Turkey Meatballs in Marinara Sauce (Printable Version)
Lean turkey meatballs simmered in garlicky marinara sauce. An easy, comforting Italian-American dish ideal for weeknight dinners.
# What You'll 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 chopped fresh parsley
07 - 1/2 teaspoon dried oregano
08 - 3/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons 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 pepper to taste
20 - 2 tablespoons chopped fresh basil 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, being careful not to overwork the mixture.
02 - With damp hands, roll the mixture into 16 to 18 meatballs, each 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. Add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and sauté for 1 minute.
05 - Stir in crushed tomatoes, dried basil, oregano, sugar if using, salt, and pepper. Bring the mixture to a simmer.
06 - Carefully add the browned meatballs to the sauce. Cover and simmer gently for 20 to 25 minutes until meatballs are cooked through and sauce has thickened.
07 - Garnish with fresh basil and serve hot over spaghetti, zucchini noodles, or crusty bread.
# Expert Tips:
01 -
- These meatballs stay incredibly moist despite using lean turkey - a trick I learned after years of serving hockey pucks to disappointed dinner guests.
- The sauce develops a deep richness with minimal effort, making this feel like Sunday cooking on a Wednesday night.
02 -
- Never press down on the meatballs while browning - it forces out precious moisture and makes them dense.
- Adding a tiny pinch of sugar to the marinara doesnt make it sweet but neutralizes the acidity that can sometimes overwhelm tomato-based sauces.
03 -
- For an extra flavor boost, grate half an onion directly into the meatball mixture instead of chopping it - the moisture and flavor distribute more evenly and theres no risk of biting into a chunk.
- Let the meatballs rest in the sauce for 5-10 minutes off heat before serving - this allows them to absorb more flavor while firming up just enough to hold their shape perfectly when served.