Baked Turkey Meatballs

A Few Words…

To be honest, I originally intended to make turkey burgers, but the weather was miserable and I felt bad sending my husband Charles out to bbq, so I tried something new.

This recipe is so simple to make and was absolutely delicious. It’s perfect for cold nights and freezes well too. You could serve it over your favorite pasta (regular or gluten free) or over spiralized veggie noodles!

Baked Turkey Meatballs

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Tomato Sauce:

  • 1 can (796 ml/28 oz.) of San Marzano whole tomatoes
  • 1 tbs. olive oil
  • 2 cloves garlic, minced
  • Fresh basil or 1 tsp. each of dried basil and oregano
  • Salt and pepper, to taste
  • Optional: celery and/or onions

Turkey Meatballs:

  • 1 lb. ground turkey
  • 3 garlic cloves, minced
  • ½ onion, grated
  • Handful of fresh parsley, chopped
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • ½ tsp. dried oregano
  • 1 egg, beaten
  • ½ cup panko crumbs (you can swap for gluten free)

First make the tomato sauce. Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and stir for approximately 30 seconds. If you’re adding celery or onions, add them now and mix into the olive oil.

Take your tin of whole tomatoes and crush them with your hands while adding them to the saucepan. Use the back of a wooden spoon to break up the rest of the tomatoes and stir into the garlic.

Let boil and then turn down to simmer. You can add fresh basil (or dried herbs) and the sauce will thicken as it simmers. Add salt and pepper to taste.

While the sauce is cooking, make the turkey meatballs. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Mix all the ingredients together in a large bowl until combined. Roll the mixture into golf ball sized meatballs and place on the baking sheet approximately 1 inch apart. Bake for 15-20 minutes until cooked through.

Add the cooked turkey meatballs to the tomato sauce and let simmer for about ½ an hour. Enjoy over your favorite noodles or spiralized veggies.