Turkey Meatballs Marinara
Juicy turkey meatballs simmered in a rich marinara sauce, served over pasta or with crusty bread. A lighter take on a classic Italian favorite.
Ingredients
- 1/2 lb ground turkey
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1/4 cup Parmesan cheese, grated
- 1/4 onion, grated
- 2 garlic cloves, minced
- 1 cup marinara sauce
- 1 tbsp olive oil
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
In a large bowl, combine the 1/2 lb ground turkey, 1/2 cup breadcrumbs, 1 beaten egg, grated 1/4 cup Parmesan cheese, grated 1/4 onion, minced 2 garlic cloves, 1/4 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
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2
Mix gently with your hands until just combined, being careful not to overmix which can make the meatballs tough.
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3
Form the mixture into meatballs about 1-1/2 inches in diameter. You should get approximately 12-16 meatballs depending on size.
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4
Heat the 1 tbsp olive oil in a large skillet over medium heat.
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5
Add the meatballs to the hot oil, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides, turning gently with tongs, about 2-3 minutes per side.
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6
Once all meatballs are browned, return them all to the skillet if you worked in batches.
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7
Pour the 1 cup marinara sauce over the meatballs. Reduce heat to low, cover the skillet, and simmer for 15-20 minutes.
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8
Check that the meatballs have reached an internal temperature of 165°F (74°C) using a meat thermometer for food safety.
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9
Serve the meatballs and sauce over pasta, with crusty bread, or on their own as an appetizer, garnished with additional grated Parmesan and fresh herbs if desired.