Turkey Parmesan Meatballs
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.
Servings: 6 servings
Calories: 345kcal
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
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.
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.
Nutrition
Serving: 3meatballs | Calories: 345kcal | Carbohydrates: 21g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 950mg | Potassium: 747mg | Fiber: 4g | Sugar: 8g | Vitamin A: 798IU | Vitamin C: 15mg | Calcium: 295mg | Iron: 4mg