Marinara Turkey Meatballs Recipes

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TURKEY MEATBALLS IN MARINARA SAUCE



Turkey Meatballs in Marinara Sauce image

A weeknight dinner winner, these turkey meatballs are tender and full of flavor - and cleanup is a snap!

Categories     Dinner

Time 45m

Yield 18 meatballs

Number Of Ingredients 13

1 large egg
¼ cup finely chopped fresh basil (plus more for serving)
Heaping ½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons water
3 tablespoons minced yellow onion, from 1 small onion
1⅓ pounds 93% lean ground turkey (see note)
⅔ cup dried Italian style bread crumbs (such as Progresso)
⅓ cup freshly grated pecorino Romano cheese (plus more for serving)
2 tablespoons olive oil, for cooking
Large jar (24 oz) good quality Marinara sauce (such as Rao's)

Steps:

  • In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform.
  • Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands).
  • In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes. Sprinkle with more basil and cheese, if desired, and serve.
  • Note: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat.
  • Freezer-Friendly Instructions: The meatballs can be frozen in their sauce for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop over medium heat until the meatballs are hot in the center.

Nutrition Facts : ServingSize 3 meatballs, Calories 347, Fat 18 g, Carbohydrate 19 g, Protein 27 g, SaturatedFat 5 g, Sugar 7 g, Fiber 3 g, Sodium 779 mg, Cholesterol 113 mg

MARINARA TURKEY MEATBALLS



Marinara Turkey Meatballs image

I found this recipe in Taste of Home's Light and Tasty magazine. It was pretty easy to do and very tasty. You might want to add salt to the meatballs. I prefer more salt rather than less, but it's not necessary.

Provided by Reddyrat

Categories     Spaghetti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
1/2 cup seasoned bread crumbs
1 small onion, chopped
3 tablespoons minced fresh parsley (I omitted)
2 garlic cloves, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon pepper
20 ounces lean ground turkey
1 (26 ounce) jar meatless spaghetti sauce
9 ounces uncoooked spaghetti

Steps:

  • Combine spinach, bread crumbs, onion, parsley, garlic, nutmeg, allspice, and pepper. Crumble turkey over mixture.
  • Mix well.
  • Shape into 24 meatballs.
  • Place on broiler pan coated with cooking spray.
  • Broil 4-6 inches from heat for 8 minute.
  • Turn; broil 3-5 minute longer or until meat is no longer pink.
  • Transfer meatballs to a large saucepan or Dutch oven.
  • Add spaghetti sauce and bring to a boil.
  • Reduce heat and simmer until sauce is warm.
  • Cook spaghetti and drain.
  • Serve.

Nutrition Facts : Calories 418, Fat 9.9, SaturatedFat 2.4, Cholesterol 65.7, Sodium 995.2, Carbohydrate 53.2, Fiber 3.6, Sugar 8.3, Protein 29.1

MARINARA TURKEY MEATBALLS



Marinara Turkey Meatballs image

Frozen spinach and a jar of spaghetti sauce speed up the prep time for these tender, nutritious turkey meatballs from our Test Kitchen. Freeze leftovers for another busy night.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup seasoned bread crumbs
1 small onion, finely chopped
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1-1/4 pounds lean ground turkey
1 jar (24 ounces) meatless spaghetti sauce
9 ounces uncooked spaghetti

Steps:

  • In a large bowl, combine the spinach, bread crumbs, onion, parsley, garlic, nutmeg, allspice and pepper. Crumble turkey over mixture and mix well., Shape into 24 meatballs. Place on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 8 minutes. Turn; broil 3-5 minutes longer or until meat is no longer pink., Transfer meatballs to a Dutch oven; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Meanwhile, cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

Nutrition Facts : Calories 405 calories, Fat 9g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 812mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.

MARINARA MEATBALLS RECIPE BY TASTY



Marinara Meatballs Recipe by Tasty image

Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 40 meatballs

Number Of Ingredients 28

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  • Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  • Bake meatballs for 15 minutes, until golden brown. Set aside.
  • Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
  • Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
  • Stir the mixture and bring to a simmer for 5 minutes.
  • Add the meatballs and coat them with the sauce.
  • Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
  • Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey Meatballs in Tomato Sauce image

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 50m

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

Steps:

  • In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
  • Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
  • When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
  • Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams

SRIRACHA MARINARA AND MEATBALLS



Sriracha Marinara and Meatballs image

A combination of ground pork and ground turkey are a delicious combination in this twist on a traditional plate of spaghetti and meatballs. The dish gets a subtle singe from spicy sriracha sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 40m

Number Of Ingredients 15

1 pound ground pork
1 pound ground white-meat turkey
2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
1/3 cup plain dried breadcrumbs
2 large egg whites
3/4 teaspoon dried oregano
Coarse salt and ground pepper
Nonstick cooking spray
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced small
2 garlic cloves, roughly chopped
2 cans (28 ounces each) crushed tomatoes
1/4 cup Sriracha sauce
1 pound spaghetti or other long pasta
1/2 cup fresh parsley leaves, roughly chopped, for serving

Steps:

  • Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into 40 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through.
  • In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.)
  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.

Nutrition Facts : Calories 520 g, Fat 13 g, Fiber 8 g, Protein 40 g

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