Turkey Meatballs

This turkey meatball recipe is my go-to when I’m craving cozy, classic Italian meatballs but want something a little lighter. Made with lean ground turkey, they’re just as flavorful as the traditional version made with beef, pork, and veal—thanks to garlic, onion, fresh basil, and sharp Pecorino Romano for that deep, well-seasoned flavor that makes Italian meatballs so good.

They’re gently pan-fried in olive oil to lock in flavor, then finished in a rich homemade tomato sauce. (If you’re short on time, a good jarred sauce like Rao’s works well too.) Best of all, everything comes together in one skillet—a comforting, wholesome meal that’s easy to clean up.

Meatballs freeze beautifully, so I like to keep a batch on hand for quick dinners. You can also switch things up with other versions, like these chicken meatballs or my turkey, spinach, and cheese variation.

Homemade Turkey Meatball Ingredients

• Egg: An egg helps hold the meatballs together and adds a bit of moisture to the mix. We also add some water to the meatball mixture, which also contributes to their juiciness and texture.
• Seasonings and Aromatics: Garlic and onion bring savory depth and a hint of sweetness while keeping the meatballs juicy. The fresh basil and dried oregano bring classic Italian flavor to the meatballs.
• Ground turkey: Go with 93% lean (a mix of light and dark meat) for meatballs that are flavorful and moist—extra lean ground turkey breast will make the meatballs a bit dry.
• Italian-style bread crumbs: Serve as a binder and seasoning. To make the meatballs gluten-free, use gluten-free Italian-style bread crumbs (just be sure to check that all other ingredients, like your marinara sauce, are certified gluten-free as well).
• Pecorino Romano cheese: Adds salty, sharp flavor—Parmigiano Reggiano works great too if that’s what you’ve got.
• Jump to the printable recipe for precise measurements

Step 1: Mix the egg with the seasonings. In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water until combined. Whisking the seasonings with the egg first helps them distribute more evenly throughout the meat mixture.

Step 2: Add the rest of the ingredients. Add the onion, ground turkey, bread crumbs, and cheese. Mix with your hands until evenly blended. (Mixing by hand keeps the texture tender.)

Step 3: Form the meatballs. Lightly wet your hands and shape the mixture into balls just a bit bigger than golf balls. (Don’t pack the meatballs too tightly—gently forming them keeps the meatballs from getting dense or tough once cooked.) Heat the oil in a large nonstick skillet over medium heat, then add the meatballs in a single layer.

Step 5: Simmer in sauce. Pour the marinara sauce over the browned meatballs, bring to a boil, then reduce to a simmer and cook until fully cooked through, about 15 minutes. The meatballs can be made up to 3 days ahead or frozen for longer storage.

Serving Ideas

Meatballs and marinara usually mean pasta—but there are plenty of fun ways to mix it up if you’re not in the mood for noodles:

• Serve the meatballs over creamy polenta for a creamy, comforting twist.
• Go low-carb and serve them over cooked spaghetti squash or mashed cauliflower. or alongside roasted broccoli or a fresh Italian salad.
• Tuck the meatballs into sub rolls and top with some mozzarella or provolone for a classic meatball sub. Or skip the sandwich and serve with crusty bread or garlic bread on the side.
• Top with a dollop of ricotta and serve as an appetizer on a toothpick.
• And if you do want noodles, try your hand at homemade pasta instead of the boxed stuff—it’s easier than you might think.