Lean ground turkey is transformed into tender Turkey Parmesan Meatballs in a luscious tomato cream sauce. These turkey meatballs are delicious on their own, with pasta, or piled on toasted hoagie buns.
Looking for more? You’ll also love my classic Italian Meatballs and Slow Cooker Chicken Parmesan Meatballs.
Yes, you read that right. These saucy, cheesy, downright sexy meatballs are made with ground turkey and I’m here to tell you, this is a very good thing.
Ground turkey gets a bad rap, in my opinion. If you know a few things (and I know a few things!) it can be used in place of ground beef with great success. Besides the obvious benefit of being lower in saturated fat, I love the texture and versatility of lean ground turkey. It is wonderful in these Italian-inspired Turkey Parmesan Meatballs and the sauce, my friends, is totally divine.
Ingredient Notes
For the Turkey Meatballs
- Ground turkey – I recommend 93% lean ground turkey for meatballs. Super lean ground turkey may not hold together as well.
- Bread crumbs – I use Italian seasoned panko bread crumbs and add a little additional seasoning to amp up the flavor.
- Onion – Use a cheese grater to grate onion when you want to add onion flavor to a recipe without adding too much texture. A great choice when making meatballs.
- Grated Parmesan cheese – To add a salty, delicious bite.
- Large egg – Works as a binder to help hold the meatballs together. Especially important when working with lean ground turkey.
- Dried basil and parsley – Dried spices pack more punch than fresh and are a great choice for ground turkey meatballs.
- Salt and freshly ground black pepper
- Minced garlic
For the Tomato Cream Sauce
- Butter
- Onion – Finely chopped
- Tomato paste – Whoever decided to package tomato paste in a tube is a genius. I always keep a tube in my fridge for recipes that call for just a tablespoon or two. If you do open a can, transfer the remainder to a small freezer bag and it will stay fresh in the freezer for several months.
- Minced garlic
- Crushed red pepper flakes – Just enough for a little kick. Add more if you want a spicy sauce.
- Salt and freshly ground black pepper
- Canned crushed tomatoes – Use any brand of crushed tomatoes you prefer but look for a variety with basil. Italian style crushed tomatoes also work well.
- Water
- Half and half or heavy cream – Half and half is plenty rich enough to add a velvety-rich element to the sauce. Heavy cream adds a touch more richness. Use whatever you prefer.
For Topping
- Shredded part-skim mozzarella cheese, grated or shaved Parmesan, and fresh basil
How to Make Turkey Meatballs
- Place all of the meatball ingredients in a large mixing bowl.
- Use your hands to combine well.
- Form the mixture into meatballs about 1-½ inch in diameter. Place the meatballs on foil-lined baking sheet that has been coated with nonstick cooking spray. Bake for 12 to 15 minutes or until browned, but not entirely cooked through.
Ground turkey is very lean so you want to be sure to generously coat the foil with nonstick cooking spray to prevent them from sticking while they bake.
Make the Tomato Cream Sauce
- Using an oven-proof skillet, cook the onion in melted butter for about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds.
- Stir in the crushed tomatoes, water, and a touch of salt and pepper to taste. Reduce the heat and let the sauce simmer. I usually get the sauce started to this point and let it simmer while I make the meatballs (above). Remove the simmering sauce from the heat and add ⅓ cup half- and-half or heavy cream.
- Stir to combine the sauce and then transfer the browned meatballs to the pan with the sauce.
- Top with the grated or shaved Parmesan and shredded mozzarella and bake at 400 degrees F until the cheese has melted and the meatballs are cooked through.
How to Freeze Turkey Meatballs
Freezing uncooked meatballs – Place the formed meatballs in a single layer on a baking sheet with space in between and transfer to the freezer for a couple of hours or until frozen solid. Place the frozen meatballs in a freezer safe plastic storage bag and freeze for up to one to two months. Either thaw completely in the refrigerator before baking or bake from frozen, adding about 50% of the total cooking time.
Freezing cooked meatballs – Bake the meatballs according to the directions and allow them to cool completely. Once cooled, follow the instructions to freeze and store above.
How to Serve Turkey Meatballs
- Spaghetti and Turkey Meatballs – Serve the meatballs and sauce over cooked spaghetti (or any type of pasta) with a big green salad and French bread.
- Turkey Meatball Subs – Pile the turkey meatballs on toasted sandwich rolls with a drizzle of the sauce and melted mozzarella cheese for an easy dinner or fun game day meal.
- Turkey Meatballs and Zucchini Noodles – Try piling them on top of Garlic Parmesan Zucchini Noodles for a veggie boost.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Turkey Parmesan Meatballs
Ingredients
Tomato Cream Sauce
- 1 tablespoon butter
- ¼ cup finely chopped onion
- 2 tablespoons tomato paste
- 1 teaspoon minced garlic
- ½ teaspoon crushed red pepper
- salt and freshly ground black pepper, to taste
- 28 ounce can crushed tomatoes with basil (or Italian style)
- ½ cup water
- ⅓ cup half-and-half or heavy cream
Turkey Meatballs
- ½ cup Italian seasoned panko bread crumbs
- ¼ cup grated onion, see Notes
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ⅓ cup grated Parmesan cheese
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon minced garlic
- 1 large egg, lightly beaten
- 1 ¼ pounds 93% lean ground turkey
Topping
- ½ cup shredded fresh part-skim mozzarella
- ¼ cup grated or shaved Parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
For the Tomato Cream Sauce
- Melt the butter in a large, deep, oven-proof skillet or sauté pan over MEDIUM-HIGH heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the crushed tomatoes, water, and a touch of salt and pepper to taste. Lower the heat to LOW and allow it to simmer while you make the meatballs.
For the Turkey Meatballs
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with heavy duty foil and coat the foil generously with nonstick cooking spray.
- Place all of the meatball ingredients in a large mixing bowl. Use your hands to combine well. Form the mixture into meatballs about 1-½ inch in diameter. Place the meatballs on the prepared baking sheet and bake for 12 to 15 minutes or until browned, but not entirely cooked through. Remove the meatballs from the oven and reduce the oven temperature to 400 degrees F.
Finish the Sauce
- Remove the simmering sauce from the heat and add ⅓ cup heavy cream or half- and-half. Stir to combine well. Transfer the browned meatballs to the pan with the sauce.
Top and Bake
- Sprinkle the mozzarella and additional Parmesan over the top of the meatballs and sauce. Transfer the pan to the oven and bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 12 to 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on April 21, 2014. It has been updated with new text and images.
Adapted from Annie’s Eats. Original source Dinner, A Love Story
More Ground Turkey Recipes
These are delicious! I tripled the recipe and put many in the freezer for a quick and easy dinner.
I did not bake them. I dropped the raw meatballs into my simmering marinara for about thirty minutes. The flavor of the meatball and sauce were enhanced and the meatballs were so tender and lovely. I also upped the garlic cuz we love garlic. Thanks for sharing this one!
Yay! Love what you did with them, Julie. Thanks so much for your comment and Happy New Year! 🙂
Delicious! The meatballs had so much flavor and were really tender for turkey in my opinion. Thanks Valerie
LOL, I may have had a meatball emergency last week. I made 2 pounds worth, threw in some pesto, and Bill loved them. Wish I would have written down the recipe, but I guess I’ll just have to make them again. I love the grated onion tip!
I’m so glad someone understands me! I love me some pesto. You must remember and post it!
Ohhhh your pictures make me very hungry at this late night. I should have known I get always tempted to cook and eat your food!!!! Have to make these meatballs soon. Look so good! I’d love to serve with pasta or spaghetti. Yum…
Hi Nami 🙂 You were up late last night! It can be hazardous to surf food blogs or Pinterest sometimes 🙂 I hope you try the meatballs.
Wow – those look amazing! I love that they are made with turkey too! I think I just drooled on my keyboard. Pinning this!
Thanks, Raquel!
SOOOO DELICIOUS! I love how tender and flavorful the meatballs look and the sauce is *muah*! bellisima! 😛
These look like they would hit the spot! I love Italian food.
Oh I can understand why you had to make these…they sound and look amazing!! My kids beg for meatballs weekly, love how easy these come together for dinner. And I LOVE the paste in a tube, best invention ever.