Turkey Meatballs Recipe
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!
Servings: 6 -8 servings
Ingredients
Meatballs:
- 1 pound lean ground turkey
- 2 slices of stale bread
- ½ cup milk
- ½ 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 28-ounce can good quality crushed tomatoes
- ½ 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!
Notes
- 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!
Nutrition
Calories: 254kcal | Carbohydrates: 17g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 411mg | Potassium: 700mg | Fiber: 3g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 16mg | Calcium: 193mg | Iron: 3mg
