Why You’ll Love This Turkey Meatballs with Marinara
- They’re surprisingly juicy. The number one fear with turkey is dryness, but a simple panade (a paste of bread and milk) mixed into the meat guarantees a tender, moist result every single time.
- It’s a lighter take on a classic. You get all the soul-warming satisfaction of a traditional meatball sub or spaghetti dinner, but with a leaner protein that feels great afterwards.
- The flavour is anything but boring. With a generous amount of garlic, fresh herbs, and a good hit of Parmesan cheese, these meatballs are packed with savoury, umami depth that will have everyone asking for seconds.
- Meal prep magic. This recipe makes a generous batch, and both the meatballs and sauce freeze beautifully. A little effort now means a future-you can have a fantastic dinner on the table in minutes.
Ingredients & Tools
- For the Meatballs:
- 500 g ground turkey (a mix of dark and light meat is ideal)
- 1 large slice of stale bread, crusts removed (about 50g)
- 60 ml whole milk
- 1 small yellow onion, finely grated
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 40 g grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp olive oil, for browning
- For the Marinara Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 800 g can of crushed tomatoes
- 1 tsp dried oregano
- 1 large sprig of fresh basil
- ½ tsp fine sea salt, or to taste
- Pinch of red pepper flakes (optional)
Tools: A large mixing bowl, a large oven-safe skillet or Dutch oven, a baking sheet (if browning in batches), and a cookie scoop (optional but very helpful).
Don’t skip the step of grating the onion—it almost melts into the meatball, adding moisture and sweetness without crunchy bits. And using a mix of fresh and dried herbs gives you the best of both worlds: the bright punch of fresh parsley and the earthy depth of dried oregano.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Choose your turkey wisely. For the juiciest meatballs, look for ground turkey that is a mix of dark and light meat, often labelled as 93% lean. Super-lean (99%) turkey can work, but you’ll need to be extra careful not to overcook it.
- The power of the panade. This humble paste of bread and milk is your secret weapon against dry meatballs. It creates a soft, cushiony texture by keeping the proteins in the meat from tightening up too much. It’s non-negotiable for perfection!
- Keep things cold. For easier handling, make sure your ground turkey is cold when you mix it. Warm meat becomes sticky and can lead to overmixing as you try to form the balls.
- Don’t rush the browning. That golden-brown crust on the meatballs isn’t just for looks. It’s packed with flavour (thanks to the Maillard reaction) that will seep into your sauce, making it incredibly rich and complex.
How to Make Turkey Meatballs with Marinara
Step 1: Create the Panade. In your large mixing bowl, tear the slice of stale bread into small pieces. Pour the milk over the top and use a fork to mash it all together until it forms a thick, pasty consistency. This might feel a little strange, but trust the process—this is the key to tenderness.
Step 2: Combine the Meatball Mixture. To the panade, add the grated onion, minced garlic, egg, grated Parmesan, chopped parsley, dried oregano, salt, and pepper. Give this mixture a good stir with your fork until everything is well combined. Now, add the ground turkey. Using your hands, gently mix everything together. The trick is to mix just until the ingredients are evenly distributed. Overmixing will make the meatballs tough. You’ll know it’s ready when you no longer see streaks of white from the turkey.
Step 3: Form the Meatballs. With lightly damp hands (this prevents sticking), roll the mixture into evenly-sized balls, about 4 cm in diameter—you should get around 18-20 meatballs. Using a cookie scoop makes this process incredibly fast and ensures they all cook at the same rate. Place the formed meatballs on a plate or small baking sheet.
Step 4: Brown the Meatballs. Heat the 2 tablespoons of olive oil in your large skillet or Dutch oven over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if necessary to avoid crowding the pan. Brown them for about 2-3 minutes per side, just until they have a nice golden crust. They don’t need to be cooked through at this stage! Transfer them back to the plate.
Step 5: Start the Sauce. In the same skillet, add the other tablespoon of olive oil. Add the sliced garlic and the optional red pepper flakes, and cook for just 30-60 seconds until fragrant—be careful not to burn it! Pour in the crushed tomatoes, add the dried oregano and the whole sprig of basil. Stir, scraping up all the delicious browned bits from the bottom of the pan. That’s pure flavour right there.
Step 6: Simmer to Perfection. Bring the sauce to a gentle simmer. Carefully nestle the browned meatballs back into the sauce, along with any juices that accumulated on the plate. Reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes. This allows the meatballs to finish cooking through and the flavours to meld beautifully. The sauce will thicken slightly and turn a deep, rich red.
Step 7: Final Adjustments. After simmering, remove the lid. Taste the sauce and adjust the seasoning with more salt if needed. The meatballs should be cooked through (you can check one by cutting it in half—no pink should remain). Remove the basil sprig before serving. The aroma in your kitchen should be absolutely incredible by now.
Serving Suggestions
Complementary Dishes
- A big bowl of spaghetti — The classic, and for good reason. Tossing the pasta directly in a bit of the sauce before plating ensures every strand is coated and delicious.
- Creamy polenta or mashed potatoes — For the ultimate comfort food experience, spoon the meatballs and sauce over a soft, creamy base that soaks up all the saucy goodness.
- A simple green salad with a sharp vinaigrette — The crisp, acidic notes of a salad provide a refreshing contrast to the rich, savoury main dish.
Drinks
- A medium-bodied red wine like Sangiovese — The bright acidity and cherry notes of a Chianti cut through the richness of the tomatoes and complement the herbs beautifully.
- A chilled lager or pilsner — The crisp, clean finish of a light beer is wonderfully refreshing and helps cleanse the palate between bites.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are always a perfect palate-cleanser for a tomato-based dish.
Something Sweet
- Affogato (a scoop of vanilla gelato with a shot of hot espresso) — The bitter coffee and cold, sweet cream is a sublime, simple way to end the meal on a high note.
- Lemon ricotta cookies — These light, cakey cookies with a zesty glaze offer a bright, not-too-sweet finish that feels just right.
- Dark chocolate almond biscotti — Something to nibble on with a final cup of coffee, providing a satisfying crunch and a hint of bitterness.
Top Mistakes to Avoid
- Mistake: Overmixing the meatball mixture. This is the most common error! Overworking the meat develops the proteins, leading to a dense, tough, rubbery texture instead of a light and tender one. Mix with a light hand, just until combined.
- Mistake: Skipping the browning step. I know, it’s tempting to just plop the raw meatballs into the sauce, but you’ll miss out on so much flavour. Browning creates a delicious crust and adds a deep, savoury dimension to the entire dish.
- Mistake: Crowding the pan while browning. If the meatballs are too close together, they’ll steam instead of sear. You won’t get that beautiful golden crust. Take the extra few minutes to brown them in batches for the best results.
- Mistake: Boiling the sauce after adding the meatballs. A gentle simmer is your friend. A rolling boil will make the meatballs tough and can cause them to break apart. Keep the heat low and steady once they’re in the sauce.
Expert Tips
- Tip: Use a cookie scoop for perfect portions. This isn’t just for cookies! A medium-sized scoop (about 4 cm) ensures all your meatballs are the same size, which means they’ll cook evenly. It also keeps your hands much cleaner.
- Tip: Grate the onion instead of dicing it. This little hack ensures the onion distributes its flavour and moisture evenly throughout the meatball without leaving any noticeable chunks. A microplane or the small holes on a box grater work perfectly.
- Tip: Let the meatball mixture chill. If you have an extra 15 minutes, cover the mixed meatball meat and pop it in the fridge. This firms it up, making it even easier to roll and helping the meatballs hold their shape better during cooking.
- Tip: Make a double batch for the freezer. These freeze exceptionally well. After browning and cooling, freeze the meatballs and sauce in a single layer on a baking sheet before transferring to a bag. Reheat gently in a saucepan for a future easy meal.
FAQs
Can I bake the meatballs instead of pan-frying them?
Absolutely! Baking is a great hands-off option. Preheat your oven to 200°C (400°F). Arrange the formed meatballs on a parchment-lined baking sheet, drizzle with a little oil, and bake for 15-20 minutes, or until cooked through. You’ll miss out on the fond (the browned bits in the pan) for the sauce, but you can deglaze the baking sheet with a splash of wine or water and add it to your simmering marinara.
Can I use ground chicken instead of turkey?
Yes, ground chicken is a fantastic substitute and behaves very similarly. Just like with turkey, try to find a mix of dark and light meat for the best moisture and flavour. The cooking times and method will remain exactly the same.
How can I tell when the meatballs are fully cooked?
The safest way is to use an instant-read thermometer inserted into the centre of the largest meatball; it should read 74°C (165°F). If you don’t have a thermometer, carefully cut one meatball in half. The meat should be uniformly coloured with no traces of pink, and the juices should run clear.
My sauce is a bit acidic. How can I fix it?
This can happen depending on the tomatoes. The best fix is a tiny pinch of sugar or a drizzle of honey stirred in at the end of cooking. It won’t make the sauce sweet; it just balances the acidity. A pat of butter stirred in until melted can also add a lovely richness that smooths out sharp edges.
Can I make these gluten-free?
Easily! For the panade, simply replace the regular bread with an equal amount of gluten-free bread or about 1/3 cup of gluten-free rolled oats. The oats will absorb the milk and create a similar binding, tenderizing effect. Just make sure all your other ingredients (like the Parmesan) are certified gluten-free if needed.
Turkey Meatballs With Marinara
Discover the secret to incredibly juicy turkey meatballs with marinara! A lighter, healthier twist on the classic comfort food that's packed with flavor and easy to make.
Ingredients
Ingredients
-
500 g ground turkey (a mix of dark and light meat is ideal)
-
1 large slice stale bread (crusts removed (about 50g))
-
60 ml whole milk
-
1 small yellow onion (finely grated)
-
2 cloves garlic (minced)
-
1 large egg (lightly beaten)
-
40 g Parmesan cheese (grated)
-
2 tbsp fresh parsley (finely chopped)
-
1 tsp dried oregano
-
½ tsp fine sea salt
-
¼ tsp freshly ground black pepper
-
2 tbsp olive oil (for browning)
-
1 tbsp olive oil
-
2 cloves garlic (thinly sliced)
-
800 g crushed tomatoes (canned)
-
1 tsp dried oregano
-
1 large sprig fresh basil
-
½ tsp fine sea salt (or to taste)
-
Pinch red pepper flakes (optional)
Instructions
-
Create the Panade. In your large mixing bowl, tear the slice of stale bread into small pieces. Pour the milk over the top and use a fork to mash it all together until it forms a thick, pasty consistency. This might feel a little strange, but trust the process—this is the key to tenderness.01
-
Combine the Meatball Mixture. To the panade, add the grated onion, minced garlic, egg, grated Parmesan, chopped parsley, dried oregano, salt, and pepper. Give this mixture a good stir with your fork until everything is well combined. Now, add the ground turkey. Using your hands, gently mix everything together. The trick is to mix just until the ingredients are evenly distributed. Overmixing will make the meatballs tough. You'll know it's ready when you no longer see streaks of white from the turkey.02
-
Form the Meatballs. With lightly damp hands (this prevents sticking), roll the mixture into evenly-sized balls, about 4 cm in diameter—you should get around 18-20 meatballs. Using a cookie scoop makes this process incredibly fast and ensures they all cook at the same rate. Place the formed meatballs on a plate or small baking sheet.03
-
Brown the Meatballs. Heat the 2 tablespoons of olive oil in your large skillet or Dutch oven over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if necessary to avoid crowding the pan. Brown them for about 2-3 minutes per side, just until they have a nice golden crust. They don't need to be cooked through at this stage! Transfer them back to the plate.04
-
Start the Sauce. In the same skillet, add the other tablespoon of olive oil. Add the sliced garlic and the optional red pepper flakes, and cook for just 30-60 seconds until fragrant—be careful not to burn it! Pour in the crushed tomatoes, add the dried oregano and the whole sprig of basil. Stir, scraping up all the delicious browned bits from the bottom of the pan. That's pure flavour right there.05
-
Simmer to Perfection. Bring the sauce to a gentle simmer. Carefully nestle the browned meatballs back into the sauce, along with any juices that accumulated on the plate. Reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes. This allows the meatballs to finish cooking through and the flavours to meld beautifully. The sauce will thicken slightly and turn a deep, rich red.06
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Final Adjustments. After simmering, remove the lid. Taste the sauce and adjust the seasoning with more salt if needed. The meatballs should be cooked through (you can check one by cutting it in half—no pink should remain). Remove the basil sprig before serving. The aroma in your kitchen should be absolutely incredible by now.07
