Turkey Meatballs with Marinara (Printable)
Tender turkey meatballs in robust garlic marinara, ideal for pasta or crusty bread.
# Ingredient List:
→ For the Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp chopped fresh parsley (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 - 2 tbsp olive oil (for browning)
→ For the 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 tsp dried oregano
18 - 1/2 tsp sugar
19 - Salt and pepper, to taste
20 - 1/4 cup fresh basil, chopped (optional)
# Steps:
01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined—do not overwork the mixture.
02 - With damp hands, form the mixture into 16 golf ball-sized meatballs, rolling gently to maintain tender texture.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides for 5–7 minutes until golden. Remove and set aside—they will finish cooking in the sauce.
04 - In the same skillet, add 2 tbsp olive oil. Sauté onion for 3–4 minutes until soft and translucent, then add garlic and cook for 1 minute until fragrant.
05 - Pour in crushed tomatoes, dried basil, dried oregano, sugar, salt, and pepper. Stir well and bring to a gentle simmer.
06 - Gently add the browned meatballs to the sauce. Cover and simmer for 20 minutes until meatballs are cooked through and flavors have melded.
07 - Stir in fresh basil just before serving if desired. Serve hot over pasta, polenta, or with crusty bread to soak up the sauce.
# Expert Advice:
01 -
- The meatballs stay incredibly moist thanks to a simple milk and breadcrumb trick I learned from my Italian neighbor
- Everything cooks in one pan, meaning maximum flavor and minimum cleanup
02 -
- Letting the meat mixture rest in the refrigerator for 30 minutes before shaping helps them hold together better
- The sugar in the sauce balances the acidity of canned tomatoes, creating a rounded flavor
03 -
- A splash of cream or a pat of butter stirred into the sauce at the end creates an incredibly velvety texture
- Toast your breadcrumbs lightly in a dry pan before adding them to the meat mixture for extra depth