Turkey Meatballs Marinara (Printable version)
Flavorful turkey meatballs cooked in a savory tomato sauce with herbs, ideal for pasta or a hearty meal.
# What You'll 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 - 1 can (28 oz) 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 of red pepper flakes (optional)
22 - Fresh basil for garnish (optional)
# Directions:
01 - Combine ground turkey, breadcrumbs, egg, Parmesan, garlic, onion, parsley, oregano, salt, pepper, and milk in a large bowl. Mix gently until just combined, taking care not to overwork the mixture.
02 - Form the mixture into 16 golf ball-sized meatballs evenly.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs and brown on all sides for 5 to 7 minutes, ensuring they are not fully cooked through. Remove and set aside.
04 - In the same skillet, heat 2 tablespoons olive oil. Sauté garlic for one minute until fragrant.
05 - Stir in crushed tomatoes, basil, oregano, sugar, salt, black pepper, and optional red pepper flakes. Bring the sauce to a simmer.
06 - Nestle browned meatballs into the sauce. Cover and simmer over low heat for 20 to 25 minutes until meatballs are cooked through and sauce has thickened.
07 - Adjust seasoning to taste. Garnish with fresh basil if desired. Serve hot over pasta, zucchini noodles, or in a sandwich.
# Expert advice:
01 -
- Turkey keeps these meatballs lean and protein-packed without sacrificing that tender, juicy bite you crave.
- The whole dish comes together in under an hour, making weeknight dinners feel restaurant-worthy.
- It's impossibly forgiving—shape them roughly, let the sauce do most of the work, and everyone still asks for seconds.
02 -
- Don't skip browning the meatballs first—that caramelized surface is where half the flavor lives, and the sauce alone won't recreate it.
- Low heat for simmering is non-negotiable; high heat will break down the meatballs into crumbles and scorch the sauce bottom.
- Taste the sauce before serving and adjust salt—it's easy to add more, impossible to take out.
03 -
- Chill the meatball mixture for thirty minutes before shaping—cold turkey is easier to work with and holds its shape better during browning.
- Reserve some raw mixture and drop a tiny test meatball into simmering sauce first; adjust seasoning in the batch before cooking all sixteen.