Turkey Meatballs
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These turkey meatballs are tender, juicy, and full of Italian flavor. Browned in a skillet and simmered in marinara sauce, they’re an easy weeknight favorite.
Photo by Edalin Photography
This turkey meatball recipe is my go-to when I’m craving classic Italian meatballs but want something a little lighter. Made with lean ground turkey, fresh basil, garlic, and Pecorino Romano, the meatballs are tender, juicy, and packed with flavor.
The cooking method makes a difference, too. I brown the meatballs in olive oil first, which gives them a flavorful golden crust and helps them hold their shape, then finish them gently in marinara sauce so they stay moist and tender. Best of all, it all comes together in one pan. If you prefer to bake your meatballs, I’ve included instructions for that method below, too.
Turkey meatballs keep and freeze beautifully, making them a great option for meal prep or busy weeknights.
“These are the best tasting, easiest turkey meatballs I’ve ever made!”
Homemade Turkey Meatball Ingredients
- Ground turkey: Use 93% lean ground turkey for meatballs that are flavorful and juicy; extra-lean turkey can make them dry.
- Egg: Helps bind the meatballs and keeps them tender.
- Basil & oregano: Fresh basil adds brightness, while dried oregano brings classic Italian flavor.
- Garlic & onion: Add savory depth and flavor to the meatballs.
- Pecorino Romano: Adds a salty, sharp bite. Parmigiano-Reggiano works well, too.
- Italian-seasoned breadcrumbs: Help bind the mixture while keeping the meatballs tender.
- Olive oil: Used to brown the meatballs, creating a flavorful golden crust.
- Marinara sauce: A good-quality jarred marinara keeps this recipe quick and easy, but you can also use my homemade tomato sauce.
- Salt, pepper & water: Salt and pepper season the meatballs, while a little water adds moisture and helps keep them tender.
- Jump to the printable recipe for precise measurements
How to Make Turkey Meatballs
Mix and form the meatballs: Whisk the egg with the seasonings first so they distribute evenly throughout the meatballs. Add the remaining ingredients and mix gently with your hands, then shape into balls just larger than golf balls. Avoid overmixing or packing them too tightly, which can make the meatballs dense or tough.
Brown and simmer the meatballs: Brown the meatballs in olive oil until golden on all sides; this adds flavor and helps them hold their shape. Add the marinara sauce and simmer until the meatballs are cooked through, about 15 minutes; an instant-read thermometer inserted into the center of a meatball should register 165°F.
Pro tip: You’ll get the best flavor if you pan-fry the ground turkey meatballs as directed, but you can also bake turkey meatballs in the oven for a more hands-off option. Bake them on a parchment-lined baking sheet at 350°F for about 20 minutes.
Serving Ideas
Turkey meatballs are a natural with pasta, but there are plenty of other ways to serve them:
- As an appetizer: Serve the meatballs with a dollop of ricotta and toothpicks.
- Over pasta or polenta: Serve with your favorite pasta or creamy polenta.
- With vegetables: For a lighter option, serve over spaghetti squash or mashed cauliflower, or pair with roasted broccoli and a Caesar salad.
- As a meatball sub: Tuck the meatballs into rolls, spoon over extra sauce, and top with mozzarella or provolone.
- With crusty bread: Serve with garlic bread for soaking up the sauce.
Love meatballs? For the classic beef-and-pork version, try my Spaghetti and Meatballs, or check out my Turkey, Spinach & Cheese Meatballs for another turkey variation.
Video Tutorial
More Italian Meatball recipes You’ll Love
Turkey Meatballs
Ingredients
- 1 large egg
- ¼ cup finely chopped fresh basil, plus more for serving
- Heaping ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 2 cloves garlic, minced
- 2 tablespoons water
- 3 tablespoons minced yellow onion, from 1 small onion
- 1⅓ lb 93% lean ground turkey (see note)
- ⅔ cup dried Italian-style bread crumbs (such as Progresso)
- ⅓ cup freshly grated pecorino Romano cheese, plus more for serving
- 2 tablespoons olive oil, for cooking
- 1 (24-oz) jar good quality Marinara sauce (such as Rao's)
Instructions
- In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform.
- Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands).
- In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes; an instant-read thermometer inserted into the center should register 165°F. Sprinkle with more basil and cheese, if desired, and serve.
Notes
- For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat.
- Make-Ahead/Freezing Instructions: To make the turkey meatballs ahead of time, you can prepare and cook them as instructed, then store them in an airtight container in the refrigerator for up to 3 days. If you'd like to freeze them, the meatballs can be frozen in their sauce for up to 3 months. To freeze, let them cool completely, then transfer them (along with the sauce) to a freezer-safe container or bag. When you're ready to serve, defrost the meatballs overnight in the refrigerator. Reheat them on the stovetop over medium heat, stirring occasionally, until the meatballs are hot in the center.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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The recipe may be simple, but the flavor and texture payoff is off the charts! I made the recipe exactly as written, but, being celiac, I substituted Ian’s GF Italian-style panko breadcrumbs. Result, tender, moist, flavorful meatballs. I’m happy I didn’t bake them in the oven, as pan-frying allowed the brown bits and meat juices, plus the olive oil in the pan to make the Rao’s marinara sauce over-the-top delicious. My husband was ecstatic, and told me to make this recipe as often as possible! Thank you, Jen, for sharing this marvelous recipe, and for making me look good as a cook.
Loved this recipe. Simple to make and delicious.
Amazing!! I threw out my other meatball recipes-this is the only one I need! Delicious
Delicious! Didn’t have all the exact ingredients so used chicken instead of turkey, dried basil and parmesan for the cheese. Added a left over of 2 cups of finely chopped baby spinach. I will definitely make again.
Hi Jen, can I use dried basil?
Hi Sheila, I like them best with fresh, but dried will work. You’ll need a generous teaspoon of dried basil. Please LMK how they turn out!
I cannot eat dairy. Can I substitute nutritional yeast for the cheese?
Hi Ellen, I’ve never used nutritional yeast but I know it stands in for cheese for many people. I can’t say for sure as I haven’t tried it, but I suspect it should work. Please LMK how it turns out if you try it!
Very easy and tasty. Probably the best I’ve made thus far. They weren’t dry unlike other recipes I’ve tried. Dinner was a cinch with a good jar of marinara, spaghetti, salad, and a glass of wine. Thanks Jenn!
This is a good one! Easy and straightforward.
Hello Jenn,
Can I freeze these after frying? How long will they keep in the freezer?
Thanks,
Hi Susan, Yes, they freeze nicely! See the bottom of the recipe for detailed freezer-friendly instructions.
Ooops I found the freezer friendly instructions on the bottom of the page. Here they are for anyone else who may need them. Thanks for another great recipe Jenn! 🙂
Freezer-Friendly Instructions: The meatballs can be frozen in their sauce for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop over medium heat until the meatballs are hot in the center.
Can I use grated Parmesan reggiano cheese? What would the difference in flavor be with a different cheese?
Hi Debbie, Parmigiano Reggiano cheese will work here. Pecorino Romano is slightly saltier, but you won’t need to make any modifications to the recipe. Please LMK how they turn out!