Turkey Meatballs Homemade Marinara (Printable)

Juicy turkey meatballs cooked in a flavorful homemade marinara sauce for a hearty meal.

# What You Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 tbsp milk
05 - 2 tbsp finely chopped fresh parsley
06 - 2 tbsp grated onion
07 - 2 garlic cloves, minced
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - 2 tbsp olive oil (for browning)

→ Marinara Sauce

12 - 2 tbsp olive oil
13 - 1 small onion, finely chopped
14 - 3 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - ½ tsp dried oregano
18 - ½ tsp sugar
19 - Salt and pepper, to taste
20 - 1 tbsp chopped fresh basil or parsley (optional)

# How to Make It:

01 - In a large bowl, combine ground turkey, egg, breadcrumbs, milk, parsley, grated onion, minced garlic, oregano, salt, and pepper. Mix gently until just combined without overmixing.
02 - With damp hands, shape mixture into 16 golf ball-sized meatballs.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown meatballs in batches, turning gently, until golden on all sides, about 5 to 7 minutes. Transfer browned meatballs to a plate.
04 - In the same skillet, add 2 tablespoons olive oil and sauté onion until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
05 - Stir in crushed tomatoes, dried basil, oregano, sugar, salt, and pepper. Bring to a gentle simmer.
06 - Nestle meatballs carefully into the sauce. Cover and simmer on low heat for 25 to 30 minutes until meatballs are cooked through and sauce thickens.
07 - Adjust seasoning to taste. Garnish with fresh basil or parsley before serving.

# Expert Suggestions:

01 -
  • They're genuinely juicy, not the dry turkey disappointment you might be expecting.
  • The homemade sauce tastes like someone actually cared, simmering on the stove for hours even though it takes half that.
  • High in protein but feels like comfort food, which means you can eat more without the guilt spiral.
02 -
  • Don't overmix the turkey or you'll end up with meatballs that are tough and bouncy instead of tender—mix just until combined, then stop.
  • The grated onion dissolves into the meat and adds moisture that keeps everything juicy, so don't swap it for chopped.
  • Simmering the meatballs in the sauce finishes cooking them gently and lets them absorb flavor instead of ending up slightly bland and dense.
03 -
  • Wet your hands when shaping meatballs so the mixture doesn't stick and you can work quickly without warming the raw turkey too much.
  • Don't skip browning the meatballs first—that golden exterior locks in moisture and adds flavor through browning that simmering alone can't create.

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