This post may contain affiliate links. Please read my disclosure and privacy policy.
These healthy baked turkey meatballs are a delicious and nutritious twist on the classic! They make the perfect high-protein topping for pasta, salads, bowls, and more.
Made with lean ground turkey and sweet potatoes, these gluten-free meatballs are packed with protein, fiber, and essential vitamins. The sweet potato keeps the meatballs moist and tender, adding a subtle sweetness that balances the savory turkey.
Whether you’re looking for a wholesome meal or a snack to keep you fueled throughout the day, these meatballs will become a go-to in your kitchen. They’re easy to make and perfect for meal prepping!
Ingredients You’ll Need
Prepare to be amazed by the short ingredient list. Instead of eggs or breadcrumbs, these healthy meatballs are held together with leftover baked sweet potato. This means they’re dairy-free and gluten-free!
This recipe comes together quickly using simple pantry spices. If you prefer Italian seasoning, swap the thyme for oregano and stir in a little grated Parmesan cheese.
These are easy to customize! Feel free to add some fresh basil, onion powder, or other herbs you enjoy.
How to Make Healthy Turkey Meatballs
This recipe assumes you already have a large baked sweet potato on hand. If you plan on baking sweet potatoes this week, prepare an extra one for these meatballs. The sweet potato adds moisture and acts as a binder, so you won’t need eggs or bread crumbs.
To measure the sweet potato, scoop the center into a measuring cup and mash it down with a fork. You’ll need one tightly packed cup for this recipe, which you should be able to get from a medium to large baked sweet potato.
Detoxinista Tip
If you have more sweet potato to use, try this sweet potato smoothie or sweet potato brownies.
Preheat your oven to 400ºF and line a large rimmed baking sheet with parchment paper for easy cleanup. (If your pan has no rim around the edge, juices could leak into the oven.)
In a large mixing bowl, combine:
- 1 pound lean ground turkey
- 1 cup cooked sweet potato (tightly packed)
- 1 teaspoon fine sea salt
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Use a fork to mix the ingredients in the bowl. Keep stirring until the mixture looks uniform and the spices are evenly distributed.
Scoop the mixture with a 1-ounce cookie scoop (about 2 tablespoons) and drop the mounds onto the prepared pan. The mixture will be sticky, so a cookie scoop that can help release the scoop is helpful. Repeat until you’ve made about 24 meatballs.
Use wet hands to shape any balls that need to be smoothed. (Getting your hands wet will prevent sticking.)
Bake at 400ºF for 15 minutes or until an instant-read thermometer reads 165ºF in the center of the meatballs. The baked meatballs will only be golden brown on the bottom of the pan, so they don’t look quite as pretty as pan-fried meatballs.
But, boy, are they easier this way!
Serve the meatballs over spaghetti in your favorite marinara sauce and garnish with fresh parsley or basil. Or, toss them in any other sauce you love. Their flavor is neutral enough that they can be used in many dishes.
(Below, they are tossed in my Kung Pao sauce and served with steamed broccoli.)
storage Tip
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Looking for more high-protein recipes? Try Healthy Ground Beef Tacos, Chinese Chicken Salad, or Baked Salmon.
Ingredients
- 1 pound ground turkey
- 1 cup baked sweet potato , tightly packed
- 1 teaspoon fine sea salt
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400ºF and line a large rimmed baking sheet with parchment paper. In a large bowl, combine the ground turkey, sweet potato, salt, thyme, garlic powder, and black pepper. Use a fork to mix the ingredients until the mixture looks relatively uniform.
- Use a 1-ounce cookie scoop to scoop the meatball mixture and drop it onto the lined baking sheet. Repeat the remaining mix, creating about 24 balls. Use wet hands to shape the balls, if needed. (Getting your hands damp wet will prevent sticking.)
- Bake the meatballs at 400ºF for 15 minutes, or until the center of the meatballs reaches 165ºF with an instant-read thermometer. The tops will not look golden, but the bottom of the meatballs (where they touched the pan) should be light brown.
- Serve the meatballs warm in your favorite sauce. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
If you try this healthy turkey meatball recipe, please leave a comment and star rating below, letting me know how you like them.
