Juicy Turkey Meatballs Marinara (Printable Version)
Tender turkey meatballs cooked in a rich homemade marinara sauce, perfect for family meals or meal prep.
# What You 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 or 1 tbsp dried parsley
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)
# 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, avoiding overmixing.
02 - Shape the mixture into 16 to 18 evenly sized meatballs.
03 - Heat 2 tablespoons 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.
04 - In the same skillet, heat 2 tablespoons olive oil. Cook chopped onion until soft, approximately 4 minutes. Add garlic and sauté for 1 minute.
05 - Add crushed tomatoes, dried basil, oregano, sugar (optional), salt, and black pepper. Bring to a simmer.
06 - Gently add browned meatballs to the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs reach an internal temperature of 165°F (74°C).
07 - Taste and adjust seasoning as needed. Stir in fresh basil if desired. Serve warm over pasta, polenta, or with crusty bread.
# Expert Tips:
01 -
- Turkey meatballs stay incredibly moist because of the milk-soaked breadcrumbs, which sounds odd but actually works.
- The marinara becomes rich and deeply flavored without hours of simmering, perfect for nights when you need dinner ready soon.
- One pot, one skillet, minimal cleanup, which honestly matters more than any cooking magazine admits.
02 -
- Do not overmix the meatball mixture; your hands are the best tool for knowing when to stop, and it takes maybe two minutes of gentle combining.
- Browning the meatballs in batches isn't just technique, it's the difference between a crowded pan that steams them and one that gives them a proper crust.
- The sauce will continue to thicken as it simmers, so if you like it loose, add a splash of water or pasta water before serving.
03 -
- Soaking the breadcrumbs in milk for five minutes before mixing creates a paste that binds everything more gently, resulting in almost impossibly tender meatballs.
- Brown the meatballs in batches rather than all at once; crowding the pan steams them instead of browning them, which matters more than it sounds.
- Taste the sauce near the end and add a pinch of sugar if the tomatoes taste too acidic; you're not sweetening it, you're balancing it.