Baked Turkey and Pork Sausage Meatballs

These simple and super easy-to-make baked turkey and pork sausage meatballs are juicy, tender, and full of flavors. It is the perfect addition to any tomato sauce recipe, but it is flavorful enough to eat with or without sauce.

There are so many delicious recipes for meatballs, and one of our favorites is baked meatballs This recipe is the perfect blend of ground turkey, pork sausage, herbs, and spices. The combination of ground turkey and pork sausage makes this meatball both moist and flavor-packed without being over-dense. Traditionally, meatballs contain a combination of ground beef, pork, and veal. However, I personally like the combination of turkey and pork sausage, which is available in the house right now.

Why you will love this

• Baking the meatballs in the oven is simple and makes clean-up easy and effortless. With one baking tray lined up with aluminum foil or silicone baking mat, before lining the meatballs up and baking them.
• Baked meatballs are a versatile dish that can be added to pasta, soups, and many dishes as a protein source. It can also be enjoyed on its own.
• If you love this recipe, make sure to check my ASIAN SWEET AND SOUR MEATBALLS.

Ways to cook meatballs

Meatballs can be cooked by baking in the oven, oil frying or air-frying, boiling, steaming, braising, and or simmering in the sauce. I prefer baking them in the oven to achieve perfectly cooked meatballs in this recipe. Also, when baking, you do not need to turn or flip them, and they will still cook evenly.

I also wanted to make a sweet and sour sauce to pour all over and cook meatballs and serve with a bowl of rice on the side.

Ingredients and Substitutions

These turkey and pork sausage meatballs are flavorful and delicious with just minimal ingredients that you may already have at home. If not, you can still make it with some substitution and still make homemade delicious meatballs.

• Ground Turkey and Pork Sausage – Ground turkey and pork sausage yield the perfect combination for our meatballs. You can try using regular pork, beef, or chicken as well but make sure they are ground or minced.
• Carrots – One of the best ways to add fiber to this meatball recipe is to add carrots. I use a food processor to chop, making sure it is in tiny pieces and blending it with the meat without your kid’s noticing it. You can try any other vegetables like broccoli, cauliflower, and more.
• Herbs and spices – Using herbs and spices is one way to add more flavor to this recipe. I use minced onion, green onions, minced garlic, garlic powder, salt, and black pepper.
• Egg – We need an egg to bind all the ingredients together.
• Ketchup – Add sweet, flavors and vibrant colors. You can substitute this with tomato sauce or tomato paste, I have tried both, and they all taste delicious. It also tastes good without it.

Other ingredients you might want to add are bread crumbs and parmesan cheese.

How to bake meatballs

Preheat your oven to 400 degrees Fahrenheit. Combine all the ingredients in a large mixing bowl and mix thoroughly. Use a spoon or cookie scoop and grab 1 1/12 tablespoons and form into a ball shape. If meatballs get sticky, wet your hands or spray with non-stick cooking spray. Transfer it to a baking pan lined with aluminum foil or a silicone baking mat on the bottom. Bake for about 20 minutes until nice and golden brown. Depending on your oven type and the meatball sizes, you may need to bake it a little longer. You can also use a meat thermometer to check for doneness. For poultry meat, make sure to reach 185. However, make sure it is not overly cooked. If you leave it too long in the oven, it will turn out dry.

Helpful tips

• To bake juicy and moist meatballs, do not overcook them. You can check if they are ready with a meat thermometer. Overcooked meatballs are dry and harder to chew.
• If you want to achieve a little brown color on the top, adjust the oven temperature to 400F – 425F degrees.

MAKE AHEAD and Storage Tips

• Make-ahead: Combine and mix all the ingredients in a bowl and cover it with a lid or plastic wrap and keep it in the fridge to make it the next day. Or you can proceed and roll them in a ball shape in transfer them to the refrigerator to cook the raw meatballs the next day.
• Storage:
  • Refrigerator – Left-over baked meatballs can be stored in an air-tight container for up to 5 days in the refrigerator.
  • Freezer – These meatballs are freezer-friendly. You can freeze them raw or cooked. It can be frozen for up to six months. Form the meatballs, and then place them onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet into the freezer and freeze until the meatballs are firm. Transfer frozen meatballs to an air-tight, freezer-friendly container and freeze for up to six months.  If you choose to cook them first, make sure they are properly cooked. Thaw in the fridge overnight or until it reaches room temperature and uses as you prefer.