Turkey Meatballs Marinara
Standard · 60 min · Serves 4 · Italian
Dietary: nut-free
Lean, tender turkey meatballs simmered in a garlicky basil-and-oregano marinara, great over pasta or with crusty bread.
Ingredients
For 4 servings
Meatballs
- 500 g ground turkey
- 50 g breadcrumb
- 1 egg
- 20 g parmesan, finely grated
- 2 clove garlic, minced
- 10 g parsley, finely chopped
- 2 tbsp olive oil
Sauce
- 1 onion, finely chopped
- 2 clove garlic, minced
- 2 can tomato, crushed
- 1 tsp oregano, dried
- 5 g basil, torn (optional)
To serve
- 20 g parmesan, finely grated
- 5 g basil, torn (optional)
Steps
Meatballs
- In a large bowl, combine the turkey, breadcrumbs, egg, parmesan, garlic and parsley with 1 teaspoon of salt and plenty of pepper. Mix with wet hands until just combined; overworking makes the meatballs dense and tough.
- With wet hands, roll the mixture into walnut-sized balls, about 1½ tablespoons each, and set them on a plate.
- Heat the olive oil in a large, deep skillet over medium-high heat. Brown the meatballs in a single layer, in batches if they won't fit without touching, turning every couple of minutes, for 7 to 8 minutes, until golden all over. They don't need to be cooked through yet; they finish in the sauce. Move to a plate.
Sauce
- Lower the heat to medium and add the onion to the same pan with a pinch of salt. Cook for 5 to 6 minutes, stirring often and scraping up the browned bits, until soft and translucent. Add the garlic and cook for about 1 minute more, until fragrant but not browned.
- Pour in the tomatoes, add the oregano and the basil (if using), and season with salt and pepper. Bring to a simmer, then lower the heat and simmer uncovered for 10 minutes, stirring now and then, until slightly thickened.
- Return the meatballs and any juices, cover and simmer gently over low heat for 15 to 20 minutes, turning them once, until cooked through, 74°C (165°F) in the center, and the sauce has thickened.
To serve
- Scatter with the parmesan and the basil and serve over pasta or with crusty bread. Leftovers keep for up to 4 days in the fridge, or 3 months in the freezer.