Pin it My youngest daughter helped me make these turkey meatballs last Sunday. Her hands were covered in raw meat mixture and she kept laughing as she tried to roll perfect spheres. We ended up with the most wonderfully lopsided meatballs I have ever seen. Sometimes the imperfect ones taste better anyway.
Last winter my sister came over sick and I made a double batch. She ate three servings straight from the pan while wrapped in a blanket on my couch. Something about tender meatballs in rich sauce feels like being hugged from the inside out.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Ground turkey: The base keeps these lighter while still delivering that satisfying meatball bite we all crave
- Breadcrumbs and milk: This classic combination prevents the turkey from drying out during baking
- Parmesan cheese: Adds a salty depth that makes you forget these are the healthy version
- Fresh parsley: Brightens the whole mixture and cuts through the richness
- Olive oil: The foundation of any good sauce and adds that Mediterranean touch
- Crushed tomatoes: Look for San Marzano on the can for the sweetest most authentic flavor
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get your oven ready:
- Preheat to 200°C and line a baking tray with parchment paper so nothing sticks
- Mix the meatball mixture:
- Combine turkey egg breadcrumbs milk Parmesan garlic parsley oregano salt and pepper in a large bowl mixing just until everything comes together
- Shape your meatballs:
- Form 16 to 18 golf ball sized spheres and place them on the prepared tray leaving space between each
- Bake until golden:
- Cook for 18 to 20 minutes turning halfway through until they are lightly browned and cooked through
- Start the sauce base:
- Heat olive oil in a large saucepan over medium heat then cook onion for 3 to 4 minutes until soft and add garlic for 1 more minute
- Build the sauce:
- Stir in crushed tomatoes basil oregano sugar salt and pepper then let it simmer for 10 minutes
- Bring them together:
- Transfer baked meatballs into the sauce and simmer gently for 10 minutes spooning sauce over the tops
- Finish your base:
- Cook pasta or rice while the meatballs finish in their sauce bath
- Serve it up:
- Plate meatballs and sauce over your chosen base with fresh herbs and extra Parmesan scattered on top
Pin it These became my go to Tuesday dinner because they freeze beautifully and my family actually requests them. The leftovers somehow taste even better after the flavors have had time to marry overnight.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making Them Your Own
I have tried adding grated zucchini to the mixture for extra moisture and it works beautifully. Finely chopped spinach also disappears into the meatballs while boosting nutrition. Sometimes I add a pinch of red pepper flakes to wake everything up.
The Sauce Secret
That pinch of sugar might seem optional but I promise it makes all the difference. Tomatoes vary in acidity and sugar balances everything without making the sauce taste sweet. My nonna taught me this trick and I never skip it now.
Serving Ideas That Work
While pasta is classic these meatballs shine over so much more. Try them on toasted garlic bread for an open faced sandwich or tucked into a sub roll. They even work over roasted vegetables for a lighter dinner option.
- Keep some sauce on the side for dipping those crusty bread edges
- A simple green salad with lemon vinaigrette cuts through the richness perfectly
- Grate extra Parmesan at the table because everyone wants more
Pin it Comfort food does not have to mean heavy and these turkey meatballs prove it every single time.
Recipe FAQs
- → How do I keep turkey meatballs moist?
Mix breadcrumbs soaked in milk, grated Parmesan, and an egg into the ground turkey. These ingredients bind the meat and retain moisture during baking. Avoid overmixing, which can make meatballs dense and dry.
- → Can I fry these meatballs instead of baking?
Yes, heat olive oil in a skillet over medium-high heat and fry meatballs for 8-10 minutes until browned on all sides. Finish by simmering in the tomato sauce for 10 minutes to absorb flavors.
- → What pasta works best with these meatballs?
Spaghetti, penne, or rigatoni pair beautifully with the tomato sauce. The ridged pasta shapes hold the sauce well. For a lighter option, serve over zucchini noodles or steamed rice.
- → Can I freeze turkey meatballs?
Freeze shaped raw meatballs on a baking tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-8 minutes to cooking time. Cooked meatballs also freeze well in sauce.
- → How do I know when meatballs are fully cooked?
Insert an instant-read thermometer into the center of a meatball—it should read 165°F (74°C). The meatballs should feel firm to the touch and no longer pink in the center when cut open.
- → What can I add to the sauce for more flavor?
Enhance the sauce with a splash of red wine, a pinch of red pepper flakes for heat, or a tablespoon of tomato paste for depth. Fresh basil at the end adds brightness.
