American Classics Free recipe

Turkey Meatballs

If you have never made Turkey Meatballs at home, this is the version to start with: lean, herby turkey meatballs simmered in a simple tomato sauce. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 30 min Total: 40 min

40Minutes

4Servings

4.7Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1.25 lbs ground turkey
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan
2 cloves garlic minced
2 tbsp chopped parsley
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 jar (24 oz) marinara sauce

Estimated Nutrition (per serving)

505Calories

25gFat

29gCarbs

40gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
In a bowl, gently mix the turkey, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Do not overmix.
Step 2
With damp hands, roll the mixture into 1.5-inch balls (about 18). Damp hands stop the meat from sticking.
Step 3
Heat the olive oil in a large skillet over medium. Brown the meatballs on all sides, about 6 minutes total, turning gently.
Step 4
Pour the marinara over the meatballs and bring to a gentle simmer.
Step 5
Cover and cook 15 minutes, until the meatballs reach 165 degrees F in the center.
Step 6
Serve over pasta or in a sandwich roll, spooning extra sauce on top.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking