Turkey Meatballs with Marinara

30 January, 2018

There’s nothing like really good comfort food on a cold winter day.  Our weather went from 70s to 12 inches of snow in just a few weeks, so I thought my turkey meatballs would be perfect for a weeknight meal.  These are super easy to whip up, and can be made in large batches to feed a crowd, too!  These were a hit!

meatballs marinara

Turkey Meatballs with Marinara Sauce

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 0:45
Serves 4 servings


For the Meatballs:

1/4 cup Parmesan

1 lb lean ground turkey

3 clove garlic, minced

1 tsp salt

1 tsp pepper

pinch of red pepper flakes

1/4 cup chopped fresh basil

1 tsp oregano

1/4 cup yellow onion, diced

For the Marinara

1 medium onions, diced
3 cloves garlic, minced
1 teaspoons ground oregano
1 teaspoon ground basil
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon pepper
1 can stewed tomatoes
2 (15-ounce) cans tomato sauce
1/2 cup grated Parmesan cheese
1/4 cup basil, cut julienne


For the Meatballs:

Mix ground turkey, Parmesan, herbs, salt and pepper with your hands until combined well. I used my little ice-cream scoop to shape the turkey mixture into little meatballs.  Keep doing this with remaining mixture until there is nothing left.

For the Marinara: 

Over medium heat, place a deep pot on the stove with 2 tbl olive oil.  Place your meatballs in the pot.  After 2 minutes, turn the meatballs once, then add the garlic and onion and sauté until lightly browned, 1 to 2 minutes.  Add spices and bay leaf and then stewed tomatoes and sauce let simmer for 20 minutes. Add Parmesan and basil and stir to combine.

Serve and garnish with freshly grated Parmesan and melt under a broiler.  Top with fresh basil and serve.


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