If you’re craving a comforting, hearty meal that comes together effortlessly, this One Pot Turkey Meatballs Recipe will quickly become your go-to. Tender turkey meatballs simmered in a rich, flavorful tomato sauce all cooked in a single pan mean less cleanup and more time to enjoy. The blend of fresh herbs, garlic, and perfectly seasoned sauce elevates these meatballs into something truly special, making it a perfect weeknight dinner or a crowd-pleasing dish for family gatherings. Let me show you how simple ingredients combine to create a cozy, satisfying plate you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are simple staples, each playing a crucial role in building layers of flavor and texture for our One Pot Turkey Meatballs Recipe. From the lean turkey adding a light but hearty base, to the fragrant herbs and spices that bring bright and savory notes to the sauce, everything works in harmony.
- 1 pound lean ground turkey: The star protein that keeps meatballs tender and healthy.
- 1 large egg (lightly beaten): Acts as a binder to hold your meatballs together without drying them out.
- ¼ cup finely chopped fresh basil: Adds a fresh, aromatic burst that brightens every bite.
- ½ teaspoon salt: Essential for seasoning and enhancing the natural flavors.
- ¼ teaspoon freshly cracked black pepper: Gives a subtle kick and depth to both meatballs and sauce.
- 1 tablespoon Italian seasoning: A blend of herbs like oregano and thyme that infuses savory warmth.
- ½ teaspoon fennel seed: Provides a hint of sweet, aromatic complexity traditional in Italian cooking.
- 3 cloves garlic (finely minced): The aromatic backbone, bringing savory punch to the meatballs.
- 1 small yellow onion (finely minced): Adds moisture and subtle sweetness for tenderness.
- â…” cup panko bread crumbs: Ensures perfect texture, making meatballs light and fluffy.
- â…“ cup freshly grated Parmesan: Offers salty, nutty flavor that enriches every bite.
- 1 tablespoon olive oil (for cooking): For browning meatballs to lock in flavor and create a mouthwatering crust.
- 1 28-ounce can crushed tomatoes: The base of our sauce, providing rich, tangy sweetness.
- 2 tablespoons tomato paste: Intensifies tomato flavor and thickens the sauce beautifully.
- 2 cloves garlic (minced): Fresh garlic for the sauce adds depth and warmth.
- ½ teaspoon salt: Balances the acidity and rounds out the sauce’s taste.
- ¼ teaspoon freshly cracked black pepper: Enhances the overall flavor with a subtle heat.
- ¼ teaspoon paprika: Adds a gentle smoky note and vibrant color.
- ½ teaspoon onion powder: Boosts savory flavor without overpowering.
- 1 tablespoon granulated sugar: Smooths acidity and brings a slight sweetness to the sauce.
- ½ teaspoon crushed red pepper flakes (optional): For those who love a touch of heat.
- 2 bay leaves: Infuse the sauce with a subtle, earthy aroma while it simmers.
How to Make One Pot Turkey Meatballs Recipe
Step 1: Combine the Meatball Ingredients
Start by mixing the ground turkey, lightly beaten egg, fresh basil, salt, black pepper, Italian seasoning, fennel seed, garlic, onion, panko bread crumbs, and grated Parmesan in a large bowl. The trick here is to stir everything until just combined; overmixing can make your meatballs tough instead of tender and juicy. This blend creates the perfect balance of flavor and texture.
Step 2: Shape Your Meatballs
Fill a small bowl with water and wet your hands lightly before rolling the mixture into uniform meatballs. Wet hands prevent sticking and make the process smoother. Aim for bite-sized or slightly larger balls depending on preference—the key is consistency so they cook evenly in the next steps.
Step 3: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Place the meatballs gently into the pan in a single layer, being careful not to overcrowd. Brown them on all sides for about eight minutes total. This step seals in flavor and adds a delicious crust. Once browned, transfer the meatballs to a plate to make room for the sauce.
Step 4: Prepare the Sauce and Simmer
Using the same skillet with that lovely browned flavor left behind, stir in crushed tomatoes, tomato paste, minced garlic, salt, pepper, paprika, onion powder, sugar, crushed red pepper flakes (if using), and bay leaves. Bring to a gentle boil and then reduce heat. Carefully nestle the meatballs back into the sauce, cover the skillet, and allow everything to simmer for 15 to 20 minutes. This final simmer marries the flavors and ensures the meatballs are cooked through and wonderfully tender.
Step 5: Finish and Serve
Remove and discard bay leaves from the sauce. Your meatballs are ready to be served over spaghetti or your favorite pasta. Sprinkle fresh basil and a bit more grated Parmesan on top for that extra pop of flavor and freshness before digging in.
How to Serve One Pot Turkey Meatballs Recipe
Garnishes
Fresh garnishes like torn basil leaves, extra Parmesan, or a drizzle of good olive oil elevate the presentation and add layers of flavor. A sprinkle of crushed red pepper flakes can also add a subtle heat if you like things a little spicier.
Side Dishes
While this recipe shines on its own, serving it with a crisp green salad or roasted vegetables makes for a well-rounded meal. Garlic bread or a crusty baguette is also perfect to soak up that irresistible sauce.
Creative Ways to Present
Try serving these meatballs on fluffy polenta or creamy mashed potatoes for a comforting twist. You can also make sliders by putting meatballs on mini sandwich buns with a spread of mozzarella and fresh greens for a fun party appetizer.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover meatballs in an airtight container along with the sauce in the refrigerator. They will stay fresh for up to four days and taste even better after the flavors have a chance to meld.
Freezing
This One Pot Turkey Meatballs Recipe freezes beautifully. You can freeze meatballs with sauce or separate them for easier portioning. Just thaw in the fridge overnight before reheating.
Reheating
Reheat leftovers gently in a skillet over low to medium heat to keep the meatballs moist and the sauce thick and flavorful. Alternatively, microwave covered in short intervals until heated through, stirring occasionally.
FAQs
Can I use another type of meat instead of turkey?
Absolutely! While turkey keeps this recipe lean and light, ground chicken or even lean beef can be used. Just adjust cooking times slightly to ensure thorough cooking.
What’s the best way to keep meatballs tender?
Don’t overmix your meatball mixture and use panko breadcrumbs as they help maintain a light texture. Also, gently simmering in sauce rather than overcooking on high heat keeps them juicy.
Can I make this recipe gluten-free?
Yes! Use gluten-free breadcrumbs or crushed gluten-free crackers in place of panko to keep it safe for gluten-sensitive eaters without sacrificing texture.
Is it okay to skip the fennel seed?
Fennel seed adds a subtle, authentic flavor, but if it’s not available or to your taste, omitting it won’t ruin the recipe. You’ll still have delicious meatballs.
How long does this meal take from start to finish?
From mixing to simmering, this recipe takes about 50 minutes total, making it a great option for a satisfying, homemade dinner even on busy weeknights.
Final Thoughts
Nothing beats the combination of juicy, flavorful turkey meatballs swimming in a rich tomato sauce, all made easily in one pan. This One Pot Turkey Meatballs Recipe brings comfort food to your table without fuss, and I’m confident once you try it, it will become a beloved staple in your kitchen. So gather your ingredients, roll up your sleeves, and get ready to enjoy a meal that’s as satisfying as it is simple!
Print
One Pot Turkey Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
These One Pot Turkey Meatballs combine lean ground turkey with fresh basil, Parmesan, and Italian seasonings to create tender, flavorful meatballs cooked in a rich homemade tomato sauce. Perfectly browned on the stovetop and simmered to juicy perfection, this simple, hearty dish makes a comforting meal ideal for a weeknight dinner.
Ingredients
Meatballs
- 1 pound lean ground turkey
- 1 large egg (lightly beaten)
- ¼ cup finely chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon Italian seasoning
- ½ teaspoon fennel seed
- 3 cloves garlic (finely minced)
- 1 small yellow onion (finely minced)
- â…” cup panko bread crumbs
- â…“ cup freshly grated Parmesan
Sauce
- 1 tablespoon olive oil (for cooking)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- 1 tablespoon granulated sugar
- ½ teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
Instructions
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground turkey, lightly beaten egg, finely chopped fresh basil, salt, black pepper, Italian seasoning, fennel seed, minced garlic, minced onion, panko bread crumbs, and freshly grated Parmesan. Stir everything just until combined to avoid tough meatballs.
- Form the Meatballs: Fill a small bowl with water and lightly wet your hands for easier rolling. Shape the mixture into evenly sized meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and sear them on all sides until nicely browned, about 8 minutes total. Then transfer the browned meatballs to a plate and set aside.
- Prepare and Simmer the Sauce: In the same skillet, add crushed tomatoes, tomato paste, minced garlic, salt, black pepper, paprika, onion powder, granulated sugar, crushed red pepper flakes (if using), and bay leaves. Bring the sauce to a gentle boil, then reduce heat to low.
- Cook Meatballs in Sauce: Return the browned meatballs to the skillet with the sauce, cover, and simmer for 15–20 minutes. This will fully cook the meatballs and thicken the sauce, infusing all flavors together.
- Finish and Serve: Remove and discard the bay leaves. Serve the meatballs with sauce over cooked spaghetti or your choice of pasta. Garnish with fresh basil and an extra sprinkle of Parmesan cheese.
Notes
- Do not overmix the meatball ingredients to keep them tender.
- Wetting your hands makes rolling meatballs easier and less sticky.
- You can adjust the amount of crushed red pepper flakes to control spiciness.
- Serve with spaghetti, zucchini noodles, or crusty bread for variety.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
