Turkey Meatballs
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These tender and flavorful turkey meatballs are a weeknight dinner winner! Easy to make and perfect over pasta, polenta, or on their own.
Photo by Edalin Photography
These turkey meatballs are a lighter take on my classic Italian meatballs made with ground beef, pork, and veal. They’re tender and delicious, with garlic, onions, basil, and Pecorino Romano adding plenty of flavor. Pan-frying them in olive oil not only boosts flavor but also keeps things simple—just one skillet for the meatballs and sauce makes cleanup easy. If you have a good homemade tomato sauce, use it, but for those busy weeknights, a high-quality jarred marinara like Rao’s works perfectly.
Serve the meatballs over spaghetti or polenta, alongside roasted broccoli, or stuffed into a hoagie roll for a meatball sub. They’re also delicious served on their own, or topped with a dollop of ricotta cheese as an appetizer.
“These are the best tasting, easiest turkey meatballs I’ve ever made!”
What You’ll Need To Make Turkey Meatballs
- Egg: Binds the meatballs together and adds moisture.
- Fresh basil: Adds fresh flavor to the meatballs. Other fresh herbs, like Italian parsley or rosemary, can be added for variation.
- Dried oregano: Brings classic Italian flavor to the meatballs.
- Garlic and Onion: Adds savory depth, sweetness, and moisture to the meatball mix.
- Water: Helps keep the meatball mixture moist.
- Ground turkey: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat and tends to be dry.
- Italian-style bread crumbs: Helps absorb moisture and bind the meatballs, with additional seasoning.
- Pecorino Romano cheese: Adds a sharp, salty richness to the mixture. Feel free to substitute Parmigiano Reggiano.
- Olive oil: Used for browning the meatballs.
- Good quality marinara sauce: Provides a rich tomato base for simmering the meatballs, enhancing their flavor as they cook.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a medium bowl, combine the egg, basil, salt, pepper, oregano, garlic, and water.
Mix together until well-combined.
Add the onion, turkey, bread crumbs, and cheese.
Mix with your hands until the mixture is uniform.
Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls. In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer.
Brown on all sides, 7 to 8 minutes total.
Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low and simmer until the meatballs are cooked through, about 15 minutes. The meatballs can be made 3 days ahead of time or frozen for longer storage.
Frequently Asked Questions
Yes, but keep in mind they won’t develop quite the same flavor or browning as they would from searing in a pan. Preheat your oven to 350°F and line a baking sheet with parchment paper. Arrange the meatballs on the prepared sheet and bake for about 20 minutes, or until they are browned and cooked through. Once baked, transfer the meatballs to a large pan, add the marinara sauce, and simmer on low for about 10 minutes to let the flavors meld.
Yes, these turkey meatballs can be made gluten-free with a few simple substitutions. Use gluten-free Italian-style bread crumbs and be sure to check that all other ingredients, like your marinara sauce, are certified gluten-free.
Video Tutorial
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Turkey Meatballs
These tender and flavorful turkey meatballs are a weeknight dinner winner! Easy to make and perfect over pasta, polenta, or on their own.
Ingredients
- 1 large egg
- ¼ cup finely chopped fresh basil (plus more for serving)
- Heaping ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 2 cloves garlic, minced
- 2 tablespoons water
- 3 tablespoons minced yellow onion, from 1 small onion
- 1⅓ pounds 93% lean ground turkey (see note)
- ⅔ cup dried Italian style bread crumbs (such as Progresso)
- ⅓ cup freshly grated pecorino Romano cheese (plus more for serving)
- 2 tablespoons olive oil, for cooking
- Large jar (24 oz) good quality Marinara sauce (such as Rao's)
Instructions
- In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform.
- Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands).
- In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes. Sprinkle with more basil and cheese, if desired, and serve.
- Note: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat.
- Make-Ahead/Freezer-Friendly Instructions: To make the turkey meatballs ahead of time, you can prepare and cook them as instructed, then store them in an airtight container in the refrigerator for up to 3 days. If you'd like to freeze them, the meatballs can be frozen in their sauce for up to 3 months. To freeze, let them cool completely, then transfer them (along with the sauce) to a freezer-safe container or bag. When you're ready to serve, defrost the meatballs overnight in the refrigerator. Reheat them on the stovetop over medium heat, stirring occasionally, until the meatballs are hot in the center.
Nutrition Information
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- Per serving (6 servings)
- Serving size: 3 meatballs
- Calories: 347
- Fat: 18 g
- Saturated fat: 5 g
- Carbohydrates: 19 g
- Sugar: 7 g
- Fiber: 3 g
- Protein: 27 g
- Sodium: 779 mg
- Cholesterol: 113 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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The recipe may be simple, but the flavor and texture payoff is off the charts! I made the recipe exactly as written, but, being celiac, I substituted Ian’s GF Italian-style panko breadcrumbs. Result, tender, moist, flavorful meatballs. I’m happy I didn’t bake them in the oven, as pan-frying allowed the brown bits and meat juices, plus the olive oil in the pan to make the Rao’s marinara sauce over-the-top delicious. My husband was ecstatic, and told me to make this recipe as often as possible! Thank you, Jen, for sharing this marvelous recipe, and for making me look good as a cook.
Loved this recipe. Simple to make and delicious.
Amazing!! I threw out my other meatball recipes-this is the only one I need! Delicious
Delicious! Didn’t have all the exact ingredients so used chicken instead of turkey, dried basil and parmesan for the cheese. Added a left over of 2 cups of finely chopped baby spinach. I will definitely make again.
Hi Jen, can I use dried basil?
Hi Sheila, I like them best with fresh, but dried will work. You’ll need a generous teaspoon of dried basil. Please LMK how they turn out!
I cannot eat dairy. Can I substitute nutritional yeast for the cheese?
Hi Ellen, I’ve never used nutritional yeast but I know it stands in for cheese for many people. I can’t say for sure as I haven’t tried it, but I suspect it should work. Please LMK how it turns out if you try it!
Very easy and tasty. Probably the best I’ve made thus far. They weren’t dry unlike other recipes I’ve tried. Dinner was a cinch with a good jar of marinara, spaghetti, salad, and a glass of wine. Thanks Jenn!
This is a good one! Easy and straightforward.
Hello Jenn,
Can I freeze these after frying? How long will they keep in the freezer?
Thanks,
Hi Susan, Yes, they freeze nicely! See the bottom of the recipe for detailed freezer-friendly instructions.
Ooops I found the freezer friendly instructions on the bottom of the page. Here they are for anyone else who may need them. Thanks for another great recipe Jenn! 🙂
Freezer-Friendly Instructions: The meatballs can be frozen in their sauce for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop over medium heat until the meatballs are hot in the center.
Can I use grated Parmesan reggiano cheese? What would the difference in flavor be with a different cheese?
Hi Debbie, Parmigiano Reggiano cheese will work here. Pecorino Romano is slightly saltier, but you won’t need to make any modifications to the recipe. Please LMK how they turn out!