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Baked turkey meatballs in quick tomato sauce with herbs
Vagner Carvalho

Baked Turkey Meatballs in a Quick Tomato Sauce

These turkey meatballs use a small milk-soaked breadcrumb mixture to stay tender without needing a frying step. They bake on a sheet pan while a simple tomato sauce simmers alongside.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb (450 g) 93% lean ground turkey
  • 1/2 cup (30 g) plain panko breadcrumbs
  • 1/4 cup (60 ml) milk
  • 1 large egg
  • 1/4 cup (25 g) finely grated Parmesan
  • 2 tablespoons chopped parsley
  • 2 garlic cloves, minced, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 can (28 oz / 794 g) crushed tomatoes
  • 1/2 teaspoon dried oregano

Equipment

  • Rimmed sheet pan and saucepan

Method
 

  1. Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment. In a large bowl, soak panko in milk for 2 minutes.
  2. Add turkey, egg, Parmesan, parsley, half the garlic, salt and pepper. Mix gently just until combined. With damp hands, form 16 evenly sized meatballs and place on the pan.
  3. Bake for 15–20 minutes until the center of the largest meatball reaches 165°F (74°C). Begin checking at 15 minutes; size and oven behavior affect timing.
  4. While the meatballs bake, warm oil in a wide saucepan over medium heat. Stir in remaining garlic for 30 seconds. Add tomatoes and oregano and simmer gently for 15 minutes, stirring occasionally. Add cooked meatballs and turn to coat. Taste the sauce before adding salt.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for 4 meatballs with one-quarter of the sauce.