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Turkey Meatballs

These tender turkey meatballs transform ordinary weeknight dinners into something truly special. Packed with flavor and incredibly juicy, they've become our family's go-to comfort meal when we need something satisfying yet wholesome on the table fast.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground turkey (85/15 lean-to-fat ratio)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
For the sauce
  • 2 cups marinara sauce
  • 1/2 cup chicken broth
  • 1 teaspoon Italian seasoning

Method
 

  1. Combine ground turkey, breadcrumbs, Parmesan, egg, garlic, onion, parsley, oregano, salt, and pepper in a large bowl. Gently mix with your hands until just combined - overmixing creates tough meatballs. The mixture should feel slightly sticky but hold together when shaped.
  2. Roll the mixture into 20-24 golf ball-sized portions using damp hands to prevent sticking. Keep them uniform for even cooking. Place on a plate while you heat the pan.
  3. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully add meatballs without overcrowding. Brown for 2-3 minutes per side until golden - you'll hear gentle sizzling, not aggressive spattering. They don't need to cook through yet.
  4. Pour marinara sauce and chicken broth into the same skillet, scraping up any flavorful brown bits. The sauce should bubble gently around the edges. Sprinkle in Italian seasoning and nestle the browned meatballs back into the sauce.
  5. Reduce heat to medium-low, cover, and simmer for 15-18 minutes. The meatballs are done when they reach 165°F internally and the sauce has thickened slightly.

Notes

Perfect for meal prep! Double the batch and freeze half for those hectic school nights. Don't use ground turkey that's too lean (99% fat-free) - it creates dry, crumbly meatballs. Use 85/15 ground turkey for best results. Refrigerate leftovers for up to 4 days in an airtight container. Freeze for up to 3 months in freezer-safe bags. Reheat gently in a covered skillet with a splash of broth to maintain tenderness.