Description
This delicious and easy turkey meatballs recipe features lean ground turkey combined with flavorful herbs, cheeses, and breadcrumbs. Pan-fried until golden, then simmered in marinara sauce, these meatballs are perfect served over spaghetti or with your favorite side. A quick and satisfying meal that's sure to please the whole family.
Ingredients
Scale
Meatball Mixture
- 1 pound lean ground turkey 85% lean
- 1/2 cup Italian breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 small white onion finely diced
- 1/4 cup chopped fresh parsley
- 1 large egg beaten
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup crumbled feta cheese
Cooking
- 2 tablespoons olive oil
- 1 jar marinara sauce 28 ounces
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, Italian breadcrumbs, panko breadcrumbs, Parmesan cheese, minced garlic, diced onion, chopped parsley, beaten egg, dried oregano, dried basil, salt, and ground black pepper. Mix thoroughly until all ingredients are well incorporated.
- Add Feta Cheese: Gently fold in the crumbled feta cheese to the turkey mixture, being careful not to overmix to maintain tenderness.
- Form Meatballs and Heat Pan: Using a small cookie scoop or spoon, shape the mixture into small uniform meatballs, roughly 20 to 25 in total. Heat a skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
- Cook Meatballs: Place the meatballs carefully in the skillet, ensuring they do not touch to allow even browning. Cook for 2 to 3 minutes on one side until golden brown, then turn to brown the other sides.
- Simmer in Marinara Sauce: Pour the entire jar of marinara sauce over the browned meatballs and reduce heat to a simmer. Let them cook in the sauce for an additional 3 to 4 minutes until fully cooked, checking that the internal temperature reaches 165ºF for safe consumption.
- Serve: Serve the turkey meatballs hot, ideally over cooked spaghetti, with garlic bread on the side or roasted vegetables like broccoli. Garnish with extra fresh parsley or basil if desired.
Notes
- Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165ºF.
- To keep meatballs tender, avoid overmixing the meat mixture.
- Italian or plain breadcrumbs can be substituted based on availability.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- For a lower-fat option, use turkey breast instead of 85% lean turkey.
- Serve with your favorite pasta or as a meatball sub sandwich filling.
- Adjust seasoning to taste, especially salt, depending on your marinara sauce choice.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
