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Turkey Meatballs Recipe with Tomato Sauce

by on January 31, 2013 · 21 comments

Turkey Meatballs with Light Tomato Sauce

These tender, moist turkey meatballs do not last long in our kitchen. The moment one of us turns away the other quickly sneaks a meatball and before we know it, all that’s left is an empty pan. The sauce is very simple with crushed canned tomatoes, a little tomato paste and fresh basil. The meatballs are filled with parmesan cheese, parsley and a little oregano. We love these served alone with a dollop of ricotta cheese, over spaghetti or with rustic bread.

Make This Tonight – Tasty Turkey Meatballs Recipe

No lengthy cooking times, no baking and no searing the meatballs. Instead, we start a very simple sauce, bring it to a simmer then focus on forming our meatballs. The moment they’re formed into balls, we drop them into the simmering sauce. Cover and cook for 25 minutes. That’s it.

It’s quick, it’s easy and it’s absolutely delicious.

Tricks to the Best Meatballs – Don’t Over Mix

We’re serious on this one. For the most tender and light meatballs (turkey or beef) you need to have a light touch when mixing and forming. To help with this, we have a couple tricks:

First, combine all the mix-ins first. You’ll see that in our recipe we mix breadcrumbs, milk, an egg and herbs together first. That way, when we add the turkey meat, all we need to do is lightly mix.

Second, these meatballs are pretty wet, so they easily stick together when forming. All you need to do is gently form into a ball. From there, just be careful when working with them. For the first 10 minutes of cooking, don’t stir the sauce and let the meatballs be. Once they’ve cooked and firmed up a bit, you can stir normally.

Turkey Meatballs with Light Tomato SauceDid you like our Turkey Meatballs Recipe with Light Tomato Sauce? If so, we bet you’ll love these:

5.0 from 6 reviews

Turkey Meatballs Recipe with Light Tomato Sauce
 
Prep time
Cook time
Total time
 
We love these meatballs. There’s no lengthy cooking times, no baking and no searing the meatballs. The sauce is very simple with crushed canned tomatoes, a little tomato paste and fresh basil. The meatballs are filled with parmesan cheese, parsley and a little oregano. We love these served alone with a dollop of ricotta cheese, over spaghetti or with rustic bread.

Make and enjoy the same day or cool to room temperature cover then keep up to 2 days in the refrigerator. You can also freeze up to 1 month.
Created By:
Yield: 4
You Will Need
FOR Tomato Basil Sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • Two 28-ounce cans crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 large basil sprig plus 2 tablespoons torn basil leaves
FOR Turkey Meatballs
  • 1/2 cup (30 grams) panko bread crumbs
  • 1/2 cup (118 ml) milk
  • 1 egg
  • 
1/2 cup (28 grams) grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped parsley, chopped
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1 pound (453 grams) ground turkey (93% lean)
Directions
  1. In a large skillet with sides, heat olive oil over medium heat. Add minced garlic and red pepper flakes then cook 30 seconds to 1 minute until fragrant.
  2. Stir in tomatoes and tomato paste then bring to a simmer. Season with salt (we used about 1/2 teaspoon), and then add basil spring. Allow sauce to simmer gently while preparing meatballs.Turkey Meatball Recipe Step 1
  3. To make meatballs, combine panko breadcrumbs and milk in a large bowl, and then let sit 5 minutes.
  4. Add egg, Parmigiano-Reggiano cheese, parsley, oregano and salt to bowl. Stir until combined.
  5. Next, add turkey then use a fork or fingers to mix everything together until barely combined. For tender meatballs, try not to over mix.
  6. Wet your hands and form mixture into 1-inch meatballs. This should make about 24 meatballs.Turkey Meatball Recipe Step 2
  7. Gently drop meatballs into tomato sauce. (It’s okay if some are not completely covered by the sauce). Cover skillet with a lid and cook 20 minutes then gently shimmy or shake the skillet to move the meatballs around a little. Cook another 5 to 10 minutes or until turkey is cooked through.
  8. Before serving, scatter about 2 tablespoons of torn basil leaves over meatballs and sauce.Turkey Meatball Recipe Step 3
  9. Serve alone, over spaghetti or with rustic bread.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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21 Comments

1 Bev @ Bev Cooks January 31, 2013 at 2:37 pm

Ohmyguuuuuuuuuuuuuuudness.

Reply

2 fiona maclean February 1, 2013 at 10:00 am

turkey is such an undervalued meat. I made meatballs this christmas with a whole load of left over turkey meat and they are delicious. I’ve frozen mine without sauce and heat them up in something like your light tomato sauce for a quick and easy supper!

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3 Elen Grey | Deep in B-ville Writing Over the Garage February 5, 2013 at 11:38 am

Click and print. I’m always looking for new recipes with turkey. Comfort and #manfood! Bonus.

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4 Elen Grey | Deep in B-ville Writing Over the Garage February 6, 2013 at 11:13 am

I’m back. I actually made this last night, because I had all the ingredients except the turkey. Sprinted to the meat market for that! Mr. G honey gave it a full compliment of stars. The meatballs are moist. The sauce is flavorful. The red pepper flakes give it a nice little kick. I didn’t have any fresh herbs, so I used dried. Worked just fine. The next time I make this, I want to try to simmer the sauce down a little bit more so that I can have a meatball sandwich the next day. Double yum.

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5 afracooking February 6, 2013 at 1:14 pm

Mouthwatering pictures and the recipe sounds just fabulous! Thank you for sharing!

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6 Linda February 25, 2013 at 10:18 am

I made these meatballs last night and received a 5 star rating from my husband. They were very easy to make and I already had many of the ingredients on hand. I used lean turkey breast so not only were they tasty, but they were healthy as well. Although these can be served alone, I added them to spaghetti.

The recipe says not to worry about covering the meatballs with sauce and this is true. As they cook the sauce kind of bubbles up over the meatballs. After about 15 minutes I moved the meatballs around a little in the pan with no problem.

I will definitely make these again. Thanks!

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7 Harriet April 1, 2013 at 3:08 am

Made this meatballs for a pot luck today, and they were a big hit. So light and tasty. I will make them again and again.

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8 clare August 30, 2013 at 12:58 pm

So good! I just made them and they are great. Next time im going to make a large amount of meet balls to freeze. I didn’t have an egg but I put a little bit more cheese in and it worked :-D

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9 Gavin November 2, 2013 at 5:12 pm

My son Jake (6) made this recipe with me for our diner tonight and his mum has given a thumbs up; there’s enough for tomorrow; yummmmmmyyy!

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10 mary barber November 20, 2013 at 9:18 am

i just bought ground turkey yesterday. i will be making this the next few days down to the sauce. this is not only a good recipe, but it’s also economical.

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11 LAW December 10, 2013 at 10:47 pm

I made these meatballs– they were simple, quick and delicious. Not too much fuss which makes this a good recipe.

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12 Susan M February 15, 2014 at 5:12 pm

These are amazing! And so, so easy! I didn’t even know I could make meatballs and these turned out so well. BTW, this is the second recipe I’ve tried from your collection. The turkey meatloaf is outstanding as well. Up here in Minnesota, we have lots of turkey producers and I can get locally produced and processed turkey. I’m thrilled to find such wonderful recipes for it.

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13 Susan February 27, 2014 at 9:59 pm

I made these for the first time for my birthday party a few weeks ago, and they were fantastic. I’ve made them twice since — once for another party and once just for us. Delicious and tender!

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14 Lisa March 23, 2014 at 8:05 am

These were really good. I made them with 99% fat-free turkey breast, and next time I will not. I could tell that the additional fat would have made them way better, which is why I am giving them 5 stars. Mine were 3.5 stars. The flavors were amazing, but they really do need that extra fat. Can’t wait to make them again.!

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15 Joanne March 24, 2014 at 9:43 am

Thanks for sharing Lisa!

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16 Hilary March 27, 2014 at 4:58 pm

HI tried these last night the boys loved them I didn’t have parsley or oregano but added different flavourings, next time though will make sure I have these on hand to do them. The were so moist and I have never ever had turkey meatballs. Def a great meal. Thanks again for a great recipe.

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17 Joanne April 3, 2014 at 11:06 am

So glad you and your boys loved them.

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18 Deema Mauladad April 23, 2014 at 12:25 am

Who knew I could cook?! This is the second recipe I selected of yours two days in a row!!
I usually avoid cooking meat in the chance that I may screw it up and not cook it long enough and give myself food poisoning. These meatballs came out AMAZING!!!!! I made these for a family dinner and it was a hit!! I used store bought Arbiata sauce as a base and then added basil, garlic, peppers as the recipe suggested. Everything else I followed to a T, thank you for posting incredible recipes. hmmmm now what will I pick from this website for tomorrow……

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19 Joanne April 23, 2014 at 2:10 pm

Aww, you are so welcome! Of course you can cook :) So happy you enjoyed the recipe.

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