These baked turkey meatballs use grated onion and breadcrumbs for moisture, then finish in a simple tomato sauce.
Recipe overview
| Servings | 6 |
|---|---|
| Yield | 24 meatballs |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Total time | 55 minutes |
| Difficulty | Intermediate |
Why this method works: gentle mixing prevents toughness, while baking gives even cooking before the meatballs enter sauce.
Equipment
- Sheet pan with parchment
- Large bowl
- Large skillet or saucepan
- Thermometer
Ingredients
- 1½ lb / 680 g ground turkey
- ½ cup / 50 g breadcrumbs
- ¼ cup / 60 ml milk
- 1 egg
- ½ small onion grated
- 2 garlic cloves minced
- ½ teaspoon oregano
- ¾ teaspoon salt, pepper
- Sauce: 1 tablespoon oil, 2 garlic cloves, 28 oz / 794 g crushed tomatoes, basil
Preparation
- Heat oven to 400°F / 200°C.
- Soak breadcrumbs in milk 5 minutes.
Step-by-step directions
- Mix turkey, soaked crumbs, egg, onion, garlic, oregano, salt, and pepper just until combined.
- Shape 24 equal meatballs and arrange apart on pan.
- Bake 16–20 minutes.
- Meanwhile cook sauce garlic in oil 30 seconds; add tomatoes and simmer 15 minutes.
- Transfer meatballs to sauce and simmer until centers reach 165°F / 74°C.
How to tell it is ready
Meatballs are firm but springy, and every center reaches 165°F / 74°C.
Substitutions and variations
- Use ground chicken at same safe temperature.
- Use gluten-free crumbs when required.
- Replace milk with unsweetened soy milk.
Common problems
- Tough meatballs: mixture was overworked.
- Uneven cooking: sizes varied.
- Loose mixture: breadcrumbs had insufficient time to hydrate.
Allergen and safety notes
Contains egg, milk, and wheat. Raw ground poultry requires strict separation and 165°F / 74°C.
Storage and reheating
Refrigerate within 2 hours for 3–4 days or freeze in sauce up to 3 months. Reheat to 165°F / 74°C.
Serving ideas
Serve with pasta, polenta, or a sandwich roll.
A scale or cookie scoop improves portion consistency.
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