Turkey Meatballs Marinara Sauce (Printable)
Tender turkey balls simmered in a flavorful tomato sauce, ideal for hearty dinners or meal prep.
# What You'll 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
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)
# Directions:
01 - In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, fresh parsley, dried oregano, salt, black pepper, and milk. Gently mix until ingredients are just incorporated without overworking the mixture.
02 - Shape the mixture into 16 to 18 evenly sized meatballs to ensure uniform cooking.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add meatballs in batches and cook until browned on all sides, about 5 minutes total. Transfer browned meatballs to a plate to rest.
04 - In the same skillet, heat 2 tablespoons of olive oil. Add the finely chopped onion and cook until softened, approximately 4 minutes. Add minced garlic and sauté for an additional 1 minute, stirring frequently.
05 - Stir in crushed tomatoes, dried basil, dried oregano, sugar if desired, salt, and black pepper. Bring the sauce to a gentle simmer over medium heat.
06 - Carefully add the browned meatballs into the simmering marinara. Cover and reduce heat to low. Let simmer for 20 to 25 minutes, or until the internal temperature of the meatballs reaches 165°F.
07 - Taste and adjust seasoning with additional salt or pepper if needed. Optionally stir in fresh basil. Serve hot alongside pasta, polenta, or crusty bread.
# Expert Advice:
01 -
- Ground turkey keeps these meatballs lean and tender without sacrificing flavor or juiciness.
- The marinara sauce becomes rich and deep as the meatballs simmer, infusing everything with savory goodness.
- This doubles beautifully for meal prep or freezing, so you can eat it three different ways that week.
02 -
- Don't skip the gentle browning step—it creates flavor on the outside while keeping the inside tender.
- Overmixing the meatball mixture is the quickest way to ruin them, so use a light hand and stop as soon as everything comes together.
- Low heat and time are your friends here; a rolling boil makes them tough and breaks them apart.
03 -
- If using gluten-free breadcrumbs, the texture stays nearly identical and nobody will know the difference.
- A medium-bodied red wine like Chianti or Sangiovese pairs naturally with this, and a splash in the sauce adds real depth.