Turkey Meatballs and Spicy Aioli

Why You’ll Love This Recipe

Turkey Meatballs and Spicy Aioli are a flavorful, protein-packed dish that combines juicy, oven-baked meatballs with a creamy, zesty dipping sauce. These meatballs are lighter than traditional beef versions but just as satisfying, making them a great option for appetizers, meal prep, or healthy weeknight dinners. The spicy aioli adds the perfect kick, elevating every bite.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the turkey meatballs:
ground turkey
breadcrumbs
egg
garlic (minced)
onion (grated or finely chopped)
fresh parsley
Parmesan cheese (optional)
salt
black pepper
paprika
olive oil (for baking or pan-frying)

For the spicy aioli:
mayonnaise
garlic (minced)
lemon juice
hot sauce or sriracha
salt
paprika or cayenne pepper (optional, for extra heat)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

In a mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, Parmesan (if using), salt, pepper, and paprika. Mix until just combined—avoid overmixing.

Form the mixture into small meatballs using your hands or a scoop, and place them on the prepared baking sheet.

Drizzle or brush lightly with olive oil.

Bake for 18-20 minutes, or until the meatballs are golden and fully cooked (internal temp of 165°F/74°C).

While the meatballs bake, make the spicy aioli: in a small bowl, whisk together mayonnaise, garlic, lemon juice, hot sauce, salt, and paprika or cayenne. Adjust seasoning to taste.

Serve the meatballs warm with a generous side of spicy aioli for dipping.

Servings and timing

This recipe yields approximately 20 meatballs.
Preparation time: 15 minutes
Baking time: 18-20 minutes
Sauce prep time: 5 minutes
Total time: 35-40 minutes

Variations

Use ground chicken or beef instead of turkey.
Add chopped jalapeños to the meat mixture for extra spice.
Stir a bit of Dijon mustard into the aioli for a tangy twist.
Serve over rice or in pita bread for a complete meal.
Try air-frying the meatballs for a crispier texture.

storage/reheating

Store leftover meatballs and aioli separately in airtight containers in the fridge for up to 4 days.
Reheat meatballs in the oven at 350°F (175°C) for 10 minutes or microwave until warmed through.
Freeze cooked meatballs for up to 3 months. Thaw and reheat as needed.
Aioli is best made fresh but can be refrigerated for up to 3 days.

FAQs

Can I make these meatballs ahead of time?
Yes, shape them in advance and refrigerate until ready to bake.

Is the aioli very spicy?
You can adjust the spice level by using more or less hot sauce.

Can I pan-fry the meatballs instead of baking?
Yes, cook them in a skillet with a little oil over medium heat until browned and cooked through.

Can I use panko instead of regular breadcrumbs?
Yes, panko gives a slightly lighter texture.

Is there a dairy-free version?
Omit the Parmesan and use dairy-free mayo for the aioli.

What goes well with these meatballs?
Serve with a side salad, rice, roasted vegetables, or in wraps.

Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried parsley.

What if I don’t have hot sauce?
Substitute with chili paste, sriracha, or a pinch of cayenne.

Do I need to use egg?
Egg helps bind the meatballs. You can use a flax egg or omit it, though texture may vary.

Can I make the aioli with Greek yogurt?
Yes, substitute half or all of the mayo with Greek yogurt for a lighter option.

Conclusion

Turkey Meatballs and Spicy Aioli are a deliciously versatile dish that’s easy to make, satisfying, and packed with bold flavor. Whether you’re serving them as a party appetizer, lunchbox staple, or part of a hearty meal, they’ll win you over with their juicy texture and spicy dipping sauce. Give this healthy twist on a classic a try—you’ll be hooked.

Print