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+ servings

Italian Turkey Meatballs

These juicy Italian Turkey Meatballs are layered with Italian spices, seeping with garlic, herb Parmesan goodness, and fork tender thanks to my secret tip (no one else uses)!  The meatballs can be made with fresh and/or dried herbs so you can whip up a batch anytime and are popped in the oven while you prep the easy 10-minute-simmer tomato sauce.  The sauce boasts rich, bright tomato, basil and garlicky flavors, laced with oregano, thyme and red pepper. Serve up your Italian Turkey Meatballs over a bed of spaghetti, spaghetti squash, zoodles or cauliflower rice with a side of Italian Green Bean Salad for a dinner everyone will love – including your waistline!
Course Main Course, Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

Turkey Meatballs

  • 1/2 small yellow onion, peeled
  • 1 egg
  • 2 tablespoons plain Greek yogurt or sour cream (light or whole)
  • 1/2 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced (may sub ¾ tsp garlic powder)
  • 2 tablespoons chopped fresh basil (or 1 tsp dried)
  • 2 tablespoons chopped fresh parsley (or 1 tsp dried)
  • 1 tablespoon chopped fresh rosemary (or 1/2 tsp dried, lightly crushed)
  • 2 teaspoons granulated beef bouillon, better than bouillon or 2 cubes, crushed (optional, see notes)
  • 1/2 teaspoon dried oregano
  • 1/2 tsp EACH salt, pepper

ADD LAST

  • 1 pound ground turkey 93% lean
  • olive oil for brushing or cooking spray

Tomato Sauce

  • 1 ½ tablespoons olive oil
  • ½ yellow onion, chopped (or ½ teaspoon onion powder)
  • 4-6 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 28 oz. can San Marzano whole tomatoes with juices*
  • 1 15 oz. can San Marzano crushed tomatoes in puree (fire roasted if possible)
  • 2 teaspoons chicken bouillon, or better than bouillon, see notes
  • 3 tablespoons minced fresh basil (or 2 teaspoons dried)
  • 1 tsp EACH dried parsley, dried oregano
  • 1/2 tsp EACH dried thyme, salt, pepper
  • 1/4-1/2 teaspoon red pepper flakes (optional)
  • chicken broth as needed (optional)
  • sugar to taste

Instructions

PREP

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil for easy cleanup and top with a baking rack; spray the rack with cooking spray.

TO MAKE MEATBALLS

  • Grate the onion on the largest holes of the grater straight into a large bowl (we want all the juices!) until there is about ½ cup combined juices/onion (make sure to grate across the onion so you get small pieces).
  • Stir in the remaining meatball ingredients up to the turkey and mix well. Add the turkey and mix with your hands just to combine (don’t over-mix or your meatballs will be tough).
  • Wet or lightly spray your hands with cooking spray to prevent the mixture from sticking. Scoop the meat mixture using a 1 ½ tablespoon cookie scoop (or a heaping 1 tablespoon), then gently roll in between the palms of your hands to form balls; don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared rack without touching.

TO BAKE THE MEATBALLS

  • Lightly brush the meatballs with olive oil or spray with cooking oil.
  • Transfer the baking sheet to the oven and bake at 400 degrees F for 16-20 minutes, or until the meatballs are almost cooked through (reach an internal temperature of 160 degrees F on an instant read thermometer). They will finish cooking in the sauce.

TO MAKE THE SAUCE

  • If using fresh onion/garlic: Heat olive oil in a large saucepan/braiser or Dutch oven over medium high heat. Add the onions and sauté until softened, 5-7 minutes. Add garlic and sauté for one additional minute.
  • Combine the rest of the sauce ingredients in the pan. Bring to a vigorous simmer then reduce to a gentle simmer for 15 minutes, stirring often. If adding the tomatoes whole, use a potato masher to crush them occassionally until they reach desired consistency.  Add chicken broth as needed to thin to desired consistency.
  • Taste and season to taste with sugar for sweeter, balsamic for tangier, red pepper flakes for spicier and/or salt and pepper.
  • Optional for a smooth sauce: Use an immersion blender or transfer sauce to the blender in batches and puree, taking care to leave a corner of the lid open and covered with a paper towel so the steam can escape or else it will explode.

COMBINE

  • Add the meatballs to the pan and coat in the sauce. Simmer for 1- 2 minutes, until cooked through. Serve with pasta, zoodles, spaghetti squash, etc. garnished with fresh basil and Parmesan if desired.

Video

Notes

Expert Tips and Tricks

  • *San Marzano tomatoes: Are a must for non-acidic tomato sauce prized for their sweet, intense tomatoey flavor and lower acidity. I recommend the brands San Marzano and Muir Glen.  San Marzano tomatoes are usually sold whole so you can either pour them into a bowl and crush them first, use a food processor if you like your sauce finer or crush them with a potato masher as they simmer. 
  • Tomato warning:  If you see other brands claiming to be San Marzano tomatoes, take an extra step and check to see if they are DOP-certified – usually visible on the front or the back of the can. This is a protective seal that guarantees authenticity
  • Acidic sauce:  If your sauce tastes too acidic after simmering, double check your tomatoes - you should never have this problem with authentic, whole San Marzano tomatoes.
  • Beef bouillon: It infuses the turkey meatballs with rich, beefy goodness. If using cubes, finely crush and then add to mixture, don’t dissolve in water first.  If you don’t eat meat, then simply skip.
  • Chicken Bouillon: The bouillon mimics the complex flavor of a sauce that has been reducing all day. You can use granulated chicken bouillon, better than bouillon or bouillon cubes. If you use cubes, you will need 2. Crush them up without dissolving in water before adding to the sauce.
  • Gluten free:  Use your favorite gluten free panko, crackers or toasted gluten free bread in place of the panko.
  • Don’t skip grating the onion: I have tried this recipe with grated onion, dried minced onions and onion powder and the recipe with grated onion was by far the juiciest. If you do skip grating, then increase the yogurt but 1 tablespoon or so.
  • Use cold ingredients: Start with cold eggs, yogurt and add cold turkey straight from the fridge to make the mixture easier to work with.
  • Don’t overcook: Overcooked meatballs are dry meatballs.  I recommend using an  instant read thermometer for the juiciest meatballs.
  • Prep ahead: Roll the meatballs up to 24 hours ahead of time, cover with plastic wrap, refrigerate, then bake when ready.  Let the meatballs sit on the counter for 30 minutes to help come to room temperature before cooking.
  • Recipe variations:  See post for tasty recipe variations and ingredient substitutions. 

To store and reheat

  • Storage:  Cover or transfer to an airtight container and store in the refrigerator for up to 5 days.  The meatballs and sauce can also be frozen for up to 3 months. See post for freezing meatballs only. 
  • To reheat in the microwave:  Microwave for 60 seconds then at 15 second intervals until warmed through.
  • To reheat on the stove: Cover an oven safe skillet with foil and bake at 350 degrees F for 15 minutes or until warmed through.