High Protein Turkey Meatballs for a Lean Tasty Dinner
These high protein turkey meatballs come out juicy, flavorful, and packed with protein without feeling heavy. They’re perfect for weeknights, meal prep, or anyone trying to keep dinner lean without sacrificing taste. You’ll get a golden crust, tender center, and a big punch of fresh herbs and spices.
Serve them with zucchini noodles, a crisp salad, or your favorite marinara over whole-grain pasta. This is one of those recipes you’ll make once and keep on repeat.
What Makes This Recipe So Good
- High protein, low fat: Lean ground turkey keeps calories in check while delivering solid protein for muscle recovery and satiety.
- Seriously juicy: A bit of grated onion and Greek yogurt locks in moisture so your meatballs never dry out.
- Simple pantry spices: Garlic, paprika, and Italian herbs make them flavorful without fuss.
- Versatile: Bake, air-fry, or pan-sear. Serve with marinara, pesto, or lemon yogurt sauce.
- Great for meal prep: They reheat well and freeze beautifully.
Ingredients You’ll Need
- 1.5 pounds lean ground turkey (93% lean is ideal)
- 1/2 cup plain nonfat Greek yogurt
- 1/3 cup finely grated yellow onion (with juices)
- 2 large cloves garlic, minced
- 1/2 cup whole wheat breadcrumbs (or almond flour for gluten-free)
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for brushing or pan)
- Optional for serving: marinara sauce, lemon wedges, fresh basil, grated Parmesan
How To Make My High Protein Turkey Meatballs
- Preheat and prep: Heat the oven to 400°F (200°C).
Line a baking sheet with parchment and lightly brush with olive oil or spray with cooking spray.
- Mix the wet ingredients: In a large bowl, combine Greek yogurt, grated onion, and minced garlic. Stir until smooth.
- Add seasonings: Mix in parsley, oregano, basil, smoked paprika, red pepper flakes, salt, and pepper.
- Bind it together: Add the egg and breadcrumbs. Stir until you have a thick, even mixture.
- Add the turkey: Gently fold in the ground turkey with a spatula or your hands.
Do not overmix; stop as soon as it looks uniform.
- Shape the meatballs: Use a 2-tablespoon scoop or your hands to form 18–22 meatballs of equal size. Place them on the prepared baking sheet.
- Bake: Brush the tops lightly with olive oil. Bake for 14–18 minutes, until the centers reach 165°F (74°C).
- Optional browning: For a deeper golden crust, broil the meatballs for 2–3 minutes at the end.
Watch closely.
- Serve: Spoon warm marinara over the meatballs, sprinkle with fresh basil, and finish with a squeeze of lemon or a pinch of Parmesan.
Storage Instructions
- Fridge: Store in an airtight container for 4 days. Reheat in a skillet with a splash of water or sauce over medium-low heat.
- Freezer: Freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen at 325°F until hot.
- Meal prep tip: Portion into single servings with sauce and veggies for grab-and-go lunches.
Health Benefits
- Lean protein: Turkey provides key amino acids for muscle repair and helps keep you full longer.
- Lower saturated fat: Compared to many beef meatballs, these keep saturated fat in check.
- Extra moisture, extra nutrition: Greek yogurt adds protein and creaminess without extra oil.
- Fiber-friendly swap: Whole wheat breadcrumbs add a bit of fiber; almond flour lowers carbs for a gluten-free option.
- Herbs and spices: Antioxidant-rich seasonings boost flavor while keeping sodium modest.
Common Mistakes to Avoid
- Overmixing the meat: This makes meatballs dense.
Fold gently until just combined.
- Skipping moisture: Lean turkey dries out easily. Don’t skip the grated onion or yogurt.
- Uneven sizing: Different sizes cook at different speeds. Use a scoop for consistency.
- Overbaking: Pull them as soon as they hit 165°F.
A thermometer is your best friend.
- Too much breadcrumb: It can make them mealy. Stick to the amounts listed.
Variations You Can Try
- Air Fryer: Cook at 380°F for 10–12 minutes, shaking once, until 165°F and golden.
- Mediterranean: Add lemon zest, chopped dill, and cumin. Serve with tzatziki and cucumbers.
- Buffalo Style: Toss baked meatballs in buffalo sauce and serve with light blue cheese yogurt dip.
- Thai-Inspired: Mix in ginger, scallions, and a splash of fish sauce.
Serve with chili-lime peanut sauce.
- Cheesy Center: Press a small cube of part-skim mozzarella into the center before rolling for a melty surprise.
- Low-Carb: Use almond flour or crushed pork rinds instead of breadcrumbs.
FAQ’s For High Protein Turkey Meatballs
Final Thoughts
These high-protein turkey meatballs are simple, flexible, and consistently delicious. With a few smart tricks for moisture and flavor, you get a lean dinner that still feels satisfying. Make a big batch, stash some in the freezer, and you’ll always have a healthy, tasty option ready to go.
Serve them your way and enjoy a meal that fits right into busy, balanced living.
Best High Protein Turkey Meatballs for a Lean Tasty Dinner
Dig into high-protein turkey meatballs—juicy, flavorful, and meal-prep friendly. A fun, healthy twist that makes dinner seriously crave-worthy! 🍽️🔥
Equipment
- 1 baking sheet with parchment paper
- 1 large bowl
- 1 spatula
Ingredients
- 1.5 pounds lean ground turkey (93% lean is ideal)
- ½ cup plain nonfat Greek yogurt
- ⅓ cup finely grated yellow onion (with juices)
- 2 large cloves garlic, minced
- ½ cup whole wheat breadcrumbs (or almond flour for gluten-free)
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp dried basil or Italian seasoning
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil (for brushing or pan)
- Optional for serving: marinara sauce, lemon wedges, fresh basil, grated Parmesan
Instructions
- Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly brush with olive oil or spray with cooking spray.1 tbsp olive oil (for brushing or pan)
- Mix the wet ingredients: In a large bowl, combine Greek yogurt, grated onion, and minced garlic. Stir until smooth.½ cup plain nonfat Greek yogurt, ⅓ cup finely grated yellow onion (with juices), 2 large cloves garlic, minced
- Add seasonings: Mix in parsley, oregano, basil, smoked paprika, red pepper flakes, salt, and pepper.2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1 tsp dried basil or Italian seasoning, 1 tsp smoked paprika, ½ tsp red pepper flakes (optional), ½ tsp black pepper, 1 tsp kosher salt
- Bind it together: Add the egg and breadcrumbs. Stir until you have a thick, even mixture.1 large egg, ½ cup whole wheat breadcrumbs
- Add the turkey: Gently fold in the ground turkey with a spatula or your hands. Do not overmix; stop as soon as it looks uniform.1.5 pounds lean ground turkey (93% lean is ideal)
- Shape the meatballs: Use a 2-tablespoon scoop or your hands to form 18–22 meatballs of equal size. Place them on the prepared baking sheet.
- Bake: Brush the tops lightly with olive oil. Bake for 14–18 minutes, until the centers reach 165°F (74°C).1 tbsp olive oil (for brushing or pan)
- Optional browning: For a deeper golden crust, broil the meatballs for 2–3 minutes at the end. Watch closely.
- Serve: Spoon warm marinara over the meatballs, sprinkle with fresh basil, and finish with a squeeze of lemon or a pinch of Parmesan.Optional for serving: marinara sauce, lemon wedges, fresh basil, grated Parmesan
