Description
This Italian Turkey Meatballs recipe features lean ground turkey combined with wholesome breadcrumbs, fresh herbs, and Pecorino cheese, simmered in a rich tomato sauce. It’s a healthy, flavorful, and easy-to-make dish perfect for a comforting family dinner served over pasta or whole wheat bread.
Ingredients
Scale
Meatballs
- 20 oz (1.3 lb) ground turkey breast, 93% lean
- 1/4 cup whole wheat seasoned breadcrumbs (or gluten-free crumbs)
- 1/4 cup Pecorino or Parmesan cheese
- 1/4 cup parsley, finely chopped
- 1 egg
- 1 large clove garlic, crushed
- 1 tsp kosher salt
- Freshly ground black pepper, to taste
Tomato Sauce
- 2 tsp olive oil
- 4 cloves garlic, smashed
- 2 cans (28 oz each) crushed tomatoes (recommend Tuttorosso)
- 1/2 small onion, halved (do not chop)
- 1 bay leaf
- 1 tsp dried oregano
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Sauce: In a medium-sized pot over medium heat, warm the olive oil. Add the smashed garlic cloves and sauté until golden brown, taking care not to burn them. Once fragrant, add the crushed tomatoes, halved onion, salt, pepper, oregano, fresh basil, and bay leaf. Stir well, reduce the heat to low, cover, and let the sauce simmer gently for 5 to 10 minutes to meld the flavors.
- Make the Meatball Mixture: While the sauce simmers, in a large bowl combine the ground turkey, whole wheat breadcrumbs, egg, finely chopped parsley, crushed garlic clove, Pecorino or Parmesan cheese, kosher salt, and freshly ground pepper. Using wet hands, mix the ingredients thoroughly until evenly combined. Form the mixture into small meatballs approximately the size of a ping pong ball (about 1/8 cup each).
- Brown the Meatballs (Optional): For added flavor and texture, you can brown the meatballs before adding to the sauce. Either pan-fry them in a skillet over medium heat until golden on all sides, or place them on a sheet pan under the broiler until the tops are golden, about 7 to 8 minutes. This step can be skipped if preferred.
- Cook Meatballs in Sauce: Gently add the meatballs directly into the simmering tomato sauce. Ensure they are submerged, cover, and cook on low heat for about 20 minutes, allowing the meatballs to cook through and absorb the sauce flavors.
- Finish and Serve: Remove the bay leaf and onion halves from the sauce before serving. Serve the meatballs hot over your choice of pasta or with whole wheat Italian bread for a complete meal.
Notes
- For a leaner option, you can use 99% lean turkey, but be aware that the meatballs may turn out drier.
- Browning the meatballs before adding them to the sauce enhances flavor and texture but is optional.
- Using fresh herbs like basil and parsley brightens the tomato sauce and meatball mixture.
- Whole wheat seasoned breadcrumbs can be substituted with gluten-free crumbs for gluten-free diets.
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 280 kcal
- Sugar: 10.5 g
- Sodium: 997 mg
- Fat: 11.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 25.5 g
- Cholesterol: 104 mg
