Ground turkey meatballs can sometimes be tough and dry, but that’s not a problem with my recipe! You’ll make our easy 5-minute tomato basil sauce, add your raw meatballs, and gently simmer until cooked in the middle. They turn out so tender and juicy! These easy turkey meatballs in tomato basil sauce are high on my favorites list! For more meatball recipes, see our slow cooker chicken meatballs or my Swedish meatballs.
Key Ingredients
Ground turkey: I use 93% lean ground turkey when making these meatballs, and I find leaner ground turkey drier. The extra 7-10% fat helps to keep our turkey meatballs moist and juicy in the middle. Milk, breadcrumbs, and egg: Help to keep our meatballs together and soft and tender in the middle. Parmesan: Add some shredded parmesan cheese to the meatball mixture for really flavorful meatballs. I also use parmesan cheese when making these Italian meatballs made with beef and pork. Spices: I love fresh parsley in these, and I stir in a little dried oregano and salt. Tomato basil sauce: I make my quick and easy homemade tomato sauce with crushed canned tomatoes, tomato paste, garlic, olive oil, and fresh basil. If you want a shortcut, you can use 2 jars of your favorite store-bought spaghetti sauce in this recipe.
How to Make Turkey Meatballs
You’ll need a side skillet with sides to make my favorite turkey meatballs. It will do all the heavy lifting for this recipe, so it must be large enough to fit the sauce and the meatballs. Start with the sauce, which is so simple to make. Heat olive oil and cook some garlic. Add tomato paste, crushed tomatoes, and a big sprig of basil. The basil sprig infuses the sauce with basil flavor, and we will finish with more basil leaves later. Make your meatball mixture and form it into balls. I use wet hands when forming them, which keeps them from sticking too much. Drop the turkey meatballs into the gently simmering sauce and leave them without moving until they’ve firmed up a bit. After 10 minutes, you should be able to move them around in the sauce, which will help them cook more evenly. When the meatballs are firm and cooked throughout, you can serve with basil leaves scattered on top.
What to Serve with Turkey Meatballs in Tomato Sauce
Serve these incredible turkey meatballs with a dollop of ricotta cheese spooned over spaghetti or rustic bread. I love this homemade focaccia, which would be wonderful for scooping up the tomato basil sauce. To round out the meal, add a vegetable or salad. I love this Italian chopped salad or fresh salad greens tossed in this easy balsamic vinaigrette. Roasted vegetables are lovely, too. I especially love this roasted broccolini or roasted cabbage (which I use as a bed for the meatballs, just as you would pasta). Use a light touch when mixing and forming the meatballs. When adding these to the sauce, be careful not to stir it for 10 minutes so the meatballs can firm up. You can stir them once they’ve cooked and firmed up a bit. 1/2 cup (50g) panko breadcrumbs or homemade breadcrumbs 1/2 cup (118ml) milk 1 large egg 6 tablespoons (1.5oz) finely grated Parmigiano-Reggiano cheese 1/4 cup fresh parsley leaves and tender stems, chopped 1/2 teaspoon dried oregano 3/4 teaspoon salt 2 garlic cloves, finely chopped 1/4 teaspoon crushed red pepper flakes 2 tablespoons tomato paste 2 (28oz) cans crushed tomatoes, 2 large cans 1 large basil sprig plus a handful of torn basil leaves 2Stir in the tomato paste and cook, stirring often, until the color turns from bright red to orange, about 2 minutes. 3Pour in the crushed tomatoes and a generous pinch of salt. Bring to a simmer. Add the basil sprig, then taste for seasoning. Adjust with additional salt if needed. Continue to simmer while you prepare the meatballs. 2Add the ground turkey and mix everything until combined, using a fork or your fingers. Try not to overmix for the most tender meatballs. 3Wet your hands, and then form the mixture into 1-inch balls. You should get about 22 to 24 meatballs. 4Gently drop the meatballs into tomato sauce. It’s okay if the sauce does not cover the tops of the meatballs. 5Cover the skillet and cook for 20 minutes. After 20 minutes, the meatballs will have firmed up, so you can gently shimmy the skillet to move the meatballs around in the sauce. 6Cook for another 5 to 10 minutes or until the meatballs are cooked in the middle. Just before serving, scatter torn basil leaves over meatballs and sauce.
