Save My sister-in-law Maria first made these for us during a crowded Sunday dinner, and I watched everyone go quiet after the first bite. These turkey meatballs somehow manage to be both comforting and light at the same time. Now they are my go-to when I want something that feels special but does not take all day to make.
Last winter my daughter helped me shape the meatballs while snow fell outside the kitchen window. We made extra and froze them, which turned out to be the best decision ever on busy weeknights.
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Ingredients
- Ground turkey: Use meat with a bit of fat content to keep them tender
- Egg and milk mixture: This combination prevents dry meatballs every single time
- Breadcrumbs: They bind everything together without making the texture heavy
- Fresh garlic and parsley: Do not skip these, they make the kitchen smell amazing
- Dried oregano: One teaspoon gives that classic Italian flavor everyone loves
- Crushed tomatoes: Good quality canned tomatoes make all the difference in the sauce
- Fresh basil: Add it at the end for bright flavor that pops
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Instructions
- Preheat and prep:
- Get your oven to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks.
- Mix the meatball base:
- Combine turkey, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt and pepper in a large bowl. Mix gently with your hands just until everything comes together.
- Shape them up:
- Form 16 to 18 golf-ball-sized meatballs and place them on your prepared tray, leaving space between each one.
- Bake until golden:
- Cook them for 18 to 20 minutes, turning halfway through, until lightly golden and cooked through.
- Start the sauce:
- Heat olive oil in a large pan over medium heat. Cook onion for 3 to 4 minutes until soft, then add garlic for one more minute.
- Build the flavor:
- Stir in crushed tomatoes, basil, oregano, sugar if using, and season with salt and pepper. Let it simmer for 10 minutes.
- Bring them together:
- Gently add baked meatballs to the sauce and simmer for 10 minutes, spooning sauce over them occasionally.
- Make your base:
- Cook pasta or rice while the meatballs finish in sauce according to package directions.
- Serve it up:
- Pile meatballs and sauce over pasta or rice, then top with fresh herbs and extra Parmesan if you like.
Save These became our Tuesday night tradition during a particularly hectic month. Something about the smell of tomato sauce simmering makes the whole house feel calmer.
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Make-Ahead Magic
Shape raw meatballs and freeze them on a tray before transferring to a bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
Sauce Secrets
That pinch of sugar might seem strange but it balances the acidity of canned tomatoes beautifully. Taste as you go and adjust seasoning to your liking.
Serving Ideas
These meatballs work beautifully in so many ways beyond pasta.
- Stuff them into crusty rolls for meatball subs
- Serve over zucchini noodles when you want something lighter
- Make mini versions for appetizers at your next party
Save Hope these become a regular in your kitchen rotation too.
Recipe Questions & Answers
- → How do I keep turkey meatballs moist?
The combination of breadcrumbs soaked in milk, egg, and Parmesan cheese adds moisture and binding. Avoid overmixing the meat mixture and bake just until cooked through to prevent drying.
- → Can I fry these meatballs instead of baking?
Yes, heat olive oil in a skillet over medium-high heat and fry meatballs for 8-10 minutes until browned on all sides. Finish by simmering in sauce as directed.
- → What pasta works best with turkey meatballs?
Spaghetti, penne, or rigatoni are classic choices that capture sauce well. For lighter options, try zucchini noodles or serve over steamed rice.
- → How long do leftovers keep in the refrigerator?
Store cooled meatballs and sauce in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water if sauce thickens.
- → Can I freeze uncooked turkey meatballs?
Arrange shaped meatballs on a baking sheet and freeze until solid, then transfer to a freezer bag. They'll keep for 3 months. Bake from frozen, adding 5-8 minutes.
- → What can I substitute for breadcrumbs?
Use crushed crackers, oat flakes, or almond flour for gluten-free options. For keto versions, grated Parmesan alone provides binding without added carbohydrates.
