Forget dry and bland meatballs. These ground turkey meatballs are bursting with flavor thanks to a blend of Italian seasoning, parmesan cheese, and a touch of grated sweet yellow onion. Skillet-browned to perfection and then gently simmered in your favorite store-bought or homemade chunky tomato sauce, these Italian meatballs are simple to prepare and utterly delicious. Whether you serve them with pasta or vegetables, use them to top a pizza, or pile them high on a meatball sub, their versatility and simplicity make them an absolute dream for busy evenings.
So, yeah, I’m currently obsessed with meatballs. After making these Pineapple Ketchup Ground Turkey Meatballs and discovering that not all meatballs need to be dry AF, I kind of want to eat the lil’ buggers every dang night for dinner. And with these Italian ground turkey meatballs, that’s not really a bad thing. All things considered, they’re actually pretty healthy. Especially if you serve them over sliced fresh summer zucchini or squash. Which, yes, I will be doing, for sure. And, just like the aforementioned pineapple ketchup meatballs, these Italian meatballs also freeze beautifully and can easily be defrosted in a microwave without losing any of their luxurious moisture. So, if you’re wondering what we’ll be eating at least once a week this summer, yes indeedy, it will one hundred percent totally be these meatballs. I’m really looking forward to making a grilled pizza with them one night soon. That is, if it ever quits raining long enough on a day when we actually have time to use the grill.
Ingredients:
- 1/4 Cup Grated Sweet Yellow Onion
- 1 Egg
- 1 Tablespoon Heavy Whipping Cream
- 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Cup Panko Bread Crumbs
- 1-oz. Parmesan Cheese, Freshly Grated
- 1 Pound 85% Lean Ground Turkey
- 2 Tablespoons Extra-Virgin Olive Oil
- 2 Cups Chunky Tomato Sauce
Directions:
- In a large bowl, use a fork to stir the grated onion, egg, heavy whipping cream, pepper, salt, garlic powder, panko, and grated cheese together until well combined.
- Add the ground turkey and use the same fork to mix all of the ingredients until evenly distributed.
- Use a cookie scoop or tablespoon to measure out balls of ground turkey and then roll them with your hands.
- 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 them until they are browned on all sides.
- Reduce the heat to medium-low.
- Add the chunky tomato sauce to the skillet, on top of the meatballs. Cover with a lid and cook for 20 minutes, shaking the pan every few minutes.
- Serve these meatballs over pasta or vegetables, use them to top a pizza, or pile them high on a meatball sub.
Suggestions:
- Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make these turkey meatballs. If you are using a store-bought Italian herb seasoning that contains salt, you may want to add 1/4 teaspoon less of the finely ground sea salt suggested in this recipe.
- If your stove runs hot, you may need to turn the heat down a bit when browning the meatballs.
- The meatballs don’t need to be cooked through completely when you brown them; however, you will want them to be sufficiently browned. They will eventually finish cooking in the tomato sauce.
- Use this Nut-Free Basil Pesto Chunky Tomato Sauce to make these meatballs. This homemade tomato sauce recipe will yield way more sauce than this meatball recipe calls for. You can use the extra sauce in another recipe or freeze it for future use.
- Make sure to use at least 2 cups of tomato sauce to simmer the meatballs in. You can use more sauce if you prefer, however, I would not recommend using less.
- Shaking the pan every few minutes will prevent the meatballs from sticking or burning and will also ensure that they are all equally coated in the tomato sauce.
Improvement:
- You will only need a 1/4 cup of grated sweet yellow onion for this recipe. You can either grate or chop the remaining unused onion. Use this onion for another recipe or add it to this recipe. After you brown the meatballs, transfer them to a plate to rest while you sauté the remaining onion until softened. Add the meatballs back into the skillet, add the tomato sauce, and then cook according to the directions above.
- Add a few cloves of finely chopped garlic to the meatballs instead of using garlic powder.
- Not a fan of ground turkey? Replace it with ground chicken, beef, or pork.
- Use these meatballs to make meatball sliders. Place them on Hawaiian Sweet Rolls, topped with provolone and a little bit of the meatball sauce.
Ingredients:
- 1/4 Cup Grated Sweet Yellow Onion
- 1 Egg
- 1 Tablespoon Heavy Whipping Cream
- 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Cup Panko Bread Crumbs
- 1-oz. Parmesan Cheese, Freshly Grated
- 1 Pound 85% Lean Ground Turkey
- 2 Tablespoons Extra-Virgin Olive Oil
- 2 Cups Chunky Tomato Sauce
Directions:
- In a large bowl, use a fork to stir the grated onion, egg, heavy whipping cream, pepper, salt, garlic powder, panko, and grated cheese together until well combined.
- Add the ground turkey and use the same fork to mix all of the ingredients until evenly distributed.
- Use a cookie scoop or tablespoon to measure out balls of ground turkey and then roll them with your hands.
- 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 them until they are browned on all sides.
- Reduce the heat to medium-low.
- Add the chunky tomato sauce to the skillet, on top of the meatballs. Cover with a lid and cook for 20 minutes, shaking the pan every few minutes.
- Serve these meatballs over pasta or vegetables, use them to top a pizza, or pile them high on a meatball sub.
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Use this Homemade Italian Herb Seasoning Mix (N0-Salt) to make these Italian Turkey Meatballs with Tomato Sauce. 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.
Use this Nut-Free Basil Pesto Chunky Tomato Sauce to make these Italian Turkey Meatballs with Tomato Sauce. Forget bland, store-bought sauces. This recipe features the robust texture of canned petite diced tomatoes, slow-simmered to create a rich and hearty base. The secret ingredient? A bright and aromatic nut-free basil pesto, made with roasted salted pepitas for a unique, allergy-friendly, and satisfying twist on the classic. Perfect over a bed of pasta, draped over roasted vegetables, or as a vibrant base for your next homemade pizza, this meatless tomato sauce is packed with flavor and perfect for everyone at the table. CLICK HERE for the recipe.
