Italian Style Turkey Meatballs in Tomato Basil Sauce
This is my go-to recipe for spaghetti night at our house. It is my absolute favorite red sauce with meatballs and is very easy to make. It calls for a lot of fresh basil, so this recipe alone is a good reason to grow your own basil. However, if you don’t have an abundance of basil this will still be delicious with a smaller amount.
The turkey meatballs can be made in advance and even frozen until you are ready to use them. The recipe is egg-free and can be easily made dairy-free and/or gluten-free. The tomato basil sauce is also delicious on its own with pasta, if you’re not in a meatball mood. You can also make this sauce with a pound of ground meat if you are looking for a quicker, weeknight dinner.
Serve this over pasta, as an appetizer, a quick snack or even in a meatball sandwich, the possibilities are endless.
Turkey Meatballs in Tomato Basil Sauce
Prep time: 20 min | Cook time: 45-85 min | Total Time: 65-105 min | Servings: 6-8 (about 20 meatballs)
Ingredients
Turkey Meatballs
1 lb Italian turkey sausage (you can use mild, hot or sweet depending on your mood)
1 lb ground turkey (93% lean)
1/2 cup Italian seasoned breadcrumbs (use gluten-free if needed)
1.5 tsp salt
2 Tbsp Olive oil
2 large garlic cloves, grated
1 small onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese (can be omitted for dairy-free)
Tomato Basil Sauce
1/4 cup olive oil
3 smashed garlic cloves
1 medium onion, chopped
1/2 cup fresh basil, chopped and divided
2 tsp dried oregano
2 tsp ground fennel seeds
Two 28 oz cans crushed tomatoes, we use Cento brand
1 tsp salt
1/2 tsp pepper
1/4 tsp sugar
4 Tbsp unsalted butter (optional, leave out for dairy-free)
Equipment
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Directions
1.
Pre-heat oven to 400 degrees F. Prep the Ingredients for the turkey meatballs. Finely chop one small onion. Grate 1/4 cup of Parmesan cheese then grate 2 large garlic cloves using a microplane. Chop 1/4 cup fresh basil leaves. I like to use a mezzaluna to easily chop herbs, but you can also use a knife.
2.
Place all the turkey meatball ingredients in a large mixing bowl and combine with your hands. I like to mix all the dry ingredients together first and then add them to the rest of the ingredients. Work quickly and don’t overwork the meat or it will become a mushy texture.
3.
Using a medium cookie scoop, take heaping scoops of the mixture and roll it in your hands to form a ball. Place meatballs on a large nonstick cookie sheet, I use a 17.25” x 11.5”. Recipe should make around 20 meatballs depending on the size you make them. Place on the middle rack of the oven and bake for 20-30 minutes (time will vary based on the size of the meatballs) until the internal temperature reaches 165 degrees F.
4.
While the meatballs are cooking, get your sauce started. Chop one medium onion. Smash and peel 3 garlic cloves. Chop 1/2 cup of fresh basil leaves. Grind 2 tsp of dried fennel seeds if you are unable to find ground fennel seeds. I use a magic bullet for this.
5.
Heat 1/4 cup of olive oil in a medium dutch oven or pot. Add the chopped onion and smashed garlic cloves and cook for about 5 minutes until onions are starting to soften. Add 1 tsp salt, 1/2 tsp black pepper, 2 tsp dried oregano and 2 tsp ground fennel seeds and stir, cooking about another minute.
6.
Add two 28 oz cans of crushed tomatoes. Stir in 1/4 tsp of sugar and 1/4 cup of chopped fresh basil. Add the cooked meatballs to the sauce. Stir and bring up to a simmer. Simmer for 20 minutes to 1 hour.
7.
Add in 4 tablespoons of butter for the last ten minutes of simmering. This is optional but it adds a velvety texture and balances out acidic taste. Taste and adjust any seasoning as needed. Add the remaining 1/4 cup chopped fresh basil right before serving.
8.
Serve over cooked pasta or as an appetizer.
