📝 About This Recipe
Elevate the humble turkey meatball with this Italian-inspired recipe that prioritizes moisture and depth of flavor. By using a panade of milk-soaked breadcrumbs and a touch of ricotta, we ensure these meatballs remain incredibly tender rather than dense. Simmered in a robust, garlic-forward marinara sauce, this dish offers a light yet deeply satisfying alternative to traditional beef and pork versions.
🥗 Ingredients
For the Meatballs
- 1.5 pounds Ground Turkey (preferably 93% lean for better moisture)
- 1/2 cups Panko Breadcrumbs
- 1/4 cups Whole Milk (for the panade)
- 1/4 cups Ricotta Cheese (whole milk ricotta)
- 1/2 cups Parmesan Cheese (freshly grated)
- 1 large Egg (lightly beaten)
- 3 cloves Garlic (minced)
- 1/4 cups Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Marinara Sauce
- 28 ounces San Marzano Canned Tomatoes (crushed or hand-broken)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup Yellow Onion (finely diced)
- 2 cloves Garlic (thinly sliced)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
- 5-6 leaves Fresh Basil (torn)
👨🍳 Instructions
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1
In a small bowl, combine the panko breadcrumbs and milk. Let it sit for 5-10 minutes until it forms a soft paste (this is your panade, the secret to moist turkey).
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2
In a large mixing bowl, lightly whisk the egg, then add the ricotta, grated Parmesan, minced garlic, parsley, oregano, salt, pepper, and the soaked breadcrumb mixture.
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3
Add the ground turkey to the bowl. Using clean hands or a fork, gently mix until just combined. Do not overwork the meat, or the meatballs will become tough.
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4
Lightly oil your hands and shape the mixture into 1.5-inch balls (about the size of a golf ball). You should get approximately 18-22 meatballs.
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5
Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium heat. Brown the meatballs in batches, turning carefully, for about 5-6 minutes until golden on all sides. They don't need to be cooked through yet. Remove and set aside on a plate.
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6
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until translucent.
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7
Add the sliced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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8
Pour in the crushed San Marzano tomatoes. Stir to deglaze the bottom of the pan, scraping up any browned bits from the meatballs.
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9
Bring the sauce to a gentle simmer, then carefully nestle the browned meatballs back into the sauce.
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10
Cover the skillet partially and simmer on low heat for 20-25 minutes. The meatballs should be cooked through (internal temp of 165°F) and the sauce slightly thickened.
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11
Stir in the fresh torn basil leaves during the last 2 minutes of cooking. Taste the sauce and adjust salt/pepper if needed.
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12
Remove from heat and let rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Use 93% lean turkey instead of 99% fat-free for much better flavor and texture. Always soak your breadcrumbs in milk first; this creates a moisture barrier that prevents the turkey from drying out. Wet your hands with cold water or a little oil before rolling to prevent the sticky meat mixture from clinging to your skin. Avoid over-mixing the meat; stop as soon as the ingredients are incorporated to keep the texture light and airy. For an extra flavor boost, add a tablespoon of tomato paste to the onions while sautéing to deepen the sauce's richness.
🍽️ Serving Suggestions
Serve over a bed of al dente spaghetti or linguine with an extra dusting of Parmesan. Place inside a toasted hoagie roll with melted provolone for the ultimate turkey meatball sub. Pair with a crisp Caesar salad and warm garlic bread to balance the acidity of the marinara. Serve alongside roasted zucchini noodles or spaghetti squash for a lower-carb, gluten-free option. Enjoy with a glass of medium-bodied Chianti or a bright Sangiovese.