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This turkey meatballs recipe is light, flavorful, and healthy! The meatballs cook directly in the sugo al pomodoro, so there is no need to bake—roll and simmer for the perfect, tender meatballs—just like Nonna used to make them!
Serve with crusty bread and a simple salad.
Why you’ll love this recipe…
These turkey meatballs are a comforting, healthy twist on a classic Italian favorite. You’ll love how they turn out incredibly tender and juicy without frying or baking. They simmer slowly in the rich, homemade sugo al pomodoro, absorbing all the delicious flavors of the fresh tomatoes, onion, and basil.
Buon appetito! These melt-in-your-mouth turkey meatballs, simmered to perfection in a rich tomato sauce, will be a hit at any table!
You’ll also love Nonna’s traditional polpette (ground beef meatballs) and sausage meatballs.
Table of Contents
Recipe Ingredients
The simplicity of the ingredients in this turkey meatball recipe allows each one to shine—every bite is bursting with the warmth of Italy.
Meatballs:
- Ground turkey: lean ground turkey is the base for the meatballs, lighter than traditional beef or pork but still flavorful.
- Stale bread: Adds structure and helps keep the meatballs tender. Soaked in milk for extra moisture.
- Milk: Softens the stale bread, ensuring the meatballs stay juicy and light.
- Parmigiano Reggiano (parmesan cheese): Adds a salty, nutty depth of flavor to the meatballs.
- Egg: Binds the ingredients together, ensuring the meatballs hold their shape.
- Fresh parsley: Adds a bright, herbaceous note to the meatballs.
- Garlic: Provides a classic Italian flavor and aromatic punch.
- Salt and pepper: Essential for seasoning and balancing flavors.
- Breadcrumbs: These are used to coat the meatballs lightly for extra texture and to help them hold shape during cooking.
Sugo al Pomodoro (Homemade Tomato Sauce):
- Crushed tomatoes: The base of the sauce is rich and slightly sweet.
- Onion: Adds sweetness and depth to the sauce when sautéed.
- Extra virgin olive oil: The fat for cooking the onion and giving the sauce a silky texture.
- Fresh basil: Infuses the sauce with a light, fresh aroma and taste.
- Salt and pepper: Season and balance the flavors of the sauce.
See the recipe card for quantities.
How to Make Turkey Meatballs
These easy turkey meatballs are perfect for busy weeknights or cozy family dinners. You can even make a big batch and freeze some for later.
In a large bowl, add the stale bread and the milk. Set aside for a bot to soften.
Add the rest of the meatball ingredients to the bowl and mix to combine.
Shape the meatball mixture into round balls and roll in a bit of breadcrumbs.
Lay the prepared meatballs on a baking sheet lined with parchment paper until ready to cook in the sauce.
Make the homemade tomato sauce.
Cook the turkey meatballs on medium heat until cooked through.
These turkey meatballs are light but satisfying, with a beautiful balance of freshness and comfort, giving you all the rich Italian flavors without feeling heavy. You’ll come back to this recipe again and again!
FAQs
Meatballs can fall apart if the mixture is too dry or wet. Make sure to soak the bread in milk, and don’t skip the egg, which helps bind everything together. Gently roll the meatballs to keep them from falling apart when cooking.
Yes! You can easily substitute ground beef for the turkey. The recipe will still work beautifully, but the flavor and texture will be slightly richer. You can also use a mix of beef and pork for a traditional Italian flavor.
No, this recipe doesn’t require breadcrumbs! The soaked bread and egg provide enough binding to keep the meatballs tender and hold their shape perfectly.
Absolutely! In this recipe, the meatballs cook directly in the sauce, so there’s no need to sear or fry them first. This keeps the meatballs tender and lets them absorb the rich flavors of the sauce as they simmer.
My Pro Tip
Recipe Tips
- Use stale bread for moisture: Soak stale bread in milk for tender, juicy meatballs. Fresh bread won’t absorb the milk as well.
- Don’t overmix: Gently combine the ingredients to avoid tough meatballs. Mixing just until combined will keep them light and tender.
- Season well: Don’t skimp on the salt and pepper! Proper seasoning is key to bringing out all the delicious flavors.
- Simmer gently: Let the meatballs cook in the sauce over low heat for a slow simmer. This allows them to soak up the flavors without falling apart.
- Extra Parmesan for serving: A sprinkle of freshly grated Parmigiano Reggiano on top before serving adds a delicious finishing touch!
With these tips, your turkey meatballs will burst with flavor and be perfectly tender every time!
Variations and Substitutions
- Ground Meat: Swap turkey for ground beef, pork, or a mix for a richer flavor.
- Herbs: Use fresh basil or oregano instead of parsley for a different herb flavor.
- Cheese: Try Pecorino Romano in place of Parmigiano Reggiano for a sharper, saltier taste.
- Gluten-Free: Use gluten-free bread to keep the recipe gluten-free.
- Spice it up: Add red pepper flakes or chili powder for a little heat in the meatballs or sauce.
Make Ahead, Freezing, and Reheating Instructions
- Make Ahead: Prepare the meatballs and sauce up to 1 day in advance. Store them separately in the fridge, then cook together when ready.
- Store: Keep cooked meatballs in an airtight container in the fridge for up to 3 days.
- Freeze: Once cooled, freeze the cooked meatballs with sauce in an airtight container or freezer bag for up to 3 months.
- Reheat: Thaw frozen meatballs in the fridge overnight. Reheat in a saucepan over low heat until warmed through, adding a splash of water or broth to loosen the sauce if needed.
Simple and perfect for meal prep!
What To Serve With This Recipe
Serve these turkey meatballs with pasta, crusty bread, or even on its own for a wholesome, delicious meal.
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Turkey Meatballs Recipe
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
This turkey meatballs recipe is light, flavorful, and healthy! The meatballs cook directly in the sugo al pomodoro, so there is no need to bake—roll and simmer for the perfect, tender meatballs—just like Nonna used to make them!
Ingredients
Meatballs:
- 1 pound lean ground turkey
- 2 slices of stale bread
- 1/2 cup milk
- 1/2 cup Parmigiano Reggiano, finely grated
- 1 egg
- 3 tablespoons fresh parsley, finely chopped
- 1–2 garlic cloves, finely chopped
- Salt and pepper to taste
- Breadcrumbs (for rolling the meatballs by hand)
- Extra Parmigiano Reggiano for serving
Sugo al Pomodoro (Homemade Tomato Sauce):
- 1 large can (28 oz) good quality crushed tomatoes
- 1/2 yellow onion, diced
- 2 tablespoons extra virgin olive oil
- 5 fresh basil leaves, whole
- Salt and pepper to taste
Instructions
Prepare the Meatballs
- Soak the bread: Tear the stale bread into small pieces and soak it in the milk for a few minutes until soft. Gently squeeze out the excess milk and set the bread aside.
- Combine ingredients: In a large bowl, mix the soaked bread, ground turkey, Parmigiano Reggiano, egg, parsley, garlic, salt, and pepper. Combine everything well, but avoid overmixing to keep the meatballs tender.
- Form the meatballs: Take a spoonful of the meatball mixture and gently roll it between your hands to form 1 1/2-inch meatball. Use breadcrumbs to prevent sticking. Lay the meatballs flat on a baking sheet lined with parchment paper and cover with a plastic wrap until ready to cook in the sauce.
Make the Sugo al Pomodoro
- Sauté the onion: Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 5-7 minutes.
- Add the tomatoes: Pour in the crushed tomatoes and stir. Season with salt and pepper to taste, and add the basil leaves. Let the sauce simmer on low heat for about 10 minutes.
Cook the Meatballs in the Sauce
- Add the raw meatballs: Gently place the uncooked meatballs directly into the simmering sugo al pomodoro. Be careful not to overcrowd the pan.
- Simmer to perfection: Cover the pan and let the meatballs simmer on low heat for about 30-35 minutes, occasionally stirring gently to ensure they cook evenly. The meatballs will absorb the rich flavors of the sauce while staying tender.
Serve
- Garnish and enjoy: Serve the meatballs with extra grated Parmigiano Reggiano and fresh basil on top. Pair them with pasta, crusty bread, or a side of sautéed greens for a complete Italian meal.
Buon appetito! These melt-in-your-mouth turkey meatballs, simmered to perfection in a rich tomato sauce, will be a hit at any table!
- Prep Time: 15 min
- Cook Time: 20-25 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
These are SO good and tender! Definitely adding to the routine!
Yay! So glad you love these!
Light, tender, and loved by all, this will be a weekly repeat recipe! Enjoy.