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