So Here's Why I Keep Making These Mini Turkey Meatballs

Honestly, I didn't set out to become the family meatball whisperer, but here we are. It started one rainy Tuesday when I found myself juggling a fussy toddler, a nearly empty fridge, and... wait, was that the sound of rice crispies being dumped on the floor? (Yes, yes it was.) So I threw together these mini turkey meatballs. More out of desperation than inspiration, if I'm really honest. But surprise! My toddler devoured them, and the rest is history. Pro tip: Don't wear white when rolling meatballs with toddler help. Just don't.

Why You'll Love This—Or, Why I Make This When I'm Tired

I make these when I need something that's (mostly) healthy, super quick, and doesn't require an extra trip to the grocery store. My family goes a bit wild for these because they're bite-sized and somehow everyone thinks tiny food is more fun (it really is, though). Sometimes I swap in whatever bread crumbs I've got—panko in a pinch, oat bran once when I was feeling all health-conscious. Also, little secret: these are way less messy to eat than spaghetti and regular meatballs. Less clean-up = happiness.

Here's What You'll Need (And What I Sometimes Swap In)

500g ground turkey (or ground chicken, if that's all you've got)
1 small onion, grated (I've used a handful of spring onions in an emergency. It was...different.)
1 clove garlic, minced (my mate swears by garlic powder—it's fine, honestly)
½ cup breadcrumbs (Panko, homemade, store-brand, even crushed crackers in a jam)
1 egg (large-ish, but I've forgotten the egg and survived)
¼ cup milk (or water—on second thought, milk makes it softer)
¼ cup Parmesan, shredded (My grandmother insisted on fresh, but the supermarket tub works)
Salt and pepper to taste (I sometimes skip pepper for the kiddos)
2 tablespoon chopped fresh parsley (I just use what's gone a bit wilty in my fridge)
Olive oil for baking

How I Actually Make Them (Sometimes It Gets Messy)

Preheat your oven to 200C (about 400F for the folks across the pond). Line a baking tray with parchment, or foil if that's all you've got—in my place, the baking tray is rarely truly clean so parchment is a life-saver.
Grab a big bowl and dump in the turkey, onion, garlic, breadcrumbs, egg, milk, parmesan, salt, pepper, and parsley. Mix it all up with your hands. (This is where I usually sneak a taste—well, not when my toddler's watching. But you do you.)
Scoop out little meatballs—about the size of a cherry tomato. Wet your hands a bit first. Otherwise, you'll be wearing half the bowl by the end. Roll 'em up, pop them on the tray. Space them out, but honestly, they'll be fine if they're a bit crowded.
Brush or drizzle with a little olive oil. I say a little, but who's measuring? Measured by my heart, usually.
Bake about 15–18 minutes or until they look golden and cooked through. I wiggle one out and cut it to check. Don't worry if it's a bit pale—turkey does that. You can broil them for a couple of minutes if you want that extra colour. Or just eat them as is.

Stuff I've Learned (Sometimes the Hard Way)

Don't overmix the meat—makes them tough.
If they look a bit wonky before baking, that’s normal! They sort themselves out in the oven. Usually.
Skip the milk if you're in a rush, but they won't be as soft. Or so I think.
I once tried adding too much onion. Regret. Just...don't. Or if you do, consider caramelizing it first.

Variations, Because I Can't Leave Well Enough Alone

Sometimes I throw in spinach (finely chopped), and it makes me feel like a health guru.
Or a little grated carrot—nearly invisible to picky eaters.
I tried feta and sundried tomatoes once—toddler was not impressed. Maybe skip that unless your crowd is more adventurous than mine.
Gluten-free? I used ground oats instead of breadcrumbs once and, surprise, it actually worked.

Do You Really Need Special Equipment?

I always use a baking tray and parchment, but you could absolutely use a roasting tin or even just a regular old frying pan (keep an eye on them, though—I’ve burned more than I’d like to admit). I've never bought a meatball scoop, though everybody on Smitten Kitchen seems to love theirs. Just grab a tablespoon.

Mini Turkey Meatballs – Easy Toddler Dinners

How To Store Them, If They Actually Last

Technically, you can keep these in an airtight container in the fridge for up to 3 days, but—let's be honest—mine disappear by the next morning, usually thanks to my partner's midnight snacking. Freeze extras flat on a tray, then dump them in a bag. (Here's a thorough freezer guide if you want to geek out: Serious Eats.)

How I Serve Them (And Why My Kid Thinks They're Fancy)

I pile them on tiny plates with a side of cucumber sticks, or toss onto buttered noodles with a bit of extra parmesan. Sometimes there's ketchup (not traditional, but my toddler's the boss of dinner). For grownups, I've been known to throw them in a pita with a dollop of Greek yogurt. Oh, and once, we ate them on toothpicks while watching cartoons. Something about miniature food and toothpicks just feels festive—don’t fight it.

My Real-Life Pro Tips (I Learned These the Hard Way)

I once tried to rush the baking (cranked the oven way up)—the outside burned and the middles were raw. Not good.
Let them rest a minute when they come out—the steam finishes things off.
If you’re nervous about seasoning, fry one tiny patty before baking. Then adjust. I forget half the time and just wing it.

FAQ – Honest Answers to Real Questions I Get

Can I double this for a playdate? – Oh yeah, I’ve tripled it and still run out. Just use bigger bowls; it's actually fun watching kids gobble up little meatballs.
Any way to get more veg in there? – Sneak grated carrot or zucchini (just squeeze out the water), although your mileage may vary depending on how sharp your toddler's eyes are.
Is ground turkey always better than chicken? – Not really. I just use whatever looks less sad (or less expensive) at the shops. Turkey takes spices a bit better in my opinion.
Can I cook these on the stovetop? – Yup, but be prepared to babysit them. They stick a bit more, and you’ve got to turn them so they don’t get that weird lopsided crust. But it works.
What about leftovers? – I swear they taste even better cold out of the fridge, dipped in any sauce that’s nearby. Seriously.

Oh, and if you haven’t already, you might like to browse for more inspiration—I sometimes get ideas (or just a laugh) from The Kitchn. Anyway, happy meatballing—let me know if your batch disappears as quickly as mine does.

Mini Turkey Meatballs – Easy Toddler Dinners