Ground Turkey and Rice Meatballs

Name: Ground Turkey and Rice Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (570 g) ground turkey (93/7 or 85/15); ¾ cup (145 g) cooked white or brown rice, cooled; 1 large egg; 3 clove (15 g) garlic cloves, minced, minced; ¼ medium onion (40 g) small yellow onion, finely diced, finely diced; ⅓ cup (30 g) panko breadcrumbs; ¼ cup (25 g) finely grated Parmesan cheese, finely grated; 1½ tsp (1½ g) dried Italian seasoning; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

Tender, juicy baked meatballs made with lean ground turkey and cooked rice for texture and moisture. These are versatile—serve them in marinara, over pasta, in a sandwich, or as an appetizer. They freeze beautifully and reheat in minutes.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 16 meatballs (4 per serving)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line a large rimmed baking sheet with parchment paper
Have all ingredients measured and ready before mixing

1
Mix the wet ingredients
- In a small bowl, whisk together the egg with a fork until combined.
- Set aside.
2
Combine all meatball ingredients
- In a large bowl, add the ground turkey, cooked rice, minced garlic, diced onion, panko, Parmesan, Italian seasoning, salt, and black pepper.
- Pour the whisked egg over the mixture.
- Using your hands or a fork, gently mix until just combined—do not overmix, as this compacts the meatballs and makes them dense.
- The mixture should feel like wet, coarse sand.
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Ready when: mixture holds together but is still crumbly and moist
Tip: Overmixing develops gluten in the turkey and panko, resulting in rubbery meatballs. Mix just until everything is evenly distributed.
3
Portion and shape meatballs
- Working quickly, use two spoons or a small ice cream scoop (about 2 tablespoons / 30 ml) to portion the mixture onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- You should have 16 meatballs.
- Gently roll each portion between your palms to form a loose, compact ball—don't press hard.
- If the mixture is sticky, lightly wet your palms with water.
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Ready when: 16 evenly sized balls formed and arranged on the sheet
Tip: Slightly loose, irregular shapes cook more evenly than dense, compacted ones. Room-temperature hands work better than cold ones for shaping.
4
Bake the meatballsOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven.
- Bake for 18–20 minutes, until the meatballs are golden brown on the outside and cooked through.
- They should register 165°F (74°C) on an instant-read thermometer inserted into the center of the largest meatball.
- About halfway through (at 9–10 minutes), gently shake the baking sheet to roll them so they brown evenly.
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Ready when: golden brown exterior, internal temperature 165°F (74°C)
Tip: Don't flip them by hand; the gentle shake ensures even browning without disrupting their shape. An instant-read thermometer is the most reliable way to confirm doneness.
5
Rest and serve
- Remove the baking sheet from the oven and let the meatballs rest for 5 minutes.
- This allows carryover cooking to finish and helps them stay moist when handled.
- Transfer to a serving platter or into your chosen sauce (marinara, soy-ginger glaze, etc.).
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Tip: Even 5 minutes of rest noticeably improves texture and juiciness.

Good to know

Tips

Rice and panko add moisture that keeps lean turkey tender; don't skip them or reduce the amount.
For Scandinavian-style meatballs, substitute half the rice with mashed potato and serve with sour cream and dill. For Asian-style, replace Italian seasoning with 1 tsp soy sauce and ½ tsp sesame oil, and serve with a soy-ginger glaze.
These freeze beautifully; batch-make and freeze for quick weeknight meals.
If the mixture feels too wet after mixing, add 1–2 tablespoons more panko, one tablespoon at a time, until it just holds together.

Make ahead

Form the meatballs up to 8 hours ahead; cover and refrigerate on the baking sheet, then bake directly from the fridge (add 2–3 minutes to the baking time). Or bake fully, cool, and freeze for up to 3 months; reheat gently in a sauce or 350°F (175°C) oven for 8–10 minutes.

Storage & reheating

Room temperature (2 hours, covered). Refrigerator (airtight container, 4 days). Freezer (in a freezer bag, up to 3 months). To reheat: warm gently in marinara or broth over medium-low heat, or in a 350°F (175°C) oven for 8–10 minutes.

Substitutions

ground turkey (93/7 or 85/15) → ground chicken (93/7) or ground beef (90/10). Chicken is leaner and slightly milder; beef adds richness. Beef may need 1–2 minutes longer to cook through.
cooked white or brown rice, cooled → cooked quinoa, finely chopped fresh breadcrumbs, or mashed potato. These all add moisture and bind; use the same amount (¾ cup / 145 g) for consistency.
panko breadcrumbs → crushed saltine crackers, oats, or breadcrumbs. Use slightly less (¼ cup / 20 g) if using finely ground oats, as they absorb more moisture.
dried Italian seasoning → 1 tsp dried oregano + ½ tsp dried basil, or ½ tsp garlic powder + ½ tsp paprika for a different profile. Adjust seasonings to taste and your preferred flavor direction.