Cheesy Parmesan Turkey Meatballs You’ll Crave Nightly

You want weeknight food that tastes like a weekend flex. These Cheesy Parmesan Turkey Meatballs are juicy, cheesy, and absurdly satisfying—without leaving you in a carb coma.

They’re fast, freezer-friendly, and designed to win over picky eaters and protein chasers alike. No fancy tricks, just smart technique and big flavor.

If your current dinners feel mid, this is your upgrade.

Why This Recipe Works

Moisture + fat balance: Lean turkey dries out fast, so we add grated onion, egg, and a touch of olive oil for built-in juiciness.

Cheese that pulls its weight: Parmesan adds salt, umami, and savory depth; mozzarella brings melt and stretch. Dynamic duo.

Breadcrumbs as insurance: Panko locks in moisture and keeps the texture light, not rubbery.

No hockey pucks here.

High-heat finish: Baking, then a quick broil, crisps the edges while the center stays tender. The contrast is everything.

Cheesy Parmesan Turkey Meatballs You’ll Crave Nightly

Recipe by Lori AndersonCourse: Dinner

Servings

4

servings

Prep time

15

minutes

Cooking time

18

minutes

Calories

320

kcal

Ingredients

• 1.25 lb ground turkey (93% lean preferred)

• 1/2 cup finely grated Parmesan cheese

• 1/2 cup shredded low-moisture mozzarella

• 1/2 cup panko breadcrumbs

• 1 large egg

• 1/4 cup finely grated yellow onion (with juices)

• 2 cloves garlic, minced

• 2 tbsp chopped fresh parsley (or 1 tsp dried)

• 1 tsp Italian seasoning

• 3/4 tsp kosher salt

• 1/2 tsp black pepper

• 1–2 tbsp olive oil

• Optional: 1/4 tsp crushed red pepper flakes

• For serving: warm marinara, fresh basil, extra Parmesan

Directions

• Preheat and prep: Heat the oven to 425°F (220°C). Line a sheet pan with foil and place a lightly oiled wire rack on top (crispier results). No rack? Line pan and lightly oil it.
• Mix the dry team: In a large bowl, combine panko, Parmesan, Italian seasoning, salt, pepper, and red pepper flakes if using. This distributes seasoning evenly.
• Add the wet team: Stir in grated onion (and its juices), garlic, egg, parsley, and olive oil. You should have a fragrant, slightly damp mixture.
• Fold in turkey and mozzarella: Add ground turkey and shredded mozzarella. Gently mix with a fork or your hands until just combined. Don’t overwork it—tenderness is the goal.
• Shape: Scoop 1.5-tablespoon portions (a small cookie scoop helps). Roll into balls with damp hands and space them on the rack/pan.
• Bake: Cook for 15–18 minutes, until the centers reach 165°F. For bronze edges, broil 1–2 minutes at the end. Don’t wander off—broilers move fast.
• Finish and serve: Rest 3 minutes. Toss with warm marinara or serve on the side. Shower with basil and extra Parmesan. Proceed to humble-brag.

Preservation Guide

• Fridge: Store in an airtight container up to 4 days. Reheat in a skillet with a splash of water or sauce over medium-low until warmed through.
• Freezer (cooked): Freeze on a sheet pan, then bag for up to 3 months.
  

  Reheat from frozen at 375°F for 12–15 minutes, or simmer in sauce 10–12 minutes.

• Freezer (uncooked): Freeze formed meatballs on a tray, transfer to a bag, and bake from frozen at 400°F for 20–24 minutes.
• Meal prep tip: Portion into single-serve containers with veggies and sauce. Future-you says thanks.

Why This is Good for You

Turkey packs lean protein for muscle repair and satiety, while Parmesan adds calcium and flavor density so you use less salt overall.

Using olive oil and baked heat keeps things heart-friendlier than pan-frying. The net effect?

A high-protein, moderate-calorie meal that doesn’t feel like “diet food.” Big W.

Nutrition Stats

Approximate per serving (5 meatballs), without sauce:

• Calories: ~320
• Protein: ~31g
• Carbs: ~10g
• Fat: ~17g
• Fiber: ~1g
• Sodium: ~640mg

These numbers will vary with your brands, salt, and cheese amounts. Marinara typically adds 60–100 calories per 1/2 cup and ~2–4g sugar, FYI.

What Can Go Wrong

• Dry, tough meatballs: Usually from overmixing or overbaking.
  

  Mix gently and pull at 165°F.

• Falling apart: Not enough binder. Ensure you include the egg and don’t skip the panko.
• Bland flavor: Under-salted or skimping on Parmesan.
  

  Taste a tiny test patty in a skillet to adjust seasoning before baking.

• Soggy bottoms: Crowded pan or no rack. Give them space and use a rack for airflow.
• Greasy feel: Using turkey that’s too fatty or too much oil.
  

  Stick to ~93% lean and measure the oil.

Mix It Up

• Lemon-herb twist: Add 1 tsp lemon zest and swap parsley for dill + chives. Serve with yogurt-garlic sauce.
• Spicy arrabbiata: Double the red pepper flakes and finish with chili oil and crushed Calabrian chiles.
• Stuffed surprise: Tuck a small cube of low-moisture mozzarella inside each ball for a gooey center.
• Gluten-free: Use certified GF panko or almond flour (1/3 cup) and add an extra tablespoon of grated onion for moisture.
• Keto-ish: Skip panko; use 1/4 cup finely ground pork rinds as binder.
  

  Works shockingly well.

• Air fryer method: 390°F for 10–12 minutes, shake or flip halfway. Check for 165°F internal.

FAQ

Can I use ground chicken instead of turkey?

Yes.

Use 93% lean ground chicken and keep all moisture boosters. Chicken can be even leaner, so don’t skip the onion, egg, and olive oil.

Bake times are similar—still target 165°F internal.

Do I have to use both Parmesan and mozzarella?

No, but they do different jobs. Parmesan gives savory depth; mozzarella adds melt.

If you must choose one, keep the Parmesan and add a tablespoon more olive oil for tenderness.

How do I keep the meatballs from sticking to my hands?

Lightly wet your hands or rub a dab of olive oil on your palms before rolling. A small cookie scoop also speeds things up and keeps portions consistent.

What sauce pairs best?

Classic marinara is a winner, but these also slap with pesto, vodka sauce, garlic butter, or a lemony yogurt sauce.

If serving with pasta, reserve some starchy water to loosen and gloss the sauce.

Can I make them dairy-free?

Yes. Replace Parmesan with 3–4 tablespoons nutritional yeast, skip mozzarella, and add 1 extra tablespoon olive oil to maintain moisture.

Season a touch more aggressively.

How do I scale this for a crowd?

Double or triple ingredients and use two rimmed sheet pans. Rotate pans halfway through baking for even browning.

Keep cooked meatballs warm in a low oven (200°F) with a covered pan of marinara.

Chef’s Notes

• Grate that onion fine: You want onion pulp and juice, not chunks. It hydrates the mix like a charm.
• Salt the cheese, not just the meat: Parmesan is salty—taste a mini test patty to avoid overdoing it.
• Texture hack: A fork is gentler than your hands for mixing.
  

  It prevents overworking the proteins.

• Crisp factor: That last-minute broil creates browned bits that make your brain think “fried,” minus the mess. IMO, unskippable.
• Serving ideas: Over garlicky polenta, in a sub with melted provolone, or on zucchini noodles with basil.
  

  Choose your adventure.

• Final flex: Finish with a drizzle of good olive oil and a microplane snowstorm of Parmesan. Minimal effort, maximum “who made this?” energy.