Turkey Meatballs Marinara Sauce (Printable)

Tender turkey spheres cooked in a rich, flavorful marinara, ideal over pasta or with crusty bread.

# What You Need:

→ For the Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp chopped fresh parsley (or 1 tbsp dried)
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp milk
11 - 2 tbsp olive oil (for browning)

→ For the 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 tsp dried oregano
18 - 1/2 tsp sugar
19 - Salt and pepper, to taste
20 - 1/4 cup fresh basil, chopped (optional)

# 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—do not overwork the mixture.
02 - With damp hands to prevent sticking, form the mixture into 16 golf ball-sized meatballs, rolling gently to maintain tenderness.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides for 5–7 minutes until golden brown. Remove and set aside—interior will finish cooking in sauce.
04 - In the same skillet, add 2 tbsp olive oil. Sauté onion for 3–4 minutes until soft and translucent, then add garlic and cook for 1 minute more until fragrant.
05 - Pour in crushed tomatoes, dried basil, dried oregano, sugar, salt, and pepper. Stir well to incorporate all seasonings and bring to a gentle simmer.
06 - Gently add the browned meatballs to the simmering sauce. Cover and cook for 20 minutes until meatballs are cooked through and flavors have melded together.
07 - If desired, stir in fresh basil just before serving. Serve hot over pasta, polenta, or with crusty bread to soak up the sauce.

# Expert Tips:

01 -
  • Turkey stays incredibly moist thanks to the milk and breadcrumb trick I learned from my Italian neighbor
  • The meatballs cook directly in the sauce, absorbing all that robust marinara flavor
  • Everything happens in one skillet, meaning less cleanup and more time enjoying dinner
02 -
  • Overworking the meat mixture makes tough meatballs, so mix just until combined and trust the process
  • Browning the meatballs first creates a depth of flavor you cannot get by simmering them raw in sauce
  • The meatballs will continue cooking in the sauce, so do not worry about them being undercooked after browning
03 -
  • Use a cookie scoop for evenly sized meatballs that cook at the same rate
  • Let the meat mixture rest in the refrigerator for 30 minutes before shaping for easier handling

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