Tender Turkey Meatballs Tomato Sauce (Print version)

Juicy turkey meatballs baked and simmered in flavorful tomato sauce, ideal with pasta or rice.

# Required ingredients:

→ Meatballs

01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/4 cup breadcrumbs
04 - 2 tbsp milk
05 - 2 tbsp grated Parmesan cheese
06 - 2 garlic cloves, finely minced
07 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/2 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 - 1/2 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, gently mix ground turkey, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and black pepper until just combined.
03 - Shape mixture into 16 to 18 golf-ball-sized meatballs and place on the prepared tray.
04 - Bake meatballs for 18 to 20 minutes, turning once halfway through, until lightly golden and cooked through.
05 - Heat olive oil over medium heat in a large saucepan. Add chopped onion and cook for 3 to 4 minutes until softened, then add garlic and cook 1 minute longer.
06 - Add crushed tomatoes, basil, oregano, optional sugar, salt, and pepper. Reduce heat and simmer for 10 minutes, stirring occasionally.
07 - Transfer baked meatballs into the tomato sauce and simmer gently for another 10 minutes, spooning sauce over them periodically.
08 - Meanwhile, prepare pasta or rice according to package instructions.
09 - Plate turkey meatballs and sauce over pasta or rice. Garnish with fresh herbs and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • Turkey keeps these meatballs naturally lean without sacrificing that tender, almost buttery texture that makes people come back for seconds.
  • You get restaurant-quality results in your own kitchen without the stress—the oven does most of the work for you.
  • One batch stretches across multiple meals, and the sauce freezes beautifully for those nights when you need dinner on the table in fifteen minutes.
02 -
  • Don't skip the milk step in your breadcrumb mixture—those soaked breadcrumbs are what separate tender, luxurious meatballs from dense, disappointing ones, and it's the most common mistake people make when adapting this recipe.
  • Turkey meat is lean, which means it can turn dry if you overcook it, so resist the urge to bake longer than 20 minutes; the sauce will finish cooking them gently anyway.
  • Tasting and adjusting your sauce before the meatballs go in saves time and guarantees the final dish tastes balanced and bright.
03 -
  • Chill your meatball mixture for 20 minutes before shaping—it makes them way easier to handle and keeps them from falling apart in your hands.
  • Use a scoop or melon baller to make meatballs the same size; they'll cook evenly and look restaurant-quality on the plate.
  • Save some pasta water before draining—stirring a splash of starchy pasta water into your sauce makes it cling to the noodles and creates a silkier texture.
Return