Turkey Meatballs in Marinara (Printable)
Tender turkey meatballs simmered in a rich tomato sauce with Italian herbs, ready to serve over pasta or as an appetizer.
# What goes in:
→ For the Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp milk (use dairy-free milk if preferred)
05 - 2 tbsp fresh parsley, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 small onion, grated
08 - 1/2 cup grated Parmesan cheese (optional; omit for dairy-free)
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ For the Marinara Sauce
12 - 2 tbsp olive oil
13 - 1 small onion, finely diced
14 - 3 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 2 tbsp tomato paste
17 - 1 tsp dried basil
18 - 1 tsp dried oregano
19 - 1/2 tsp red pepper flakes (optional)
20 - 1 tsp sugar
21 - Salt and pepper to taste
22 - Fresh basil leaves, for garnish
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine all meatball ingredients. Mix gently until just combined—do not overwork the mixture.
03 - Shape the mixture into 16–18 meatballs (about 1.5 inches each) and place on the prepared baking sheet.
04 - Bake meatballs for 15–18 minutes, until lightly browned and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent.
06 - Add garlic and cook for 1 minute. Stir in tomato paste and cook for 1 minute more.
07 - Pour in crushed tomatoes, dried basil, oregano, red pepper flakes (if using), sugar, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally.
08 - Gently add baked meatballs to the simmering sauce. Cover and cook for 10 minutes, allowing flavors to meld.
09 - Garnish with fresh basil and serve over pasta, rice, or with crusty bread.
# Expert Advice:
01 -
- The meatballs stay incredibly tender and juicy thanks to the grated onion adding moisture without chunks that picky eaters might object to.
- You can prep everything ahead of time and keep the meatballs in the freezer for those evenings when cooking from scratch feels impossible but you still want something homemade.
02 -
- Overworking the meatball mixture will make them tough and dense, so mix just until the ingredients come together and no more.
- Adding a teaspoon of sugar to the marinara balances the acidity of the tomatoes and creates a more rounded flavor profile, something I discovered after years of wondering why restaurant sauce tasted better than mine.
03 -
- Let the shaped meatballs rest in the refrigerator for 30 minutes before baking to help them hold their shape better during cooking.
- Reserve a cup of pasta cooking water when serving with spaghetti, then add a splash to the sauce for a silky texture that helps the sauce cling to every strand.