Turkey Meatballs Marinara Sauce (Printable)
Tender turkey meatballs cooked in a flavorful marinara sauce with herbs and spices.
# What You'll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - ¼ cup grated Parmesan cheese
05 - 2 tablespoons finely chopped fresh parsley
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 2 tablespoons milk
11 - 2 tablespoons olive oil, for frying
→ Marinara Sauce
12 - 1 tablespoon olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1 teaspoon dried oregano
18 - ½ teaspoon sugar
19 - ½ teaspoon salt
20 - ¼ teaspoon chili flakes (optional)
21 - Fresh basil, for garnish
# How-To Steps:
01 - In a large bowl, gently combine ground turkey, egg, breadcrumbs, Parmesan, parsley, garlic, oregano, salt, pepper, and milk without overmixing.
02 - Shape the mixture into 16 meatballs, approximately 1.5 tablespoons each.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs on all sides for 5 to 7 minutes. Remove and set aside.
04 - In the same skillet, add 1 tablespoon olive oil. Sauté onion over medium heat until softened, about 4 minutes. Add garlic and cook for 1 minute.
05 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and optional chili flakes. Bring sauce to a simmer.
06 - Nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 minutes until fully cooked.
07 - Top with fresh basil and serve hot over pasta, rice, or with crusty bread.
# Expert Suggestions:
01 -
- They're impossibly juicy for turkey, a trick I discovered comes down to not being afraid of the egg and milk.
- One batch feeds four or stretches into meatball subs for days, which means you're basically eating three meals for the effort of one.
- The sauce builds flavor as it simmers, so the longer it bubbles, the better it gets.
02 -
- Don't skip browning the meatballs in oil—that golden crust is where the flavor happens, and it keeps them from becoming pale and boring in the sauce.
- If your meatballs break apart in the sauce, it means they weren't mixed enough or your heat was too aggressive; next time mix more deliberately and keep the simmer gentle.
- The sauce tastes better the next day after the flavors have melded, so make these ahead if you can.
03 -
- Let the meatballs sit for a minute after browning before adding them to the sauce—they'll set up better and hold together through the simmer.
- If your sauce seems thin, crack the lid off toward the end and let it bubble away for the last few minutes; it'll thicken as it reduces and taste even more concentrated.