Description
This One Pot Turkey Meatballs recipe is a delicious and easy meal perfect for weeknights. Juicy turkey meatballs are seasoned with fresh herbs and spices, browned to perfection, and then simmered in a rich homemade tomato sauce. The result is a comforting, flavorful dish that can be served over spaghetti or your favorite pasta.
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
Tomato 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
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground turkey, beaten egg, finely chopped fresh basil, salt, black pepper, Italian seasoning, fennel seed, minced garlic, minced onion, panko bread crumbs, and freshly grated Parmesan. Mix gently until all ingredients are just combined. Avoid overmixing to ensure the meatballs remain tender.
- Shape the Meatballs: Fill a small bowl with water and wet your hands lightly to prevent sticking. Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Place the meatballs in a single layer and cook, turning occasionally, until they are browned on all sides, approximately 8 minutes. Once browned, transfer the meatballs to a plate and set aside.
- Make the Sauce and Simmer: Using 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 over medium heat. Reduce heat to low, return the browned meatballs to the skillet, cover with a lid, and let simmer for 15 to 20 minutes until the meatballs are cooked through and the sauce thickens.
- Finish and Serve: Remove and discard the bay leaves. Plate the meatballs with sauce over cooked spaghetti or desired pasta. Garnish with additional fresh basil and a sprinkle of Parmesan cheese before serving.
Notes
- Do not overmix the meatball mixture to keep the turkey meatballs tender and juicy.
- Wetting your hands before rolling helps prevent the meatball mixture from sticking.
- Brown the meatballs thoroughly for added flavor and texture before simmering.
- The simmering step allows the flavors of the sauce to meld and the meatballs to cook evenly.
- Serve with spaghetti or any pasta of your choice, or even over zucchini noodles for a low-carb option.
- The crushed red pepper flakes are optional; adjust to your preferred spice level.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
