Italian Turkey Meatballs

There’s something fun about meatballs—is it that each one offers an individual package of savory goodness? Or do they bring me back to watching my mom brown meatballs before making a red sauce so my sister and I could sing, “On Top of Spaghetti” as we began to eat?

Dressed with a simple marinara sauce, these Italian turkey meatballs offer a lighter twist on traditional meatballs without sacrificing flavor. This family favorite is adapted from a recipe for Classic Italian Turkey Meatballs by Giada De Laurentiis. Giada called them classic because they are made with the traditional flavorings of an Italian kitchen. I made some changes to both ingredients and preparation steps as I modified them for my kitchen, but I kept them classic.

The Sauce

The sauce starts with sautéed onions and garlic, followed by canned tomatoes, tomato sauce, and herbs. In the summertime, when basil is plentiful, I use chopped fresh basil for the recipe. But while my basil plants are still seedlings, I substitute dried basil both in the meatballs and the sauce. I cook the marinara much longer than the original recipe directed to meld the flavors.

One of my growing basil babies did sacrifice a few fresh leaves to enhance the sauce at the end.

The Meatballs

One reason the meatballs are lighter is because they’re made with ground turkey instead of beef or pork. The original recipe called for a combination of plain ground turkey and turkey Italian sausage. To amp up the flavor, I decided to use all regular ground turkey and season it myself with herbs and spices that would commonly be used in Italian sausage. Basil, oregano, fennel seeds, and allspice contribute subtle flavors while a bit of cayenne lends a spicy note.

The list of ingredients for the meatballs may look long at first, but each element plays a role in creating soft, richly flavored morsels. After mixing the meatball mixture, a small scoop helps to shape them into similarly-sized spheres. I bake them in the oven while the sauce is simmering and can then add them to the sauce when it has finished cooking.

These Italian turkey meatballs are good on their own or over a bed of freshly cooked pasta or steamed vegetable noodles.

The sauce improves in flavor overnight, so they are a good weekend project.

Then a quick weeknight dinner can bring these tender, flavorful meatballs to your table.

Italian Turkey Meatballs

Sunnyside Cook

Dawn Dobie

Dressed with a simple marinara sauce, these Italian turkey meatballs offer a lighter twist on traditional meatballs without sacrificing flavor.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Servings 8

Ingredients

  

For the sauce

• 3 tablespoons olive oil
• 1 large yellow onion chopped
• 1/2 teaspoon kosher salt
• 4 large garlic cloves minced
• 1 28-ounce can tomatoes
• 2 15-ounce cans tomato sauce
• 3/4 cup water
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil or 1/2 cup finely chopped fresh basil leaves
• 1/2 teaspoon sugar
• 1/4 cup fresh basil leaves finely chopped
• 1/2 cup low-sodium chicken broth

For the meatballs

• 1 cup dry breadcrumbs
• 1/4 cup milk (I used 1%)
• 2 large eggs beaten
• 1 small yellow onion finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley leaves
• 1 tablespoon tomato paste
• 3 cloves garlic minced
• 1 T dried basil leaves or 1/4 cup finely chopped fresh basil leaves
• 2 teaspoons dried oregano leaves
• 1 teaspoon fennel seeds chopped
• 1/2 teaspoon allspice
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds ground turkey

For serving

• Grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley leaves
• 1/4 cup finely chopped fresh basil leaves
• 1 pound dried pasta cooked according to package directions or steamed vegetable noodles (optional)

Instructions

 

For the sauce

• Heat the olive oil in a Dutch oven over medium-high heat. Add the chopped onion along with 1/4 teaspoon of salt and sauté for about 8 minutes, until translucent and turning golden. Add the garlic and cook for 1 more minute.
• Add the canned tomatoes and tomato sauce, crushing the whole tomatoes to break them up. Swirl 3/4 cup of water around in tomato cans to pick up any goodness sticking to sides and add tomato-y liquid to sauce. Add remaining 1/4 teaspoon of salt, black pepper, dried oregano, dried (or 1/2 cup of fresh) basil, and sugar and stir well. Bring to a bubble, then lower heat to lowest setting, partially cover, and allow to cook for 60-90 minutes, stirring occasionally. If the sauce seems too thick, add chicken broth to bring it to the desired consistency.
• About 10 minutes before end of cooking time, stir in the 1/4 cup of chopped fresh basil leaves. Taste and season if needed with salt and pepper.

For the meatballs

• Preheat the oven to 400 degrees. Cover two baking sheets with aluminum foil.
• In a large bowl, mix together the breadcrumbs and milk. Add in the beaten eggs, onion, Parmesan cheese, parsley, tomato paste, garlic, dried (or fresh) basil, dried oregano, allspice, cayenne pepper, salt, and pepper.
• When this mixture is combined, add the ground turkey and use your hands to thoroughly combine the seasonings with the meat.
• Using a small scoop, form one-inch diameter meatballs, rolling between your hands to shape. Place the meatballs on the baking sheets, spacing them evenly with about an inch between the meatballs.
• Bake for 25 minutes, rotating pans from front to back and from top to bottom shelf halfway through cooking.

To finish the dish

• Add the baked meatballs to the sauce, turning to coat them well. Simmer for about 10 minutes, thinning the sauce further with broth if needed. Taste for salt and pepper again.
• Meanwhile, prepare the pasta or vegetable noodles, reserving about 1/2 cup of cooking water before draining the pot. Toss the pasta (or vegetables) with the sauce and meatballs, adding cooking water as needed to loosen the sauce to the consistency you like.
• Plate the meatballs on top of pasta or vegetables, garnishing with finely chopped parsley and basil. Pass the Parmesan cheese to sprinkle atop.

Notes

Sauce and meatballs can be made up to two days ahead.  Cover and refrigerate.  Rewarm sauce with meatballs before serving.

Adapted from a recipe by Giada De Laurentiis on the Food Network.