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turkey italian meatballs

Turkey Italian Meatballs

  • Author: Helen
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40
  • Yield: 6-8 1x


Moist and juicy Turkey Italian Meatballs that are bursting with the flavours of fresh herbs, parmesan and garlic. 

This recipe makes 28 to 30 meatballs and will serve 6 generously with 4 to 5 meatballs per person. Use the scaling buttons below to double or triple the quantity.



  • 75g (or 1 cup) of breadcrumbs
  • 120ml (or 1/2 cup) milk
  • 500g (or 18oz) turkey thigh mince
  • 60ml (or 1/4 cup) onion (finely chopped)
  • 1 red chili (finely chopped)
  • 3 garlic cloves (crushed)
  • 2 tbsp fresh basil (finely chopped)
  • 2 tbsp fresh oregano (finely chopped)
  • 2 tbsp fresh parsley (finely chopped)
  • 45g (or 1/2 cup) finely grated parmesan 
  • 1 egg
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil for meatball mixture
  • 2 tbsp olive oil for frying the meatballs


  1. Mix the breadcrumbs and milk and leave to soak for 5 minutes
  2. Add all remaining ingredients to the breadcrumb mixture and mix using your hands 
  3. Form the mixture into ping-pong sized balls
  4. Set a frying pan to a medium/high heat and add 2 tbsp olive oil 
  5. When the oil is hot, add the meatballs and fry for 10-15 minutes, turning frequently - it's most likely you will need to do this in batches
  6. Remove the meatballs from the heat when all sides are browned
  7. Serve with pasta and marinara sauce (note 1)


  1. 1 batch of my Marinara Sauce Recipe serves 6 and is the perfect amount for 1 batch of my Italian meatballs. 

Nutritional information is for 1/6 of the recipe.

  • Category: Mains
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 272
  • Sugar: 1g
  • Sodium: 198mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 19g
  • Cholesterol: 0g

Keywords: turkey italian meatballs