Description
This delicious and easy turkey meatballs recipe combines lean ground turkey with Italian and panko breadcrumbs, Parmesan and feta cheeses, fresh herbs, and savory spices. The meatballs are pan-seared until golden and then simmered in a rich marinara sauce for a perfect weeknight dinner. Serve over spaghetti or with your favorite sides for a comforting and flavorful meal.
Ingredients
Units
Scale
Meatballs
- 1 pound lean ground turkey 85% lean
- 1/2 cup Italian breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 small white onion finely diced
- 1/4 cup chopped fresh parsley
- 1 large egg beaten
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
Sauce
- 1 jar marinara sauce 28 ounces
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, Italian breadcrumbs, panko breadcrumbs, Parmesan cheese, minced garlic, diced onion, chopped fresh parsley, beaten egg, dried oregano, dried basil, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Add Feta Cheese: Gently fold in the crumbled feta cheese into the turkey mixture, being careful not to overmix to maintain a tender texture.
- Form the Meatballs and Heat the Pan: Using a small cookie scoop or spoon, shape the mixture into 20-25 small meatballs. Place them on a baking sheet. Heat a skillet over medium heat and drizzle the olive oil to coat the pan evenly.
- Cook the Meatballs: Carefully arrange the meatballs in the hot skillet, making sure they do not touch each other. Cook for 2-3 minutes on one side until browned, then turn gently to brown other sides.
- Simmer in Marinara Sauce: Pour the jar of marinara sauce over the browned meatballs in the skillet. Reduce heat slightly and let the meatballs simmer in the sauce for 3-4 minutes until fully cooked. Check that the internal temperature reaches 165ºF using a meat thermometer.
- Serve: Serve the turkey meatballs hot over cooked spaghetti, alongside garlic bread or roasted vegetables. Garnish with additional fresh parsley or basil if desired.
Notes
- This recipe makes about 20-25 small meatballs, perfect for serving 4 people.
- Use a meat thermometer to ensure meatballs are fully cooked to a safe temperature of 165ºF.
- Substitute Italian breadcrumbs with gluten-free breadcrumbs to make the recipe gluten-free.
- For extra flavor, add red pepper flakes to the meatball mix if you like a little heat.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Try baking the meatballs at 400 degrees Fahrenheit for 15-18 minutes as an alternative cooking method.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 105 mg
