Turkey Meatballs in Marinara (Print-Friendly Version)
Tender turkey meatballs browned for flavor, then slow-cooked to perfection in a rich, aromatic marinara sauce.
# What You'll Need:
→ Meatballs
01 -
1 lb ground turkey
02 -
1/2 cup breadcrumbs (regular or panko)
03 -
1/4 cup grated parmesan cheese
04 -
1 egg
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1/4 cup finely chopped parsley
06 -
1 garlic clove, minced
07 -
1 tsp onion powder
08 -
1/2 tsp dried oregano
09 -
Salt and pepper to taste
10 -
1 tbsp olive oil (for browning)
→ Marinara Sauce
11 -
1 jar (24 oz) marinara sauce
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1 can (14.5 oz) diced tomatoes
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1 tsp dried basil
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1/2 tsp red pepper flakes (optional, for heat)
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1/2 tsp garlic powder
16 -
Salt and pepper to taste
# How to Make It:
01 -
In a large bowl, combine ground turkey, breadcrumbs, parmesan cheese, egg, parsley, minced garlic, onion powder, oregano, salt, and pepper. Mix gently until just combined. Avoid overmixing to prevent tough meatballs.
02 -
Form the mixture into 1 1/2-inch meatballs. Aim for approximately 24 meatballs.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides. Ensure they don't need to be fully cooked at this stage.
04 -
Place the browned meatballs in the crockpot. Pour marinara sauce and diced tomatoes over the top. Add basil, red pepper flakes (if using), garlic powder, salt, and pepper. Stir gently to coat the meatballs in the sauce.
05 -
Cover and cook on low for 6–7 hours or high for 3–4 hours. Ensure the meatballs are fully cooked, and the flavors meld together.
06 -
Serve the meatballs and marinara sauce over spaghetti, zucchini noodles, or alongside crusty bread. Garnish with fresh parsley or grated parmesan cheese if desired.
# Additional Tips:
01 -
Browning the meatballs before slow cooking enhances flavor and texture.