Classic Kosher Turkey Meatballs in Rich Marinara Sauce

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I’ve been making turkey meatballs for years, and they’ve become one of those weeknight staples that never gets old. When you want something comforting but a little lighter than beef, ground turkey does the job beautifully. The trick is adding enough moisture and flavor so they don’t turn out dry, which can happen with lean turkey.

My grandmother always made her meatballs with a combination of breadcrumbs soaked in chicken stock, and I’ve carried that tradition forward. The soaked breadcrumbs act like little sponges, keeping the meatballs tender even after they simmer in the sauce. I also add finely diced onion and plenty of fresh herbs. Parsley is essential, but I like throwing in some oregano and basil too.

The Secret to Tender Turkey Meatballs

The marinara sauce here is straightforward but full of flavor. I start with good canned San Marzano tomatoes when I can find them, but any quality whole tomatoes work fine. The key is letting the sauce simmer long enough for the flavors to meld together. I usually let it go for about 20 minutes before adding the meatballs, then another 15 minutes once they’re in.

Building Layers of Flavor in Marinara

This recipe makes enough for a family dinner with leftovers, which is exactly what I want on a busy Wednesday. Serve these over pasta, with crusty bread for sopping up the sauce, or even on their own with a simple salad. The meatballs freeze beautifully too, so I often double the batch and stash half for later.

Classic Kosher Turkey Meatballs in Rich Marinara Sauce - Italian-American recipe
I've been making turkey meatballs for years, and they've become one of those weeknight staples that never gets old. When you want something comforting but a little lighter than beef, ground turkey does the job beautifully. The trick is adding enough moisture and flavor so they don't turn out dry, which can happen with lean turkey. My grandmother always made her meatballs with a combination of breadcrumbs soaked in chicken stock, and I've carried that tradition forward. The soaked breadcrumbs act like little sponges, keeping the meatballs tender even after they simmer in the sauce. I also add finely diced onion and plenty of fresh herbs. Parsley is essential, but I like throwing in some oregano and basil too. The marinara sauce here is straightforward but full of flavor. I start with good canned San Marzano tomatoes when I can find them, but any quality whole tomatoes work fine. The key is letting the sauce simmer long enough for the flavors to meld together. I usually let it go for about 20 minutes before adding the meatballs, then another 15 minutes once they're in. This recipe makes enough for a family dinner with leftovers, which is exactly what I want on a busy Wednesday. Serve these over pasta, with crusty bread for sopping up the sauce, or even on their own with a simple salad. The meatballs freeze beautifully too, so I often double the batch and stash half for later.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1.5 pounds ground turkey 85/15 blend preferred
  • 1 cup plain breadcrumbs
  • 1/2 cup chicken stock low sodium
  • 1 large egg beaten
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for cooking
For the Marinara Sauce
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz can
  • 1 can tomato sauce 15 oz can
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar optional, to taste

Method
 

Make the Marinara Sauce
  1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until softened.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in tomato paste and cook for 2 minutes to develop the flavor.
  4. Add crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer.
  5. Reduce heat to low and let sauce simmer for 20 minutes, stirring occasionally. Taste and adjust seasoning, adding sugar if needed to balance acidity.
Prepare the Meatballs
  1. In a small bowl, combine breadcrumbs with chicken stock and let soak for 5 minutes.
  2. In a large bowl, combine ground turkey, soaked breadcrumbs, beaten egg, diced onion, minced garlic, parsley, oregano, salt, and pepper.
  3. Mix gently with your hands until just combined. Don't overmix or the meatballs will be tough.
  4. Shape mixture into 24 meatballs, about 1.5 inches in diameter. Place on a plate.
Cook and Combine
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  2. Brown meatballs in batches, turning carefully to brown all sides, about 6-8 minutes total per batch. They don't need to be cooked through.
  3. Transfer browned meatballs to the simmering marinara sauce.
  4. Cover and simmer for 15 minutes until meatballs are cooked through and sauce has thickened.
  5. Taste and adjust seasoning as needed. Serve hot over pasta or with crusty bread.

Notes

Meatballs can be made ahead and frozen before or after cooking. If freezing raw, thaw completely before cooking. Cooked meatballs in sauce freeze well for up to 3 months. The soaked breadcrumbs are key to keeping turkey meatballs moist, so don't skip this step.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.

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