Juicy Baked Turkey Meatballs with Cottage Cheese

These Juicy Baked Turkey Meatballs are made with ground turkey, zucchini, and cottage cheese for a tender, flavorful dinner that's easy to mix, roll, and bake. No pan-frying required.

Italian food is in near-constant rotation at our house. Pasta with chickpeas, marry me chicken pasta, a spicy rigatoni vodka pasta, a creamy French onion soup pasta- I love them all. But spaghetti and meatballs still get requested more than almost anything else. This baked turkey meatball recipe is the version I reach for when I want something a little lighter but still really satisfying. Turkey can dry out pretty easily in the oven, so grated zucchini and blended cottage cheese go into the mixture to keep every bite tender, and there's no pan-frying required. Just mix, roll, and bake.

We often make a double batch. Half gets served with spaghetti and marinara, and the rest turns into meatball subs the next night. Two dinners from one batch is always a win.

Why You'll Love This Recipe

• They stay tender and juicy. Zucchini and blended cottage cheese add moisture to lean ground turkey so the meatballs don't dry out in the oven.
• No pan-frying. Mix, roll, and bake. No standing at the stove browning batches in a skillet.
• Extra protein from cottage cheese. Once it's blended smooth into the mixture, you won't taste it or notice the texture.
• They're versatile. Serve them with spaghetti, tuck them into a sub roll, add them to a grain bowl, or serve them with marinara for dipping.

Key Ingredients

The ingredient list is simple, but a few things are worth calling out:

• Ground turkey. The base of the recipe. It's lean, which is exactly why the zucchini and cottage cheese matter so much here.
• Cottage cheese. Blend it completely smooth before adding it to the mixture. It adds moisture and protein without leaving any noticeable curds behind.
• Zucchini. Grate it, then squeeze out as much moisture as possible. Too much liquid left in can make the mixture loose and harder to shape.
• Parmesan cheese. Finely grated so it melts into the mixture and adds salty, savory flavor throughout.
• Breadcrumbs. These are what bind the mixture together. Panko, crushed crackers, or gluten-free breadcrumbs all work as a swap in roughly the same quantity.
• Garlic. Finely grated, not minced, so it distributes evenly through every bite instead of hitting in one spot.
• Fresh basil. Adds a fresh, herby note that plain dried seasoning alone doesn't give you.

How to Make Juicy Baked Turkey Meatballs with Cottage Cheese

Step 1: Prep the oven and prepare the zucchini.

Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it with cooking spray. Grate the zucchini, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Too much liquid left in makes the mixture harder to shape.

Step 2: Mix the meatball mixture.

In a large bowl, gently combine the turkey, blended cottage cheese, zucchini, parmesan, breadcrumbs, egg, basil, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Mix just until combined. Don't overwork it, or the meatballs turn dense.

Step 3: Roll and arrange.

Using wet or oiled hands (these babies can be sticky!), roll the mixture into 14 meatballs, about 3 tablespoons each, and place them on the prepared sheet pan. Spray lightly with olive oil or cooking spray.

Step 4: Bake

Bake for 20 to 22 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F. For extra browning, broil for 2 to 3 minutes at the end.

Step 5: Serve

Serve as-is, or, if you're serving these with spaghetti and marinara, add the meatballs to the sauce and let them simmer for about 5 minutes before serving. That short simmer gives them time to soak up the tomato flavor.

Expert Tips

• Squeeze the zucchini well. You want the moisture staying in the vegetable, not going into the meatball mixture. Wring it out in a towel until you think you've gotten it all, then wring it out again.
• Use wet or oiled hands to roll. The mixture is tender and a little sticky. Wet hands keep it from sticking to your fingers and make rolling much faster.
• Use a cookie scoop for even meatballs. A medium cookie scoop makes portioning faster and helps the meatballs cook at the same rate.
• Don't overmix. Combine everything just until evenly incorporated. Overworking the mixture is what makes meatballs dense.
• Use a thermometer. These are done at 165°F internal temperature. Pulling them the moment they hit that mark, rather than going by color alone, is what keeps them from drying out.
• Give them a quick marinara simmer if you're serving these with pasta. A 5-minute simmer in the sauce lets the meatballs soak up the flavor instead of just sitting on top of it.

Why Add Zucchini and Cottage Cheese to Turkey Meatballs?

Ground turkey is lean, which is great for a lighter meatball but also means it can turn dry if it bakes too long. Grated zucchini adds moisture back into the mixture, and blended cottage cheese does the same while also boosting the protein. The trick with the zucchini is squeezing out the excess liquid first, so you get the benefit of the moisture already in the vegetable without adding enough extra water to make the mixture hard to shape. And you won't notice the cottage cheese is in there. Once it's blended smooth, it disappears completely into the meatball.

How Do You Know When Turkey Meatballs Are Done?

Turkey meatballs are done when they reach an internal temperature of 165°F, checked with an instant-read thermometer inserted into the center of a meatball. At the 20 to 22 minute mark, most standard-size meatballs will be there. Using a thermometer instead of relying on color alone means you can pull them the moment they're safely cooked, instead of leaving them in and drying them out. If you want more browning on the outside, a 2- to 3-minute broil at the end takes care of it.

Do You Have to Brown Turkey Meatballs Before Baking?

No. These go straight into the oven raw, no pan-searing or browning step required. If you want more color on the outside, broil them for 2 to 3 minutes after they come out of the oven.

Variations and Substitutions

• Italian breadcrumbs. Swap in Italian-seasoned breadcrumbs for extra built-in herb flavor.
• More heat. Add an extra pinch of red pepper flakes if you like these spicier.
• Swap the herbs. Parsley works well in place of some or all of the basil.
• Ground chicken. Ground chicken should work in place of the turkey using the same measurements, though we haven't tested that variation.

Make Ahead, Storage, and Freezing

Make ahead: These also work well for meal prep since you can bake a batch ahead and reheat them as needed. Shape the meatballs up to a day ahead and refrigerate them raw, covered, until you're ready to bake. If baking straight from the fridge, they may need a minute or two longer.

Refrigerator storage: Store baked meatballs in an airtight container in the refrigerator for up to 4 days.

Freezer storage: Let the meatballs cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to an airtight container or freezer bag for up to 3 months. Reheat gently in marinara on the stovetop, in a 350°F oven until warmed through, or in the microwave. Leftover meatballs also work great chopped into my quick and easy dump-and-bake meatball casserole.

What to Serve With Baked Turkey Meatballs

These are an easy dinner when you add them to a simple spaghetti and marinara, but a simple side rounds things out.

• Roasted veggies. You can't go wrong with a simple Roasted Fennel Salad, Pan-Fried Brussels Sprouts, or this Instant Pot Steamed Broccoli.
• Salads. I love a simple green salad with this meal. Or, for something a little fancier, try this Chopped Mediterranean Cucumber Salad, Kale Salad, or this Pear, Arugula, and Goat Cheese Salad.
• Bread. Garlic bread or homemade Rosemary and Parmesan bread (my favorite!) are great options.

More Meatball Recipes To Try

If you make these baked turkey meatballs, I'd love to hear how they turned out. Leave a star rating and a comment below.