Turkey Meatballs


(2 votes) 3 2

These tasty turkey meatballs are slow-simmered with tomatoes and Italian herbs.

Shared by


  • 1 lb. ground turkey
  • 1/4 C. Italian flat-leaf parsley cut into chiffonade using scissors
  • 1 small leek
  • 3 cloves garlic, minced
  • 1/2 C. Parmesan
  • 1 egg
  • kosher salt coarse pepper
  • 1/2 C. bread crumbs
  • 1/2 Tbs. olive oil
  • Red Sauce:
  • 1/2 red onion, minced
  • 3 cloves garlic, minced
  • 2 (28 oz.) cans plum or Italian tomatoes
  • bay leaf, basil, rosemary or oregano, dried Italian herbs, etc.
  • 1/4 C. red wine, optional

Our Readers Also Loved


Make meatballs. Saute garlic and leek in some olive oil, then combine with uncooked ground turkey, parsley, parmesan, egg, salt and bread crumbs. Use enough bread crumbs for the meatballs to come together and easily maintain their form. I use coarse bread crumbs. Brown meatballs in olive oil in skillet, about 5-6 minutes per batch. Set aside and make red sauce. Saute onion and garlic in olive oil. Add and smoosh tomatoes. I just used the bottom of the tomato cans to smoosh them right in the pan. Add seasonings and wine if adding bring to boil, then lower to simmer and toss in the meatballs. Cook 2/3 hour on low simmer.

Reviews (2)

Around The Web