These baked turkey meatballs are our meal prep secret weapon. Packed with hidden portobello mushrooms! These meatballs keep well in the fridge and freezer, and pair well with a variety of sauces.
These meal prep meatballs feature ground turkey (à la our classic meal prep turkey meatballs!) and a finely chopped portobello mushroom mixture. The mushrooms are cooked down to remove excess moisture, which helps them mimic the consistency of ground meat. This simple technique adds rich umami flavor, and it helps reduce the overall amount of meat in this recipe without sacrificing texture.
Preparing the mushroom mixture takes a bit of time, but we promise it's worth it! You can even prep the mushrooms a few days ahead of time.
Why you'll love this recipe
- It makes a big batch. In our two-person household, one batch of these homemade turkey meatballs lasts 4-5 meals.
- Freezes well. Transfer baked, cooled meatballs to an airtight container and freeze up to 4 months. Pop frozen meatballs directly into a pot of simmering sauce to reheat!
- Goes with any sauce. We kept the flavors purposefully simple so you can pair this turkey meatball recipe with just about anything, from your favorite spaghetti sauce to a creamy mushroom sauce to a spicy gochujang or chili garlic sauce.
Ingredients overview
Scroll to the recipe card below for a full ingredients list with exact quantities.
- We're using two pounds of ground turkey to make a big batch of meatballs that will last for multiple meals.
- Portobello mushrooms are our go-to because they're easy to find at the store and have a rich, earthy flavor. Swap some or all of the portobellos for a different mushroom variety if you prefer!
- The eggs and bread crumbs in this recipe are binding ingredients: They help the meatballs hold their shape and stick together without crumbling.
- Worcestershire sauce lends depth and umami for a more complex flavor. If you don't have Worcestershire on hand, use soy sauce instead.
Variations and Substitutions
- Use ground chicken, ground beef, or ground pork in place of the turkey.
- Add a generous handful of shredded parmesan cheese or asiago cheese to these meatballs if you like.
- Add mix-ins if you'd like your meatballs to lean towards a specific flavor profile. We love adding some Italian-inspired flavors (like dried basil, oregano, red pepper flakes, or shredded parmesan), Thai-inspired mix-ins (such as grated ginger, chopped cilantro, or a drizzle of sweet chili sauce), or Korean-inspired flavors (like gochujang, sautéed cabbage or chopped kimchi).
Step by step instructions
Prep the mushroom mixture
Pulse mushrooms, onion, garlic, and a generous pinch of kosher salt in a food processor until you have a very fine mince.
We recommend chopping the mushrooms in two batches so you have plenty of control over the final texture. If the food processor is too full, the bottom layer of mushrooms will purée before the top layer is even pulled down towards the processor blade.
Heat a large skillet over medium heat, then add a drizzle of olive oil. Transfer the mushroom mixture to the skillet and cook, stirring occasionally, until mushrooms have reduced in size and any excess water has evaporated.
Take your time here! Remove as much moisture as possible from the mushrooms to give these meatballs more flavor and a better texture. Cooking the mushrooms can feel tedious, but it makes a huge difference!
As the mushrooms cook, you may notice some liquid pooling in the pan (see image above). This is normal! Continue cooking until your mushroom mixture has reduced to about ⅓ of its original size, and no noticeable water remains in the pan.
Let the mushrooms cool completely before moving on to the next step.
Make this mushroom mixture ahead of time! Let cooked mushrooms cool completely, then store in an airtight container in the fridge until you're ready to form the meatballs.
Mix the meatballs
Add cooled mushroom mixture, eggs, bread crumbs, Worcestershire sauce, and seasonings to a large mixing bowl. Mix until you have a thick, uniform paste.
Why mix these ingredients on their own first? It helps distribute everything evenly throughout the turkey, ensuring uniform meatballs.
Add the ground turkey to the mushroom mixture, then use clean hands to thoroughly mix everything together.
Note: You can use a stand mixer fitted with a paddle attachment to mix your meatballs if you prefer, although we find it's honestly easier (and less cleanup!) to just mix everything together with clean hands.
Pro Tip: This meatball mixture is fairly soft, and the texture may vary based on the water content of your mushrooms or the brand of turkey. If the mixture feels too loose and difficult to shape, you can mix in an extra handful or two of breadcrumbs. Just keep in mind that the meatballs firm up quite a bit in the oven!
Form the meatballs
Divide the turkey mixture into equal portions. Use a large cookie scoop to portion each meatball out if you like, or you can just eyeball it!
We typically aim for meatballs that are about 1 ½ inches in diameter. Make your meatballs as large or small as you like (you may need to adjust the baking time for different sizes).
Roll each meatball between your hands to form a ball. Place formed meatballs on a baking sheet lined with parchment or a nonstick baking mat.
Pro Tip: Wet your hands with a bit of cold water to prevent the meatballs from sticking to your palms!
Bake, flip, and bake again
Bake meatballs for ten minutes, then pull the baking sheet out of the oven and use tongs to carefully flip each meatball over (see image above).
Return the pan to the oven for another ten minutes or so, until meatballs are golden brown and have reached an internal temperature of 165° Fahrenheit (we love using our instant-read thermometer to check for doneness!)
Pro Tip: Don't worry if the meatballs want to roll around a little after you've flipped them over - just slide them back into the oven as carefully as you can!
Why flip the turkey meatballs?
First, because it helps the meatballs brown on multiple sides (this builds more flavor and gives you a more interesting texture).
Second, flipping the meatballs helps redistribute some liquid and protein within the turkey, which keeps the meatballs moist (it also prevents any watered-down protein from "leaking" out as the meatballs cook, which can look like a goopy, unappetizing white blob).
That said, you can skip this extra step if you want to! If you're just going to freeze the meatballs and put them in a rich sauce later, this flip won't make all that big of a difference.
Storing cooked meatballs
Once they're baked, let the meatballs cool completely, then transfer them to airtight containers. We like to fill deli containers with 2 servings each, so it's easy to pull out just what you need!
Store meatballs in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
Defrost frozen turkey meatballs overnight in the fridge, or plop frozen meatballs directly into a pot of already-hot sauce on the stovetop and simmer for 10-20 minutes. You can also reheat refrigerated meatballs in the oven, or in a large skillet with a drizzle of your favorite sauce.
How to use pre-made meatballs
These are the best turkey meatballs — and they're so versatile! Some of our favorite ways to use them:
- Sauce! Toss meatballs in your favorite tomato or spaghetti sauce (serve over pasta or zucchini noodles!), an easy tikka masala or curry sauce (serve with rice, cauliflower rice, or veggies), a creamy parmesan sauce, or a hearty mushroom sauce.
- Add them to your favorite soup (they're great in our Tortellini Kale Soup or Pesto Chicken Orzo Soup!)
- Toss them with a bit of pizza sauce and bake on a sandwich roll with some mozzarella for a quick meatball sub.
- Use them as the base for Swedish Meatballs with a quick gravy and a dollop of lingonberry jam or leftover cranberry sauce.
Food Safety Tips
Any time you're working with raw poultry, it's important to follow food safety guidelines! Three quick reminders for you:
- Cook meatballs to an internal temperature of 165° Fahrenheit (per USDA). Meatballs should reach 165° F (73.9° C) when you first bake them and again when you reheat them. Use an instant-read food thermometer to double-check the internal temperature!
- Avoid cross-contamination. Wash your hands thoroughly before and after handling raw turkey, and sanitize any surfaces that have close contact with the raw meat.
- Don't put frozen meatballs directly into a slow cooker: The low temperature will defrost meat slowly and unevenly, keeping it in a temperature "danger zone" and increasing the risk of foodborne illness. Always thaw frozen meat before putting it in a crockpot. Learn More from the USDA: Slow Cookers and Food Safety.
FAQs
Yes and no. It IS possible to accidentally purée the portobello mushrooms here, especially if your food processor is too full. We recommend blending the mushrooms in batches to ensure you get a fine mince.
However: Even if you DO accidentally purée the mushrooms, it's not that big of a deal!
The initial mushroom mixture will look a little soupy right out of the food processor, but it will cook down into a perfectly usable, fine paste (see images below):
Don't worry if you notice a bit of white liquid - often resembling cooked egg whites - leaking from the edges of your turkey meatballs after they bake. This is just a mix of water and protein that's released from the turkey as it cooks and shrinks in a hot oven.
This process - called "denaturing" - is common with chicken and some seafood (like the white albumin that sometimes seeps out of salmon).
Some brands of turkey (and some methods of turkey processing) will release more of this substance than others, especially if the turkey was previously frozen, but it's not harmful. If it bugs you, you can brush it off and discard it.
Flipping the meatballs halfway through cooking helps prevent this water-and-protein mix from leaking out; we also find that denaturing is less prevalent in fresh, high-quality ground meat (like organic ground turkey or meat from our local butcher).
Yes! Fry these meatballs in a large skillet on the stovetop with a bit of olive oil or ghee. Flip them occasionally, and cook until they're golden brown on all sides and reach an internal temperature of 165° Fahrenheit.
Yes. Cooking the mushrooms first removes excess moisture, which helps them better mimic the texture of ground turkey.
We did test this recipe with raw minced mushrooms, and it resulted in a turkey mixture that was very loose and difficult to shape. As they cooked, the meatballs made with raw mushrooms tended to flatten out a bit, and the final texture was just kind of mushy.
In a side-by-side taste test, meatballs made with cooked mushrooms were the unanimous favorite in both flavor and texture.
Yes! This recipe is excellent with roasted mushrooms, and roasting is a great way to build even more flavor into these meatballs.
Roughly chop mushrooms. Add mushrooms, garlic, and onion to a large sheet pan lined with parchment paper, then toss with olive oil and a generous pinch of salt. Roast at 425° F for 20-30 minutes, until mushrooms are browned and have reduced in size.
Let roasted mushrooms cool completely, then transfer to a food processor and pulse until you have a finely minced mixture. Assemble and bake the meatballs normally.
Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!
📖 Recipe
Turkey Mushroom Meatballs
- Prep Time: 30 minutes
- Mushroom Cooling Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 40-45 1-inch Meatballs 1x
- Category: Meal Prep
- Cuisine: American
Description
These hearty turkey meatballs are perfect for meal prep! A cozy portobello mushroom mixture adds flavor and helps stretch the protein into additional portions.
Ingredients
For the Mushroom Mixture:
- 24 ounces (1 large container) baby portobello mushrooms, cleaned and trimmed
- 5 cloves garlic, peeled
- 1 small yellow onion, roughly chopped
- Kosher salt, to taste
- 1 Tablespoon olive oil
For the Meatballs:
- 2 eggs
- 1 Tablespoon Worcestershire sauce
- 1 cup panko bread crumbs
- 2 pounds ground turkey
- kosher salt and fresh cracked black pepper, to taste
Instructions
Prepare the Mushroom Mixture:
- Add mushrooms, garlic, and onion to the bowl of a food processor with a generous pinch of kosher salt. Pulse until you have a very fine mince, scraping the sides down between pulses as needed. Note: We recommend working in two batches here, as it’s easier to get a uniform texture without accidentally pureeing the mushrooms.
- Heat olive oil in a large skillet over medium heat. Add mushroom mixture and sauté, stirring occasionally, for 30-40 minutes, until mushrooms have reduced in size and all excess water has evaporated.
- Turn off the heat and let mushrooms cool completely (about 1 hour) before proceeding.
Tip: Make this mushroom mixture a few days ahead of time. Store cooled mushrooms in an airtight container in the fridge.
Make the Meatballs:
- In a large bowl, mix cooled mushroom mixture, eggs, Worcestershire sauce, bread crumbs, salt, and pepper.
- Add ground turkey to the bread crumb mixture, then use clean hands to combine everything until you have a smooth, uniform mixture.
- Form meatballs approximately 1 inch in diameter, then roll them between your hands to smooth out the edges. Tip: Dip your hands in cold water to prevent the meatball mixture from sticking.
- Place meatballs ½ inch apart on a baking sheet lined with parchment paper.
Bake:
- Heat oven to 425°F.
- Bake meatballs for 10 minutes, then pull the pan out of the oven and use tongs to carefully flip each meatball over (this will create a little more texture on the meatballs). Return to the oven and bake 10-15 minutes more, until meatballs are golden brown and reach an internal temperature of 165°F.
Notes
This is a fairly soft meatball mixture, and the texture will vary depending on the brand of turkey and the water content of your mushrooms. Take your time cooking the mushroom mixture to remove as much moisture as possible. If the turkey mixture is difficult to work with, dip your hands in cold water to prevent sticking as you shape the meatballs (this makes a huge difference). If the mixture still feels too loose, you can mix in some more breadcrumbs. Keep in mind that meatballs will firm up quite a bit in the oven.
Substitutions and Additions. Use ground beef, ground chicken, ground pork, or a combination of ground meats in place of turkey if you like. Add extra mix-ins if you'd like stronger flavors (dried herbs, grated ginger, a scoop of gochujang, or a drizzle of thai sweet chili sauce are all lovely here). Add a handful of grated parmesan, pecorino romano, or asiago cheese.
Freezing and Storage. Let cooked meatballs cool completely, then store in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.
These meatballs are purposefully light on seasonings, because we want them to pair well with any sauce (from a hearty marinara sauce to a quick curry to a brothy tortellini soup). If you eat these meatballs alone, with no sauce, they may feel a little bland: We recommend pairing them with a flavorful sauce for best results.
Serving suggestions. Serve these meatballs with your favorite marinara sauce over pasta, toss them with pizza sauce for a quick meatball sub, heat them up in a bit of curry or tikka masala sauce to serve with rice, or toss with a spicy Asian-inspired sauce and serve with a quick salad.
Nutrition
- Serving Size: 4 meatballs
- Calories: 225
- Sugar: 2.4 g
- Sodium: 291.2 mg
- Fat: 10 g
- Carbohydrates: 12.4 g
- Protein: 22.4 g
- Cholesterol: 99.8 mg
Rhonda @ Life As A Strawberry
These meatballs were SO good! Easy to make and now I have some in my freezer for a quick meal.