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Turkey meatballs simmering in marinara sauce topped with basil and Parmesan

Turkey Meatballs

Juicy turkey meatballs made with abread-and-milk panade, seared for a crust, then simmered in marinara untilfully cooked through.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Dinner, Main Course
Cuisine: American, Italian-American
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey thigh
  • 1/2 lb ground turkey breast
  • 2 slices white sandwich bread crusts removed, torn
  • 1/3 cup whole milk
  • 1/2 cup grated Parmesan
  • 1 large egg
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for searing
  • 1 jar (24 oz) marinara sauce
  • 1/4 cup fresh basil torn

Method
 

  1. Soak torn bread in milk 5 minutes until a soft paste forms.
  2. Combine turkey, soaked bread, Parmesan, egg, garlic, parsley, salt, and pepper.
  3. Mix by hand just until combined, avoiding overmixing.
  4. Shape into golf ball-sized meatballs, about 2 tbsp each.
  5. Sear in hot oil, about 3 minutes per side, until browned.
  6. Pour marinara over meatballs, scraping up browned bits.
  7. Cover and simmer 20 minutes until 165°F internal temp.
  8. Remove lid for last 5 minutes if sauce needs to reduce.
  9. Top with torn basil before serving.

Notes

Storage: Refrigerate up to 4 days; reheat gently with extra sauce or water. Freezes up to 3 months, raw or cooked.
Allergen note: Contains dairy, egg, and gluten. Almond milk works for dairy-free; gluten-free bread for gluten-free.
Notes: Meatballs can be shaped a day ahead and refrigerated raw, or frozen individually before cooking.