Thai Baked Turkey Meatballs
by Sommer Collier — on Jun 13, 2025 
This lean oven baked turkey meatballs (or chicken meatballs) recipe is bursting with simple but vibrant Asian-inspired ingredients like fish sauce, fresh basil, and lemongrass. Serve tender, juicy, and flavorful Thai turkey meatballs with dipping sauces for a snack or fun and delicious main dish!
Sommer’s Recipe Notes
Meatballs just might be one of my favorite types of recipes to make! The concept is usually the same – roll up a combo of ground meat, some binders (like eggs and breadcrumbs), and whatever other flavorful ingredients you want, then bake to moist and fork-tender perfection. While the formula is pretty standard, the sheer number of different varieties you can make is dizzying, in all the best possible ways!
From traditional dishes like Italian sausage meatballs and Swedish meatballs, to unique recipes for apple butter or buffalo chicken meatballs, we and our readers love them all. And we’re sure you’ll agree that this easy recipe for baked Thai turkey meatballs is right up there as a top crowd-pleaser, too!
Why You’ll Love These Baked Turkey Meatballs
- Fun Twist on a Favorite – We’ve added lots of enticing Thai-inspired flavors to a classic meatball recipe for a dish that is familiar yet exciting. Basil is bright and fresh, lemongrass is lightly floral and citrusy, and fish sauce has big umami-ness to bring everything together.
- Easy to Bake – Simply blend together a few ingredients, shape your meatballs, then bake in the oven. Done!
- Serves a Crowd – This easy recipe yields approximately 30 turkey meatballs, making it a great option for a gathering or to include as part of your weekly meal prep.
Plus, from start to finish, you only need about 30 minutes to make these scrumptious meatballs. So they’re a perfect dinner option even on a busy weeknight!
Ingredients and Tips
- Ground turkey – Use the leanest ground turkey you can find, typically somewhere in the 93-97% lean range.
- Binder – A simple combination of crispy panko breadcrumbs and eggs is the best binder for meatballs.
- Fish sauce – This fermented sauce is a staple in many Asian cuisines, and can be found in the International section of most grocery stores.
- Fresh ingredients – We’re using a combination of fresh scallions (green onions), thai basil (or sweet basil), garlic, and lemongrass (use lemongrass paste or freeze-dried if fresh isn’t available).
- Cooking oil – Use your choice of coconut oil or olive oil to coat the meatballs, so they’ll bake to a golden brown, and are slightly crisp on the outside.
Recipe Variations
- Protein – Make these meatballs with lean ground chicken, ground pork, or ground beef, if you prefer.
- Gluten-free – Swap panko with GF-friendly breadcrumbs, and check your fish sauce to make sure there is no sneaky gluten hidden in there.
- Fish Sauce – No fish sauce? No problem! The flavor will be a bit different, but you can substitute it with soy sauce or coconut aminos.
- Paleo and Keto – Use ground almond flour in place of traditional breadcrumbs for keto and paleo-friendly baked turkey meatballs.
- Spicy – Give these Thai chicken meatballs a kick of heat by adding a generous pinch of crushed red pepper to the mixture.
How to Make Baked Turkey Meatballs in the Oven
Tip for Success – Try to handle the ground meat mixture only as absolutely necessary to make the baked meatballs perfectly moist and tender. You want to blend the ingredients just until they are combined without over-mixing, and take care not to roll the meatballs too tightly before placing them on the baking sheet.
Find the full Baked Turkey Meatballs recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Let the meatballs cool before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 days.
- Freezing – These Thai turkey meatballs are great to make ahead and freeze! Cool them completely after baking, then transfer to an airtight, freezer-safe container (if using a Ziplock, be sure to squeeze out as much air as possible before sealing the bag). Freeze for up to 3 months, and thaw in the fridge overnight before reheating.
- Reheating – Reheat leftovers in the microwave in short 20-second bursts at 50% power until warmed throughout. You can also bake them in the oven for 10 minutes or so at 350°F, or reheat them in a 350°F air fryer for 3-4 minutes.
Serving Suggestion
These unbelievably tasty Thai-style meatballs are perfect to serve as an appetizer with any type of Asian dipping sauce or creamy dipping sauce. Enjoy them with a ramekin of sweet Thai chili sauce, eel sauce, or gyoza dipping sauce to balance the bright lemongrass and basil with deep umami flavors.
Or serve them as a main dish protein along with simple stir-fry snap peas or other veggies, white or brown rice, cauliflower rice, rice noodles, or zucchini noodles. For an ultra-hearty dinner, consider serving the meatballs with Thai fried rice, Thai Khao Soi (Coconut Curry Soup), or a quinoa salad.
If you want to serve the meatballs with coconut curry sauce with coconut milk and red curry paste, use our Panang Curry Recipe and swap the tofu for the meatballs!
We also love pairing baked Thai turkey meatballs with a refreshing chopped Asian salad or classic So Tum (green papaya salad) for a low-carb and super-satisfying meal!
Protein Pointer – Pair lean turkey meatballs with protein-rich avocado edamame hummus for a powerhouse post-workout lunch or light dinner!
Baked Turkey Meatballs Recipe (Thai)
Video
Ingredients
- 1 ½ pounds ground turkey or chicken
- 1 cup panko breadcrumbs GF panko, or almond flour
- 2 large eggs
- ½ cup chopped scallions
- ¼ cup chopped fresh basil
- 3 cloves garlic minced
- 2 tablespoons fish sauce paleo
- 2 tablespoons chopped lemongrass fresh, paste, or freeze-dried
- ½ teaspoon crushed red pepper
- 1 tablespoon melted coconut oil or olive oil
Instructions
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- Set out a large mixing bowl. Add the ground turkey, almond flour, eggs, scallions, basil, garlic, fish sauce, lemongrass, and crushed red pepper. Mix until well combined with a smooth texture. (Don't overmix!)
- Use a 1.5 tablespoon scoop to portion out balls. Gently roll the balls and lay them on a baking sheet. The meat mixture will be very soft and sticky, so try not to roll the balls too much.
- Once all the balls are formed. Warm the coconut oil, then drizzle it over the tops of the meatballs.
- Place the meatballs in the oven for 10 minutes. Then flip each meatballs and place back in the oven for another 10 minutes. Serve warm.
Notes
- Storing Leftovers – Let the meatballs cool before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 days.
- Freezing – These meatballs are great to make ahead and freeze! Cool them completely after baking, then transfer to an airtight freezer-safe container (if using a ziploc, be sure to squeeze out as much air as possible before sealing the bag). Freeze for up to 3 months, and thaw in the fridge overnight before reheating.
- Reheating – Reheat leftovers in the microwave in short 20-second bursts at 50% power until warmed throughout. You can also bake them in the oven for 10 minutes or so at 350 degrees; or reheat them in a 350 degree air fryer for 3-4 minutes.
Nutrition
Frequently Asked Questions
We bake our meatballs at 400 degrees so they get a beautiful caramelization on the outside and stay perfectly juicy on the inside. At 350 you’d need to cook them for much longer, which can lead to tough, dry, and sad meatballs.
Crumbly or mushy meatballs are typically caused by over-mixing the ground turkey or rolling the meatballs too much before baking. Next time, try to handle them as little as possible!
