Turkey Meatballs with Marinara (Printable)
Tender turkey meatballs simmered in a robust, garlicky marinara sauce for a comforting meal.
# What You'll Need:
→ 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
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
→ 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
# Step-by-step:
01 - Combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk in a large bowl. Mix gently until just combined—avoid overworking the mixture.
02 - Form the mixture into 16 golf ball-sized meatballs using damp hands to prevent sticking.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Brown meatballs on all sides for 5–7 minutes. Remove from skillet and set aside.
04 - Add 2 tbsp olive oil to the same skillet. Sauté onion for 3–4 minutes until softened, 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 return browned meatballs to the sauce. Cover and simmer for 20 minutes until meatballs are cooked through.
07 - Stir in fresh basil just before serving. Serve hot over pasta, polenta, or with crusty bread.
# Expert Advice:
01 -
- The secret is milk and breadcrumbs keeping them incredibly moist
- Simmering directly in the sauce lets the meatballs drink up all that tomato goodness
02 -
- Turkey needs fat—do not buy 99 percent lean or you will miss the whole point
- Letting meatballs rest in the sauce for even 10 minutes after cooking makes a huge difference
03 -
- The sugar is not optional—it balances the acidity of canned tomatoes
- San Marzano tomatoes really do make a difference in the sauce