Turkey Meatballs Homemade Marinara Sauce (Printable Version)
Juicy turkey meatballs simmered in rich, homemade marinara sauce for a perfect weeknight meal.
# What You Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 tbsp milk
05 - 2 tbsp finely chopped fresh parsley
06 - 2 tbsp grated onion
07 - 2 garlic cloves, minced
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp olive oil (for browning)
→ Marinara Sauce
12 - 2 tbsp olive oil
13 - 1 small onion, finely chopped
14 - 3 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1/2 tsp dried oregano
18 - 1/2 tsp sugar
19 - Salt and pepper to taste
20 - 1 tbsp chopped fresh basil or parsley (optional, for garnish)
# How to Make It:
01 - In a large bowl, combine ground turkey, egg, breadcrumbs, milk, parsley, grated onion, minced garlic, oregano, salt, and pepper. Mix gently until just combined to maintain tenderness.
02 - With damp hands to prevent sticking, shape the mixture into 16 evenly sized meatballs, roughly the size of golf balls.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning gently, until golden on all sides. Transfer to a plate and set aside.
04 - In the same skillet, add 2 tbsp olive oil and sauté the onion until soft, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
05 - Pour in crushed tomatoes, dried basil, oregano, sugar, salt, and pepper. Stir well and bring to a gentle simmer.
06 - Carefully nestle the browned meatballs into the sauce. Cover and simmer on low heat for 25–30 minutes, ensuring meatballs are cooked through and sauce has thickened.
07 - Taste and adjust seasoning as needed. Garnish with fresh basil or parsley before serving.
# Expert Advice:
01 -
- It sneaks protein into something that tastes indulgent, so you feel nourished rather than like you're on a diet.
- The sauce gets better as it sits, which means you can make it ahead and come home to something already waiting for you.
- You can eat it however you want—pasta, bread, zucchini noodles—and it works every single time.
02 -
- Don't skip the browning step—that golden crust locks in flavor and texture, and it only takes a few extra minutes but changes everything.
- If your meatballs crack or fall apart during cooking, it's usually because the mixture was too wet or too packed, so aim for barely combined and use damp hands, not wet ones.
- The sauce gets better if you make it an hour ahead, so do that on days when you're planning to serve this.
03 -
- If the sauce seems too thin after 30 minutes, uncover the skillet for the last 10 minutes so some liquid can evaporate and the flavors concentrate.
- Adding a small pat of butter at the very end of cooking makes the sauce silky and rounds out all the flavors in a way that seems small but tastes substantial.