Description
This One Pot Turkey Meatballs recipe offers a delicious and healthy twist on classic Italian meatballs using lean ground turkey. The meatballs are flavored with fresh basil, fennel seed, and Italian seasonings, browned to perfection, and then simmered in a rich homemade tomato sauce. Perfect for a comforting family dinner served over spaghetti, this dish is both easy to make and packed with flavor.
Ingredients
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
- ⅔ cup panko bread crumbs
- ⅓ cup freshly grated Parmesan cheese
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, lightly beaten egg, chopped fresh basil, salt, black pepper, Italian seasoning, fennel seed, minced garlic, minced onion, panko bread crumbs, and grated Parmesan cheese. Mix gently until just combined to avoid tough meatballs.
- Form meatballs: Fill a small bowl with water and wet your hands lightly to prevent sticking. Shape 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. Add the meatballs in a single layer, making sure not to overcrowd the pan. Brown the meatballs on all sides, which takes approximately 8 minutes total. Once browned, transfer them to a plate and set aside.
- Make the tomato sauce and simmer: Using the same skillet, add the 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 lower the heat. Return the browned meatballs to the skillet, cover, and let everything simmer for 15 to 20 minutes until the meatballs are cooked through and the sauce thickens.
- Serve: Remove and discard the bay leaves. Serve the meatballs with the tomato sauce over cooked spaghetti pasta. Garnish with extra fresh basil and grated Parmesan cheese if desired.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Wetting your hands helps prevent the meatball mixture from sticking.
- Simmer the sauce gently to allow flavors to meld and the sauce to thicken without burning.
- Optional crushed red pepper flakes add a mild kick to the sauce, adjust to taste.
- Serve with your favorite pasta or a side of garlic bread for a full meal.
