Turkey Mushroom Meatballs

These delicious turkey and mushroom meatballs are so juicy, tender, and unbelievably flavorful. These turkey meatballs are healthy because they are a blend of mushrooms and turkey which keeps these meatballs juicy and full of 'meaty' flavor. Enjoy!

  • Author: Michele Sidorenkov, RDN
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
  • Yield: 12 Meatballs 1x
  • Category: Entrée
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free



1/4 bunch of flat leaf parsley (fits into 1/2 a cup if packed down with the stems)

3 garlic cloves

8 oz of sliced mushrooms, (baby Bella, cremini, and button mushrooms are recommended) cleaned and dry

16 oz of ground turkey

½ cup grated parmesan cheese

1 1/2 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt


1. Set your oven to 400˚ F and prepare a baking sheet by lining it with tinfoil. Add parsley and garlic cloves to the food processor (see NOTE 1). Pulse a few times to break down some of the bigger ingredients, then process on high for 10-15 seconds, until everything is a ground consistency.

2. Add mushrooms to the same food processor and pulse intermittently for about 1 minute to break up the mushrooms into a ground consistency. Pulse the mushrooms slowly, making sure they do not become a puree (see NOTE 2). If you have a few stubborn mushrooms that won’t break down, open the food processor and give everything a stir, then continue to pulse.

3. In a medium bowl, add the food processor mix, ground turkey, parmesan cheese, dried thyme, garlic powder, onion powder, salt and mix with your hand until evenly combined. Make sure not to over mix.

4. Using a 1/4th cup measure, scoop and roll each turkey meatball and place onto the lined baking sheet. Bake for 20-25 minutes, ensuring the meatballs have reached an internal temperature of 165˚ F. Let cool for a few minutes and enjoy.


NOTE 1: If you don’t have a food processor, you can always use a knife and cutting board, mincing everything as finely as you can.

NOTE 2: If you break down the mushrooms too much, don’t worry the recipe will still turn out great! The meatballs will just be a little more watery and not hold their circular shape as well and release more juice when cooking.

NOTE 3: I highly recommend cooking with a meat thermometer, which you would place at this point in the cooking process. Insert the stem of the meat thermometer into the thickest part of the meatball before cooking. Position the temperature reader towards the oven window so you see the thermometer temperature reading without having to open the oven door.


Keywords: Turkey Mushroom Meatballs, Healthy Turkey Meatballs