Juicy, Italian Turkey Meatballs simmered in a homemade tomato sauce. Serve them over your favorite pasta, on a sandwich, or alongside roasted vegetables for a comforting, lighter alternative to beef meatballs.
Juicy Turkey Meatball Recipe
I buy a package of ground turkey nearly every week and turn it into different meals depending on the day—tacos, turkey meatloaf, or a quick skillet dinner. My family’s favorite, though, is these Italian-style turkey meatballs. They’re moist, well seasoned, and pair perfectly with a simple marinara sauce. They’re also a great way to use up a pound or so of ground turkey without feeling like you sacrificed flavor for leanness.
Why This Turkey Meatball Recipe Works
My husband grew up on classic beef meatballs, so converting him to ground turkey was a challenge. These turkey meatballs deliver great texture and flavor without the extra fat, so they quickly became a family favorite. They’re a lighter choice but still satisfyingly juicy when prepared correctly.
- Leaner than beef, but still satisfying
- Moist, flavorful, and versatile
- Quick to make and ideal for meal prep or weeknight dinners
Ingredients You’ll Need
These are the core ingredients for juicy Italian turkey meatballs. Mix everything together, form the meatballs, and simmer them gently in the tomato sauce. Exact amounts are listed in the recipe card below.
- Ground turkey: I usually use 93% lean for better texture; 99% lean will work but can be drier. Lean ground chicken is an alternative.
- Breadcrumbs: Seasoned whole-wheat crumbs are nice, but plain breadcrumbs or gluten-free crumbs work too.
- Grated cheese: Parmigiano-Reggiano gives the best flavor; Pecorino Romano or Parmesan are good substitutes.
- Fresh herbs: Parsley is classic here, but basil or a mix of herbs is delicious.
- Egg: Helps bind the meatball mixture so they hold their shape.
- Seasonings: Salt, pepper, and garlic are essential; add crushed red pepper flakes if you like heat.
How To Make Turkey Meatballs
These meatballs are straightforward to make. Prepare the marinara first, combine the meatball ingredients, form the meatballs, brown or bake them if you prefer, then simmer in the sauce until cooked through. The recipe below includes precise measurements and timing.
- Make the sauce: Warm olive oil in a medium pot and sauté garlic until fragrant and lightly golden. Add crushed tomatoes, a halved onion (left whole for easy removal), salt, pepper, oregano, basil, and a bay leaf. Reduce heat to low, cover, and simmer for 5–10 minutes to meld flavors.
- Make the meatballs: In a bowl, combine ground turkey, breadcrumbs, egg, chopped parsley, grated garlic, and cheese. Use slightly wet hands to mix gently until combined. Form small meatballs—about 1/8 cup each (roughly the size of a ping-pong ball).
- Brown or bake (optional): For extra color and flavor brown the meatballs in a skillet until golden on the outside, about 7–8 minutes, or broil them briefly on a sheet pan. Alternatively, bake at 400°F for 18–20 minutes. To save time you can skip browning and place them directly into the sauce.
- Simmer: Add the meatballs to the simmering tomato sauce and cook on low for about 20 minutes until cooked through. Remove the bay leaf and the onion half before serving. Serve over pasta, gnocchi, or in a sandwich roll.
Helpful Tips
These turkey meatballs are ideal for meal prep and family dinners. Use these tips to keep them tender and flavorful.
- Don’t overmix: Overworking the turkey can make meatballs dense or tough. Mix just until ingredients are combined.
- Use wet hands: Wetting your hands before shaping prevents sticking and helps form uniform meatballs.
- Shortcut for sauce: Use a jarred marinara if you prefer a quicker route—look for one with simple, high-quality ingredients.
- Skip browning to save time: You can place raw meatballs directly into the sauce and simmer; they’ll cook in about 20 minutes.
- Baking option: Bake at 400°F for 18–20 minutes if you’d rather avoid stovetop browning.
- Prep ahead: You can shape the uncooked meatballs and refrigerate them for up to 24 hours before cooking, or freeze for longer storage.
- Slow cooker: For hands-off cooking, place meatballs and sauce in a slow cooker and cook on low for 4–6 hours or high for 2–3 hours.
Variations & Alternatives
These meatballs adapt easily to different flavors and cooking styles. Try these variations to keep the recipe fresh:
- Cheesy skillet meatballs: Brown meatballs in a skillet, add a handful of shredded cheese, and let it melt over low heat.
- Sheet-pan dinner: Roast meatballs on a sheet pan with seasonal vegetables for a simple all-in-one meal.
- Mediterranean twist: Use Greek herbs, serve with zucchini and tzatziki for a lighter, Mediterranean version.
- One-pot Instant Pot: Cook the sauce and meatballs together in a pressure cooker for faster weeknight dinners.
Serving Suggestions
- Pasta: Serve over spaghetti, penne, or your favorite pasta shape. Sprinkle extra grated cheese and fresh basil to finish.
- Low-carb: Swap pasta for zucchini noodles, spaghetti squash, or cauliflower rice for a lower-carb plate.
- Sandwich: Build a hearty meatball hero on whole wheat Italian bread with melted mozzarella and fresh parsley.
- Sides: Pair with roasted or sautéed vegetables—green beans, wilted spinach, or roasted Brussels sprouts complement the flavors well.
More Meatball Recipes You’ll Love
If these turkey meatballs are your style, you may also enjoy other meatball varieties—try mixing in greens, switching the protein, or exploring international seasonings.
- Italian Beef and Spinach Meatballs
- Buffalo Chicken Meatballs
- Swedish Meatballs
- Chicken Romano Meatballs
- Moroccan Meatballs
Turkey Meatballs
Ingredients
- 1.3 pound package ground turkey, 93% lean
- 1/4 cup seasoned breadcrumbs (or gluten-free crumbs)
- 1/4 cup Pecorino Romano or grated Parmesan
- 1/4 cup fresh parsley, finely chopped
- 1 egg
- 1 large clove garlic, grated or minced
- 1 teaspoon kosher salt and fresh black pepper to taste
For the marinara sauce:
- 2 teaspoons extra virgin olive oil
- 4 cloves garlic, smashed or smashed and lightly chopped
- Two 28 oz cans crushed tomatoes
- 1/2 small onion, cut in half (leave unchopped so you can remove it later)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
- Kosher salt and fresh black pepper, to taste
Instructions
- In a medium pot, heat the olive oil over medium heat. Add the garlic and sauté until lightly golden but not burnt. Add the crushed tomatoes, the halved onion, salt, pepper, oregano, basil, and bay leaf. Stir, reduce the heat to low, cover, and let the sauce simmer for 5–10 minutes to develop flavor.
- While the sauce simmers, combine the ground turkey, breadcrumbs, egg, parsley, grated garlic, and cheese in a large bowl. With slightly wet hands, mix gently until everything is evenly distributed. Form the mixture into small meatballs, about 1/8 cup each (roughly ping-pong ball size).
- Brown the meatballs in a skillet until the tops are golden, about 7–8 minutes, or place them under a broiler on a sheet pan for similar browning. You can also bake at 400°F for 18–20 minutes. If pressed for time, skip the browning and add the raw meatballs directly to the sauce.
- Add the browned or raw meatballs to the simmering marinara. Cover and simmer on low for about 20 minutes, until the meatballs are cooked through. Remove and discard the bay leaf and the onion half. Serve hot over pasta, gnocchi, or in sandwich rolls.
Notes
You can use 99% lean turkey if desired, but expect a drier texture; adding a touch of olive oil or a small splash of milk to the mixture can help keep meatballs moister.
Storage: Refrigerate leftovers up to 4 days. Reheat gently on the stove or in the oven with a little extra sauce to keep them from drying out.
Freezing & Meal Prep: Double the batch and freeze cooked or uncooked meatballs for up to 3 months. Reheat from frozen in sauce, or thaw overnight in the refrigerator before cooking.
Nutrition
Serving: 4 meatballs with sauce • Calories: 280 kcal • Carbohydrates: 25 g • Protein: 25.5 g • Fat: 11.5 g • Saturated Fat: 3 g • Cholesterol: 104 mg • Sodium: 997 mg • Fiber: 5 g • Sugar: 10.5 g