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
Scale
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.
