Tired of the same boring weeknight meal rotation? Break the monotony with these Sun-Dried Tomato Saucy Turkey Meatballs, which can be served over creamy mashed potatoes, piled on top of steamed rice, spooned over your favorite pasta, or stuffed into crusty sub rolls. They come together in one skillet and go with literally everything. Simmered in a luscious cream sauce, flavored with sun-dried tomatoes, lager beer, and Italian seasoning, these meatballs are shockingly soft, incredibly juicy, and dripping with flavor.

Every once in a while, I feel like making dinner at the last minute. And while I realize that this is something the average household faces each evening, with just B.O.B. Bob and me, that’s not really a big must-do item we’re faced with on a daily basis. Sure, we eat dinner. But we’ve gotten to a point in our lives where that dinner doesn’t need to be something traditional, and if we’re really not up to eating anything we have in our pantry or fridge, we’re also okay with just going out to grab something. But on those nights when I get a bee in my bonnet, and we have ground turkey, chicken, or beef hanging out in our fridge, meatballs have become a new favorite last-minute dinner item we both enjoy. Especially when those meatballs can be made with stale bread I refuse to throw away, a little leftover cream, and some finely chopped dry-packed sun-dried tomatoes and Homemade Italian Herb Seasoning Mix (No-Salt), which I always have on hand. Add in a little beer from our garage fridge, and dinner is served. Well, at least after a little bit of time spent in our kitchen chopping, mixing, and sautéing. The reward, though, is totally worth it. And yes, sometimes I’m energized enough to make mashed potatoes, rice, or pasta to go alongside. But others, heck, we’re perfectly content eating straight-up meatballs. Honestly, when it comes to dinner, y’all, we get more loosey-goosey as each year passes.

Turkey Meatballs:

• Bread or Rolls to Make 2 Cups of Fresh Bread Crumbs
• 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
• 1 1/2 Teaspoons Finely Ground Sea Salt
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/2 Cup Heavy Whipping Cream
• 1 Pound 99% Lean Ground Turkey
• 2 Tablespoons Extra-Virgin Olive Oil

Sun-Dried Tomato Sauce:

• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 (12-oz.) Bottle of Lager Beer
• 1/4 Cup Dry-Packed Sun-Dried Tomatoes, Finely Chopped
• 1 Teaspoon Italian Herb Seasoning Mix (No-Salt)
• 1 Teaspoon Finely Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Cup Heavy Whipping Cream

Directions:

Turkey Meatballs:

1. Tear the white bread or rolls into pieces. Place the pieces in a food processor and pulse them until you have small crumbs.
2. Dump the breadcrumbs into a large bowl. Add the Italian herb seasoning mix, salt, and red pepper flakes. Stir well to combine. Add the heavy whipping cream, then use a fork to stir everything together until well combined.
3. Add the ground turkey and use the same fork to mix all of the ingredients until evenly distributed.
4. Use a cookie scoop or a tablespoon to measure out balls of ground turkey and then roll them with your hands.
5. Place a large deep skillet over medium-high heat. Add the extra-virgin olive oil. When the oil is hot, add the meatballs and cook until browned on all sides.
6. Turn off the heat and transfer the browned meatballs to a large plate; set aside.

Sun-Dried Tomato Sauce:

1. Add the onion to the olive oil leftover from cooking the meatballs. Cook on medium heat until the onion is softened, 5 to 7 minutes.
2. Add the beer, sun-dried tomatoes, Italian herb seasoning mix, salt, and pepper to the skillet. Stir well to combine. In a single layer, arrange the browned meatballs on top of the sun-dried tomato sauce. Cover and cook for 10 minutes, shaking the pan occasionally to prevent the meatballs and sauce from burning.
3. Add the heavy cream, gently stir, cover, and then cook for another 10 minutes, shaking the pan occasionally to prevent the meatballs and sauce from burning.
4. Serve the meatballs and sauce over mashed potatoes, pasta, or rice.

Suggestions:

• I used two crusty white rolls to make fresh breadcrumbs. I don’t suggest using store-bought breadcrumbs for this recipe because they are too fine. Simply tear the bread or rolls into pieces, then place the pieces in a food processor and pulse until you have small crumbs. This a great recipe to use stale or hard bread and rolls that you have leftover. If you don’t have a food processor, use your hands to tear the bread or rolls into very small pieces.
• For both the meatballs and sun-dried tomato sauce, I used this Homemade Italian Herb Seasoning Mix (No-Salt). The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. If you are using a store-bought version that contains salt, you will most likely want to decrease the amount of salt you add to the meatballs and the sauce to compensate.
• I used Devils Backbone Brewing Company Vienna Lager for this recipe. I suggest using a sweet amber-colored lager. If you prefer not to use beer, you can swap in chicken or vegetable broth.
• Use dry-packed sun-dried tomatoes for this recipe, not oil-packed sun-dried tomatoes. Dry-packed tomatoes typically come in resealable plastic bags, which can often be found in the produce or Italian section of your local market. You can also find them online.
• You can serve the meatballs and sauce over mashed potatoes, pasta, or rice. Or you can also use them to make a saucy meatball sub.

Ingredients:

• Replace the ground turkey in this recipe with ground beef, chicken, or pork
• To save time, use frozen meatballs instead of homemade ones. You may need to add a little more cooking time so that the meatballs have time to thaw. Or you can defrost them beforehand.
• Add an extra 1/4 cup of heavy whipping cream for an even creamier sauce.
• If you are a garlic lover, add a few cloves of minced or crushed garlic to the sauce. Add them just before the onions are done sautéing.

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Sun-Dried Tomato Saucy Turkey Meatballs

Ingredients:

Turkey Meatballs:
• Bread or Rolls to Make 2 Cups of Fresh Bread Crumbs
• 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
• 1 1/2 Teaspoons Finely Ground Sea Salt
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/2 Cup Heavy Whipping Cream
• 1 Pound 99% Lean Ground Turkey
• 2 Tablespoons Extra-Virgin Olive Oil
Sun-Dried Tomato Sauce:
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 (12-oz.) Bottle of Lager Beer
• 1/4 Cup Dry-Packed Sun-Dried Tomatoes, Finely Chopped
• 1 Teaspoon Italian Herb Seasoning Mix (No-Salt)
• 1 Teaspoon Finely Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Cup Heavy Whipping Cream

Directions:

Turkey Meatballs:
1. Tear the white bread or rolls into pieces. Place the pieces in a food processor and pulse them until you have small crumbs.
2. Dump the breadcrumbs into a large bowl. Add the Italian herb seasoning mix, salt, and red pepper flakes. Stir well to combine. Add the heavy whipping cream, then use a fork to stir everything together until well combined.
3. Add the ground turkey and use the same fork to mix all of the ingredients until evenly distributed.
4. Use a cookie scoop or a tablespoon to measure out balls of ground turkey and then roll them with your hands.
5. Place a large deep skillet over medium-high heat. Add the extra-virgin olive oil. When the oil is hot, add the meatballs and cook until browned on all sides.
6. Turn off the heat and transfer the browned meatballs to a large plate; set aside.
Sun-Dried Tomato Sauce:
7. Add the onion to the olive oil leftover from cooking the meatballs. Cook on medium heat until the onion is softened, 5 to 7 minutes.
8. Add the beer, sun-dried tomatoes, Italian herb seasoning mix, salt, and pepper to the skillet. Stir well to combine. In a single layer, arrange the browned meatballs on top of the sun-dried tomato sauce. Cover and cook for 10 minutes, shaking the pan occasionally to prevent the meatballs and sauce from burning.
9. Add the heavy cream, gently stir, cover, and then cook for another 10 minutes, shaking the pan occasionally to prevent the meatballs and sauce from burning.
10. Serve the meatballs and sauce over mashed potatoes, pasta, or rice.

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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make these Sun-Dried Tomato Saucy Turkey Meatballs. Making your own Italian herb seasoning mix is a real game-changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.