Turkey Meatballs with Marinara (Printer-friendly)
Juicy turkey meatballs simmered in a rich marinara sauce, ready in under an hour for a satisfying Italian-American dinner.
# What You'll Need:
→ For the Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 1/4 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 - 1/2 tsp salt
09 - 1/4 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 - 1/2 tsp sugar (optional, to balance acidity)
19 - Salt and pepper, to taste
20 - Fresh basil, for garnish (optional)
# How To Make It:
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 turkey meatballs stay incredibly tender and juicy, even though turkey can often dry out Ive learned that the splash of milk is the magic touch.
- The sauce develops this rich, comforting flavor that makes the whole kitchen smell like an Italian restaurant, but youre getting a leaner protein option without sacrificing any of the satisfaction.
02 -
- Overmixing the meat mixture will create tough, dense meatballs I learned this the hard way when I used my stand mixer on the first attempt.
- The meatballs will continue cooking after you remove them from heat, so pull them when they hit 160°F if using an instant-read thermometer, as theyll reach the safe 165°F while resting.
03 -
- Grate a fresh onion directly into the meat mixture instead of chopping it for moisture and flavor without changing the texture.
- Reserve a few tablespoons of the marinara before adding the meatballs, then drizzle it over the finished dish for that photo-worthy presentation.