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Turkey Meatballs in Marinara - Tender, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Meatballs:
  • 1 1/4 pounds ground turkey (93% lean recommended)
  • 1/2 cup plain breadcrumbs (or panko)
  • 1/4 cup milk
  • 1 large egg
  • 1/3 cup finely grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1–2 tablespoons olive oil (for searing, if pan-browning)
  • For the Marinara:
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • Black pepper to taste
  • Handful fresh basil leaves, torn (or 1 teaspoon dried basil)
  • To Serve (optional):
  • Cooked spaghetti or your favorite pasta
  • Extra grated Parmesan
  • Fresh basil or parsley for garnish

Method
 

  1. Soak the breadcrumbs: In a large bowl, combine breadcrumbs and milk. Let it sit for 2–3 minutes until it forms a soft paste. This “panade” keeps the meatballs tender.
  2. Build the mixture: Add the egg, Parmesan, garlic, parsley, oregano, red pepper flakes (if using), salt, and pepper to the bowl. Stir until evenly combined.
  3. Add the turkey: Gently mix in the ground turkey with your hands or a fork. Do not overwork it; stop as soon as it’s combined. The mixture should be soft and slightly sticky.
  4. Shape the meatballs: With damp hands or a small scoop, form 18–22 meatballs, about 1 1/2 inches wide. Place them on a parchment-lined tray.
  5. Choose your cooking method: Pan-sear then simmer: Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches for 2–3 minutes per side (they don’t need to cook through). Transfer to a plate.
  6. Oven-bake then simmer: Bake at 400°F (200°C) on a lightly oiled sheet for 12–14 minutes, until just set and lightly browned. This is hands-off and cleaner.
  7. Start the marinara: In a wide pot or deep skillet, warm 2 tablespoons olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
  8. Build the sauce: Stir in crushed tomatoes, sugar if using, oregano, salt, and black pepper. Bring to a gentle simmer.
  9. Simmer with meatballs: Nestle the browned or baked meatballs into the sauce in a single layer. Spoon sauce over the top. Cover loosely and simmer on low for 15–20 minutes, until meatballs are cooked through (165°F internal).
  10. Finish the sauce: Stir in torn basil. Taste and adjust salt, pepper, or a pinch more sugar if needed. If sauce is too thick, add a splash of water or pasta cooking water.
  11. Serve: Toss with hot pasta or serve meatballs and sauce on top. Garnish with extra Parmesan and herbs. Add a drizzle of olive oil for shine, if you like.