Turkey Meatballs with Marinara (Printable)
Savory turkey meatballs gently cooked in a rich marinara sauce. An easy, protein-packed dish ideal for family dinners.
# What You’ll Need:
→ For the Meatballs
01 - 1 pound 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 tablespoons fresh parsley, chopped
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons milk
11 - 1 tablespoon olive oil
→ For the Marinara Sauce
12 - 1 tablespoon olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 28 ounces canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon sugar
19 - Salt and black pepper, to taste
20 - Fresh basil, for garnish
# How To Make It:
01 - In a large mixing bowl, combine the ground turkey, egg, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, salt, black pepper, and milk. Mix ingredients gently until just combined, taking care not to overmix the mixture.
02 - Form the meatball mixture into 16 uniform meatballs, approximately 1 1/2 inches in diameter.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Arrange the meatballs in a single layer in the skillet and brown them on all sides for 5 to 6 minutes. The meatballs do not need to be cooked through at this stage. Remove the browned meatballs from the skillet and set them aside.
04 - Using the same skillet, add 1 tablespoon of olive oil. Sauté the finely chopped onion over medium heat for 3 to 4 minutes until it becomes translucent. Add the minced garlic and continue to cook for 1 minute until fragrant.
05 - Stir in the canned crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and black pepper. Bring the sauce to a gentle simmer.
06 - Carefully return the browned meatballs to the simmering marinara sauce. Cover the skillet and allow the meatballs to simmer gently for 20 to 25 minutes, or until they are thoroughly cooked. The internal temperature of the meatballs should reach 165°F (74°C).
07 - Taste the marinara sauce and adjust the seasoning as needed. Garnish with fresh basil, if desired, before serving hot over pasta, rice, or with crusty bread.
# Expert Advice:
01 -
- You'll adore how effortlessly these tender turkey meatballs come together, delivering all the flavor without any fuss.
- It's become my go–to for a wholesome, satisfying meal that truly tastes like it's been simmering all day, even on a busy Tuesday.
02 -
- Never, ever overmix your meatball mixture; a light hand ensures they stay wonderfully tender, not tough.
- A good browning on the meatballs before they hit the sauce seals in their juices and adds an incredible depth of flavor that's hard to achieve otherwise.
03 -
- When shaping the meatballs, keep your hands slightly damp to prevent sticking and ensure a smoother, more uniform shape.
- If you're making a big batch, these meatballs freeze beautifully both cooked in sauce or just browned; they're a lifesaver on busy days.