Parmesan Turkey Meatballs- My Mother’s Recipe

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My mother was an amazing cook and this recipe comes from her.   I love this recipe because the meatballs are baked and and not fried, which allows for easy clean up.


  • 2lbs Ground Turkey (Or any meat your heart desires)
  • 1 cup unseasoned bread crumbs (I replace this with either ground nuts or my Paleo “corn” muffins)
  • 3/4 cup Parmesan cheese
  • 1/2 cup milk or almond milk
  • 3 eggs
  • 2 tablespoons dried oregano
  • 2 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup beef stock or chicken stock for the bottom of the baking pan (I typically use chicken stock for the turkey meatballs)


  1. Preheat oven 425 degrees
  2. Mix all the ingredients (except the stock) together in a large bowl until well combined.  I use my hands but any method is acceptable.
  3. Using an ice cream scoop or a 1/4 cup, scoop and form evenly sized meatballs
  4. Place them on a sheet pan or baking sheet.
  5. Pour stock in the bottom of the pan.
  6. Bake for 25 minutes or until the meatballs have browned on top.
  7. ENJOY!

These freeze beautifully! I keep a batch in the freezer at all times 🙂


Thanks for stopping by~

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  1. Hi! I just made a very similar version of these meatballs for my family this week! I used milled flax in place of the breadcrumbs! Worked beautifully for our lower carb lifestyle!

  2. Thanks for sharing your ideas Erin. I love anything that can help lower carbs and will have to try it out next time.

  3. What temperature do you cook these on?

  4. What do you top your meatballs with?

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