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There’s something incredibly satisfying about a good meatball, isn’t there? But when they’re mini, made with lean turkey, and simmered in a vibrant, garlicky marinara… well, that’s a whole different level of weeknight magic. These aren’t your dense, heavy meatballs. Oh no. These little guys are tender, packed with Italian herbs, and they cook up surprisingly fast. Honestly, the aroma that fills your kitchen while they’re bubbling away in the sauce is pure comfort. I love making a big batch of these—they’re perfect for a family dinner, fantastic for meal prep, and they always feel like a bit of a treat without any of the guilt. You’ll notice how the lean turkey stays wonderfully moist, thanks to a few simple tricks we’ll get into. So, grab your favorite skillet and let’s make your new go-to comfort food.

Why You’ll Love This Mini Turkey Meatballs with Marinara

They’re incredibly tender and flavorful. Using a combination of ground turkey, breadcrumbs, and a few key ingredients ensures these meatballs stay moist and never dry out, packing a serious punch of Italian flavor in every bite.
They’re a healthier twist on a classic. By opting for lean ground turkey, you get all the comfort of a traditional meatball with a lighter feel, making it easier to enjoy a second helping without a second thought.
They’re wonderfully versatile. Serve them over pasta, pile them into a sub roll for a killer sandwich, or even enjoy them all on their own as a high-protein appetizer—they truly do it all.
They freeze like a dream. Make a double batch and freeze them for a future “emergency dinner.” Having these stashed away feels like having a secret weapon for those busy nights when cooking from scratch feels impossible.

Ingredients & Tools

For the Meatballs:
450 g ground turkey (a mix of dark and light meat is ideal for flavor)
1 large egg, lightly beaten
50 g breadcrumbs (Panko works wonderfully for a lighter texture)
50 g freshly grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried basil
1/4 cup fresh parsley, finely chopped
1/4 tsp red pepper flakes (optional, for a little heat)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
For the Marinara Sauce:
1 tbsp olive oil
1/2 yellow onion, finely diced
3 cloves garlic, minced
800 g can crushed tomatoes
1 tsp dried oregano
1/2 tsp sugar (to balance the acidity of the tomatoes)
1 fresh basil sprig
Salt and pepper to taste

Tools: A large mixing bowl, a large oven-safe skillet or Dutch oven, a tablespoon cookie scoop (highly recommended for uniformity!), and a wooden spoon.

Don’t be tempted to skip the fresh herbs or the Parmesan—they add crucial layers of flavor that really make the turkey sing. And that little bit of sugar in the sauce? It’s not for sweetness, I promise. It just tames the sharpness of the tomatoes and creates a beautifully rounded sauce.

Nutrition (per serving)

Calories: 285 kcal
Protein: 24 g
Fat: 14 g
Carbohydrates: 15 g
Fiber: 3 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Don’t use 99% lean turkey. A little bit of fat (like 93% lean) goes a long way in keeping the meatballs juicy. If you only have the super-lean kind, consider adding an extra tablespoon of olive oil to the meatball mixture.
Grate your own Parmesan. The pre-shredded stuff in a bag often contains anti-caking agents that can prevent it from melting smoothly into the meatball mixture. Freshly grated blends in beautifully and tastes so much better.
A cookie scoop is your best friend. For perfectly uniform, truly “mini” meatballs that all cook at the same rate, a small cookie or portion scoop is an invaluable tool. It also keeps your hands much cleaner!
Resist the urge to overmix. When combining the meatball ingredients, mix just until everything is incorporated. Overworking the meat can lead to a dense, tough texture—we want light and tender.

How to Make Mini Turkey Meatballs with Marinara

Step 1: Make the Meatball Mixture. In your large mixing bowl, combine the ground turkey, egg, breadcrumbs, grated Parmesan, minced garlic, dried oregano, dried basil, chopped parsley, red pepper flakes (if using), salt, and pepper. Now, here’s the important part: use your hands or a fork to gently mix everything together. You just want to see no more streaks of breadcrumbs or egg—the second it’s combined, stop mixing. Overworking it is the enemy of a tender meatball.

Step 2: Form the Meatballs. Lightly moisten your hands with a bit of water or oil—this prevents the mixture from sticking. Using a tablespoon-sized cookie scoop or a spoon, portion out the mixture and gently roll it into small, 1-inch balls. You should get about 20-24 meatballs. Place them on a plate or a small baking sheet as you go. They don’t need to be perfectly smooth, just gently formed.

Step 3: Brown the Meatballs. Heat one tablespoon of olive oil in your large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if needed to avoid crowding the pan. Brown them for about 2-3 minutes, just until they have a golden-brown crust on one side. You’re not cooking them through here—just building flavor and color. Remove them to a clean plate and set aside.

Step 4: Start the Marinara Sauce. In the same skillet, add another tablespoon of olive oil. Add the diced onion and cook for 4-5 minutes until it’s softened and translucent. You’ll notice the wonderful fond (those browned bits) from the meatballs starting to lift from the bottom of the pan—that’s pure flavor! Add the minced garlic and cook for just 30 seconds until fragrant.

Step 5: Simmer the Sauce. Pour in the crushed tomatoes, then add the dried oregano, sugar, and the whole sprig of basil. Season with a good pinch of salt and pepper. Stir everything together, scraping up any remaining browned bits from the bottom of the pan. Let the sauce come to a gentle simmer.

Step 6: Cook the Meatballs in the Sauce. Carefully nestle the browned meatballs back into the simmering sauce. Spoon a little sauce over the top of each one. Reduce the heat to low, cover the skillet with a lid, and let it all simmer together for 15-18 minutes. This gentle cooking in the sauce is what makes them incredibly tender and infuses them with all that tomatoey, herby goodness.

Step 7: Final Adjustments and Serve. After simmering, the meatballs should be cooked through (you can check by cutting one open—no pink should remain). The sauce will have thickened slightly. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Remove and discard the basil sprig. Give everything one final gentle stir, and they’re ready to serve!

Serving Suggestions

Complementary Dishes

Over a bed of zucchini noodles — A light, low-carb option that lets the meatballs and sauce be the true stars of the show.
With a side of creamy polenta — The soft, comforting texture of polenta is the perfect cozy base for these saucy meatballs.
Tucked into a toasted sub roll — For the ultimate meatball sub, pile them high with extra sauce and a generous sprinkle of mozzarella cheese.

Drinks

A light-bodied Chianti — The classic Italian pairing; its bright acidity and cherry notes cut beautifully through the rich tomato sauce.
Sparkling water with lemon — A simple, refreshing non-alcoholic option that cleanses the palate between each delicious bite.
An Italian lager — The crisp, clean finish of a cold lager is a fantastic counterpoint to the herby, savory flavors in the dish.

Something Sweet

A scoop of lemon sorbet — Its bright, citrusy zing is the perfect palate-cleanser after a savory, tomato-based meal.
Dark chocolate almond biscotti — For a little crunch and a touch of bitterness that complements the meal without being too heavy.
Mini cannoli — Embrace the full Italian theme with these classic, creamy-filled pastry shells for a truly decadent finish.

Top Mistakes to Avoid

Mistake: Overmixing the meatball mixture. This develops the proteins in the turkey too much, resulting in a rubbery, tough texture instead of the light, tender bite we’re aiming for. Mix with a light hand!
Mistake: Skipping the browning step. I know it’s tempting to just plop them straight into the sauce, but taking those few minutes to brown the meatballs first builds a deep, savory flavor (the Maillard reaction!) that you just can’t get otherwise.
Mistake: Crowding the pan while browning. If you put too many meatballs in the pan at once, they’ll steam instead of sear. You’ll end up with pale, boiled-looking meatballs instead of beautifully browned ones. Patience is key—cook in batches.
Mistake: Boiling the sauce after adding the meatballs. Once the meatballs go back in, you want a gentle, lazy simmer. A rolling boil will make the meatballs tough and can cause the sauce to splatter everywhere. Keep the heat low and steady.

Expert Tips

Tip: Soak your breadcrumbs. For an even more tender, almost melt-in-your-mouth texture, try soaking your breadcrumbs in a tablespoon or two of milk for 5-10 minutes before adding them to the meatball mix. It’s a game-changer for moisture.
Tip: Bake the meatballs for a hands-off approach. If you prefer not to pan-fry, you can arrange the raw meatballs on a parchment-lined baking sheet and bake at 200°C for 15-18 minutes until cooked through, then add them to your simmering sauce. It’s less messy and great for larger batches.
Tip: Let the sauce rest. If you have the time, turn off the heat and let the finished dish sit, covered, for 5-10 minutes before serving. This allows the flavors to meld even more and the meatballs to absorb a bit more of the saucy goodness.
Tip: Use a microplane for the garlic. Instead of mincing, use a microplane grater to grate the garlic directly into the meatball mixture. It distributes the flavor more evenly and you won’t get any large, pungent chunks.

FAQs

Can I make these meatballs ahead of time?
Absolutely, they are fantastic for make-ahead meals. You have two great options. First, you can prepare the meatball mixture, cover it tightly, and keep it in the fridge for up to 24 hours before cooking—the flavors actually improve! Second, you can fully cook the entire dish and store it in the fridge for 3-4 days. The sauce often tastes even better the next day after the flavors have had more time to get to know each other.

What’s the best way to freeze them?
Freezing is a breeze and a lifesaver. Let the cooked meatballs and sauce cool completely first. Then, transfer them to a freezer-safe container or a heavy-duty zip-top bag. They’ll keep beautifully for up to 3 months. To reheat, you can thaw them overnight in the fridge or gently reheat them from frozen in a saucepan over low heat, adding a splash of water or broth if the sauce seems too thick.

Can I use a different type of ground meat?
Of course! The recipe is very adaptable. A mix of pork and beef would be a more traditional route and is equally delicious. For a poultry swap, ground chicken would work almost identically. Just keep in mind that if you use a meat with a higher fat content, you might want to reduce the amount of olive oil used for browning slightly.

My sauce is a bit too acidic, what can I do?
This can happen depending on the brand of tomatoes you use. The sugar in the recipe helps, but if it’s still a bit sharp, don’t worry. The easiest fix is to add a tiny pinch more sugar, about 1/4 teaspoon at a time, stirring and tasting until it’s balanced. A pat of butter stirred in at the end can also work wonders, mellowing the acidity and giving the sauce a lovely, silky finish.

How can I tell when the meatballs are fully cooked?
The safest way is to use an instant-read thermometer inserted into the center of a meatball; it should read 74°C. If you don’t have a thermometer, you can carefully cut one meatball in half. The interior should be uniformly cooked with no traces of pink, and the juices should run clear. The 15-18 minute simmering time is usually perfect for these mini meatballs to cook through.

Mini Turkey Meatballs With Marinara

Cost Level $$

Category New Years Eve Recipes

Difficulty Medium

Cuisine Italian, american

Servings 4

Total Time 45 minutes

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Make tender, flavorful Mini Turkey Meatballs with Marinara for a quick and healthy weeknight dinner. This easy recipe is a guaranteed family favorite. Get cooking now!

Ingredients

For the Meatballs:

450 g ground turkey (a mix of dark and light meat is ideal for flavor)
1 large egg (lightly beaten)
50 g breadcrumbs (Panko works wonderfully for a lighter texture)
50 g freshly grated Parmesan cheese
2 cloves garlic (minced)
1 tsp dried oregano
0.5 tsp dried basil
0.25 cup fresh parsley (finely chopped)
0.25 tsp red pepper flakes (optional, for a little heat)
0.5 tsp salt
0.25 tsp black pepper
1 tbsp olive oil

For the Marinara Sauce:

1 tbsp olive oil
0.5 yellow onion (finely diced)
3 cloves garlic (minced)
800 g can crushed tomatoes
1 tsp dried oregano
0.5 tsp sugar (to balance the acidity of the tomatoes)
1 fresh basil sprig
Salt and pepper (to taste)

Instructions

01
In your large mixing bowl, combine the ground turkey, egg, breadcrumbs, grated Parmesan, minced garlic, dried oregano, dried basil, chopped parsley, red pepper flakes (if using), salt, and pepper. Now, here’s the important part: use your hands or a fork to gently mix everything together. You just want to see no more streaks of breadcrumbs or egg—the second it’s combined, stop mixing. Overworking it is the enemy of a tender meatball.
02
Lightly moisten your hands with a bit of water or oil—this prevents the mixture from sticking. Using a tablespoon-sized cookie scoop or a spoon, portion out the mixture and gently roll it into small, 1-inch balls. You should get about 20-24 meatballs. Place them on a plate or a small baking sheet as you go. They don’t need to be perfectly smooth, just gently formed.
03
Heat one tablespoon of olive oil in your large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if needed to avoid crowding the pan. Brown them for about 2-3 minutes, just until they have a golden-brown crust on one side. You’re not cooking them through here—just building flavor and color. Remove them to a clean plate and set aside.
04
In the same skillet, add another tablespoon of olive oil. Add the diced onion and cook for 4-5 minutes until it’s softened and translucent. You’ll notice the wonderful fond (those browned bits) from the meatballs starting to lift from the bottom of the pan—that’s pure flavor! Add the minced garlic and cook for just 30 seconds until fragrant.
05
Pour in the crushed tomatoes, then add the dried oregano, sugar, and the whole sprig of basil. Season with a good pinch of salt and pepper. Stir everything together, scraping up any remaining browned bits from the bottom of the pan. Let the sauce come to a gentle simmer.
06
Carefully nestle the browned meatballs back into the simmering sauce. Spoon a little sauce over the top of each one. Reduce the heat to low, cover the skillet with a lid, and let it all simmer together for 15-18 minutes. This gentle cooking in the sauce is what makes them incredibly tender and infuses them with all that tomatoey, herby goodness.
07
After simmering, the meatballs should be cooked through (you can check by cutting one open—no pink should remain). The sauce will have thickened slightly. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Remove and discard the basil sprig. Give everything one final gentle stir, and they’re ready to serve!