Fast & Friendly Meatballs
Oven-baked turkey meatballs with crispy edges, tender inside, no frying required. Quick prep with just turkey, egg, and breadcrumbs in 40 minutes.
YIELD
18 servingsPREP
20 minCOOK
20 minREADY
20 minGround turkey mixed with egg and breadcrumbs forms into golf-ball sized meatballs that bake on a hot pan.
Preheating the pan creates an instant sear that crisps the bottom, while flipping halfway through gives you golden edges all around.
No oil, no frying, no mess—just protein-packed meatballs ready for pasta, subs, or freezing for later.
Pro Tips
- Heat the baking dish while the oven preheats for better browning
- Slightly flatten the bottom of each meatball so they don’t roll around
- Don’t overcrowd the pan or they’ll steam instead of crisp
- Freeze cooked meatballs in a single layer, then transfer to freezer bags
Ingredients
2 tbsp olive oil
20 oz pkg ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
Directions
Preheat oven to 350℉ (180℃).
Grease a 9 x 13 inch baking dish with oil and place it in oven while preheating.
Mix turkey, egg, and bead crumbs using your hands.
Form the meat into golf sized meatballs.
Place 1 inch apart in hot baking dish.
Press down to flatten the bottom just slightly.
Bake for 15 minutes, then flip and cook for 5 more minutes.
They should be somewhat crispy on the outside.
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