Turkey Meatballs in Marinara Sauce (Printable)
Tender turkey meatballs in a rich, garlicky marinara sauce. Easy Italian-American comfort food ready in under an hour.
# What You Need:
→ For the Meatballs
01 - 1 lb ground turkey
02 - 1/3 cup panko or regular breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 3/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons whole milk
11 - 2 tablespoons olive oil for browning
→ For the Marinara Sauce
12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 3 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon sugar, optional
19 - Salt and black pepper to taste
20 - 2 tablespoons fresh basil, chopped for garnish
# How to Make It:
01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined without overworking the mixture.
02 - With damp hands, roll the mixture into 16 to 18 meatballs approximately 1.5 inches in diameter.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for approximately 5 minutes total. Remove meatballs and set aside.
04 - In the same skillet, heat 2 tablespoons olive oil for the sauce. Add onion and cook for 3 to 4 minutes until softened. Add garlic and sauté for 1 minute.
05 - Stir in crushed tomatoes, dried basil, oregano, sugar if using, salt, and pepper. Bring to a simmer.
06 - Carefully add browned meatballs to the sauce. Cover and simmer gently for 20 to 25 minutes until meatballs are cooked through and sauce is thickened.
07 - Garnish with fresh basil before serving. Serve hot over spaghetti, zucchini noodles, or crusty bread.
# Expert Suggestions:
01 -
- These meatballs stay incredibly juicy despite using lean turkey - a trick I learned after countless batches of dried-out disappointments.
- The sauce develops this incredible depth even on busy weeknights, and somehow tastes even better straight from the fridge the next day for lunch.
02 -
- Never ever salt your meatball mixture until right before forming them - adding salt too early draws moisture out and leads to tough results.
- The sauce will look too thin at first, but patience pays off as it reduces during that 20-minute simmer, concentrating into something that clings beautifully to pasta.
03 -
- Let the shaped meatballs rest in the refrigerator for 15 minutes before cooking - this firms them up and helps them hold together when browning.
- Reserve about a quarter cup of the marinara separately before adding the meatballs, then drizzle this pure sauce over the final plated dish for that restaurant-worthy presentation.