Turkey Meatballs Marinara Sauce (Printable)
Juicy turkey meatballs bathed in a rich, herby marinara, ideal for a comforting meal or appetizer. Simple and delicious.
# What You'll Need:
→ For the Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons milk
05 - 2 tablespoons 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 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ For the Marinara Sauce
12 - 2 tablespoons olive oil
13 - 1 small onion, finely diced
14 - 3 cloves garlic, minced
15 - 28 ounces canned crushed tomatoes
16 - 2 tablespoons tomato paste
17 - 1 teaspoon dried basil
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon red pepper flakes (optional)
20 - 1 teaspoon sugar
21 - Salt and black pepper, to taste
22 - Fresh basil leaves, for garnish
# How To Make It:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, thoroughly combine the ground turkey, breadcrumbs, egg, milk, chopped parsley, minced garlic, grated onion, Parmesan cheese, dried oregano, salt, and black pepper. Mix gently until just combined; avoid overworking the mixture.
03 - Shape the prepared mixture into 16 to 18 meatballs, each approximately 1.5 inches in diameter. Arrange them evenly on the lined baking sheet.
04 - Bake the meatballs for 15 to 18 minutes, or until they are lightly browned and cooked through.
05 - While the meatballs are baking, heat olive oil in a large skillet or saucepan over medium heat. Add the finely diced onion and sauté for 3 to 4 minutes until it becomes translucent.
06 - Stir in the minced garlic and cook for 1 minute until fragrant. Incorporate the tomato paste and continue to cook for an additional minute.
07 - Pour in the crushed tomatoes, dried basil, dried oregano, red pepper flakes (if using), and sugar. Season with salt and black pepper to taste. Bring the sauce to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, to allow the flavors to deepen.
08 - Carefully add the baked meatballs to the simmering marinara sauce. Cover the skillet and continue to cook for 10 minutes, ensuring the meatballs are fully infused with the sauce's flavors.
09 - Garnish with fresh basil leaves before serving. These meatballs are excellent over pasta, rice, or with crusty bread.
# Tips from dashanddishes:
01 -
- You'll adore how effortlessly these meatballs come together, yet taste like you've been simmering them all day.
- The sauce is so robust and comforting, it's like a warm hug in a bowl, perfect for any night of the week.
02 -
- I learned the hard way that overmixing turkey meatballs makes them dense and dry; a light touch is truly key here.
- Adding that little bit of milk was a game-changer for moisture and tenderness; it makes all the difference.
03 -
- For the juiciest turkey meatballs, avoid lean ground turkey; aim for at least 7% fat or mix in some ground pork.
- Taste your marinara halfway through simmering and adjust seasonings; a pinch more salt or sugar can transform it.