For a break from beef, try these tender turkey meatballs. Don't use extra-lean turkey breast; it dries out too easily.

Recipe Summary

20 mins
15 mins
1 hr 5 mins
1 hr 40 mins
40 meatballs


Original recipe yields 10 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.

  • Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.

  • Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.

  • Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.

  • Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.

  • Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.

Nutrition Facts

120 calories; protein 11.2g; carbohydrates 5.1g; fat 6.2g; cholesterol 54.5mg; sodium 353.3mg. Full Nutrition

Reviews (6)

Most helpful positive review

Rating: 5 stars
Mmm. These hold their own against beefier meatballs. Lots of flavor. We couldn't stop eating them. Read More
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Mmm. These hold their own against beefier meatballs. Lots of flavor. We couldn't stop eating them. Read More
Rating: 5 stars
I liked these a lot. I did use ground turkey breast as that was what I had. It turned out just fine for me. I think I left the mixture in the fridge longer than an hour so perhaps the extra time gave the veggies more time to leech the needed moisture into the meat.. my meatballs were not dry at all. Read More
Rating: 5 stars
Best turkey meatball I have made (and I have tried quite a few). I did not make the dip so I can't comment on it. Read More
Rating: 5 stars
What a great dish! I overcooked it a little (oops) and didn't have mayo in my dip (by choice)--but it all turned out so yummy! Read about it in the magazine and just started a new diet. All clean ingredients and super tasty and healthy! Read More
Rating: 4 stars
these came out pretty good.. i used this as a base for making 4 large burgers.. made the following modifications: low carb bread for the whole grain almond milk for the regular 1/2 a red onion for the whole onion and 1/2 a green bell pepper for the red.. also added one carrot and one celery stalk.. threw all the veggies in the food processor and let it do all the work.. added 1/4 tsp salt just b/c i do the 1:1 ratio of lb to tsp.. this came out tasting like meatloaf but in a good way! bf said he'd like to have some type of cheese in there next time.. i didn't make the dip but i could see how it would go with the meatballs.. looking forward to making this again.. ty for the recipe Read More
Rating: 5 stars
These were tasty. Something different to do with ground turkey! Read More
Rating: 5 stars
I thought that these meatballs are fabulous! I followed the recipe pretty much exactly. I just replaced the milk with skim. Since ground turkey was on sale I made a lot to freeze and use later. I thought the flavor was great on its own and would make a great pair with a vegetable for a healthy dinner. To freeze the meatballs I let them cool then placed them on a cookie sheet in the freezer. After they were frozen solid I placed them in labeled ziploc bags. Read More