Long gone are the days of dry turkey meatballs!

Justin gave me multiple fist bumps when he first tried these meatballs.

They’re easy enough you can make them on a Tuesday night but fun + different enough they can be served on the weekend. Whenever you choose to make them, you’ll love them!

These work with both 100% ground turkey OR a blend of beef + turkey. I loved them with about 3/4 lb of turkey and 1/4 lean ground beef.

What makes these a little different is the cheese inside. Adding a bit of goat cheese adds a richness and tang that cuts through the red pepper + paprika and just makes these meatballs shine in a glorious wake up late on a Sunday morning with nothing to do type of way.

I love serving them with this romanesco sauce.

Makes 9-12 meatballs

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 1 lb ground turkey, or a combination of beef + turkey
  • 2 tsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 3/4 c panko bread crumbs
  • 1 large egg
  • 3 oz goat cheese
  • 2 tsp parsley
  • 1 tsp kosher salt
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes


Preheat the oven to 350 degrees.

In a saute pan over medium low heat, drizzle 1-2 tsp of olive oil and add your onions + garlic. Reduce heat to low and cook the onions  until translucent, about 5-7 minutes. Remove from the heat and allow to cool.

In a large bowl, combine the onion/garlic, panko, egg, goat cheese, spices, and turkey (and/or beef if using a combo) and mix until combined. Be careful to not over mix (no tough meatballs allowed!).

Line a baking sheet with parchment paper and scoop about 1/4 cup size meatballs into your hand and form balls. Place on the baking sheet and bake in the oven for 25-30 minutes, until the internal temperature of the meatballs reach 165 degrees. Cook time will depend on the size of the meatballs! Smaller meatballs equal less cook time; larger, more cook time.