- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 60 g
- 40 g
- 3 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- 2 tbsp
- 800 g
- 2 tbsp
- 1 tsp
- ¼ tsp
- 10 g
Process
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In a large bowl, combine the ground turkey, panko breadcrumbs, egg, grated Parmesan, grated onion, 2 minced garlic cloves, dried oregano, 1 tsp salt, and black pepper. Mix gently with your hands just until evenly combined; do not overmix.
Roll the mixture into 16 to 18 meatballs, each about 4 cm in diameter. Place them on a plate and refrigerate for 10 minutes to help them hold their shape.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown on all sides, about 6 to 8 minutes total. They do not need to be cooked through yet. Transfer to a plate.
In the same skillet, add the remaining 1 tbsp olive oil and the remaining 1 minced garlic clove. Cook over medium heat for 30 seconds until fragrant, then stir in the tomato paste and cook for 1 minute.
Pour in the crushed tomatoes and add the dried basil and red pepper flakes, if using. Stir well, scraping up any browned bits from the bottom of the pan.
Return the meatballs to the skillet, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes, turning the meatballs once halfway, until cooked through (internal temperature 74°C).
Taste the sauce and add more salt if needed. Garnish with torn fresh basil and extra Parmesan before serving.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing the meatball mixture, which makes them dense and tough. Mix just until the ingredients come together.
- Use ground turkey with some fat (85% lean). If using 99% lean turkey, add an extra tablespoon of olive oil to the mixture to keep the meatballs moist.
- Browning the meatballs before simmering builds flavor and helps them hold together. Do not skip this step.
- The meatballs are done when they reach 74°C in the center or are firm to the touch and no longer pink inside.
Substitutions
- panko breadcrumbs→gluten-free breadcrumbs or crushed gluten-free crackers
- Parmesan cheese→pecorino Romano or nutritional yeast for dairy-free
- ground turkey→ground chicken or lean ground beef
- crushed tomatoes→whole peeled tomatoes, crushed by hand
Storage & reheating
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. To freeze, place meatballs and sauce in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave, covered, until steaming hot (about 74°C).
FAQ
The questions we get asked most
Why are my turkey meatballs dry and tough?
Dryness usually comes from using extra-lean turkey or overmixing the meat. Choose 85% lean ground turkey and mix just until combined. Also, do not overcook them; simmer only until they reach 74°C.
Can I make these meatballs ahead of time?
Yes. You can form the raw meatballs and refrigerate them for up to 24 hours before cooking. Or fully cook the meatballs in the sauce, cool, and refrigerate for up to 4 days; reheat gently on the stovetop.
Can I freeze turkey meatballs in tomato sauce?
Yes, freeze them in the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over low heat until hot throughout.
How do I know when the meatballs are fully cooked?
The safest way is to check the internal temperature with a meat thermometer; it should read 74°C. Alternatively, cut one open: it should be opaque and no longer pink in the center.
Can I use dried herbs instead of fresh basil?
Yes, the recipe already uses dried basil in the sauce. Fresh basil is only for garnish; if you don't have it, simply omit it or add a pinch more dried basil at the end.
Can I bake the meatballs instead of frying them?
Yes. Arrange the meatballs on a lined baking sheet, drizzle with olive oil, and bake at 200°C for 12 to 15 minutes, turning once, until browned. Then simmer them in the sauce as directed.
Why did my meatballs fall apart in the sauce?
Meatballs can fall apart if the mixture is too wet or if they are not browned first. Make sure the onion is well drained, add breadcrumbs as needed, and brown the meatballs before simmering. Handle them gently when turning.
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