Tender Turkey Meatballs Tomato (Printable)

Tender turkey meatballs baked or simmered in tomato sauce, served with pasta or rice for a wholesome meal.

# Ingredient List:

→ Meatballs

01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/4 cup breadcrumbs
04 - 2 tbsp milk
05 - 2 tbsp grated Parmesan cheese
06 - 2 garlic cloves, finely minced
07 - 2 tbsp fresh parsley, chopped or 1 tbsp dried parsley
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper

→ Tomato Sauce

11 - 2 tbsp olive oil
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 28 oz (2 cans) crushed tomatoes
15 - 1 tsp dried basil
16 - 1 tsp dried oregano
17 - 1/2 tsp sugar (optional)
18 - Salt and black pepper, to taste

→ To Serve

19 - 10.5 oz pasta or cooked rice
20 - Fresh basil or parsley, chopped (optional)
21 - Grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a large mixing bowl, combine ground turkey, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
03 - Shape the mixture into 16 to 18 golf-ball-sized meatballs and arrange them evenly on the prepared tray.
04 - Bake meatballs for 18 to 20 minutes, turning halfway through, until lightly golden and cooked through.
05 - Heat olive oil in a large saucepan over medium heat. Sauté onion for 3 to 4 minutes until softened, then add garlic and cook for 1 additional minute.
06 - Stir in crushed tomatoes, dried basil, oregano, sugar (if using), salt, and pepper. Simmer gently for 10 minutes, stirring occasionally.
07 - Transfer baked meatballs into the sauce. Simmer gently for 10 minutes, spooning sauce over the meatballs to infuse flavor.
08 - While meatballs finish cooking in sauce, prepare pasta or rice according to package instructions.
09 - Serve turkey meatballs with sauce over pasta or rice. Garnish with fresh herbs and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • Turkey stays surprisingly tender when you don't overmix the meat, and it soaks up the sauce like it's meant to be there.
  • The whole thing comes together in under an hour, which feels like a miracle on nights when you're tired but your people are hungry.
  • It's genuinely good for you—lean protein, real tomatoes, no mystery ingredients—yet tastes like comfort food.
02 -
  • Don't overmix the meatball mixture—I learned this the hard way once when they turned out like rubber, and there's no coming back from that.
  • Turning the meatballs halfway through baking prevents flat sides and ensures they're evenly cooked through without drying out.
  • The sauce simmering time is non-negotiable; it mellows the tomato acidity and lets the herbs settle in properly.
03 -
  • Cold hands shape meatballs better than warm ones—run your hands under cold water before rolling if they're getting sticky.
  • If your sauce tastes too sharp at the end, a tiny pat of butter swirled in mellows it instantly without muting the tomato flavor.
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