Turkey Meatballs with Marinara (Printable version)

Flavorful ground turkey combined with herbs and simmered in robust tomato sauce for a comforting dish.

# What You'll Need:

→ Turkey Meatballs

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

→ Marinara Sauce

12 - 1 tablespoon olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1 teaspoon dried oregano
18 - ½ teaspoon sugar
19 - ½ teaspoon salt
20 - ¼ teaspoon chili flakes (optional)
21 - Fresh basil, for garnish

# Directions:

01 - In a large bowl, gently combine ground turkey, egg, breadcrumbs, Parmesan, parsley, garlic, oregano, salt, pepper, and milk. Avoid overmixing.
02 - Shape mixture into 16 evenly sized meatballs (approximately 1.5 tablespoons each).
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs on all sides, about 5 to 7 minutes, then remove and set aside.
04 - In the same skillet, add 1 tablespoon olive oil. Sauté onion over medium heat until softened, about 4 minutes. Add garlic and cook for 1 minute.
05 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and optional chili flakes. Bring to a simmer.
06 - Return browned meatballs to skillet, nestle into sauce, cover and simmer over low heat for 20 minutes until cooked through.
07 - Garnish with fresh basil and serve hot alongside pasta, rice, or crusty bread.

# Expert advice:

01 -
  • They're impossibly tender because you barely touch the meat mixture, letting the turkey stay moist and delicate.
  • The sauce is simple enough to make while the meatballs brown, so everything comes together in under an hour.
  • Leftovers transform into the best sandwiches, which means you're really making tomorrow's lunch while cooking dinner tonight.
02 -
  • Don't overmix the meatball base—I learned this the hard way when my first batch came out dense and rubbery, and it changed everything once I stopped treating it like bread dough.
  • The browning step matters more than it seems; it seals in juices and builds flavor through the Maillard reaction, even though it takes just a few extra minutes.
  • Turkey continues cooking as it sits in the hot sauce, so when you think it might be slightly underdone, it's actually perfect—this is how they stay juicy.
03 -
  • If you want to make these ahead, form the meatballs and refrigerate them for up to 2 hours before browning—cold meatballs hold their shape better and stay more tender.
  • A squeeze of fresh lemon juice at the end brightens the sauce in a way people notice but can't quite identify, making everything taste more alive.

Go back