Classic Italian Turkey Meatballs offer a healthy twist on the traditional beef and pork version. Made with lean ground turkey, they maintain a juicy texture thanks to breadcrumbs and eggs, combined with a perfect blend of Italian herbs. These meatballs are baked for a lighter, yet still flavorful result.
The rich taste of garlic, Parmesan, and basil creates a depth of flavor that pairs wonderfully with marinara sauce. Whether served over pasta or enjoyed on their own, these meatballs are both satisfying and versatile. They are a great choice for those looking to enjoy a classic dish without the extra fat.
This recipe is perfect for meal prep, as turkey meatballs can be stored and reheated easily while maintaining their taste. With simple ingredients and straightforward preparation, it’s a delicious, family-friendly meal everyone can enjoy.
Classic Italian Turkey Meatballs Recipe
Ingredients
- 1 cup plain breadcrumbs
- 1/2 cup freshly grated Parmesan cheese with extra for garnish
- 1/4 cup fresh basil chopped
- 1/4 cup fresh Italian parsley chopped
- 1/4 cup whole milk at room temperature
- 1 tablespoon ketchup optional
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs at room temperature
- 2 cloves garlic minced
- 1 small onion finely diced
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage casings removed
- Extra-virgin olive oil for drizzling
- Ingredients for Sauce:
- 1/4 cup extra-virgin olive oil
- 3 large cloves garlic peeled and smashed
- 1 large onion finely chopped
- 1 teaspoon kosher salt plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper plus extra for seasoning
- 3/4 cup fresh basil chopped
- 2 teaspoons ground fennel seeds
- 2 teaspoons dried oregano
- Two 28-ounce cans of crushed tomatoes
- 1/2 cup low-sodium chicken broth optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine breadcrumbs, Parmesan cheese, basil, parsley, milk, ketchup (if using), tomato paste, salt, pepper, eggs, garlic, and onions. Stir with a wooden spoon until the ingredients are well-mixed.
- Add the ground turkey and sausage meat to the bowl. Using your hands, gently combine all the ingredients until evenly distributed.
- Using a 1-ounce cookie scoop or small ice cream scoop, shape the mixture into 1 1/2-inch balls (you should get 22 to 24 meatballs). Arrange the meatballs on a nonstick baking sheet, making sure they are spaced out.
- Drizzle with olive oil and bake for about 15 minutes, or until fully cooked through.
- For the Tomato Sauce:
- Heat olive oil in a large, deep skillet (with sides about 2 inches high) over medium-high heat.
- Add garlic, onions, salt, and pepper to the skillet and sauté for 5-6 minutes.
- Stir in 1/2 cup of basil, fennel, oregano, and crushed tomatoes. Bring to a simmer and cook, stirring occasionally, for 15-20 minutes, or until the sauce thickens slightly.
- Stir in the remaining 1/4 cup basil and adjust the seasoning with additional salt and pepper, if desired.
- Final Steps:
- Gently add the baked meatballs to the tomato sauce, and simmer for an additional 10 minutes until the meatballs are fully heated through.
- If the sauce is too thick, thin it out by adding chicken stock, a little at a time, until the desired consistency is reached.
- Serve the meatballs and sauce with freshly grated Parmesan on the side.
