Mom’s Baked Turkey Meatballs

Note: the meatballs can be frozen before of after cooking, however I would recommend it be frozen after baking.


Serves 6

2 lbs / 900 gr ground turkey

1 cup rolled oats (or breadcrumbs)

1 small onion, finely chopped

6 tablespoons chopped fresh parsley

2 large eggs

3 garlic cloves, minced

2 teaspoons Worcestershire sauce

¼ teaspoon Tabasco sauce (optional)

1 teaspoon salt

½ teaspoon dried oregano

¼ teaspoon ground black pepper

4 tablespoons vegetable oil (I used olive oil)


Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil (for easy clean-up). Coat a wire rack with cooking spray and set on the prepared baking sheet. Set aside.

Combine all ingredients (except the oil) in a large bowl and mix well.

Scoop one scant tablespoon of mixture and with dampened hands shape into balls.

Arrange meatballs on the prepared rack and brush with oil.

Bake until golden brown, about 20 minutes.

Serve with my Crock-Pot Roasted Pepper and Tomato Sauce or with any other sauce of your choice.