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Mediterranean Baked Turkey Meatballs are turkey meatballs mixed with the warm, rich spices of cumin, cinnamon, allspice and cayenne pepper. These meatballs are lean and baked to create an easy meal option. Pair these with fresh Mediterranean ingredients to create a rice bowl for dinner!
Meatballs are a nonnegotiable in my house, the whole family goes crazy for them, and this Lebanese-spiced version is one of my favorite flavor experiments yet. Lean ground turkey gets mixed with warm allspice, cumin, cinnamon and a hint of cayenne, spices you’ll find throughout my family’s Lebanese cooking, then baked until juicy and golden. They’re an easy weeknight dinner, a meal-prep staple I keep on hand for the kids, and just as good on an appetizer spread with a tahini dipping sauce or this creamy dill sauce. Make a double batch, freeze half, and you’ve got dinner covered for weeks. My favorite way to serve them is piled into a rice bowl, exactly like the pictures above.
Craving more meatball recipes? Don’t miss these Easy Turkey Pesto Meatballs, Mediterranean Beef Meatballs, Baked Chicken Meatballs, Beef Kafta Meatballs, or these Slow Cooker Mediterranean Beef Meatballs.
Why This Recipe Works
Ground turkey with a slightly higher fat content (rather than ultra-lean 99/1) stays juicier under the dry heat of the oven, lean turkey alone has almost no fat to keep the meatballs moist as they cook. Mixing the spices, egg and breadcrumbs together before adding the turkey, then folding it in gently, keeps you from overworking the meat, which is what makes meatballs tough. Checking for doneness at 165°F internal temperature, rather than judging by time alone, prevents the overbaking that dries turkey out fastest.
Recipe Ingredients You’ll Need
Please see the recipe card below for exact ingredient amounts and instructions.
- Ground Turkey: I used a lean ground turkey but any ground turkey will work. I do find that the turkey with a bit higher fat content works better to create juicier meatballs.
- Breadcrumbs: I like to use regular breadcrumbs but you can also use panko. The texture is just a bit different with panko.
- Egg: the egg helps to bind together the turkey meatball mixture.
- Garlic: I used fresh garlic in these meatballs but make sure you mince the garlic small. You also could use garlic powder.
- Shallots: I like the flavor that shallots add to meatballs but you can use minced sweet onion or red onion. You also can skip onion if you don’t want to use it.
- Fresh Herbs: fresh herbs are a great way to take meatballs to the next level and add flavor. The herbs in these meatballs are fresh parsley. You also could use fresh dill, fresh basil or fresh oregano.
- Spices: the spices in these turkey meatballs are warm and add a nice depth of flavor. I added cumin, allspice, cinnamon and cayenne red pepper. You also could use oregano, Italian seasoning or paprika. These would all add nice flavor.
Ways to Modify These Meatballs:
- Protein: This recipe works great with ground lamb, ground beef, ground pork or ground chicken. You might find that the ground chicken is a more wet consistency and you may need to add more breadcrumbs to bind the meatballs together.
- Sauce: You can serve these meatballs as an appetizer. If you are serving a crowd try making smaller sized meatballs and putting them on a toothpick to serve. You can serve them with your favorite sauce like a tzatziki sauce. Tahini Sauce or this Creamy Dill Sauce.
- Spices: You can add other spices to these turkey meatballs. Some I like are Italian seasoning, paprika, chili powder, crushed red pepper, za’atar or sumac.
- Fresh Herbs: You could add other finely chopped fresh herbs. Some good ones are chives, fresh basil, fresh mint or oregano.
- Other Ways to Cook You also could cook these in a frying pan over medium-heat or in an air fryer.
How to Make These Baked Turkey Meatballs
Step 1: Mix Ingredients: Preheat oven to 400 degrees F. Spray a cookie sheet with non-stick cooking spray and set aside. In a large mixing bowl mix together the breadcrumbs, egg, garlic, shallots, parsley, cumin, allspice, cinnamon, cayenne pepper, salt, pepper and olive oil.
Step 2: Add Ground Turkey in: Add the ground turkey and use your hands to gently mix everything together. Don’t over-mix the turkey mixture. Form the turkey mixture into 1-inch turkey meatballs using wet hands or a small cookie scoop and put on the cookie sheet.
Step 3: Bake: Bake in the oven for 20 minutes, or until the meatballs reach an internal temperature of 165ºF. I suggest checking your meatballs at about the 15 minute mark to see how they are progressing.
Serve over rice with hummus and veggies or store in an airtight container for up to 5 days. You can freeze these meatballs for later. Let them cool completely and store in an airtight container or ziplock bag for up to 3 months.
Common Mistakes to Avoid
- Overmixing the turkey mixture. Mix just until combined by hand. Overworking it develops the proteins and makes the meatballs dense and tough instead of tender.
- Using ultra-lean ground turkey. Turkey with almost no fat has little to keep it moist in the oven. A slightly higher fat content bakes up juicier.
- Skipping the temperature check. Judging doneness by time alone risks overbaking, which dries turkey out fast. Pull them at 165°F internal temperature.
- Making meatballs different sizes. Uneven meatballs finish cooking at different times, some will be done while others are still raw in the middle. Use a small cookie scoop or wet hands to keep them consistent.
- Serving them straight out of the oven. Cutting in immediately lets the juices run out. A short rest first helps them stay moist.
Storage Tips
- Store leftover meatballs in an airtight container in the fridge for up to 4 days. Reheat in the microwave, in a skillet over medium heat, or in a 350°F oven until warmed through.
- To freeze, let the meatballs cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating, or reheat gently from frozen in a 350°F oven.
Recipe FAQ
Use a small cookie scoop or measure with wet hands, about 1-inch portions, so every meatball bakes for the same amount of time and none finish over- or undercooked.
Overmixing is the most common cause. Once the turkey goes in, mix just until combined, working the meat too much develops the proteins and creates a dense, chewy texture instead of a tender one.
Add a splash of olive oil or a tablespoon of water to the mixture and mix gently until it holds together. This usually happens with very lean ground turkey, going with a slightly higher fat content from the start helps prevent it.
A few minutes’ rest after baking helps the juices redistribute through the meatball instead of running out when you cut into it, the same principle as resting a steak.
Ways to Serve These Meatballs:
- Serve these over a bed of greens or try adding it to this Lemon Arugula Salad, Lemon Arugula Salad with Capers, Arugula Orzo Salad, or this Tomato Feta Orzo Salad.
- Add these meatballs to a bowl. A few bowls I really like are this Buddha Bowl, Greek Quinoa Bowl or this Mediterranean Hummus Bowl.
- Serve these meatballs alongside a Mediterranean dip. I like this Easy Lebanese Hummus, Baba Ghanoush, Whipped Feta or Lemon Hummus.
Other Ground Turkey Recipes:
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Mediterranean Baked Turkey Meatballs
Video
Ingredients
- 1 pound ground turkey, {try to find ground turkey that is 93/7 fat content if you can to help keep the meatballs from drying out}
- 1/4 cup dried bread crumbs
- 1 egg
- 3 garlic cloves, finely minced
- 1/4 cup shallots, finely minced
- 1/4 cup fresh parsley, finely minced
- 3/4 teaspoon cumin
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne red pepper {optional}
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1-2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees F. Spray a cookie sheet with non-stick cooking spray and set aside.
- In a large mixing bowl mix together the breadcrumbs, egg, garlic, shallots, parsley, cumin, allspice, cinnamon, cayenne pepper, salt, pepper and olive oil.
- Add the ground turkey and use your hands to gently mix everything together. Don't over-mix the turkey mixture. Form the turkey mixture into 1-inch turkey meatballs using wet hands or a small cookie scoop and put on the cookie sheet.
- Bake in the oven for 20 minutes, or until the meatballs reach an internal temperature of 165ºF. I suggest checking your meatballs at about the 15 minute mark to see how they are progressing.
- Serve over rice with hummus and veggies or store in an airtight container for up to 5 days.
- You can freeze these meatballs for later. Let them cool completely and store in an airtight container or ziplock bag for up to 3 months.
Notes
- Serve these meatballs in a rice bowl with brown rice, chickpeas, Lebanese salad and hummus.
- You can freeze these meatballs for later. Let them cool completely and store in an airtight container or ziplock bag for up to 3 months.
- Protein: This recipe works great with ground lamb, ground beef, ground pork or ground chicken. You might find that the ground chicken is a more wet consistency and you may need to add more breadcrumbs to bind the meatballs together.
- Other Ways to Cook You also could cook these in a frying pan over medium-heat or in an air fryer.
- Spices: You can add other spices to these turkey meatballs. Some I like are Italian seasoning, paprika, chili powder, crushed red pepper, za’atar or sumac.
- Fresh Herbs: You could add other finely chopped fresh herbs. Some good ones are chives, fresh basil, fresh mint or oregano.
- Sauce: You can serve these meatballs as an appetizer. If you are serving a crowd try making smaller sized meatballs and putting them on a toothpick to serve. You can serve them with your favorite sauce like a tzatziki sauce. Tahini Sauce or this Creamy Dill Sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make these meatballs a couple times a month, they are definitely one of my favorite healthy protiens for meal prepping. I love the blend of spices, the flavor in these is perfection. We like to eat them with homemade tzaziki sauce.
I made these with some improvising. I realized I forgot to buy bread crumbs so I crushed up some crackers. Also couldn’t find all spice at my local grocery store, but still stuck with the recipe and it turned out amazing! I made my version of a tzatziki sauce and it paired so well with the dish. My husband and I are keeping this recipe for sure!
The meatballs were absolutely DELICIOUS!! The flavor profile was new to me in cooking (I was hesitant about the cinnamon, lol) but OH SO TASTY!! Thank you for graciously sharing. This will be become a regular.
Thank you! I am so glad you liked them. We use a lot of cinnamon in Lebanese cooking. I think people often aren’t sure about it but I think they end up liking it in recipes once they try it!
This was excellent! Omitted the feta and drizzled dill sauce over the bowls. Big hit for the family – thanks!
So glad you enjoyed it! Thanks for letting me know.
Tried these today and added just about 2 tablespoons of chopped golden raisins after reading the other reviews. Otherwise followed the recipe exactly. The meat balls turned out delicious!. I will be making them regularly. Thank you for sharing 💛
That’s a great idea to add the raisins. I have to try that. So glad you liked them!
This is a popular recipe in our house. I usually serve it with quinoa in a bowl with seedless cucumbers, sliced graped tomatoes, hummus, and feta cheese. I grate the garlic and the shallots.
I have made this a few times, as written. It is an excellent recipe. These can be served as a bowl or in pitas. We all love it.
I am so glad you like them!
This is FABULOUS!!! We love it and now I make it all the time! Thank you so much for sharing. I hope to try many of your other recipes.
I am so glad you liked them! We love these meatballs too.
Looks so tasty!! Do you have instructions on freezing and reheating?
Thank you!
Hi there! They are really good- hope you try them! I would make sure they are fully cooled then I would add to gallon freezer bag, seal bag and freeze. To quickly reheat just remove a 1-2 out of bag and microwave on high for 1-2 minutes and serve as desired. Or place in oven and bake until warmed through.
Hi Julia,
I am just wondering if you can make these meatballs into turkey burgers? Should I still bake them at the same temperature? or should I pan fry them, since they will be bigger and thicker than a meatball?
Thank you.
Great idea- I think you totally could. And yes, I would say you would want to pan fry them until they are done on the inside- so the temperature would be 160 degrees F. I hope you enjoy them- let me know!