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turkey meatballs italian style recipe

Italian Turkey Meatballs in Marinara Sauce

Juicy Italian-style turkey meatballs made with herbs, garlic, cheese, and breadcrumbs, lightly browned and finished in basil-scented marinara. Tender, flavorful, and easy enough for busy weeknights—perfect with pasta, sandwiches, or lighter sides.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 300
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1.3 lb ground turkey 93% lean
  • 1 large egg
  • 1/4 –2/3 cup Italian-style breadcrumbs
  • 1/4 –1/3 cup grated Pecorino Romano or Parmigiano Reggiano
  • 2 cloves garlic minced
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil or 1 tsp dried
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional: pinch of crushed red pepper
  • 2 tablespoons water
  • Olive oil for browning
Sauce
  • 2 –3 cups marinara sauce homemade or quality jarred like Rao’s
  • Extra fresh basil for finishing

Method
 

Mix the seasoning base
  1. In a large bowl, whisk the egg, salt, pepper, garlic, basil, oregano, parsley, crushed red pepper (if using), and water. This spreads flavor evenly and keeps the meatballs moist.
Build the mixture
  1. Add breadcrumbs, cheese, chopped onion, and ground turkey. Gently mix with your hands just until combined. Do not overmix.
Shape the meatballs
  1. Wet your hands lightly. Form balls slightly larger than a golf ball (about 1/8 cup each). Keep them all the same size so they cook evenly.
Brown for flavor
  1. Heat a large skillet over medium heat with a thin layer of olive oil. Brown meatballs on at least two sides, about 7–8 minutes total. They don’t need to be fully cooked yet.
Finish in sauce
  1. Pour marinara into the skillet. Cover and gently simmer for about 15 minutes, until meatballs are cooked through and tender.
  2. Alternative: Skip browning and drop raw meatballs directly into gently simmering sauce. Cook about 20 minutes.
Serve
  1. Finish with torn fresh basil and grated cheese. Serve hot.

Notes

  • Best meat: 93% lean turkey gives the best balance of moisture and flavor.
  • Too lean? If using 99% lean, finish in sauce to avoid dryness.
  • Make ahead: Store cooked meatballs in the fridge 3–4 days or freeze in sauce up to 3 months.
  • Reheat gently: Warm in sauce over low heat or in the oven at 350°F.
  • Serving ideas: Pasta, toasted sub rolls with melted cheese, polenta, spaghetti squash, or roasted vegetables.