Easy Turkey Meatballs
- PREP 15min
- COOK 35min
- TOTAL 50min
We love these easy turkey meatballs cooked in our homemade tomato basil sauce. Instead of searing or baking the meatballs in this recipe, we simmer them in our simple Italian tomato basil sauce, making them incredibly tender and delicious.
Use a light touch when mixing and forming the meatballs. When adding these to the sauce, be careful not to stir it for 10 minutes so the meatballs can firm up. You can stir them once they’ve cooked and firmed up a bit.
You Will Need
Turkey Meatballs
1 pound (450g) ground turkey, 93% lean
1/2 cup (50g) panko breadcrumbs or homemade breadcrumbs
1/2 cup (118ml) milk
1 large egg
6 tablespoons (1.5oz) finely grated Parmigiano-Reggiano cheese
1/4 cup fresh parsley leaves and tender stems, chopped
1/2 teaspoon dried oregano
3/4 teaspoon salt
Tomato Basil Sauce
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
2 (28oz) cans crushed tomatoes, 2 large cans
1 large basil sprig plus a handful of torn basil leaves
Directions
- Make Sauce
1Heat the olive oil over medium heat in a large skillet with sides and lid. Add the garlic and red pepper flakes, then cook for 30 seconds to 1 minute.
2Stir in the tomato paste and cook, stirring often, until the color turns from bright red to orange, about 2 minutes.
3Pour in the crushed tomatoes and a generous pinch of salt. Bring to a simmer. Add the basil sprig, then taste for seasoning. Adjust with additional salt if needed. Continue to simmer while you prepare the meatballs.
- Make Meatballs
1Add the breadcrumbs, milk, egg, cheese, parsley, oregano, and salt to a large bowl. Stir until well blended.
2Add the ground turkey and mix everything until combined, using a fork or your fingers. Try not to overmix for the most tender meatballs.
3Wet your hands, and then form the mixture into 1-inch balls. You should get about 22 to 24 meatballs.
4Gently drop the meatballs into tomato sauce. It’s okay if the sauce does not cover the tops of the meatballs.
5Cover the skillet and cook for 20 minutes. After 20 minutes, the meatballs will have firmed up, so you can gently shimmy the skillet to move the meatballs around in the sauce.
6Cook for another 5 to 10 minutes or until the meatballs are cooked in the middle. Just before serving, scatter torn basil leaves over meatballs and sauce.
Adam and Joanne's Tips
- Storing: Leftover meatballs with the sauce can be stored in an airtight container in the refrigerator for up to one week.
- Shortcut: Use 2 jars of your favorite store-bought spaghetti sauce.
- Make-ahead sauce: The tomato basil sauce can be made in advance and should last in your refrigerator for up to 3 days and in your freezer for about 3 months. We recommend using freezer-safe glass containers or double-layer freezer bags to store sauces. To thaw, leave it overnight in the refrigerator.
- Make-ahead meatballs: Arrange shaped and uncooked meatballs in a dish or on a baking sheet, leaving some space between them. Cover and refrigerate for up to 1 day.
- The nutrition facts provided below are estimates.