Healthy Turkey Meatballs in Marinara Sauce
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: These turkey meatballs have converted my entire family to ground turkey! The secret is adding moisture so they stay tender and juicy.
Tender, flavorful turkey meatballs baked and simmered in marinara sauce. Lighter than beef meatballs but packed with flavor. Perfect for pasta or subs.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings (16-20 meatballs)
Ingredients
- •1.5 pounds ground turkey (93/7 lean)
- •1/2 cup breadcrumbs (regular or panko)
- •1/4 cup milk (or almond milk for dairy-free)
- •1 large egg
- •1/4 cup grated Parmesan cheese (optional, omit for dairy-free)
- •3 cloves garlic, minced
- •2 tablespoons fresh parsley, chopped
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •1 teaspoon onion powder
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •2 tablespoons olive oil
- •3 cups marinara sauce (store-bought or homemade)
- •Fresh basil for garnish
- •Cooked pasta or sub rolls for serving
Instructions
- 1
Prepare meatball mixture
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, combine breadcrumbs and milk - let soak for 2 minutes. This keeps meatballs moist. Add ground turkey, egg, Parmesan if using, minced garlic, parsley, oregano, basil, onion powder, salt, and pepper. Mix gently with your hands until just combined - don't overmix or meatballs will be tough.
- 2
Form meatballs
Using a cookie scoop or wet hands, form mixture into 16-20 meatballs (about 1.5 inches diameter). Place on prepared baking sheet, spacing them evenly. Lightly brush or spray with olive oil for better browning.
- 3
Bake meatballs
Bake for 18-20 minutes until meatballs are browned on the outside and cooked through (165°F internal temperature). Baking is healthier than frying and easier for batch cooking. Meatballs don't need to be perfectly cooked as they'll finish in sauce.
- 4
Simmer in marinara
While meatballs bake, heat marinara sauce in a large deep skillet or pot over medium heat. Once meatballs are done baking, carefully transfer them to the simmering marinara sauce. Gently stir to coat. Simmer for 8-10 minutes, allowing meatballs to absorb sauce flavors and finish cooking.
- 5
Serve
Remove from heat and let sit for 5 minutes - meatballs will firm up slightly. Serve over cooked pasta (spaghetti, penne, or rigatoni work well) or pile into sub rolls for meatball sandwiches. Garnish with fresh basil and extra Parmesan if desired. Spoon extra sauce over top.
Nutrition Information
Calories
365 calories
Protein
38g
Fat
14g
Carbs
18g
Fiber
3g
Frequently Asked Questions
Why are my turkey meatballs dry?
Ground turkey is very lean and can dry out easily. The key is adding moisture: soak breadcrumbs in milk before mixing, don't skip the egg, and avoid overcooking. Use 93/7 ground turkey (not 99% fat-free which is too lean). Don't overmix the meat - handle gently. Make sure meatballs reach only 165°F, not higher. Simmering in sauce after baking adds moisture back.
Can I use ground turkey breast instead of regular ground turkey?
Ground turkey breast is extremely lean (99% fat-free) and will make very dry meatballs. Regular ground turkey (93/7) includes some dark meat which provides moisture and flavor. If you must use turkey breast, add an extra tablespoon of olive oil to the mixture, consider adding grated zucchini for moisture, and be very careful not to overcook. Dark meat ground turkey (85/15) makes the juiciest meatballs but has more fat.
Can I freeze turkey meatballs?
Yes! Turkey meatballs freeze beautifully. Freeze uncooked: Form meatballs, freeze on a baking sheet, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time. Or freeze cooked: Bake meatballs, cool completely, freeze in sauce or separately. Reheat in simmering marinara until heated through. Cooked meatballs in sauce keep for 3-4 days refrigerated.
What can I use instead of breadcrumbs?
Many substitutes work! Panko breadcrumbs create lighter, fluffier meatballs. Crushed crackers or oats work well. For gluten-free, use gluten-free breadcrumbs or almond flour (use slightly less). For paleo/keto, omit breadcrumbs and add an extra egg plus grated zucchini or finely minced mushrooms for binding and moisture. Each substitute slightly changes texture but all work.
Can I cook turkey meatballs on the stovetop instead of baking?
Yes, but it's trickier. Heat 2 tablespoons oil in a large skillet over medium heat. Brown meatballs on all sides (about 8-10 minutes total), working in batches to avoid crowding. They won't be fully cooked through yet - that's okay. Transfer browned meatballs to marinara sauce and simmer until cooked through (165°F). Baking is easier and healthier, but pan-frying adds a nice crust.
What's the best marinara sauce for turkey meatballs?
Any good quality marinara works. For store-bought, look for brands with simple ingredients (tomatoes, garlic, olive oil, herbs) and no added sugar. Rao's, Victoria, and Classico are popular choices. Homemade marinara is always best if you have time. Avoid pasta sauces with meat or cream - you want a clean tomato-based sauce. For richer flavor, add a splash of red wine and fresh basil to jarred sauce.