Turkey Meatballs in Tomato Sauce

Ground turkey meatballs simmer gently in a simple garlic tomato sauce after a short browning step. Breadcrumbs, egg and Parmesan help the mixture hold together while keeping the finished meatballs tender.

Ingredients

• 500 g ground turkey
• 1 large egg
• 50 g dried breadcrumbs
• 30 g grated Parmesan
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tbsp olive oil
• 500 g passata
• 100 ml water
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Mix turkey, egg, breadcrumbs, Parmesan, half the garlic, half the oregano, half the salt and half the pepper gently in a bowl. Shape into 16 equal meatballs.
2. Heat oil in a wide lidded skillet over medium heat. Brown meatballs on two sides in batches, about 5 minutes total per batch. They do not need to be cooked through yet. Transfer to a plate.
3. Add remaining garlic to the pan for 30 seconds. Pour in passata and water, then add remaining oregano, salt and pepper. Stir and bring to a gentle simmer.
4. Return meatballs and any juices to the sauce. Cover partly and simmer gently for 15–20 minutes, turning once.
5. Check the largest meatball reaches 74°C / 165°F in the center. Add a splash of water if the sauce becomes too thick before the meatballs are cooked.
6. Serve four meatballs per portion with sauce. Avoid vigorous boiling, which can break the meatballs and toughen their edges.
7. Refrigerate cooled leftovers within two hours for up to three days. Reheat meatballs and sauce to 74°C / 165°F.

Mix gently

Combine the ingredients only until evenly distributed. Working the mixture for too long can make the meatballs dense. Slightly damp hands make shaping easier.

Brown without crowding

Give each meatball room in the skillet and let the first side set before turning. They finish cooking in the sauce, so the browning step is mainly for flavor.

Use a thermometer

Turkey must be cooked through at the center. Test one of the largest meatballs rather than relying on its color alone.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve four meatballs per portion with sauce. Avoid vigorous boiling, which can break the meatballs and toughen their edges.

How should I store leftovers?

Refrigerate cooled leftovers within two hours for up to three days. Reheat meatballs and sauce to 74°C / 165°F.