Turkey Meatballs in Marinara

Juicy turkey meatballs bathed in herby marinara have become my weeknight answer to hearty Italian-American comfort. This recipe is full of bright tomato flavor and gentle spices, and the meatballs stay succulent thanks to turkey’s lighter touch. Whether piled atop spaghetti, stuffed in a toasted roll, or enjoyed solo with a slice of bread, these meatballs make family dinner feel a little more special.

This became my go to when I hosted my first big Sunday lunch It has been requested for every birthday dinner ever since and I love how quick cleanup is when everything cooks together

Ingredients

• Ground turkey: Choose lean to keep them juicy but not greasy Look for turkey without added fillers for best texture
• Breadcrumbs: Add moisture and tender texture Opt for fresh or panko and for gluten free choose your favorite alternative
• Parmesan cheese: Infuses umami and a salty bite Freshly grated is best but shakers work in a pinch For dairy free use a plant based option
• Egg: Binds everything together Large eggs work best and add moisture
• Garlic: Brings bold flavor Freshly minced is far superior to jarred
• Fresh parsley: Brightens both color and taste Flat leaf has the best flavor
• Dried oregano: Classic Italian herb Use a fragrant brand
• Salt: Essential for flavor Choose kosher or sea salt
• Black pepper: Gives a warm bite Use freshly ground for bigger impact
• Olive oil: For searing meatballs and smoothing the sauce Use extra virgin for the richest taste
• Onion: Helps build the sauce’s sweetness and depth Look for a small yellow onion that feels heavy for its size
• Canned crushed tomatoes: Forms the base of marinara Choose a brand with no additives and a deep red color
• Dried basil: Another layer of herb flavor Don’t skip it
• Sugar: Balances the acidity of tomatoes Just a touch is enough
• Red pepper flakes: Optional Adds a gentle buzz of heat
• Fresh basil: Shreds on top make flavors pop Use bright green leaves for prettiest garnish

Instructions

Mix the Meatball Base:

Combine the ground turkey breadcrumbs Parmesan egg garlic parsley oregano salt and black pepper in a large bowl Use clean hands or a sturdy fork to blend until just mixed Overmixing will make meatballs dense

Shape the Meatballs:

Wet your hands for easier handling Shape the mixture into golf ball sized portions Lay them out on a tray or plate so they do not touch

Brown the Meatballs:

Heat olive oil in a large skillet over medium heat Gently add meatballs in a single layer with space between Each one should sizzle immediately so the outside forms a golden crust Use tongs to turn and brown them on all sides Remove browned meatballs to a plate

Build the Marinara Sauce:

In the same skillet add more olive oil and the finely chopped onion Cook over medium heat stirring frequently until the onion is soft and translucent This should take about four minutes Add minced garlic and stir constantly for just one minute until fragrant

Simmer the Sauce:

Pour in the crushed tomatoes dried basil dried oregano sugar salt black pepper and red pepper flakes if you like it spicy Stir to fully combine and bring to a gentle simmer

Finish Cooking the Meatballs:

Nestle the browned meatballs into the simmering sauce Cover the pan and reduce the heat so everything quietly bubbles Let it cook for twenty minutes turning the meatballs once to ensure even cooking

Add the Fresh Touch:

Remove the cover and sprinkle chopped fresh basil right before serving This keeps the herb flavor vivid and bright

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I have always loved the sweet bite of fresh basil in this hearty marinara When my kids were little they loved rolling the meatballs with me and sneaking tastes of cheese as we cooked Now it is our Sunday ritual even their friends want in

Storing Leftovers

Cool completely before transferring to an airtight container These meatballs keep well in the fridge for up to three days For longer storage pop cooled portions into the freezer where they will last four months Thaw in the fridge overnight and reheat gently on the stove

Ingredient Swaps

No turkey Use ground chicken or a lean mix of beef and pork Gluten free breadcrumbs work well and almond meal is a great alternative for a different flavor Omit the Parmesan or use a vegan cheese if needed Chopped fresh spinach is delicious mixed into the meatballs for a green twist

Serving Suggestions

These meatballs are fabulous on a mound of spaghetti but they are just as good tucked in a toasted hoagie roll with a little extra sauce and melty cheese For a lighter meal serve over steamed zucchini ribbons or buttery polenta

Save

With every batch, you’ll master a cozy, crowd pleasing dinner. Keep a stash in the freezer and every night can feel a little bit like Sunday supper.

Common Recipe Questions

→ How do I keep turkey meatballs moist?

Mix gently and avoid over-handling the meat. Including breadcrumbs, egg, and cheese helps retain moisture in the meatballs.

→ Can I make this dish gluten-free?

Yes! Substitute regular breadcrumbs with gluten-free breadcrumbs for a gluten-free option.

→ What can I use instead of Parmesan?

For a dairy-free version, use a plant-based cheese substitute or omit the cheese entirely.

→ Is the sauce spicy?

The sauce is mild but you can add red pepper flakes for a bit of heat if you prefer it spicier.

→ How should leftovers be stored?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I bake the meatballs instead of frying?

Yes, bake the shaped meatballs on a parchment-lined tray at 400°F (200°C) for about 15–18 minutes or until golden and cooked through.