Turkey Meatballs Marinara Sauce (Printable Version)
Tender turkey meatballs simmered in a flavorful marinara, perfect for a cozy dinner or delightful starter. Simple and satisfying.
# What You'll Need:
→ Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp milk
05 - 2 tbsp fresh parsley, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 small onion, grated
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Marinara Sauce
12 - 2 tbsp olive oil
13 - 1 small onion, finely diced
14 - 3 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 2 tbsp tomato paste
17 - 1 tsp dried basil
18 - 1 tsp dried oregano
19 - 1/2 tsp red pepper flakes
20 - 1 tsp sugar
21 - Salt and pepper to taste
22 - Fresh basil leaves for garnish
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine all meatball ingredients. Mix gently until just combined—do not overwork the mixture.
03 - Shape the mixture into 16–18 meatballs, approximately 1.5 inches each, and place on the prepared baking sheet.
04 - Bake meatballs for 15–18 minutes until lightly browned and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent.
06 - Add garlic and cook for 1 minute. Stir in tomato paste and cook for 1 minute more.
07 - Pour in crushed tomatoes, dried basil, oregano, red pepper flakes, sugar, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally.
08 - Gently add baked meatballs to the simmering sauce. Cover and cook for 10 minutes, allowing flavors to meld together.
09 - Garnish with fresh basil leaves and serve over pasta, rice, or with crusty bread.
# Chef's Tips:
01 -
- This dish is a fantastic way to enjoy classic comfort food without feeling too heavy afterward.
- It's surprisingly quick to pull together for a weeknight, making it a regular in our dinner rotation.
02 -
- The biggest mistake I made early on was overmixing the meatball mixture; it truly leads to a less tender result.
- Browning the meatballs first, either in the oven or a skillet, adds a depth of flavor that you just can't get by cooking them directly in the sauce.
03 -
- To prevent sticky hands when shaping meatballs, lightly dampen your palms with water.
- A good quality canned tomato makes all the difference in your sauce; it’s worth the slight splurge.