Touchdown Turkey Meatballs in Marinara (Printable)
Tender turkey meatballs in herb-infused marinara sauce. A high-protein main dish ideal for game day gatherings or weeknight dinners.
# What You'll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup finely chopped onion
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons milk
12 - 1 tablespoon olive oil
→ Marinara Sauce
13 - 2 cups marinara sauce
14 - 1/2 teaspoon dried basil
15 - 1/4 teaspoon red pepper flakes
16 - Salt and pepper to taste
# How To Make It:
01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, onion, parsley, oregano, salt, pepper, and milk. Mix gently with your hands until just combined; avoid overmixing.
02 - Form the mixture into 16 golf ball-sized meatballs of uniform size.
03 - Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides, approximately 5 minutes.
04 - Remove excess oil if necessary. Add all browned meatballs back to the skillet.
05 - Pour marinara sauce over the meatballs. Add basil and red pepper flakes. Gently stir to coat evenly.
06 - Cover and simmer on low heat for 20 to 25 minutes, until meatballs are cooked through with an internal temperature of 165°F.
07 - Taste sauce and adjust salt and pepper as needed. Serve hot, garnished with extra parsley and Parmesan if desired.
# Expert Suggestions:
01 -
- The turkey keeps these meatballs light but satisfying, so you wont feel weighed down while celebrating that fourth-quarter comeback.
- The sauce-to-meatball ratio is absolutely perfect for either dipping or drowning your pasta, depending on what kind of mood strikes.
02 -
- Adding a splash of milk to the meatball mixture was a game-changer I discovered after years of dry turkey meatballs that nobody would finish.
- Letting the meatballs rest for 5 minutes before serving allows the juices to redistribute, making each bite infinitely more succulent.
03 -
- Refrigerating the formed meatballs for 30 minutes before cooking helps them hold their shape better during browning.
- When reheating leftovers, add a splash of water to the sauce before covering and warming to prevent the sauce from reducing too much and becoming thick.