Italian Turkey Meatballs in Tomato-Basil Sauce Recipe
A lighter version of Italian meatballs – made with turkey and simmered in an aromatic tomato sauce with basil. It’s a homely, family-style dish that in Italy is often served with pasta or simply with a piece of bread for mopping up the sauce.
These turkey meatballs are a lighter yet still very flavorful take on Italian meatballs, simmered in a thick tomato-basil sauce. Turkey meat is delicate, while Parmesan, garlic and herbs give it a distinct, homely character. It’s one of those dishes that fills the whole home with aroma and immediately brings everyone to the table.
Chef's tips
When mixing the meat with the add-ins, don’t knead it too hard – this way the meatballs will be tender rather than dense. It’s a good idea to chill the mixture in the fridge for a dozen or so minutes so the breadcrumbs can swell and everything binds; then the meatballs won’t fall apart in the sauce. Simmer the tomato sauce over low heat until it thickens slightly and loses its raw acidity – you’ll recognize it by the deeper, sweeter aroma.
How to serve
Serve the meatballs with spaghetti or another long pasta, with plenty of sauce and a generous handful of freshly grated Parmesan. At my place they’re also perfect for Sunday lunch with a bowl of mashed potatoes or simply with a slice of fresh bread for dipping. It’s a dish that easily feeds a crowd – ideal for family gatherings when everyone comes over “for something warm with sauce”.
Ingredients
- ground turkey preferably thigh meat, it’s juicier - 500 g
- breadcrumbs for the meatball mixture - 4 tablespoons
- milk for soaking the breadcrumbs - 60 ml
- egg - 1 piece
- grated Parmesan adds flavor to the meatballs - 30 g
- garlic cloves 2 for the meatballs, 1 for the sauce - 3 pieces
- fresh parsley finely chopped - 2 tablespoons
- passata (sieved tomatoes) thick tomato purée - 700 ml
- fresh basil torn leaves - 1 handful
- olive oil for frying and the sauce - 3 tablespoons
- sugar to balance the acidity of the tomatoes - 0.5 teaspoons
- salt to taste
- freshly ground black pepper to taste
Preparation
- Pour the milk over the breadcrumbs in a small bowl and set aside for 5 minutes until the liquid is absorbed.
- In a large bowl, place the ground turkey, soaked breadcrumbs, egg, grated Parmesan, 2 finely chopped garlic cloves, parsley, and a pinch of salt and pepper.
- Knead the mixture with your hand for 2–3 minutes until everything is well combined and the mixture is slightly sticky.
- Shape small meatballs the size of a walnut and place them on a plate.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Arrange the meatballs in a single layer and fry for 6–8 minutes, turning every few minutes, until lightly browned on all sides. They don’t need to be fully cooked through yet.
- Transfer the browned meatballs to a plate. In the same pan, add 1 tablespoon of olive oil and 1 chopped garlic clove. Fry for 30–40 seconds until fragrant.
- Pour in the passata, add the sugar and a pinch of salt and pepper. Stir and bring to a gentle simmer.
- Reduce the heat to low and return the meatballs to the sauce. Cover the pan with a lid and simmer for 15–20 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
- Add the torn basil leaves, stir and cook for 1 more minute.
- Taste the sauce and, if needed, adjust the seasoning with more salt, pepper or a pinch of sugar.
- Serve the meatballs topped with the sauce, with pasta, rice or bread.
Storage
Leftover meatballs in sauce keep well in the fridge for up to 3 days in a sealed container and can be reheated gently on the stove or in the microwave. They also freeze well for several weeks.
