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Classic Italian Turkey Meatballs

Classic Italian Turkey Meatballs
Prep Time
40 min
Cook Time
45 min
Yields
4-6 servings

Delicious turkey meatballs can be served as an appetizer or paired with pasta for a full meal.

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ingredients

Meatballs

1
cup plain breadcrumbs
½
cup finely grated Parmesan, plus more for serving
¼
cup chopped fresh basil
¼
cup chopped fresh Italian parsley
¼
cup whole milk, at room temperature
1
Tbsp ketchup, optional
1
Tbsp tomato paste
¾
tsp kosher salt
½
tsp freshly ground black pepper
2
large eggs, at room temperature
2
cloves garlic, minced
1
small onion, finely chopped
1
lb(s) ground dark turkey meat
1
lb(s) spicy Italian turkey sausage links, casings removed
Extra-virgin olive oil, for drizzling

Sauce

¼
cup extra-virgin olive oil
3
cloves garlic, smashed and peeled
1
large onion, finely chopped
1
tsp kosher salt, plus more to season
½
tsp freshly ground black pepper, plus more to season
¾
cup chopped fresh basil
2
tsp finely ground fennel seeds
2
tsp dried oregano
2 28-oz
cans crushed tomatoes
½
cup low-sodium chicken broth, optional
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directions

Step 1

Preheat the oven to 400ºF.

Step 2

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

Step 3

Using a 1-oz cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.

Step 4

Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.

Step 5

Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.

Step 6

Serve with grated Parmesan alongside.

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