Turkey Meatballs Recipe (Print Version)
# Ingredients:
→ Meatball Base
01 -
1 large fresh egg
02 -
1⅓ pounds lean ground turkey (93% recommended)
03 -
⅔ cup Italian-seasoned dried breadcrumbs
04 -
⅓ cup freshly grated pecorino Romano cheese, plus extra for garnish
05 -
3 tablespoons finely diced yellow onion
06 -
2 tablespoons cool water
→ Seasonings & Aromatics
07 -
¼ cup fresh basil leaves, finely chopped, plus more for serving
08 -
2 garlic cloves, minced to a paste
09 -
½ teaspoon kosher salt, heaping
10 -
¼ teaspoon freshly cracked black pepper
11 -
½ teaspoon dried oregano leaves
→ For Cooking
12 -
2 tablespoons extra virgin olive oil
13 -
1 large jar (24 oz) high-quality marinara sauce
# Instructions:
01 -
In a medium mixing bowl, whisk the egg until smooth, then blend in the chopped basil, salt, pepper, oregano, minced garlic, and water until well combined. Add the diced onion, ground turkey, breadcrumbs, and grated cheese to the bowl. Using clean hands, gently mix everything together until just combined and uniform - don't overmix as this can make the meatballs tough.
02 -
Lightly dampen your hands with cool water to prevent sticking. Roll the mixture into balls slightly larger than golf balls - you should get about 18 meatballs total. Keep a small bowl of water nearby to re-wet your hands as needed while shaping.
03 -
Heat the olive oil in a large nonstick skillet over medium heat until it shimmers and moves easily around the pan. Carefully place the meatballs in a single layer, making sure not to overcrowd them. Brown them evenly on all sides, turning gently with tongs, for about 7-8 minutes total until they develop a golden crust.
04 -
Pour the marinara sauce over the browned meatballs and bring the mixture to a gentle boil. Once bubbling, reduce heat to low, cover the skillet tightly with a lid, and let simmer for 15 minutes until the meatballs are completely cooked through and tender. Garnish with additional fresh basil and grated cheese before serving.
# Notes:
01 -
For optimal texture and flavor, choose 93% lean ground turkey which contains both light and dark meat, rather than 99% lean turkey breast which can result in dry meatballs.
02 -
These versatile meatballs are perfect served over pasta, creamy polenta, or nestled in crusty rolls with extra sauce for hearty sandwiches.
03 -
Make-ahead friendly: Cook completely and refrigerate for up to 3 days, or freeze in sauce for up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop.