I very rarely make beef meatballs anymore. I started making turkey meatballs years ago as a healthier alternative, but now I actually prefer their flavor. I find that meatballs made with ground turkey are more moist. I am not of Italian heritage, in fact I am german, so I do not make my own “gravy”. Marinara sauce out of a jar is what you will usually find in my pantry.
Ground turkey needs to be seasoned in my opinion. I use a combination of basil, oregano, garlic powder, salt, and pepper. I also enjoy using parmesan cheese in the meatball mixture. I use whatever I have on hand, either grated or shredded parmesan cheese.
I have baked turkey meatballs in the past to cut down on fat, however I dried them out. I prefer to brown them in a bit of olive oil and then finish cooking them in the marinara sauce.
- 1 pound ground turkey breast
- 1 egg
- ⅓ cup plain bread crumbs
- 1 tsp basil
- 1 tsp oregano
- 1 tsp garlic powder
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- ⅓ cup grated or shredded parmesan cheese
- 1 (24oz) jar of Marinara Sauce
- 3 tablespoons Olive Oil
- In a large bowl combine ground turkey, bread crumbs, eggs, basil, oregano, garlic powder, salt, pepper, and cheese.
- Mix ingredients together to combine.
- Take 2 ounce of meat (1/4 cup) and form into balls.
- Place turkey meatballs into a large saute pan heated with olive oil.
- Brown meatballs on all sides turning during browning.
- Add prepared Marinara sauce to pan coating turkey meatballs well.
- Simmer for about 15-20 minutes or until turkey meatball are cooking through.