Simple and healthy, yet big on flavor, these Easy Turkey Meatballs are saucy, juicy, and reheat like a dream for leftovers.
I’ve been on a mission to bring you more healthy ground turkey meals, and these Easy Turkey Meatballs are another one that I’m pretty dang excited about.
The kind of excited I get when I whip up a batch and realize I have delicious leftovers to enjoy for the rest of the week. To know that for at least a few meals I can enjoy some healthy food without any more of the work.
And not even because these meatballs are hard to make. More because I loathe doing dishes and feel bad putting Chris through that misery too.
And why not get the best bang for my energy buck in the kitchen? Why not go for easy meals that I can whip together in less than 40 minutes and get 6 hearty servings out of?
Add all these features to a ground turkey meatball recipe that serves well with almost any side (really!) and you have a keeper on your hands. At least, it’s been a keeper us and I’m hoping that it will become the same for you, too.
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These healthy ground turkey meatballs are…
They’re significant enough on flavor and substance to serve on their own with some simple and light sides but are also delicious on pasta, spaghetti squash, or a toasted meatball sandwich.
How to cook meatballs on the stove:
The best way to cook meatballs on the stove is by sauteing them in oil first until browned and then simmering them in the pasta until they cook through. This way the skillet meatballs get a nice caramelized flavor, yet are also juicy.
I usually saute my meatballs for 8-10 minutes, until all sides are browned and then simmer them with the sauce for 20-22 minutes.
How to make these turkey meatballs gluten-free:
The panko breadcrumbs in this recipe make them not gluten-free, but you can easily make them so by using gluten-free breadcrumbs instead of their traditional glutinous cousin.
How to make Easy Turkey Meatballs:
Add all the turkey meatball ingredients to a large mixing bowl.
Lightly mix all the ingredients together with your hand until they’re all thoroughly blended together.
Shape large 1/4 cup meatballs with your hands. Place them on a large dinner plate after forming.
Heat a large non-stick skillet over medium-high heat and bring a tablespoon of olive oil to heat. Once sizzling, add the meatballs and cook for 8-10 minutes, turning every two minutes to brown all sides of the meatballs.
In a medium-size mixing bowl, mix together the tomato sauce ingredients briefly until combined. Add to the meatballs, bring to a boil, and then reduce to medium and simmer for 20-22 minutes, or until the meatballs are cooked through and the sauce is a beautiful deep red. Serve hot over pasta, spaghetti squash, on a toasted sandwich, or along with your favorite sides.
Other healthy and easy main dish recipes you might enjoy:
- Turkey Sloppy Joes
- Roasted Butternut Squash Farro with Crispy Parmesan Breadcrumbs
- Thai Salmon Panang Curry
- Taco Stuffed Sweet Potatoes
- Slow-Cooker Honey BBQ Chicken Sandwiches
- Easy Baked Sriracha Lime Salmon
- Citrus Salmon Power Bowls
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Saucy and juicy ground turkey meatballs that are easy to make, healthy, and perfect for reheating. Serve these ground turkey meatballs over pasta, on toasted sandwiches, or on their own with a green salad for a satisfying meal!
If you can't find turkey sausage, feel free to sub in raw sweet Italian chicken sausage.
To add more veggies to this sauce, add in fresh or frozen spinach after simmering the sauce and cook for another 1-3 minutes, or until the spinach is wilted (if fresh) or heated through (if frozen).
- 1 lb ground turkey (breast and thigh)
- 3/4 lb sweet italian turkey sausages, de-cased
- 2 eggs
- 1/2 cup panko breadcrumbs
- 3 tablespoons tomato paste
- 1/2 teaspoon dried garlic powder
- 3/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 10 or so grinds fresh cracked pepper
- 1/4 teaspoon red pepper flakes
- 2 cans unsalted diced tomatoes, undrained
- 1 1/2 tablespoon red wine vinegar
- 1 1/2 teaspoons granulated white sugar (or 1 teaspoon honey)
- 1/2 teaspoon red pepper flakes
- 1 1/2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Optional: 2.5 cups fresh baby spinach or 1 1/4 cup frozen chopped spinach
- Combine all the meatball ingredients in a large mixing bowl and using your hands, lightly mix them together until all the ingredients are combined.
- Roll the meat mixture into 1/4 cup meatballs and place on a large dinner plate.
- In a medium-size mixing bowl, combine the tomatoes through salt and stir with a rubber scraper or spatula until the seasonings are mixed in.
- Heat a large non-stick skillet over medium-high heat. Add in the oil and heat it up until it sputters when flicked with water.
- Add the meatballs to the pan and saute for 8-10 minutes, or until browned on the outside, turning every 2 minutes or so.
- Add in the tomato sauce mixture. Bring the pan to a boil then reduce the heat to medium and simmer for 20-22 minutes, or until the sauce has reduced a bit and turned a deeper color red, stirring gently every few minutes or so (being careful not to mush up the meatballs).
- Optional: add in the spinach and cook for 1-3 more minutes over medium, stirring somewhat frequently until the spinach has wilted (if fresh) or heated through (if frozen).
- Serve hot over pasta, on a toasted sandwich, or on their own and enjoy!
1. These meatballs store covered in the fridge for 4-5 days.
2. Reheat them on medium-high power to keep the meatballs from getting chewy.
3. For spicier meatballs or sauce, simply increase the red pepper to your taste preferences.
4. To make these meatballs gluten-free, use gluten free panko bread crumbs.
Serving Size2 meatballs + 1/6 of the sauce
Amount Per Serving Calories 433Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 194mgSodium 999mgCarbohydrates 17gFiber 4gSugar 8gProtein 38g