Tender Turkey Meatballs Marinara (Printable version)
Tender turkey meatballs cooked in a rich tomato sauce, ideal for a comforting Italian-American dish.
# What you need:
→ Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 2 tbsp fresh parsley, chopped or 1 tbsp dried parsley
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp milk
12 - 2 tbsp olive oil (for frying)
→ Marinara Sauce
13 - 2 tbsp olive oil
14 - 2 cloves garlic, minced
15 - 28 oz can crushed tomatoes
16 - 1 tsp dried basil
17 - 1 tsp dried oregano
18 - 1/2 tsp sugar
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
21 - Pinch red pepper flakes (optional)
22 - Fresh basil leaves (for garnish, optional)
# How To:
01 - In a large bowl, combine ground turkey, breadcrumbs, egg, Parmesan, garlic, onion, parsley, oregano, salt, pepper, and milk. Mix gently until just incorporated, taking care not to overwork.
02 - Form the mixture into 16 golf ball-sized portions.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs and cook, turning to brown all sides, about 5 to 7 minutes. Remove and set aside; they do not need to be fully cooked at this stage.
04 - In the same skillet, warm 2 tablespoons olive oil over medium heat. Add garlic and sauté until fragrant, approximately 1 minute.
05 - Add crushed tomatoes, dried basil, oregano, sugar, salt, black pepper, and optional red pepper flakes. Stir to combine and bring to a gentle simmer.
06 - Return meatballs to the skillet, nestling them into the marinara. Cover and simmer on low heat for 20 to 25 minutes, until meatballs are fully cooked and sauce has thickened.
07 - Adjust seasoning to taste. Garnish with fresh basil if desired and serve hot.
# Expert Advice:
01 -
- Ground turkey keeps these light but the Parmesan and egg make them impossibly tender and flavorful.
- The whole thing comes together in under an hour, and most of that time is hands-off simmering.
- Leftovers are magic—better the next day, and they freeze beautifully for nights when cooking feels impossible.
02 -
- Resist the urge to overcrowd the pan when browning; if meatballs steam instead of sizzle, they won't develop that crucial golden crust.
- The sugar in the sauce is not about sweetness—it's a tiny bit of chemistry that balances the acidity of the tomatoes and makes the whole thing taste rounder.
03 -
- If your meatballs seem to be falling apart during browning, they likely need more binding; pop them back in the bowl, add another tablespoon or two of milk and breadcrumbs mixed together, and let it chill for fifteen minutes before trying again.
- Save that crusty brown fond stuck to the bottom of your skillet—it's liquid gold that adds tremendous depth to your sauce when you deglaze with the tomatoes.