Ingredients

1 pound lean ground turkey

1 large egg (lightly beaten)

¼ cup finely chopped fresh basil

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

1 tablespoon Italian seasoning

½ teaspoon fennel seed

3 cloves garlic (finely minced)

1 small yellow onion (finely minced)

⅔ cup panko bread crumbs

⅓ cup freshly grated Parmesan

1 tablespoon olive oil (for cooking)

1 28-ounce can crushed tomatoes

2 tablespoons tomato paste

2 cloves garlic (minced)

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

¼ teaspoon paprika

½ teaspoon onion powder

1 tablespoon granulated sugar

½ teaspoon crushed red pepper flakes (optional)

2 bay leaves

Instructions

Step 1: In a large mixing bowl, combine the ground turkey, egg, basil, salt, pepper, Italian seasoning, fennel seed, garlic, onion, breadcrumbs, and Parmesan. Mix until everything’s just combined—avoid overmixing to keep the meatballs tender.

Step 2: Fill a small bowl with water and lightly wet your hands to prevent sticking. Shape the mixture into evenly sized meatballs.

Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown them on all sides for about 8 minutes total. Once browned, transfer them to a plate and set aside.

Step 4: In the same skillet, add crushed tomatoes, tomato paste, minced garlic, salt, pepper, paprika, onion powder, sugar, red pepper flakes (if using), and bay leaves. Stir to combine and bring to a gentle boil.

Step 5: Reduce heat, return the meatballs to the skillet, cover, and let simmer for 15–20 minutes until the meatballs are fully cooked and the sauce thickens.

Step 6: Remove and discard the bay leaves. Serve the meatballs hot over spaghetti or your favorite pasta. Garnish with fresh basil and a sprinkle of Parmesan cheese if desired.

Tips & Variations

For extra moisture, add a splash of milk to the meatball mixture before shaping.

Swap ground turkey for ground chicken or beef if preferred.

Use gluten-free breadcrumbs to make this dish gluten-free.

Add chopped spinach or grated zucchini into the meat mixture for extra veggies.

Serve with crusty bread to soak up the delicious sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. You can also freeze the cooked meatballs in sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce ahead and refrigerate them separately. When ready to serve, brown the meatballs and then simmer them in the sauce as directed.