Turkey meatballs
Oven-baked turkey meatballs with herbs, warm tomato sauce and fluffy couscous. Gentle mixing and a milk-soaked crumb help them stay tender.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
9 leftHeat the oven
~2 minHeat the oven.
Heat the oven to 425°F.
Line a rimmed sheet pan with parchment.
Mix 1/4 cup breadcrumbs with 2 tbsp milk in a bowl and let stand for 2 minutes.
Ingredients
- 1/4 cupPlain breadcrumbs
- 2 tbspMilk
Mix the turkey
~1 minMix the turkey.
Add 12 oz turkey, 1 large egg, 1 tsp garlic, 1 tsp oregano, 1/4 tsp salt and 1/8 tsp pepper to the crumbs.
Mix just until evenly combined.
Ingredients
- 12 ozGround turkey
- 1Large egg
- 1 tspGarlic
- 1 tspDried oregano
- 1/4 tspKosher salt
- 1/8 tspBlack pepper
Shape the meatballs
~1 minShape the meatballs.
Rub 1 tsp oil on your hands and gently shape the mixture into meatballs about 1½ inches wide.
Space them on the lined pan.
Wash hands and any surfaces that touched raw poultry.
Ingredients
- 1 tspOlive oil, divided
Bake until cooked
~18 min cookBake until cooked.
Bake for 14–18 minutes, until lightly browned
Check temperature
After ~18 minCheck several meatballs with a thermometer; the centers must reach 165°F.
Continue baking if needed.
Warm the sauce
~8 minWarm the sauce.
Meanwhile, combine 1 cup tomato passata and the remaining 2 tsp oil in a small saucepan.
Bring to a gentle simmer and cook for 8 minutes, stirring occasionally.
Add a splash of water if very thick.
Ingredients
- 2 tspOlive oil, divided
- 1 cupTomato passata
Prepare the couscous
~1 minPrepare the couscous.
Cook 1/2 cup couscous using the package water ratio and standing time.
Fluff with a fork and fold in 1 tbsp parsley.
Ingredients
- 1/2 cupDry couscous
- 1 tbspParsley
Serve the meatballs
~1 minAdd the meatballs
spoon over the warm sauce and finish with the remaining 1 tbsp parsley.
Ingredients
- 1 tbspParsley
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Turkey meatballs: Serve the meatballs.
Turkey meatballs: Divide couscous between 2 plates.
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Read the traditional recipe
Ingredients
For 2 people
- 12 oz ground turkey
- 1 large egg
- 1/4 cup plain breadcrumbs
- 2 tbsp milk
- 1 tsp minced garlic
- 1 tsp dried oregano
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp olive oil, divided
- 1 cup tomato passata
- 1/2 cup dry couscous
- 2 tbsp chopped parsley
Method
- Heat the ovenHeat the oven to 425°F. Line a rimmed sheet pan with parchment. Mix 1/4 cup breadcrumbs with 2 tbsp milk in a bowl and let stand for 2 minutes.
- Mix the turkeyAdd 12 oz turkey, 1 large egg, 1 tsp garlic, 1 tsp oregano, 1/4 tsp salt and 1/8 tsp pepper to the crumbs. Mix just until evenly combined.
- Shape the meatballsRub 1 tsp oil on your hands and gently shape the mixture into meatballs about 1½ inches wide. Space them on the lined pan. Wash hands and any surfaces that touched raw poultry.
- Bake until cookedBake for 14–18 minutes, until lightly browned. Check several meatballs with a thermometer; the centers must reach 165°F. Continue baking if needed.
- Warm the sauceMeanwhile, combine 1 cup tomato passata and the remaining 2 tsp oil in a small saucepan. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally. Add a splash of water if very thick.
- Prepare the couscousCook 1/2 cup couscous using the package water ratio and standing time. Fluff with a fork and fold in 1 tbsp parsley.
- Serve the meatballsDivide couscous between 2 plates. Add the meatballs, spoon over the warm sauce and finish with the remaining 1 tbsp parsley.
Before you cook
What to get ready
Mixing bowl, rimmed tray or wide skillet as directed, broad spatula and instant-read thermometer.
Measure the couscous and passata before mixing the turkey; keep the milk-and-breadcrumb binder separate until ready.
If something needs adjusting
Meatballs flatten on the tray
Chill the shaped mixture briefly and space the balls apart; do not add lots of extra crumbs to make the raw mixture stiff.
Portions finish at different times
Shape equal-sized portions and check several of the largest centers. Ground poultry needs 165°F; ground beef or lamb needs 160°F.
Store for later
Refrigerate cooked portions in shallow containers, with sauce if the recipe includes it. Reheat centers to 165°F and keep any cold yogurt sauce separate.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining passata in a pasta sauce and freeze spare breadcrumbs.
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Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Stop mixing as soon as the ingredients come together. Compacting the mixture tightly makes lean turkey meatballs firmer.
Make it work for you
Use cooked rice in place of couscous. For a dairy-free version, soak the crumbs in an unsweetened plant milk and check the breadcrumb label.
Use extra tomato sauce and breadcrumbs in chicken meatballs in tomato sauce.
How do I know turkey meatballs are done?
Use a thermometer in the center of several meatballs and look for 165°F. The outside can brown before the middle is ready, so color alone is not enough.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.