Tender Turkey Meatballs Tomato (Printable)

Tender turkey meatballs gently baked or simmered in a savory tomato sauce, perfect with pasta or rice.

# What You Need:

→ Meatballs

01 - 1.1 lbs ground turkey
02 - 1 large egg
03 - 1/3 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)
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 crushed tomatoes (2 cans)
15 - 1 tsp dried basil
16 - 1 tsp dried oregano
17 - 1/2 tsp sugar (optional)
18 - Salt and 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)

# How To Make It:

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

# Expert Tips:

01 -
  • Ground turkey stays impossibly moist when you don't overwork the mixture, something I discovered after years of dry, dense results.
  • The whole dish comes together in under an hour, making it perfect for weeknights when you want something that tastes homemade.
  • These freeze beautifully—I make double batches and always have comfort food waiting.
02 -
  • Don't skip turning the meatballs halfway through baking—one flat golden side and one pale side means uneven cooking and inconsistent texture.
  • Adding the meatballs to the sauce partway through cooking, rather than before or after, lets them absorb tomato flavor without becoming waterlogged or dried out.
  • If your sauce tastes acidic, a pinch of sugar truly does help—not enough to make it sweet, just enough to smooth the sharp edges.
03 -
  • Keep your hands slightly damp when shaping meatballs—it stops the mixture from sticking and gives you better control over size and shape.
  • Room temperature ingredients mix more evenly and cook more uniformly, so pull everything out of the fridge 15 minutes before you start.
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