These baked turkey meatballs are my penne’s new best friend.

Baked Turkey Meatballs

I love pasta. Like, I need a t-shirt that says that. It is one of my favorite comfort foods. After my first time away from home for the first time, I came home, and all I wanted was a big bowl of rigatoni. Nothing fancy, just pasta and tomato sauce.

But now, I’ve dressed up my pasta a little with these easy baked turkey meatballs. I served them over penne for a quick weeknight meal. The meatballs are loaded with herb-a-licious flavor with a hint of spice.

Baked Turkey Meatballs

There is a little chopping to be done, but the recipe only makes about ten, so rolling doesn’t take an eternity. It is the perfect amount for 2-3 people, with a few leftovers.

Baked Turkey Meatballs

And if you are in need of a quick tomato sauce (red sauce/gravy), I have one. If you use store-bought, I love Rao’s brand.

Baked Turkey Meatballs

 Ta-da—Sunday supper here we come!

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Baked Turkey Meatballs

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 10 meatballs

Baked Turkey Meatballs


  • 1 pound dark meat ground turkey
  • ½ tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1 pinch ground fennel
  • 1 pinch of red chili flakes
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • ¼ cup bread crumbs, such as Panko
  • 1 cup red tomato sauce


  1. Preheat the oven to 450 degrees F.
  2. In a large bowl, combine all ingredients (except tomato sauce). Using your hands, turn and fold meat until all the ingredients are evenly incorporated.
  3. Using a tablespoon, form the meat mixture into 10 equal size balls. Place them in an oven-proof baking dish, spacing them about ½-inch apart.
  4. Bake for 20 minutes. Pour over red tomato sauce and bake for another 15 minutes.
  5. Serve over pasta with additional sauce.