If you’re looking for a quick, satisfying weeknight dinner that doesn’t skimp on flavor, you’ve got to try this Easy Turkey Meatballs in Marinara Recipe. These meatballs are juicy, tender, and come together with a simple blend of ingredients that you likely already have in your pantry. I’ve made this recipe countless times, and it never fails to impress everyone at the dinner table—whether it’s a casual meal or an impromptu gathering. Plus, it’s healthier than the usual beef meatballs but just as comforting and delicious. Stick around because I’m going to walk you through everything you need to know to get perfect, mouthwatering turkey meatballs every single time!
Why You’ll Love This Recipe
- Quick and Easy Prep: You can have the meatballs mixed, cooked, and simmering in sauce in under 30 minutes—perfect for busy evenings.
- Lean and Flavorful: Ground turkey keeps things light, but the mix of Parmesan, feta, and herbs packs in plenty of taste.
- Versatile Serving Options: Whether over pasta, zucchini noodles, or alongside garlic bread, these meatballs adapt to your mood and meal preferences.
- Family-Friendly Crowd-Pleaser: Kids and adults alike devour these; I can’t tell you how many times I’ve doubled this recipe to feed hungry guests!
Ingredients & Why They Work
Each ingredient in this Easy Turkey Meatballs in Marinara Recipe plays a key role for texture and flavor. The combo of Italian and panko breadcrumbs helps keep the meatballs light but sturdy, while Parmesan and feta cheeses add richness you wouldn’t expect from turkey. Fresh herbs and garlic bring brightness, making sure every bite sings.
- Lean ground turkey: Opt for 85% lean so your meatballs stay juicy but not greasy.
- Italian and panko breadcrumbs: The Italian breadcrumbs bring seasoning, while panko adds a light, airy texture that prevents toughness.
- Parmesan cheese: Adds savory depth and melts beautifully.
- Crumbled feta cheese: Surprising, but it keeps them moist and adds a tangy twist.
- Garlic and onion: Freshly minced for that aromatic punch that fills your kitchen with irresistible smells.
- Fresh parsley: Brightens up the mixture and pairs perfectly with the marinara.
- Egg: The binding agent that holds everything together without making it dense.
- Dried oregano and basil: Classic Italian herbs that tie the meatballs directly to the marinara sauce flavors.
- Olive oil: For browning the meatballs and adding subtle richness.
- Marinara sauce: Use your favorite jarred sauce or homemade for an instant coating of flavor and moisture.
Make It Your Way
While I adore the original recipe as is, I’ve found it’s super easy to tweak this Easy Turkey Meatballs in Marinara Recipe based on what you have or your dietary needs. It’s your canvas—make it yours!
- Variation: I once swapped turkey for ground chicken when I was out, and it came out just as tender; playing with the protein can keep things interesting.
- Gluten-free option: Use gluten-free breadcrumbs or crushed gluten-free crackers to make it suitable for gluten intolerance.
- Spice it up: Add a pinch of red pepper flakes into the mix or the marinara if you like a little heat.
- Cheese swap: If you don’t have feta on hand, diced mozzarella or even goat cheese work well for moisture and flavor.
Step-by-Step: How I Make Easy Turkey Meatballs in Marinara Recipe
Step 1: Mix Your Meatball Magic
Grab a large bowl and get your hands in there (seriously, it’s the easiest way). Combine the ground turkey with the Italian and panko breadcrumbs, Parmesan, minced garlic, finely diced onion, parsley, egg, oregano, basil, salt, and pepper. Mix gently but thoroughly. Trust me, overworking meatballs makes them tough, so just until everything is combined.
Step 2: Fold in the Feta
Next, add the crumbled feta cheese. This little addition keeps your meatballs moist and adds a nice tangy flavor touch. Fold it in gently – you want nice clusters, not a uniform gray blob.
Step 3: Shape and Brown Your Meatballs
Using a small cookie scoop or spoon, form meatballs about 1.5 inches in diameter—this will yield around 20-25. Heat olive oil in a large skillet over medium heat, then place the meatballs in the pan without crowding. Let them brown on each side, about 2-3 minutes per side, for that golden crust that adds so much flavor and locks in juices.
Step 4: Simmer in Marinara
Once browned, pour in your jar of marinara sauce and reduce heat to a simmer. Let those meatballs bathe and cook through for another 3-4 minutes. Use a meat thermometer to ensure they reach 165ºF inside — safety first! The sauce will also thicken slightly and get infused with all those meaty juices.
Step 5: Serve and Enjoy
Serve the meatballs hot over your favorite pasta, or even roasted veggies if you’re keeping it low-carb. Sprinkle fresh parsley or basil on top, grab a slice of garlic bread, and you’re all set for a satisfying meal.
Pro Tips for Making Easy Turkey Meatballs in Marinara Recipe
- Don’t Overmix: Gently combine ingredients to avoid dense meatballs—you want tender, not tough.
- Brown Before Simmering: Browning adds incredible flavor and seals in moisture, so don’t skip this step even if you’re in a rush.
- Use a Thermometer: Ensures your turkey meatballs are perfectly cooked and safe at 165ºF without guesswork.
- Avoid Crowding the Pan: Cook meatballs in batches if needed so they brown properly and don’t steam.
How to Serve Easy Turkey Meatballs in Marinara Recipe
Garnishes
I usually garnish with freshly chopped parsley or a sprinkle of grated Parmesan to add brightness and that final nail-in-the-coffin flavor. Sometimes I’ll throw on a little torn fresh basil if the herb garden permits. It just looks prettier and smells amazing!
Side Dishes
I love pairing these meatballs with spaghetti tossed in extra marinara or garlic butter roasted broccoli for a veggie side. Garlic bread or crusty bread on the side helps soak up every last drop of sauce—never waste good marinara! Mashed potatoes or creamy polenta also work if you want something cozy and different.
Creative Ways to Present
For a party, I’ve served these meatballs on toothpicks with a small bowl of sauce for dipping—it’s a hit as an appetizer! Another favorite is stuffing them into slider buns with melted mozzarella and fresh basil for mini meatball sandwiches. They’re great for casual entertaining or game day.
Make Ahead and Storage
Storing Leftovers
After the meal, I let leftover meatballs cool to room temperature, then store them in an airtight container along with some marinara sauce to keep them moist. They stay fresh in the fridge for up to 3 days, making a quick reheat for lunch or dinner a breeze.
Freezing
I like to freeze uncooked meatballs, placed on a parchment-lined tray, so they don’t stick together. After they’re frozen solid, I transfer them to a zip-top bag or freezer container. When I want to cook them, I just add the frozen meatballs to the skillet and follow the cooking steps. It’s a lifesaver for busy weeks.
Reheating
To reheat leftovers, I gently warm them in a skillet with a splash of marinara or water to prevent drying out, covered on low heat. You can also microwave them covered, but watch the time to keep them juicy and avoid rubbery textures.
FAQs
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Can I use ground chicken instead of turkey for this recipe?
Absolutely! Ground chicken works just as well and produces tender meatballs. Just make sure to use a mix that isn’t too lean so the meatballs stay moist. Adjust cook times if necessary, but the steps remain the same.
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How do I prevent turkey meatballs from falling apart?
Key is to not overmix your meatball mixture and use enough binding agents like egg and breadcrumbs. Also, browning the meatballs before simmering helps them hold together. Avoid stirring too aggressively when they’re cooking in sauce.
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Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs mixture, shape them, and store them uncooked in the fridge for up to 24 hours before cooking. You can also freeze them raw and cook later straight from frozen.
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What’s the best way to serve these meatballs for a party?
Serve on skewers with toothpicks and provide extra marinara for dipping. They pair wonderfully with small bites or a charcuterie board. Mini meatball sliders are also a crowd-pleaser and easy to handle at gatherings.
Final Thoughts
Honestly, this Easy Turkey Meatballs in Marinara Recipe has become a staple in my kitchen because it’s straightforward, flavorful, and clicks with just about everyone who tries it. I find myself making it when I want dinner done quickly without compromising taste or quality—and the fact that it’s a little lighter than traditional beef meatballs is a big bonus. If you want to impress your family or friends with a cozy, homemade meal that doesn’t require hours, give this recipe a try. I’d bet you’ll be coming back to it just as much as I do!
Print
Easy Turkey Meatballs in Marinara Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A delicious and easy turkey meatballs recipe featuring lean ground turkey mixed with Italian and panko breadcrumbs, Parmesan, feta cheese, and herbs, cooked on the stovetop in olive oil and simmered in marinara sauce for a flavorful and healthy meal.
Ingredients
Main Ingredients
- 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
For Cooking
- 2 tablespoons olive oil
- 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 parsley, beaten egg, dried oregano, dried basil, salt, and ground black pepper. Mix thoroughly to evenly distribute all ingredients.
- Add Feta Cheese: Gently fold in the crumbled feta cheese into the turkey mixture until just combined, being careful not to overwork the meat.
- Form Meatballs and Heat Skillet: Using a small cookie scoop or spoon, form the mixture into small meatballs, about 20 to 25 pieces, and place them on a baking sheet. Heat a skillet over medium heat and add olive oil, swirling to coat the pan evenly.
- Brown the Meatballs: Carefully place the meatballs in the hot skillet, spacing them so they do not touch. Cook for 2 to 3 minutes on one side, then turn to brown the other sides.
- Simmer in Marinara Sauce: Pour the jar of marinara sauce over the browned meatballs in the skillet. Reduce heat to a simmer and cook for an additional 3 to 4 minutes, allowing the meatballs to cook through and absorb flavors. Use a meat thermometer to verify the internal temperature reaches 165ºF.
- Serve: Serve the turkey meatballs hot, ideally over spaghetti, alongside garlic bread or roasted vegetables like broccoli. Garnish with fresh parsley or basil for a finishing touch.
Notes
- Use lean ground turkey (85% lean) for a juicy yet healthier meatball.
- If preferred, substitute fresh herbs for dried ones for a brighter flavor.
- Check the internal temperature to ensure meatballs are fully cooked to 165ºF for safety.
- Try serving with your favorite pasta or a side salad for a complete meal.
- Nutritional values are estimates based on typical ingredient brands and serving sizes; consult a nutritionist for precise dietary needs.
