Turkey Meatballs with Marinara (Printable)
Juicy turkey meatballs cooked in a rich tomato sauce, perfect for pasta night or served with crusty bread for dipping.
# What You Need:
→ For the Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - 2 tbsp milk
11 - 1 tbsp olive oil (for browning)
→ For the Marinara Sauce
12 - 1 tbsp olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1 tsp dried oregano
18 - ½ tsp sugar (optional, to balance acidity)
19 - Salt and pepper, to taste
20 - Fresh basil, for garnish (optional)
# How To Cook:
01 - In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined—do not overmix.
02 - Shape the mixture into 16 meatballs (about 1½ inches each).
03 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer and brown on all sides for 5–6 minutes (they do not need to be cooked through). Remove and set aside.
04 - In the same skillet, add 1 tbsp olive oil. Sauté onions over medium heat for 3–4 minutes until translucent. Add garlic and cook for 1 minute.
05 - Stir in crushed tomatoes, dried basil, oregano, sugar (if using), salt, and pepper. Bring to a simmer.
06 - Return meatballs to the sauce. Cover and simmer gently for 20–25 minutes, until meatballs are cooked through (internal temperature should reach 165°F).
07 - Taste and adjust seasoning. Garnish with fresh basil if desired. Serve hot over pasta, rice, or with crusty bread.
# Expert Tips:
01 -
- These meatballs stay incredibly moist thanks to that splash of milk I accidentally added once when I was low on eggs but now include deliberately.
- The sauce develops this gorgeous depth of flavor as the meatballs simmer, creating something that tastes like it took hours when really youre just multitasking around the kitchen.
02 -
- Overmixing the meat mixture will result in tough, dense meatballs, so use your fingertips lightly and stop as soon as ingredients are combined.
- If your sauce reduces too much during simmering, adding a splash of chicken broth rather than water maintains the flavor while thinning the consistency.
03 -
- Grate a frozen onion directly into your meatball mixture instead of chopping it, giving moisture and flavor without changing the texture.
- After browning the meatballs, deglaze the pan with a splash of red wine before adding onions for the sauce, creating an incredible depth of flavor that tastes like it simmered all day.