Turkey Meatballs in Marinara (Printable)
Juicy turkey meatballs cooked in rich marinara sauce, perfect for pasta or subs, with easy gluten-free options.
# What You'll Need:
→ Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup dry breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon ground black pepper
10 - 2 tablespoons olive oil, for frying
→ Marinara Sauce
11 - 2 tablespoons olive oil
12 - 1 small yellow onion, finely chopped
13 - 2 cloves garlic, minced
14 - 28 ounces canned crushed tomatoes
15 - 1 teaspoon dried basil
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon granulated sugar
18 - 1/2 teaspoon kosher salt, to taste
19 - 1/4 teaspoon ground black pepper
20 - Pinch crushed red pepper flakes, optional
21 - 2 tablespoons chopped fresh basil for garnish
# How to Make It:
01 - In a large mixing bowl, gently combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, dried oregano, salt, and black pepper until just incorporated.
02 - With damp hands, shape mixture into 16 to 18 golf ball-sized meatballs, arranging them on a tray as you go.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides for about 5 to 6 minutes total, then transfer to a plate and set aside.
04 - In the same skillet, add 2 tablespoons olive oil and sauté the chopped onion over medium heat for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 1 minute.
05 - Pour in crushed tomatoes, dried basil, dried oregano, sugar, salt, black pepper, and crushed red pepper flakes if using. Stir well and bring to a gentle simmer.
06 - Return browned meatballs to the skillet, nestling into the sauce. Cover and simmer over low heat for 20 minutes, turning once, until the meatballs are fully cooked through.
07 - Scatter fresh basil over the finished dish. Serve hot over pasta, polenta, or inside a roll as desired.
# Expert Hacks:
01 -
- Easy to make and uses easy to find ingredients
- Tender meatballs that do not dry out
- Sauce simmers right in the same pan
- Versatile for pasta night or meal prep
- Freezes beautifully for future dinners
02 -
- High in protein and lower in fat than classic beef versions
- Easily adapted for gluten free and dairy free diets
- Perfect for batch cooking and meal prep
03 -
- Always use light hands when combining ingredients for tender meatballs
- If you have the time let the shaped meatballs chill twenty minutes before browning for better texture and to help them hold their shape As the sauce simmers check the seasoning and add a pinch of salt or drizzle of olive oil to taste Do not rush the onion and garlic That gentle sauté is the foundation of real homemade flavor