Turkey Meatballs in Marinara Sauce (Printable Version)
Tender turkey meatballs simmered in rich, garlicky marinara sauce. Easy comfort food ready in under an hour.
# What You Need:
→ For the Meatballs
01 - 1 lb ground turkey
02 - 1/3 cup panko or regular breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley or 1 tablespoon dried
07 - 1/2 teaspoon dried oregano
08 - 3/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons whole milk
11 - 2 tablespoons olive oil for browning
→ For the Marinara Sauce
12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 3 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon sugar, optional
19 - Salt and black pepper to taste
20 - 2 tablespoons chopped fresh basil for garnish, optional
# How to Make It:
01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, fresh parsley, dried oregano, salt, pepper, and milk. Mix gently with your hands until just combined, being careful not to overwork the mixture.
02 - Dampen your hands with water. Roll the mixture into 16 to 18 uniform meatballs, each approximately 1.5 inches in diameter.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches to avoid crowding, add meatballs and brown them on all sides for about 5 minutes total. Transfer the browned meatballs to a plate and set aside.
04 - In the same skillet, heat 2 tablespoons of olive oil. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and sauté for 1 minute until fragrant.
05 - Stir in the crushed tomatoes, dried basil, dried oregano, sugar if using, salt, and pepper. Bring the mixture to a gentle simmer over medium-low heat.
06 - Carefully add the browned meatballs to the simmering sauce. Cover the skillet and maintain a gentle simmer for 20 to 25 minutes until the meatballs are cooked through and the sauce has thickened to desired consistency.
07 - Remove from heat and garnish with fresh basil if desired. Serve the meatballs and sauce hot over spaghetti, zucchini noodles, or alongside crusty bread.
# Expert Advice:
01 -
- These turkey meatballs stay incredibly juicy while being leaner than beef, so you can enjoy comfort food without the heaviness I used to feel afterward.
- The sauce develops this gorgeous depth of flavor as it simmers with the meatballs, creating something that tastes like it took hours when really you were just relaxing with a glass of wine.
02 -
- Overmixing the meat mixture will create dense, tough meatballs, a painful lesson I learned when I absentmindedly kept working the mixture while chatting on the phone.
- If you find your meatballs falling apart during cooking, refrigerate the rolled balls for 15 minutes before browning, a trick my Italian neighbor shared after watching my kitchen disasters through our adjoining patios.
03 -
- Gently press a small indentation in each meatball before cooking to prevent them from turning into perfect spheres that roll around the plate and off onto your lap.
- Reserve a few tablespoons of the pasta cooking water if serving with spaghetti, the starchy water helps the sauce cling beautifully to the noodles when tossed together.