Baked Turkey Meatballs with Mushroom Sauce

These Baked Turkey Meatballs are served in a red wine mushroom sauce for an easy, quick, and filling weeknight dinner.

Baked Turkey Meatballs

While there’s no childhood nostalgia in meatballs for me (can I please get a surrogate Italian nonna?!), as a cook I really appreciate how quick, easy, filling, and comforting they tend to be.

I like meatballs in all varieties but gravitate toward a rotation of the classic Italian beef and pork meatballs, turkey meatballs, and even vegetarian meatballs like eggplant & white bean.

Today I’m sharing one of my favorite turkey meatball fixes.

Healthy Turkey Meatballs

This is one of those recipes that you’d call solid, satisfying, simple, and perfect for dinner.

Here I serve the turkey meatballs with a savory mushroom sauce, which coats the meatballs with an earthiness and saltiness that I really enjoy, but you could certainly make the turkey meatballs and pair with your sauce of choice.

Turkey Meatballs

I have also enjoyed making the turkey meatballs plain without the sauce, to add them to salads. There are many ways to eat them!

How to Make Turkey Meatballs:

In a bowl, combine panko bread crumbs and buttermilk. You can also use regular milk:

How to Make Turkey Meatballs

Using soaked panko breadcrumbs is my preferred bread component for meatballs, to give them a softer texture.

If you’re accustomed to something else, like using a slice of white bread, you could certainly substitute that instead.

Let this sit for 5 minutes to soften, then add it to a bowl with ground turkey, egg, parsley, parmesan, salt, and pepper:

Turkey Meatballs Oven

Mix to combine:

Ground Turkey Meatballs

Portion the mixture into meatballs.

My favorite tool to use for this is a cookie scoop, so the meatballs are all the same size and cook evenly:

Turkey Meatball Recipe

Bake the meatballs in the oven, then make the sauce in the meantime.

In a large skillet cook sliced baby bella mushrooms in some butter:

Easy Mushroom Sauce for Turkey Meatballs

After about 5 minutes, they should look slightly softened:

Mushroom Sauce Turkey Meatballs

Add a touch of red wine to the pan:

Red Wine Mushroom Sauce

Cook for a few minutes, then add a cornstarch slurry:

Baked Turkey Meatballs with Red Wine Mushroom Sauce

Cook for a couple minutes until the sauce thickens, then add the meatballs to the pan.

Cook for another couple minutes until the sauce coats the meatballs:

Best Turkey Meatballs

They’re now ready to enjoy, and I like serving them with a side of Rice Pilaf.

More Ground Meat Recipes:


Baked Turkey Meatballs with a Red Wine Mushroom Sauce
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5 from 4 votes

Baked Turkey Meatballs with Mushroom Sauce

These Baked Turkey Meatballs are served in a red wine mushroom sauce for an easy, quick, and filling weeknight dinner.
Course Main Course
Cuisine American
Keyword baked turkey meatballs, turkey meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 345kcal


  • 1/3 cup panko breadcrumbs
  • 1/4 cup buttermilk or milk
  • 1 pound dark ground turkey
  • 1/4 cup grated parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt + more for the mushrooms
  • a few grinds of black pepper
  • 2 tablespoons butter
  • 1 lb baby bella mushrooms sliced
  • 1/4 cup red wine
  • 1 tbsp cornstarch
  • 3/4 cup chicken broth


  • Preheat the oven to 425F.
  • In a bowl, mix together the breadcrumbs and buttermilk. Let this sit for 5 minutes, until soft. Add the turkey, parmesan, egg, parsley, the salt, and pepper. Mix this mixture together with your hands until the ingredients are combined, taking care not to overmix.
  • Use a cookie scoop to portion out the meatballs, and place on a sheet pan. Bake for 15 minutes, until the meatballs are fully cooked through to 160F.
  • Melt the butter in a skillet over medium high heat, then add the mushrooms. Season with a pinch of salt, then cook for about 5 minutes, until the mushrooms have softened. Add the red wine to the pan and cook for 2 minutes.
  • Whisk together the cornstarch and chicken broth to make a slurry, and add to the mushroom pan. Cook for 2 minutes, until the sauce has thickened. Add the meatballs to the sauce and cook for 2 more minutes, until the meatballs are also coated in the sauce. Serve and enjoy!


Calories: 345kcal | Carbohydrates: 12g | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 580mg | Fiber: 1g | Sugar: 4g

Post updated in March 2019. Originally published September 2016.