Turkey Meatballs in Marinara
Tender, juicy turkey meatballs simmered in a simple, flavorful homemade marinara sauce. This protein-packed dish is a comforting classic, perfect over pasta for a satisfying weeknight dinner.
For 4 servings
Prepare the meatball mixture.
In a large bowl, combine the ground turkey, egg, breadcrumbs, half of the grated parmesan, half of the minced garlic, salt, and black pepper. Mix gently with your hands until just combined.
TIPAvoid overmixing the meat, as this can make the meatballs tough. Mix just until the ingredients are evenly distributed.Form the meatballs.
Roll the mixture into about 20 meatballs, each approximately 1.5 inches in diameter. A small cookie scoop can help make them uniform in size.
Brown the meatballs.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Carefully place the meatballs in the pan, ensuring not to overcrowd it. Work in batches if necessary.
- Brown the meatballs on all sides, about 5-7 minutes total. They do not need to be cooked through at this stage.
- Remove the browned meatballs from the skillet and set them aside on a plate.
Start the marinara sauce.
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened, about 4-5 minutes, scraping up any browned bits from the bottom of the pan.
- Add the remaining minced garlic and dried oregano, and cook for another minute until fragrant.
Simmer the sauce and meatballs.
- Pour in the crushed tomatoes and water. Stir well to combine and bring the sauce to a gentle simmer.
- Carefully return the browned meatballs to the skillet, nestling them into the sauce.
- Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the meatballs are cooked through and tender.
TIPThe internal temperature of the meatballs should reach 165°F (74°C) to be considered fully cooked.Finish and serve.
Stir in the fresh basil. Serve the meatballs and sauce hot, garnished with the remaining parmesan cheese. They are excellent over whole-wheat pasta.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra moist meatballs, you can add a tablespoon of milk or finely grated onion to the meat mixture.
- 2If the sauce becomes too thick while simmering, add a splash more water to reach your desired consistency.
- 3For easy cleanup, line your plate with parchment paper before setting the browned meatballs on it.
- 4These meatballs freeze beautifully. You can freeze them raw on a baking sheet before transferring to a bag, or freeze them fully cooked in the sauce.
Adapt it for your goals.
Gluten free
Use certified gluten-free breadcrumbs or almond flour in place of regular breadcrumbs.
dairy freeDairy free
Omit the parmesan cheese or substitute with a dairy-free alternative.
low carbLow carb
Omit the breadcrumbs entirely. The egg will still hold the meatballs together. Serve over zucchini noodles or cauliflower rice.
spicySpicy
Add 1/2 teaspoon of red pepper flakes to the marinara sauce along with the oregano for a bit of heat.
Why this is on our healthy list.
Excellent Source of Lean Protein
Ground turkey provides high-quality protein essential for muscle building, repair, and overall body function, with less saturated fat than red meat.
Rich in Lycopene
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Controlled Sodium
By making your own marinara sauce, you can significantly reduce the sodium content compared to store-bought jarred sauces, supporting better heart health.
Frequently asked questions
Yes, turkey meatballs are a great healthy option. Turkey is a lean source of protein, and making the marinara sauce from scratch allows you to control the sodium and sugar content.
