Turkey Meatballs Marinara Sauce (Print Page)

Savory turkey meatballs cooked in a flavorful herbed marinara sauce, great with pasta or crusty bread.

# What You Need:

→ Turkey Meatballs

01 - 1.1 lbs ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp chopped fresh parsley
05 - 2 cloves garlic, minced
06 - 1 small yellow onion, finely grated
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp olive oil (for frying)

→ Marinara Sauce

12 - 2 tbsp olive oil
13 - 1 small yellow onion, finely chopped
14 - 3 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1/2 tsp dried oregano
18 - 1/2 tsp sugar
19 - Salt and black pepper, to taste
20 - Small handful fresh basil leaves, torn (optional)

# Directions:

01 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic, grated onion, Parmesan, oregano, salt, and pepper. Mix gently with hands until just combined, avoiding overmixing.
02 - Shape the mixture into 16 golf ball-sized meatballs and place them on a tray.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to brown all sides, about 5 minutes total. Remove meatballs to a plate.
04 - In the same skillet, add 2 tablespoons olive oil and sauté chopped onion until softened, approximately 3 to 4 minutes. Add garlic and cook for 1 minute.
05 - Stir in crushed tomatoes, dried basil, oregano, sugar, salt, and pepper. Bring the mixture to a simmer.
06 - Gently place the meatballs into the sauce. Cover and simmer over low heat for 20 to 25 minutes until meatballs are fully cooked and the sauce has thickened. Stir in fresh basil leaves if desired.
07 - Serve the meatballs hot over pasta, rice, or with crusty bread.

# Expert Tips:

01 -
  • Turkey stays tender and juicy when you skip the overworking and let the sauce do the cradling.
  • The whole meal comes together in under an hour, and your kitchen smells like you've been cooking all day.
  • It's naturally lighter than beef but tastes absolutely indulgent, which feels like getting away with something.
02 -
  • Don't overwork the turkey mixture—mix just until combined, or you'll end up with hockey pucks instead of tender meatballs.
  • Brown the meatballs properly before simmering; this step creates a crust that helps them hold together in the sauce and adds flavor depth.
  • The sauce thickens as it simmers, so if yours seems too thin at the end, let it bubble gently uncovered for a few extra minutes.
03 -
  • Make the meatballs ahead and refrigerate them for up to 24 hours before browning—they hold together better when cold.
  • If you're worried about them sticking to the pan, brown them in batches rather than crowding, which also helps them develop a proper crust.
  • Taste the sauce before adding fresh basil and adjust salt and pepper—sometimes the canned tomatoes need a pinch more seasoning than you'd expect.

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