ground turkey meatball recipe
The Best ground turkey meatball recipe
Creamy Garlic Meatballs with Tomato Sauce
A flavorful twist on classic meatballs using ground turkey, packed with garlic-infused tomato sauce for a comforting family meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ground turkey
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1/2 tsp dried basil
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, combine ground turkey, breadcrumbs, egg, Parmesan, oregano, garlic powder, salt, and pepper. Mix until well combined. -
2
Roll mixture into 1.5-inch meatballs. Place them on a baking sheet lined with parchment paper. -
3
Bake meatballs for 15 minutes, then reduce oven to 375°F. Bake for another 10–12 minutes until golden brown and cooked through. -
4
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in tomato sauce and heavy cream, stirring well. Simmer for 5 minutes. -
5
Add cooked meatballs to the saucepan. Stir in mozzarella and basil. Cover and simmer for 5–7 minutes, or until cheese melts and sauce thickens.
🔧Equipment
- Mixing bowl
- Meat grinder or food processor
- Baking sheet
- Saucepan
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Meatballs with Tomato Sauce Works
❓ Frequently Asked Questions About Creamy Garlic Meatballs with Tomato Sauce
How do I ensure my ground turkey meatballs stay moist?
Use a small amount of breadcrumbs or crushed crackers instead of flour, and add a tablespoon of tomato paste or plain yogurt to the mixture. Baking them in a 375°F (190°C) oven for 15–20 minutes instead of pan-frying helps retain moisture.
Can I substitute ground chicken for turkey in this recipe?
Yes, but adjust the cooking time slightly—turkey generally cooks faster than chicken. Since turkey is leaner, you may also want to add a bit more fat (like olive oil or butter) to keep them juicy.
What if I don’t have a meat grinder or food processor?
Mix the ground turkey with a fork until it forms small, even balls. For a smoother texture, pulse it in a food processor for 30 seconds, then reshape.
How can I avoid overcooking the meatballs?
Check them at 175°F (80°C) internal temperature—they’ll continue cooking slightly as they rest. If they’re browning too quickly, transfer them to a baking sheet and finish in the oven for 5–7 minutes.
Can I make these meatballs ahead of time?
Yes, shape and refrigerate the meatballs for up to 24 hours before cooking. Bake or pan-fry them straight from the fridge to avoid overcooking.
