Italian Turkey Meatballs
These Italian Turkey Meatballs are a healthier twist on a classic comfort food, packed with bold flavors and simple ingredients. Made with lean ground turkey, fragrant garlic, fresh parsley, and a touch of Parmesan cheese, these meatballs are irresistibly tender and juicy. They’re baked to perfection, then simmered in a robust homemade tomato sauce infused with Italian herbs like basil and oregano. Ready in just 40 minutes, this recipe is perfect for a satisfying weeknight dinner or a cozy weekend meal. Serve these savory meatballs atop pasta, tucked into a sandwich, or alongside light zucchini noodles for a delicious and versatile dish that your family will love. Keywords: Italian turkey meatballs, healthy meatball recipe, baked turkey meatballs, easy dinner ideas, homemade tomato sauce.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 lb ground turkey
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp milk
- 2 cloves minced garlic
- 2 tbsp chopped fresh parsley
- 1 tsp dried Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 28 oz crushed tomatoes (canned)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with oil.
In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, milk, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Mix until just combined; do not overmix.
Using your hands or a cookie scoop, form the mixture into 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15 minutes or until they are lightly browned and cooked through (internal temperature should reach 165°F).
While the meatballs are baking, heat olive oil in a large skillet or saucepan over medium heat.
Add crushed tomatoes, dried basil, oregano, sugar, salt, and pepper to the skillet. Stir to combine, then bring the sauce to a gentle simmer.
Once the meatballs are done baking, transfer them to the skillet with the tomato sauce and gently coat them in the sauce. Let them simmer together for 10 minutes to absorb the flavors.
Serve the meatballs warm over pasta, zucchini noodles, in a sub sandwich, or with a side of crusty bread. Garnish with additional Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
