Description
This Italian Turkey Meatballs recipe features lean ground turkey combined with whole wheat breadcrumbs, Parmesan cheese, and fresh herbs, simmered gently in a robust homemade tomato sauce. The meatballs can be browned beforehand or cooked directly in the sauce, yielding tender, flavorful bites perfect for serving over pasta or Italian 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, grated
- 1/4 cup parsley, finely chopped
- 1 large 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 (recommended Tuttorosso)
- 1/2 small onion, cut in half (un-chopped)
- 1 bay leaf
- 1 tsp dried oregano
- 1/4 cup fresh chopped basil
- Salt and fresh pepper, to taste
Instructions
- Prepare the tomato sauce: In a medium-sized pot, heat 2 teaspoons of olive oil over medium heat. Add the smashed garlic cloves and sauté until golden, making sure not to burn them. Add the crushed tomatoes, halved onion, salt, pepper, oregano, fresh basil, and bay leaf. Stir well, reduce heat to low, cover, and let the sauce simmer gently for 5 to 10 minutes to develop flavors.
- Mix the meatball ingredients: While the sauce simmers, combine the ground turkey, whole wheat breadcrumbs, egg, parsley, crushed garlic, Pecorino or Parmesan cheese, kosher salt, and freshly ground pepper in a large bowl. Use wet hands to mix everything thoroughly until well combined.
- Form the meatballs: Shape the mixture into small meatballs roughly the size of a ping pong ball (about 1/8 cup each).
- Optional browning of meatballs: You may choose to brown the meatballs by either searing them in a skillet or placing them under a broiler on a sheet pan until the tops turn golden, about 7 to 8 minutes. This step adds extra texture but is not mandatory.
- Cook the meatballs in the sauce: Gently add the formed meatballs directly into the simmering tomato sauce and cook for about 20 minutes, ensuring they are cooked through and tender.
- Finish and serve: Remove the bay leaf and the halved onion from the sauce. Serve the meatballs and sauce hot over your choice of pasta or whole wheat Italian bread.
Notes
- You can use 99% lean turkey if desired, but the meatballs may turn out drier.
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: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 25.5 g
- Cholesterol: 104 mg
