Turkey Meatballs Homemade Marinara (Printable Version)
Tender turkey meatballs simmered in a rich, flavorful marinara sauce, perfect for a wholesome dinner.
# What You Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 tbsp milk
05 - 2 tbsp finely chopped fresh parsley
06 - 2 tbsp grated onion
07 - 2 garlic cloves, minced
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - 2 tbsp olive oil for browning
→ Marinara Sauce
12 - 2 tbsp olive oil
13 - 1 small onion, finely chopped
14 - 3 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - ½ tsp dried oregano
18 - ½ tsp sugar
19 - Salt and pepper to taste
20 - 1 tbsp chopped fresh basil or parsley for garnish (optional)
# How-To:
01 - In a large bowl, gently mix ground turkey, egg, breadcrumbs, milk, parsley, grated onion, minced garlic, oregano, salt, and pepper until just combined; avoid overmixing.
02 - With damp hands, shape the mixture into 16 golf ball-sized portions.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown meatballs in batches, turning gently until golden on all sides, about 5 to 7 minutes. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil and sauté the chopped onion until softened, about 3 minutes. Add garlic and cook an additional minute until fragrant.
05 - Stir in crushed tomatoes, dried basil, oregano, sugar, salt, and pepper. Bring to a gentle simmer.
06 - Nestle meatballs carefully into the sauce. Cover and simmer over low heat for 25 to 30 minutes until meatballs are fully cooked and sauce thickens.
07 - Adjust seasoning as needed. Garnish with fresh basil or parsley before serving.
# Expert Hints:
01 -
- These meatballs are tender and light without feeling like diet food, which somehow surprises everyone who tries them.
- The homemade sauce is vibrant and fresh-tasting, nothing like the jarred stuff, and it comes together while the meatballs brown.
- You can make a double batch and freeze what you don't eat, turning a weeknight dinner into a shortcut for busy days ahead.
02 -
- Resist the urge to stir the meatballs too much once they're in the sauce; gentle movement keeps them whole and tender instead of shattered into bits.
- Taste the sauce before serving and adjust the salt—it's the difference between good and addictive, and canned tomatoes vary wildly in how much salt they already contain.
03 -
- If your meatballs break apart in the sauce, it usually means the pan heat was too high or you overmixed the meat; next time, turn the heat down and use a gentler hand.
- Fresh basil stirred in at the very end tastes green and alive, while dried basil mixed into the sauce early gives deeper, earthier flavor—use whichever matches your mood.