatballs bursting with flavor and supremely juicy.

Perfectly Moist: Using egg and Greek yogurt together creates a tender texture that keeps turkey meatballs from drying out.
Herbaceous Flavor: Fresh basil, rosemary, and parsley infuse bright, aromatic notes that make every bite exciting.
Easy to Customize: Whether you have fresh herbs or dried on hand, this recipe adapts so you can whip it up anytime.
Versatile Serving Options: Serve these meatballs with pasta, grains, or even in wraps for a dinner that’s never boring.

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

Choosing the right ingredients can make or break turkey meatballs since turkey can tend to be lean and dry. This recipe smartly balances moisture, flavor, and texture using a handful of pantry and fresh staples that you probably already have.

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 sweetness and moisture; finely minced so it blends well inside the meatballs.
Egg: Acts like glue, binding all ingredients and providing richness.
Greek yogurt: A secret weapon to keep the meatballs tender and moist without adding fat.
Panko breadcrumbs: Light and airy, they absorb moisture and give structure without heaviness.
Parmesan cheese: Brings a deep, salty, umami flavor that complements turkey beautifully.
Garlic: Fresh minced cloves pack a punch, though garlic powder works perfectly in a pinch.
Fresh herbs (basil, parsley, rosemary): Freshness is key, but dried herbs do the job when fresh aren’t available.
Dried oregano: Adds that classic Italian herb aroma.
Beef bouillon (optional): Adds an extra layer of savory depth, but it’s totally optional if you want a lighter taste.
Salt and pepper: Essential to bring all flavors forward.
Ground turkey: Use 93% lean for the best balance of flavor and moisture.
Olive oil or cooking spray: For keeping the meatballs from sticking and browning evenly.

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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 best things about this Herb Turkey Meatballs Recipe is how easy it is to tweak. I usually stick close to the herbs listed, but I love swapping rosemary for thyme or adding a pinch of chili flakes for a little heat. Feel free to play around!

Variation: When I’m feeling fancy, I mix in some finely chopped sun-dried tomatoes for a tangy twist — it adds a nice pop of flavor without overpowering the herbs.
Dietary tweaks: For a dairy-free version, skip the Parmesan and yogurt, replacing them with a bit of vegan mayo and nutritional yeast for flavor and moisture.
Cooking method: Sometimes I bake the meatballs for a hands-off prep, but pan-frying gives a lovely golden crust that’s hard to beat.

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

Step 1: Gently Prep Your Ingredients

Start by mincing your onion and garlic finely — I like to use my knife instead of a food processor to keep a bit of texture. Chop your fresh herbs sharp so their flavor shines through but doesn’t overpower. If you’re using dried, measure them out and lightly crush the rosemary to release its oils.

Step 2: Mix the Meatball Magic

In a large bowl, gently combine the ground turkey, egg, Greek yogurt, panko, Parmesan, garlic, onion, herbs, bouillon (if using), salt, and pepper. Be careful not to overmix — just enough to blend everything together. Overworking can make meatballs tough, so I mix with my hands until ingredients are evenly distributed.

Step 3: Shape with Care

Scoop about a tablespoon of mixture and roll gently between your palms to form uniform meatballs—about 25 to 28 total. Keeping them small and consistent ensures even cooking. If your hands get sticky, wet them with water occasionally to keep the shaping smooth.

Step 4: Cook to Perfection

You can cook these in two ways. On the stovetop, heat a nonstick skillet over medium heat with a light brush of olive oil or cooking spray. Cook meatballs in batches, turning every few minutes until golden brown and cooked through—about 15 to 20 minutes. Alternatively, bake in a preheated oven at 400°F (200°C) for 18-20 minutes, turning halfway for even browning.

Top Tip

I’ve found that combining Greek yogurt with the egg is my ultimate trick to keeping these turkey meatballs juicy and tender. This combo keeps them from drying out while adding just the right bit of creamy richness.

Don’t Overmix: Mixing meatball ingredients just until combined keeps the texture light and tender.
Uniform Sizing: Make meatballs about the same size so they cook evenly and come out perfect every time.
Low and Slow Browning: Cook on medium heat to get a nice browned crust without burning the herbs.
Rest Before Serving: Let the meatballs sit a few minutes after cooking — this makes juices redistribute for extra moist bites.

How to Serve Herb Turkey Meatballs Recipe

herb turkey meatballs - Serving Suggestion

Garnishes

I usually sprinkle extra Parmesan cheese and a handful of chopped fresh parsley over the top. Sometimes a drizzle of olive oil and a few fresh basil leaves take it up a notch. These simple garnishes bring freshness and a lovely aroma that complements the meatballs perfectly.

Side Dishes

These turkey meatballs pair wonderfully with a simple spaghetti tossed in marinara sauce, creamy mashed potatoes, or a light couscous salad. On busy weeknights, I love serving them over rice pilaf or tucked into a warm pita with tzatziki for a quick meal.

Creative Ways to Present

For special occasions, I’ve laid these herb turkey meatballs on a platter with a colorful chimichurri sauce drizzle and toasted garlic bread on the side. They also make fantastic sliders — just pop them in mini buns with melted mozzarella and a basil leaf for a party hit.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge, and they stay juicy for up to 3 days. If I’m planning ahead, I often cool them completely before refrigerating to avoid condensation which can make them soggy.

Freezing

This Herb Turkey Meatballs Recipe freezes beautifully. I flash freeze the shaped, uncooked meatballs on a parchment-lined tray, then transfer them to a freezer bag so they don’t stick together. When ready, I either bake them straight from frozen or thaw in the fridge overnight.

Reheating

To warm up leftovers, I prefer reheating in a skillet with a splash of water and a lid to steam gently, preserving moisture. The microwave works fine in a pinch — just cover loosely to keep steam around the meatballs and reheat in short bursts.

Frequently Asked Questions:

Can I use ground chicken or beef instead of turkey?

Absolutely! The herb and Parmesan combo works well with ground chicken for a lighter flavor, or ground beef for a richer taste. Just keep an eye on moisture levels, as beef is fattier and chicken can dry out more easily.

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

I highly recommend using Greek yogurt alongside the egg and making sure not to overmix the meat. Cooking gently at medium heat and not overcooking are also key to keeping the meatballs juicy.

Can I make this recipe ahead of time?

Yes! You can mix and shape the meatballs a day ahead and keep them covered in the refrigerator, or freeze them raw and cook later straight from frozen for convenience.

What sauces go well with herb turkey meatballs?

Traditional marinara or tomato sauces are classic, but these meatballs shine with fresh chimichurri, tzatziki, barbecue sauce, or even a light lemon yogurt drizzle. Don’t be afraid to experiment!

Final Thoughts

This Herb Turkey Meatballs Recipe has quickly become a staple in my kitchen. It's a delicious way to enjoy turkey that’s bursting with flavor and always impresses guests who swear it’s something more indulgent. I hope you enjoy making these as much as I do — serving family and friends moments of simple joy, one juicy meatball at a time.