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Italian Turkey Meatballs - Light, Juicy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey: 1.5 pounds, ideally 93% lean for juicier meatballs.
  • Breadcrumbs: 3/4 cup plain or Italian-style. Panko also works.
  • Milk: 1/3 cup to moisten the breadcrumbs and keep the meatballs tender.
  • Egg: 1 large, as a binder.
  • Parmesan cheese: 1/2 cup finely grated, for rich, savory flavor.
  • Garlic: 3 cloves, minced.
  • Fresh parsley: 1/4 cup finely chopped.
  • Fresh basil: 2 tablespoons finely chopped (or 1 teaspoon dried).
  • Onion: 1/2 small onion, very finely minced or grated.
  • Italian seasoning: 1 teaspoon.
  • Crushed red pepper flakes: 1/4 teaspoon (optional, for a gentle kick).
  • Salt and black pepper: 1 to 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper.
  • Olive oil: 2 tablespoons for searing (if pan-cooking).
  • Marinara sauce: 3 to 4 cups, store-bought or homemade, for simmering and serving.

Method
 

  1. Make a quick panade: In a large bowl, stir together the breadcrumbs and milk. Let it sit for 2 minutes until softened.
  2. Add aromatics and seasonings: Mix in the egg, Parmesan, garlic, onion, parsley, basil, Italian seasoning, red pepper flakes, salt, and black pepper until combined.
  3. Fold in the turkey: Add the ground turkey and gently mix with a fork or your hands just until everything is evenly distributed. Don’t overwork the mixture—it can make the meatballs tough.
  4. Shape the meatballs: With damp hands or a small scoop, form 1.5-inch balls (about 18–22 meatballs). Place them on a parchment-lined sheet.
  5. Option A—Pan-sear and simmer: Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches, turning to brown on all sides, about 5–7 minutes total. Pour in marinara, bring to a gentle simmer, cover, and cook for 10–12 minutes until cooked through (165°F/74°C).
  6. Option B—Bake: Preheat oven to 400°F (200°C). Arrange meatballs on a greased or lined baking sheet. Bake for 15–18 minutes, or until the centers reach 165°F. Warm marinara separately and spoon over to serve, or simmer the baked meatballs in sauce for 5 minutes for extra flavor.
  7. Taste and finish: Adjust salt in the sauce if needed. Garnish with extra Parmesan and chopped basil or parsley.