Name: Turkey Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18 meatballs
Cuisine: Italian
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; 1&frac13; pounds 93% lean ground turkey (see note); &frac23; cup dried Italian style bread crumbs (such as Progresso); &frac13; cup freshly grated pecorino Romano cheese (plus more for serving); 2 tablespoons olive oil, for cooking; Large jar (24 oz) good quality Marinara sauce (such as Rao's)

Turkey Meatballs

By Jenn Segal

A weeknight dinner winner, these turkey meatballs are tender and full of flavor – and cleanup is a snap!

Servings: 18 meatballs

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

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 pounds 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
Large jar (24 oz) 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. Sprinkle with more basil and cheese, if desired, and serve.
Note: 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.
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.

Nutrition Information

Per serving (6 servings)
Serving size: 3 meatballs
Calories: 347
Fat: 18 g
Saturated fat: 5 g
Carbohydrates: 19 g
Sugar: 7 g
Fiber: 3 g
Protein: 27 g
Sodium: 779 mg
Cholesterol: 113 mg