Touchdown Turkey Meatballs Marinara (Printable Version)
Succulent turkey meatballs bathed in a rich, savory marinara sauce. A perfect main dish for any gathering or weeknight.
# What You'll Need:
→ For the Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup finely chopped onion
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons milk
12 - 1 tablespoon olive oil
→ For the Marinara Sauce
13 - 2 cups marinara sauce
14 - 1/2 teaspoon dried basil
15 - 1/4 teaspoon red pepper flakes
16 - Salt, to taste
17 - Black pepper, to taste
# Directions:
01 - In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, large egg, minced garlic, chopped onion, fresh parsley, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and milk. Gently mix with your hands until just incorporated, being careful not to overmix.
02 - Divide the mixture and roll into 16 golf ball-sized meatballs.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides for approximately 5 minutes until golden.
04 - If necessary, carefully drain any excess oil from the skillet. Return all browned meatballs to the skillet.
05 - Pour the marinara sauce over the meatballs. Stir in the dried basil and red pepper flakes. Gently stir to ensure all meatballs are coated.
06 - Cover the skillet and simmer on low heat for 20 to 25 minutes, or until the meatballs are thoroughly cooked, reaching an internal temperature of 165°F.
07 - Taste the marinara sauce and adjust seasoning with additional salt and pepper as desired. Serve the meatballs hot, optionally garnished with fresh parsley and grated Parmesan cheese.
# Expert Tips:
01 -
- These meatballs stay incredibly juicy and tender, a delightful surprise for anyone used to dry turkey versions.
- The marinara sauce becomes deeply infused with flavor as it gently simmers, making every bite feel like a warm embrace.
02 -
- The biggest mistake you can make with meatballs is overmixing the meat, which results in a tough texture instead of tender.
- Browning the meatballs first isn't just for color; it locks in moisture and develops a crucial layer of flavor that you won't get from just simmering.
03 -
- The milk in the meatball mixture is an absolute game-changer; it prevents the lean turkey from drying out, resulting in an exceptionally tender meatball.
- Letting the meatballs simmer covered for the full time is crucial; it not only cooks them through but also allows them to absorb all the delicious flavors of the marinara.