Juicy Turkey Meatballs Marinara (Printable)
Tender turkey meatballs cooked in a rich marinara sauce, ideal for an easy, flavorful main dish.
# What You Need:
→ Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped or 1 tbsp dried parsley
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp milk
11 - 2 tbsp olive oil (for frying)
→ 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 - 1/2 tsp dried oregano
18 - 1/2 tsp sugar (optional)
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
21 - 1 tbsp fresh basil, chopped (optional)
# How to Make It:
01 - Combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, pepper, and milk in a large bowl. Mix gently until just incorporated without overmixing.
02 - Form mixture into 16 to 18 evenly sized meatballs.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for about 5 minutes total. Transfer browned meatballs to a plate.
04 - In the same skillet, heat 2 tablespoons olive oil. Cook onion until soft, approximately 4 minutes. Add garlic and sauté for another minute.
05 - Add crushed tomatoes, dried basil, oregano, sugar (if using), salt, and black pepper. Bring to a simmer.
06 - Gently add browned meatballs to the sauce. Cover and simmer over low heat for 20 to 25 minutes until internal temperature reaches 165°F (74°C).
07 - Adjust seasoning to taste. Stir in fresh basil if desired. Serve hot with pasta, polenta, or crusty bread.
# Expert Suggestions:
01 -
- Turkey stays tender and juicy when you don't overmix, which sounds impossible but actually works.
- The whole thing comes together in under an hour, making it perfect for weeknights or sneaking meal prep into your routine.
- These freeze beautifully, so you can double the batch and thank yourself later.
02 -
- Don't overmix the meatball mixture—I learned this the hard way with a batch that came out like hockey pucks, and now I fold everything together like I'm handling something delicate.
- Soaking your breadcrumbs in milk for five minutes transforms them from dry binders into something almost creamy, which keeps everything tender and forgiving.
- If your sauce tastes sharp or acidic after simmering, a tiny pinch of sugar smooths it out without making anything taste sweet.
03 -
- Don't crowd the pan when browning meatballs; they need space to develop that golden crust, and overcrowding steams them instead.
- A properly made batch of these should feel tender but not mushy, which happens only if you stop mixing the moment everything is combined and give the sauce enough time to finish cooking them gently.