Tender Turkey Meatballs Marinara (Printable)
Savory turkey meatballs gently cooked in flavorful marinara sauce, ideal for pasta or appetizers.
# What You Need:
→ Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp milk
12 - 2 tbsp olive oil (for frying)
→ Marinara Sauce
13 - 2 tbsp olive oil
14 - 2 cloves garlic, minced
15 - 1 can (28 oz) crushed tomatoes
16 - 1 tsp dried basil
17 - 1 tsp dried oregano
18 - 1/2 tsp sugar
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
21 - Pinch of red pepper flakes (optional)
22 - Fresh basil (optional, for garnish)
# How To Cook:
01 - Combine ground turkey, breadcrumbs, egg, Parmesan, garlic, onion, parsley, oregano, salt, pepper, and milk in a large bowl. Mix gently until just combined to avoid toughening the texture.
02 - Form the mixture into 16 evenly sized meatballs, approximately the size of golf balls.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides for 5 to 7 minutes without fully cooking through. Remove and set aside.
04 - In the same skillet, heat 2 tablespoons olive oil. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add crushed tomatoes, dried basil, oregano, sugar, salt, pepper, and optional red pepper flakes. Stir well and bring to a gentle simmer.
06 - Return meatballs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 20 to 25 minutes, ensuring meatballs are fully cooked and sauce has thickened.
07 - Taste and adjust seasoning as needed. Garnish with fresh basil if desired and serve warm over pasta or preferred accompaniment.
# Expert Tips:
01 -
- Turkey keeps these meatballs lean but impossibly tender when you treat the mixture gently.
- The sauce comes together in the same pan, so there's minimal cleanup but maximum flavor.
- You can have everything on the table in under an hour, yet it tastes like you've been simmering all day.
02 -
- Don't skip the browning step—that golden crust is what separates good meatballs from forgettable ones.
- Low heat for simmering is crucial; a rolling boil will break down the meatballs and make the sauce taste sharp instead of rich.
03 -
- Keep your meatball mixture cold and your hands damp—cold meat shapes better and wet hands prevent sticking without adding flour.
- If your sauce tastes too acidic, a tiny pinch of sugar or a splash of cream mellows it out beautifully.