Juicy Turkey Meatballs Marinara (Printable)
Savory turkey meatballs simmered in rich marinara sauce for comforting dinners or meal prep.
# What you'll need:
→ Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp milk
11 - 2 tbsp olive oil (for frying)
→ Marinara Sauce
12 - 2 tbsp olive oil
13 - 1 small onion, finely chopped
14 - 3 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1/2 tsp dried oregano
18 - 1/2 tsp sugar (optional)
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
21 - 1 tbsp fresh basil, chopped (optional)
# Directions:
01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, black pepper, and milk. Mix gently until just combined to avoid tough meatballs.
02 - Shape the mixture into 16 to 18 evenly sized meatballs.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides, about 5 minutes total. Remove and set aside; meatballs will finish cooking in the sauce.
04 - In the same skillet, heat 2 tablespoons olive oil. Add the chopped onion and cook until softened, about 4 minutes. Add garlic and sauté for an additional minute.
05 - Stir in crushed tomatoes, dried basil, oregano, sugar if using, salt, and black pepper. Bring mixture to a simmer.
06 - Carefully add browned meatballs to the simmering sauce. Cover and cook on low heat for 20 to 25 minutes until meatballs reach an internal temperature of 165°F (74°C).
07 - Adjust seasoning to taste and stir in fresh basil if desired. Serve hot with pasta, polenta, or crusty bread.
# Expert Suggestions:
01 -
- They freeze beautifully, so you can make a double batch and have comfort food waiting on hard days.
- Turkey keeps things lighter than beef, but the Parmesan and egg make them juicy enough that nobody notices the swap.
- One pot means cleanup is almost an afterthought, and the sauce is rich enough to stand alone without cream.
02 -
- Do not skip the browning step even though it feels like an extra task; it creates flavor in the pan that the sauce absorbs and can't replicate.
- The meatballs will still be slightly pink in the center when you take them off the heat; they finish cooking in the sauce and stay juicier that way.
- Overmixing the meat mixture is the most common mistake and the one that ruins texture; your hands mixed for maybe a minute total should feel right.
03 -
- Soaking the breadcrumbs in milk for 5 minutes before mixing makes the meatballs almost impossibly tender, and it's worth the tiny extra step.
- Don't skip tasting and adjusting the sauce at the end; adding fresh basil just before serving brings the whole thing to life in a way you can't predict.