Juicy Turkey Meatballs Marinara (Printable Version)
Tender turkey meatballs cooked in a flavorful homemade marinara, perfect for cozy dinners.
# What You Need:
→ Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped or 1 tbsp dried parsley
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp milk
11 - 2 tbsp olive oil (for frying)
→ Marinara Sauce
12 - 2 tbsp olive oil
13 - 1 small onion, finely chopped
14 - 3 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1/2 tsp dried oregano
18 - 1/2 tsp sugar (optional)
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
21 - 1 tbsp fresh basil, chopped (optional)
# How to Make It:
01 - In a large bowl, gently mix ground turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, pepper, and milk until just combined. Avoid overmixing.
02 - Shape the mixture into 16 to 18 uniform meatballs.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and brown evenly on all sides, about 5 minutes total. Remove and set aside.
04 - In the same skillet, heat 2 tablespoons olive oil. Sauté chopped onion until softened, approximately 4 minutes, then add garlic and cook an additional minute.
05 - Add crushed tomatoes, dried basil, oregano, sugar if using, salt, and pepper. Bring to a gentle simmer.
06 - Carefully place browned meatballs into the simmering sauce. Cover and maintain low heat for 20 to 25 minutes, ensuring meatballs reach an internal temperature of 165°F.
07 - Adjust seasoning to taste. Stir in fresh basil if desired. Serve hot alongside pasta, polenta, or crusty bread.
# Expert Advice:
01 -
- Turkey keeps these meatballs tender without feeling heavy, so you can actually finish dinner without needing a nap.
- The marinara builds flavor as it simmers, turning simple pantry staples into something that tastes like it took all day.
02 -
- Don't skip browning the meatballs, that golden crust adds a layer of flavor the sauce alone can't give you.
- Let the sauce simmer gently, a rolling boil will break the meatballs apart and leave you with tomato soup.
03 -
- Soak your breadcrumbs in the milk for five minutes before mixing, it makes the meatballs impossibly tender.
- Use a small ice cream scoop to portion the meatballs, they'll cook evenly and look like you actually knew what you were doing.