Turkey Meatballs Marinara Sauce (Printable version)

Juicy turkey meatballs simmered in a rich, herby marinara sauce, ideal for hearty meals.

# Ingredient list:

→ Turkey Meatballs

01 - 1.1 lbs ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp chopped fresh parsley
05 - 2 cloves garlic, minced
06 - 1 small yellow onion, finely grated
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp olive oil (for frying)

→ Marinara Sauce

12 - 2 tbsp olive oil
13 - 1 small yellow onion, finely chopped
14 - 3 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1/2 tsp dried oregano
18 - 1/2 tsp sugar
19 - Salt and black pepper, to taste
20 - Small handful fresh basil leaves, torn (optional)

# Directions:

01 - In a large mixing bowl, gently mix ground turkey, breadcrumbs, egg, chopped parsley, minced garlic, grated onion, Parmesan, dried oregano, salt, and black pepper until just combined. Avoid overmixing.
02 - Roll the mixture into 16 golf ball-sized meatballs and arrange on a tray.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches, turning frequently to brown all sides, about 5 minutes total. Transfer browned meatballs to a plate.
04 - In the same skillet, heat 2 tablespoons olive oil. Sauté the chopped onion until softened, 3 to 4 minutes. Add the minced garlic and cook for 1 minute more.
05 - Add crushed tomatoes, dried basil, dried oregano, sugar, salt, and pepper. Stir and bring to a gentle simmer.
06 - Nestle browned meatballs carefully into the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs are fully cooked and sauce thickens. Stir in fresh basil leaves if desired.
07 - Serve the meatballs and marinara hot, accompanied by pasta, rice, or crusty bread.

# Expert Tips:

01 -
  • Turkey stays tender and juicy because the grated onion keeps everything moist while the breadcrumbs hold the mixture together without denseness.
  • This is genuinely dairy-free friendly if you swap one ingredient, so it works for almost anyone at your table.
  • The sauce builds flavor as it simmers, turning simple canned tomatoes into something that tastes like it simmered for hours.
02 -
  • Don't skip browning the meatballs first—that golden exterior creates a seal that keeps them tender inside and adds depth to the sauce.
  • Grating the onion instead of chopping it is the secret to keeping turkey meatballs from drying out, so don't skip this step even if it seems fussy.
  • Resist the urge to stir the sauce constantly while the meatballs simmer; let them sit so they develop a slightly firmer exterior while staying juicy inside.
03 -
  • Use a gentle hand when mixing the meatball mixture—the moment everything comes together is the moment to stop, even if it looks a bit shaggy.
  • Brown the meatballs in batches rather than all at once so they get a proper golden crust instead of steaming in their own moisture.
  • Save a splash of pasta water to thin the sauce if it gets too thick while simmering, which keeps everything silky when you serve it.

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