There’s something deeply satisfying about a bowl of tender meatballs simmering in a rich, fragrant tomato sauce. It’s a meal that feels both wholesome and a little bit special. While pork or beef meatballs have their place, I’ve always found myself drawn to the lighter, yet equally flavourful, nature of turkey. This turkey meatballs recipe is the result of years of tinkering in my kitchen to create something that is both nourishing and genuinely delicious. I stumbled upon the combination of herbs and a touch of lemon zest by accident, and it’s been a hit ever since.

What makes these turkey meatballs stand out is their texture. They are wonderfully juicy and tender, never dry or tough. This is achieved by using a few key ingredients and a gentle hand when mixing. We pair them with a robust tomato sauce, simmered with garlic and oregano until it’s thick and clings beautifully to each meatball and strand of pasta. It’s a complete meal that feels comforting without being heavy.

This dish works beautifully for a midweek family dinner when you want something substantial that comes together without too much fuss. It’s also lovely for a relaxed weekend meal, perhaps served with a side of crusty garlic bread to mop up every last bit of that gorgeous sauce. It’s one of those recipes that always gets compliments, and I’m so excited to share it with you.

Recipe Overview

This turkey meatballs recipe delivers succulent, flavour-packed meatballs in a classic, hearty tomato sauce. The key is the balance of savoury Parmesan, fresh herbs, and a little lemon zest to brighten the turkey. I’ve tested this dozens of times, and I’ve found that browning the meatballs before simmering them in the sauce is non-negotiable for the best flavour and texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Turkey Meatballs Recipe

• Genuine Flavour: The meatballs are seasoned with nutty Parmesan, fresh parsley, and a hint of lemon zest that really lifts the flavour of the turkey. The tomato sauce is simple but rich, with a deep savouriness from slow-simmered garlic and oregano.
• Ready in Under an Hour: You can have this entire dish on the table in about 40 minutes, which makes it ideal for a fulfilling weeknight supper.
• Flexible Recipe: This recipe is very forgiving. You can swap the parsley for fresh basil, add a pinch of dried chilli flakes for some warmth, or use finely chopped mushrooms in the meat mixture for extra moisture and an earthy note.
• Great for Family Dinners: This is a wonderful meal for feeding the whole family. It’s hearty, satisfying, and the flavours are familiar enough for even the pickiest eaters to enjoy. If you’re looking for other straightforward meal ideas, our Sticky Chicken Rice Bowls are also a family favourite.
• Tested and Loved: I’ve been making this for over 7 years, and it never disappoints. My kids adore it, and it’s one of the few meals that guarantees clean plates all around without any complaints.

Turkey Meatballs Recipe

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients. I recommend using turkey mince with around 7% fat, as this ensures the meatballs stay juicy. For the tinned tomatoes, a quality brand like Mutti or Cirio really makes a difference to the final sauce, as they tend to be sweeter and less acidic.

• For the Turkey Meatballs:
• 500g turkey mince (7% fat is ideal)
• 70g panko breadcrumbs
• 50g Parmesan cheese, finely grated
• 1 large free-range egg, lightly beaten
• 2 cloves garlic, minced
• 1 small onion, very finely chopped or grated
• 2 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for frying)
• For the Tomato Sauce:
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, thinly sliced
• 2 x 400g tins of chopped tomatoes
• 1 tsp dried oregano
• 1/2 tsp caster sugar (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste

Sara’s Tip: Don’t be tempted to skip the lemon zest! It might seem like an unusual addition, but it adds a subtle brightness that cuts through the richness and really makes the turkey flavour shine.

How to Make This Turkey Meatballs Recipe

The process for making these turkey meatballs is straightforward. We’ll start by mixing and shaping the meatballs, giving them a quick browning in the pan, and then letting them simmer away in the homemade tomato sauce until they are cooked through and tender.

1. Prepare the Meatball Mixture: In a large mixing bowl, combine the turkey mince, panko breadcrumbs, grated Parmesan, beaten egg, minced garlic, finely chopped onion, fresh parsley, and lemon zest. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.
2. Mix Gently: Using your hands, mix the ingredients together until just combined. What works best for me is to mix lightly to avoid a tough meatball. Overworking the mixture can make them dense.
3. Shape the Meatballs: Lightly wet your hands with water to prevent sticking. Roll the mixture into balls about 1.5 inches in diameter. You should get around 16-20 meatballs. Place them on a plate or baking tray.
4. Brown the Meatballs: Heat 1 tbsp of olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Carefully place the meatballs in the pan, ensuring not to overcrowd it (you may need to do this in two batches). Brown them on all sides for about 5-6 minutes. They don’t need to be cooked through at this stage. Once browned, remove them from the pan and set aside.
5. Start the Sauce: Reduce the heat to medium. Add another tablespoon of olive oil to the same pan. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the sliced garlic and cook for another minute until fragrant.
6. Simmer the Sauce: Pour in the two tins of chopped tomatoes, add the dried oregano, and the optional caster sugar. Season with salt and pepper. Bring the sauce to a gentle simmer and let it cook for 10 minutes, stirring occasionally, to allow the flavours to meld together.
7. Combine and Cook: Carefully return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan with a lid, and let everything simmer gently for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.
8. Serve: Garnish with extra fresh parsley and a sprinkle of Parmesan cheese before serving.

Tips From My Kitchen

• Temperature Control: It’s important to ensure your turkey is cooked properly. Turkey meatballs are done when their internal temperature reaches 74°C (165°F). For more information on safe cooking temperatures, the Food Standards Agency provides excellent guidance.
• The Secret Step: I learned that grating the onion on a box grater instead of chopping it is a game-changer. It releases more moisture and distributes the onion flavour evenly throughout the meatballs without leaving any chunky bits, resulting in a more tender texture.
• Make-Ahead: You can prepare the meatballs a day in advance. Form them and keep them covered in the fridge. The tomato sauce can also be made up to 2 days ahead and stored in the fridge. When ready to cook, simply brown the meatballs and add them to the reheated sauce to simmer.
• Storage: Leftover turkey meatballs can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze exceptionally well. Allow them to cool completely, then place them in a freezer-safe container or bag for up to 3 months. Reheat gently on the hob or in the microwave.

Equipment You’ll Need

• Large frying pan or skillet with a lid
• Large mixing bowl
• Sharp knife and cutting board
• Box grater (optional, for the onion)
• Wooden spoon or spatula

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Here are a few of my favourite variations:

• Spicy Version: For a bit of a kick, add 1/2 teaspoon of dried chilli flakes to the meatball mixture. You can also add a pinch to the tomato sauce while it simmers.
• Hidden Veggies: This is a great recipe for sneaking in extra vegetables. Try adding finely grated courgette or carrot to the meatball mixture. Just be sure to squeeze out any excess moisture before adding it.
• Different Protein: While this is a turkey meatballs recipe, the base works wonderfully with other proteins. Try it with chicken mince for a similar light texture, or use pork mince for a richer flavour. For other ideas using chicken, check out our popular Lemon Garlic Chicken.

What to Serve With These Turkey Meatballs

These meatballs are versatile and pair well with a variety of sides. Here are some suggestions:

• Pasta: The classic choice. Serve over a bed of spaghetti, tagliatelle, or penne. The sauce clings perfectly to the pasta shapes.
• Crusty Bread: A fresh, crusty baguette or homemade garlic bread is ideal for mopping up every last drop of the delicious tomato sauce.
• Polenta: For a creamy and comforting alternative to pasta, serve the meatballs over soft, cheesy polenta.
• Lighter Options: For a lower-carb meal, they are excellent with courgetti (zucchini noodles) or a simple, crisp green salad with a vinaigrette dressing.
• Wine Pairing: A medium-bodied Italian red wine like a Chianti or a Barbera complements the tomato sauce without overpowering the turkey.

Frequently Asked Questions

Turkey Meatballs Recipe

Tender and juicy turkey meatballs simmered in a rich, homemade tomato sauce. A flavourful and light alternative to the classic, perfect for a hearty weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 475

Ingredients Method Notes

Ingredients

  

For the Turkey Meatballs

• 500 g turkey mince 7% fat is ideal
• 70 g panko breadcrumbs
• 50 g Parmesan cheese finely grated
• 1 large free-range egg lightly beaten
• 2 cloves garlic minced
• 1 small onion very finely chopped or grated
• 2 tbsp fresh parsley finely chopped
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil for frying

For the Tomato Sauce

• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 cloves garlic thinly sliced
• 2 x 400g tins of chopped tomatoes
• 1 tsp dried oregano
• 1/2 tsp caster sugar optional, to balance acidity
• Salt and freshly ground black pepper to taste

Method

 

1. Prepare the Meatball Mixture: In a large mixing bowl, combine the turkey mince, panko breadcrumbs, grated Parmesan, beaten egg, minced garlic, finely chopped onion, fresh parsley, and lemon zest. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.
2. Mix Gently: Using your hands, mix the ingredients together until just combined. What works best for me is to mix lightly to avoid a tough meatball. Overworking the mixture can make them dense.
3. Shape the Meatballs: Lightly wet your hands with water to prevent sticking. Roll the mixture into balls about 1.5 inches in diameter. You should get around 16-20 meatballs. Place them on a plate or baking tray.
4. Brown the Meatballs: Heat 1 tbsp of olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Carefully place the meatballs in the pan, ensuring not to overcrowd it (you may need to do this in two batches). Brown them on all sides for about 5-6 minutes. They don't need to be cooked through at this stage. Once browned, remove them from the pan and set aside.
5. Start the Sauce: Reduce the heat to medium. Add another tablespoon of olive oil to the same pan. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the sliced garlic and cook for another minute until fragrant.
6. Simmer the Sauce: Pour in the two tins of chopped tomatoes, add the dried oregano, and the optional caster sugar. Season with salt and pepper. Bring the sauce to a gentle simmer and let it cook for 10 minutes, stirring occasionally, to allow the flavours to meld together.
7. Combine and Cook: Carefully return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan with a lid, and let everything simmer gently for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.
8. Serve: Garnish with extra fresh parsley and a sprinkle of Parmesan cheese before serving.

Notes

Serve hot over spaghetti or with crusty bread. The meatballs and sauce freeze very well for a quick future meal.

I truly hope this turkey meatballs recipe becomes a staple in your home, just as it is in mine. It’s a meal that brings warmth and satisfaction to the dinner table with straightforward, honest flavours. If you give it a try, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking, Sara.