Turkey Meatballs in Rich Tomato Sauce Recipe
This Turkey Meatballs recipe is a flavorful and healthy alternative to traditional beef meatballs. Made with lean ground turkey, seasoned breadcrumbs, Pecorino Romano cheese, and fresh herbs, these meatballs are browned to perfection and simmered in a rich, homemade tomato sauce. Perfect for serving over pasta or with crusty whole wheat bread, this dish offers a satisfying and comforting meal ready in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Meatballs
- 1.3 pound package ground turkey (93% lean)
- 1/4 cup seasoned breadcrumbs (or gluten-free crumbs)
- 1/4 cup Pecorino Romano cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 1 egg
- 1 large clove garlic, grated or minced
- 1 teaspoon kosher salt
- Fresh black pepper, to taste
Tomato Sauce
- 2 teaspoons extra virgin olive oil
- 4 cloves garlic, smashed
- 2 (28 oz) cans crushed tomatoes (Tuttorosso recommended)
- 1/2 small onion, cut in half (do not chop)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
- Kosher salt, to taste
- Fresh black pepper, to taste
Instructions
- Prepare the tomato sauce: In a medium pot, heat the olive oil over medium heat. Add the smashed garlic cloves and sauté until they turn golden, making sure not to burn them. Then add the crushed tomatoes, half onion, kosher salt, fresh black pepper, dried oregano, fresh chopped basil, and the bay leaf. Stir everything together and reduce the heat to low. Cover the pot and let the sauce simmer gently for 5 to 10 minutes.
- Make the meatball mixture: While the sauce simmers, combine the ground turkey, seasoned breadcrumbs, egg, finely chopped parsley, grated or minced garlic, Pecorino Romano cheese, kosher salt, and black pepper in a large bowl. Using wet hands, mix until all the ingredients are thoroughly combined. Form the mixture into small meatballs roughly the size of a ping pong ball, about 1/8 cup each.
- Brown the meatballs: You have multiple options for cooking the meatballs before adding them to the sauce. You can brown them in a skillet over medium heat until golden on all sides, which usually takes about 7 to 8 minutes. Alternatively, you can place them on a sheet pan and broil them until the tops are golden. Another choice is to bake the meatballs in a preheated oven at 400°F (200°C) for 18 to 20 minutes. If you prefer, you can skip the browning and gently add the raw meatballs directly to the simmering sauce to save time.
- Simmer meatballs in sauce: Add the prepared meatballs to the simmering tomato sauce. Cover and let them cook on low heat for about 20 minutes to ensure they are fully cooked inside and have absorbed the flavors of the sauce. After cooking, remove and discard the bay leaf and onion halves from the sauce.
- Serve: Serve the meatballs and sauce hot, ideally over your choice of pasta or alongside whole wheat Italian bread for a complete and satisfying meal.
Notes
- You can use gluten-free breadcrumbs if you prefer a gluten-free option.
- Skipping the browning step saves time but browning adds flavor and texture to the meatballs.
- Fresh herbs like basil and parsley are key for a bright, fresh flavor.
- If you like a spicier sauce, add red pepper flakes along with the oregano.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 2 months.