Main Dishescarlsbadcravings5.0
Turkey Italian Meatballs Recipe
These juicy Italian Turkey Meatballs are layered with Italian spices, seeping with garlic, herb Parmesan goodness, and fork tender thanks to my secret tip (no one else uses)! The meatballs can be made with fresh and/or dried herbs so you can whip up a batch anytime and are popped in the oven while you prep the easy 10-minute-simmer tomato sauce. The sauce boasts rich, bright tomato, basil and garlicky flavors, laced with oregano, thyme and red pepper. Serve up your Italian Turkey Meatballs over a bed of spaghetti, spaghetti squash, zoodles or cauliflower rice with a side of Italian Green Bean Salad for a dinner everyone will love – including your waistline!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- bowl
- grater
- saucepan
- dutch oven
- pan
- blender
📝 Preparation Steps
1
PREP
2
Preheat oven to 400 degrees F.
3
Line a baking sheet with foil for easy cleanup and top with a baking rack; spray the rack with cooking spray.
4
TO MAKE MEATBALLS
5
Grate the onion on the largest holes of the grater straight into a large bowl (we want all the juices!) until there is about ½ cup combined juices/onion (make sure to grate across the onion so you get small pieces).
6
Stir in the remaining meatball ingredients up to the turkey and mix well. Add the turkey and mix with your hands just to combine (don’t over-mix or your meatballs will be tough).
7
Wet or lightly spray your hands with cooking spray to prevent the mixture from sticking. Scoop the meat mixture using a 1 ½ tablespoon cookie scoop (or a heaping 1 tablespoon), then gently roll in between the palms of your hands to form balls; don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared rack without touching.
8
TO BAKE THE MEATBALLS
9
Lightly brush the meatballs with olive oil or spray with cooking oil.
10
Transfer the baking sheet to the oven and bake at 400 degrees F for ⏱️ 16-20 minutes, or until the meatballs are almost cooked through (reach an internal temperature of 160 degrees F on an instant read thermometer). They will finish cooking in the sauce.
11
TO MAKE THE SAUCE
12
If using fresh onion/garlic: Heat olive oil in a large saucepan/braiser or Dutch oven over medium high heat. Add the onions and sauté until softened, ⏱️ 5-7 minutes. Add garlic and sauté for one additional minute.
garlic, (minced (may sub ¾ tsp garlic powder))3 cloves-6 cloves garlic, (minced (or 1 tsp garlic powder))4
13
Combine the rest of the sauce ingredients in the pan. Bring to a vigorous simmer then reduce to a gentle simmer for ⏱️ 15 minutes, stirring often. If adding the tomatoes whole, use a potato masher to crush them occassionally until they reach desired consistency. Add chicken broth as needed to thin to desired consistency.
chicken broth as needed (optional)
14
Taste and season to taste with sugar for sweeter, balsamic for tangier, red pepper flakes for spicier and/or salt and pepper.
15
Optional for a smooth sauce: Use an immersion blender or transfer sauce to the blender in batches and puree, taking care to leave a corner of the lid open and covered with a paper towel so the steam can escape or else it will explode.
16
COMBINE
17
Add the meatballs to the pan and coat in the sauce. Simmer for ⏱️ 1- 2 minutes, until cooked through. Serve with pasta, zoodles, spaghetti squash, etc. garnished with fresh basil and Parmesan if desired.
chopped fresh basil (or 1 tsp dried)2 tablespoonsminced fresh basil (or 2 teaspoons dried)3 tablespoons
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