Turkey Meatballs in Marinara Sauce
Tender, juicy turkey meatballs simmered in a rich, homemade marinara sauce. This lighter take on a classic Italian-American comfort food is perfect over spaghetti or in a hearty meatball sub, ready in under an hour.
For 4 servings
Prepare the Meatball Mixture
- In a large bowl, combine the ground turkey, panko breadcrumbs, grated parmesan, beaten egg, grated onion, 2 minced garlic cloves, parsley, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper.
- Using your hands, gently mix the ingredients until they are just combined. Overmixing can result in tough meatballs, so handle the mixture as little as possible.
Form and Brown the Meatballs
- Lightly wet your hands to prevent sticking and roll the mixture into approximately 16 meatballs, each about 1.5 inches in diameter.
- Heat 2 tbsp of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
- Carefully place the meatballs in the hot oil, ensuring not to overcrowd the pan (work in two batches if necessary).
- Brown the meatballs on all sides, turning them occasionally, for about 5-7 minutes total. They will not be cooked through at this point.
- Once browned, use a slotted spoon to transfer the meatballs to a clean plate and set aside.
Start the Marinara Sauce
- Reduce the heat to medium. If the pan is dry, add the remaining 1 tbsp of olive oil.
- Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and translucent, scraping up any flavorful browned bits (fond) from the bottom of the pan.
- Stir in the 3 minced garlic cloves and cook for another 60 seconds until fragrant, being careful not to burn it.
Simmer the Meatballs in Sauce
- Pour in the crushed tomatoes. Stir in 1 tsp dried oregano, red pepper flakes (if using), sugar, 1 tsp salt, and 0.5 tsp black pepper.
- Bring the sauce to a gentle simmer, stirring occasionally.
- Carefully return the browned meatballs to the skillet, nestling them into the sauce so they are mostly submerged.
- Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes. The sauce will thicken and the meatballs will become tender and cooked through.
- Confirm the meatballs are done by checking that their internal temperature has reached 165°F (74°C).
Garnish and Serve
- Turn off the heat. Stir in the fresh chopped basil.
- Taste the sauce and adjust seasoning with more salt or pepper if needed.
- Serve the turkey meatballs and marinara sauce hot over your favorite pasta, in a sub roll with melted provolone, or alongside creamy polenta.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender meatballs, handle the meat mixture as little as possible. Overmixing develops the proteins and can make them tough.
- 2Grating the onion for the meatballs (instead of chopping) helps it distribute evenly and adds moisture without leaving large chunks.
- 3Don't skip browning the meatballs. This step creates a flavorful crust (the Maillard reaction) that adds incredible depth to both the meatballs and the sauce.
- 4For a richer sauce, deglaze the pan with a splash of dry red wine (like Chianti) after sautéing the garlic and before adding the tomatoes. Let it cook for a minute to burn off the alcohol.
Adapt it for your goals.
Spicy Arrabbiata Style
Increase the red pepper flakes to 1/2 or 1 teaspoon, or add a tablespoon of Calabrian chili paste to the sauce for a fiery kick.
Cheesy Stuffed MeatballsCheesy Stuffed Meatballs
Press a small cube of low-moisture mozzarella or provolone into the center of each meatball before rolling it into a sphere. The cheese will become wonderfully melted inside.
Herb ForwardHerb-Forward
Incorporate other finely chopped fresh herbs like thyme or rosemary into the meatball mixture for a more complex flavor profile.
Veggie PackedVeggie-Packed
Finely dice and sauté vegetables like carrots, celery, or mushrooms with the onion for the sauce to add extra nutrients and flavor.
Why this is on our healthy list.
Excellent Source of Lean Protein
Ground turkey is packed with high-quality protein, which is essential for muscle building, tissue repair, and maintaining a feeling of fullness, aiding in weight management.
Rich in Antioxidants
The cooked tomatoes in the marinara sauce are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved heart health.
Heart-Healthy Alternative
Compared to traditional meatballs made with beef or pork, turkey meatballs are significantly lower in saturated fat, making them a better choice for cardiovascular health and cholesterol management.
Frequently asked questions
A single serving of 4 meatballs with sauce (without pasta or bread) contains approximately 480-550 calories, depending on the leanness of the turkey and the amount of oil used.