The Best Turkey Meatballs

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.
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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 12 meatballs
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2 tablespoons extra-virgin olive oil

2 tablespoons canola oil

3/4 cup finely ground fresh breadcrumbs (from 3 to 4 slices white bread, crusts removed)

1/2 cup milk

1 pound ground turkey (93/7 ratio)

1/2 cup whole milk ricotta cheese

2 tablespoons grated Parmesan

1 clove garlic, grated

1/4 cup packed parsley leaves, finely chopped (about 2 tablespoons chopped)

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper

1 large egg, lightly beaten


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
  2. Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
  3. Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.