Italian Turkey Meatballs in Simple Marinara Sauce
These tender turkey meatballs are seasoned with grated cheese, parsley and garlic, then simmered in a quick tomato sauce flavored with a halved onion, bay leaf and basil. Letting them cook in the sauce keeps lean turkey moist. Serve them over spaghetti or in a sub roll.
Preparation Steps
Warm the olive oil in a medium saucepan over medium heat. Add the smashed garlic and cook for 1 to 2 minutes, until golden but not dark.
Stir in the crushed tomatoes, onion piece, bay leaf, oregano, basil, salt and pepper. Bring to a simmer, then cover and cook on low for 10 minutes while you make the meatballs.
In a large bowl, mix the turkey, breadcrumbs, cheese, parsley, crushed garlic, egg, salt and pepper with damp hands until just combined.
Roll the mixture into balls about the size of a ping-pong ball, roughly 2 tablespoons each.
For extra color, brown the meatballs in a lightly oiled skillet over medium heat or under the broiler for 7 to 8 minutes. You can also add them raw.
Lower the meatballs into the simmering sauce, cover and cook gently for about 20 minutes, until cooked through and an instant-read thermometer reads 165°F (74°C).
Remove the bay leaf and onion. Serve the meatballs and sauce over pasta or with crusty bread.
Tips & Variations
- Mix the meatball mixture lightly; overworking it makes lean turkey dense and tough.
- Use half ground turkey and half ground chicken thigh for juicier meatballs, or add a pinch of red pepper flakes to the sauce.
- Refrigerate meatballs in their sauce for up to 4 days and reheat until steaming, or freeze for up to 3 months.
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