Tender Turkey Meatballs Tomato (Printer-friendly)

Tender turkey meatballs baked and simmered in tomato sauce, served with pasta or rice.

# What You'll Need:

→ Meatballs

01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 0.5 cup breadcrumbs
04 - 2 tbsp milk
05 - 2 tbsp grated Parmesan cheese
06 - 2 garlic cloves, minced
07 - 2 tbsp fresh parsley, chopped or 1 tbsp dried parsley
08 - 1 tsp dried oregano
09 - 0.5 tsp salt
10 - 0.5 tsp black pepper

→ Tomato Sauce

11 - 2 tbsp olive oil
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 28 oz crushed tomatoes (2 cans)
15 - 1 tsp dried basil
16 - 1 tsp dried oregano
17 - 0.5 tsp sugar (optional)
18 - Salt and pepper to taste

→ To Serve

19 - 10.5 oz pasta or cooked rice
20 - Fresh basil or parsley, chopped (optional)
21 - Grated Parmesan cheese (optional)

# How To Make It:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a large bowl, combine ground turkey, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
03 - Form the mixture into 16–18 golf-ball-sized meatballs and arrange them on the prepared tray. Bake for 18–20 minutes, turning halfway, until lightly golden and cooked through.
04 - Heat olive oil in a large saucepan over medium heat. Sauté onion for 3–4 minutes until softened, add garlic and cook for 1 minute more.
05 - Add crushed tomatoes, basil, oregano, sugar (if using), salt, and pepper to the pan. Simmer for 10 minutes, stirring occasionally.
06 - Transfer baked meatballs into the sauce and simmer gently for 10 minutes, spooning sauce over them to infuse flavor.
07 - Cook pasta or rice according to package instructions while meatballs finish in sauce.
08 - Plate the turkey meatballs with sauce over pasta or rice. Garnish with fresh herbs and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • These are juicy and tender without feeling greasy or overly rich.
  • They bake in the oven so you're not standing over a skillet flipping each one.
  • The sauce clings to every bite and soaks into whatever you serve them with.
  • Leftovers taste even better the next day once the flavors marry overnight.
02 -
  • Don't skip the milk in the meatball mix, it's the secret to keeping them moist even though turkey is lean.
  • Bake them first instead of frying, they hold their shape better and you avoid all that splatter.
  • Let the meatballs simmer in the sauce for the full 10 minutes or they won't absorb the flavor properly.
03 -
  • Wet your hands slightly before rolling the meatballs so the mixture doesn't cling to your fingers.
  • If the meatball mix feels too wet add a tablespoon more breadcrumbs, if it's too dry add a splash of milk.
  • Always taste your sauce before adding the meatballs and adjust the salt and sugar to your liking.
  • Use a cookie scoop to portion the meatballs if you want them all perfectly uniform in size.
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