Everything about these tender meatballs with onions and Parmesan, drenched in tomato sauce, is classic—except that turkey is used in place of the customary beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. If at all possible, use ground dark meat instead of ground white meat for this recipe as it has a deeper, richer flavor.
Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? Then look no further than this ultimate guide to making the most delectable turkey meatballs, drawing inspiration from both Culinary Hill and NYT Cooking!
Culinary Hill’s Lean and Flavorful Turkey Meatballs:
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Ingredients:
- 2 pounds ground turkey (93% lean)
- 1 cup bread crumbs (or panko or rolled oats)
- 2/3 cup minced onion
- 1/2 cup fresh parsley (minced)
- 2 large eggs
- 3 cloves garlic (minced)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/4 cup olive oil (for frying)
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Instructions:
- In a large bowl, combine all ingredients and mix well using a strong spatula or your hands (wearing gloves is recommended).
- Shape the mixture into 1-inch balls (around 48 in total).
- Baking: Preheat oven to 400 degrees. Line a baking sheet with foil and coat a wire rack with nonstick spray. Arrange meatballs on the rack, brush with oil, and bake for 15-20 minutes until browned and crispy. Internal temperature should reach 165 degrees for 15 seconds.
- Frying: Heat oil in a large skillet over medium-high heat. Fry meatballs in batches for 5-7 minutes per batch, ensuring all sides are browned and internal temperature reaches 165 degrees for 15 seconds. Add more oil between batches if necessary.
- Freezing: Arrange meatballs in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a freezer-safe container and store for up to 1 month. To reheat, bake on a baking sheet at 300 degrees for 15 minutes or until heated through. Alternatively, add to your favorite sauce and cook over low heat for 10 minutes.
NYT Cooking’s Classic Turkey Meatballs in Tomato Sauce:
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Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko or other plain dried bread crumbs
- 1/4 cup minced onion
- 1/4 cup chopped chives or basil
- 2 garlic cloves (grated or minced)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- 1 1/2 pounds ground turkey (very cold)
- 1 large egg (beaten)
- 3 tablespoons extra-virgin olive oil
- 3 cups marinara sauce
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Instructions:
- In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano, and red pepper flakes (if using). Add turkey and egg and mix well. If time allows, cover and chill for 1 hour or up to 24 hours.
- Form into 28 meatballs, each about 1 1/4 inches in diameter.
- Heat 2 tablespoons of oil in a large skillet. Brown meatballs in batches, 5-8 minutes per batch. Transfer to a plate and repeat with remaining oil and meatballs.
- Add marinara sauce to the skillet and bring to a simmer, scraping up browned bits. Return meatballs and juices to the pan, shake to coat, and lower heat. Partially cover and simmer until cooked through (15-20 minutes).
- Serve hot, drizzled with olive oil and sprinkled with additional cheese.
Combining the Best of Both Worlds:
- Flavorful and Healthy: Use ground dark turkey for richer flavor, as suggested by NYT Cooking.
- Crispy or Moist: Choose baking or frying based on your preference, with baking offering a healthier option.
- Freshness: Opt for fresh herbs like parsley and chives for an extra burst of flavor.
- Versatile Cooking: Follow Culinary Hill’s instructions for baking or frying, or use NYT Cooking’s method for simmering in sauce.
- Freezing and Reheating: Utilize Culinary Hill’s freezing and reheating tips for convenient meal prep.
Additional Tips:
- Mushrooms: Add a package of ground mushrooms (as suggested by NYT Cooking reviewers) for extra moisture and umami flavor.
- Seasoning: Adjust salt and pepper to your taste, and don’t be afraid to experiment with other spices.
- Serving: Enjoy these meatballs with pasta, polenta, spaghetti, or even in a hero roll for a delicious sandwich.
- Get Creative: Use these meatballs as a base for your own culinary creations!
By combining the strengths of both Culinary Hill and NYT Cooking, you can create the perfect turkey meatballs that are both delicious and versatile. So get cooking and enjoy the journey!
Private NotesLeave a Private Note on this recipe and see it here.
I baked these for 20 min at 350 instead of frying. Perfect. Less mess, quick and easy, juicy and tasty.
I frequently make turkey meatballs using one package of brown mushrooms that have been finely ground in a food processor. Best meat balls ever very light i bake them before putting them in sause freeze very well.
You might want to try skipping the baking and just dropping them raw into the sauce. Cook for about 20 minutes or so, without touching them for the first 10 minutes. You may be surprised at how flavorful and tender they are without the bother of the extra step!.
Instead of frying, bake at 350 for 20 minutes. Add a package of ground brown mushrooms from a food processor.
I like this recipe and make the meatballs often. Since I dislike frying, I bake them for 15 minutes at 450 degrees to make them slightly firm and browned. Then I finish off the cooking in the sauce.
Consider cutting down on the salt… The Parmesan adds quite a bit of saltiness on its own.
To make this kosher, use nutritional yeast flakes instead of cheese.
When can you freeze..before or after cooking meatballs?
These are fantastic! However, I did change one thing. Since I only had one pound of ground turkey, I did as others have suggested and added one package of ground mushrooms to my Vitamix. I figured they would add moistness as well as meaty flavor. They really did! I didn’t change anything else, such as the breadcrumbs, and they were on par with my favorite beef-based Italian recipes. In addition, I baked it for about six minutes on each side at 400 degrees, and before adding the sauce, I broil it for two minutes on each side. Perfect and healthy!.
Delicious! I baked it as well, and I’m glad I did! I followed the recipe exactly, adjusting it slightly for the two pounds of turkey. The red pepper flakes are a must. The only adjustment I would make would be to cut the salt in half because the parmesan adds salt to the dish. Definitely making again!.
These are amazingly good, I did not expect them to a) be so flavorful b) hold up texture-wise. Melissa Clark is a genius. There was no need to alter anything because I followed the recipe exactly—I even made exactly 28 meatballs! Although I strongly advise using freshly shaved parmesan, the seasoning is so well-balanced that you really can’t go wrong. This is definitely going to become a regular in our repetoire.
At what point in the process would freezing the meatballs for a simple midweek meal work?
Pretty great. Because I like fennel in my meatballs, I added a tsp of crushed fennel and removed the bread crumbs to make them gluten free. Even without the breadcrumbs, these worked up nicely into cohesive meatballs. However, the advice to work with them cold is crucial because, at even a slight temperature, turkey is difficult to form into meatballs.
This recipe is good but way too salty, it doesnt need the salt and the Parmesan. Otherwise it was very enjoyable.
I served them over Spiralized yellow squash and it was delicious! I
Fantastic! I added it to my meal rotation!
This is the first time I’ve attempted making meatballs, having never had a mother or grandmother make them before. The recipe is really simple, and I love that turkey is a leaner option. Since I was short on time, I baked them for 15 minutes at 450 degrees before putting them in a pot of simmering Rao’s soup for an additional hour. Perfectly tender and still moist. They were a big hit on a weeknight, and I can’t wait to serve them at a laid-back dinner party with homemade sauce.
I convention roasted these for 25 minutes at 400 degrees to get a nice brown color; no one will ever guess these are turkey! Half will go in the sauce and half will be consumed as is. Melissa strikes again!.
We used two pounds of turkey instead of having a half-pound leftover, and we also slightly increased the other ingredients. Best turkey meatballs Ive made!.
This recipe is delicious and simple!
I’ve prepared these both with and without mushrooms (as some reviews have recommended), and I say, ADD THE MUSHROOMS! It’s like night and day difference. These meatballs are fine without them, but SO good with. Game changer. Otherwise made exactly to recipe but only 1lb Turkey, kept all the other ingredients the same amounts.
A very nice simple recipe. I thought the meatballs were a little dense, so I might add a little more bread crumbs and egg the next time. Added extra basil, because why not? Used Rao’s marinara sauce which is my favorite commercial sauce.
Add brown mushrooms ground in blender Bake at 400 then broil if necessary Maybe fennel? Less salt
I made this twice. It was so easy and very delicious. I should also mention that I used homemade vegan “cashew Parmesan” in place of the Parmesan, and it still turned out delicious and cheesy. I appreciate how tender the meatballs are. Very good.
I made the only modification to this recipe, which was to add a quarter cup of dry red wine and water to the mixture. They are delish!.
I added fresh cremini mushrooms and finely chopped fresh spinach to my food processor, as suggested by other reviewers. Lean meats tend to stick, so I also baked them for 20 minutes at 400 degrees on parchment paper. Frying can be messy. I also cut back on the amount of salt. Because of how hearty the mushrooms are, you don’t miss the flavor of traditional beef or pork in this recipe, which has become a staple.
What marinara sauce are you using here?
I use Mezzetta Family Recipe Marina sauce, or make homemade.
Turn the whole thing into a meatloaf.
Made for the second time and used 1 lb. 85% beef. I used everything else in the amounts listed but doubled the egg. I also used seasoned breadcrumbs because that is what I had on my shelf. I cooked the meatballs on a tinfoil covered jelly roll pan at 420 degrees for 12 mins. then added to a Dutch oven with a layer of tomato sauce and drizzled with additional sauce. Cooked at 325 for about a half an hour covered. Much easier clean up than cooking on the stove and I liked the evenly cooked meatball texture. Private notes are only visible to you.
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FAQ
How do you keep turkey meatballs from falling apart?
Why are my turkey meatballs mushy?
What is the secret of a tender meatball?
What are the ingredients in cooked perfect turkey meatballs?
How do you make a meatball with a Turkey?
In a large mixing bowl, add 1 pound ground turkey, 1 grated yellow onion, 3 cloves minced garlic, ½ cup crumbled feta, 1 beaten egg, ½ cup chopped fresh parsley, and 1 tablespoon dried mint. Add the bread and wilted spinach. Season with kosher salt and black pepper, and mix well to combine. Form the meatballs. Lightly oil a sheet pan.
Can you cook Turkey meatballs in tomato sauce?
Turkey meatballs in tomato sauce are pure comfort! You can warm the sauce in a small pot on the stove, then serve the turkey meatballs in sauce, or take our favorite approach: warm the sauce in a large skillet, then simmer the meatballs at the end to heat them through. Pesto Sauce. Serve these meatballs with Basil Pesto and Pesto Pasta.
Can you use ground turkey in a meatball?
Ground Turkey. While traditional meatball recipes usually call for a mix of different meats (sometimes up to 3!), this turkey meatball recipe keeps it straightforward with ground turkey only. For a taste most similar to a classic meatball, try a mix of ground pork and ground turkey or ground beef and ground turkey.
Can you freeze Turkey meatballs?
Freeze the leftovers to enjoy these turkey meatballs throughout the month. Preheat oven to 375˚F. Combine the bread crumbs, salt, pepper, red pepper flakes, and Italian seasoning in a large bowl, then add the parmesan, eggs, onion, parsley, garlic. Pour in the milk and olive oil and mix to combine.