Ina Garten Turkey Meatballs
These meatballs are made from lean ground turkey mixed with fresh bread crumbs, Parmesan cheese, herbs, and seasonings. They’re formed by hand, baked until golden, and then finished in a simple tomato sauce. The result is a soft, juicy meatball with classic Italian flavor.
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking + Simmering
- Cuisine: Italian-American
Ingredients
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2 pounds ground turkey (preferably dark meat for moisture)
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1 cup fresh white bread crumbs (about 3 slices of bread)
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¼ cup grated Parmesan cheese
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¼ cup chopped fresh parsley
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1 teaspoon dried oregano
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1 teaspoon kosher salt
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½ teaspoon black pepper
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2 cloves garlic, minced
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2 large eggs, lightly beaten
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¾ cup warm milk
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Olive oil, for baking
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1 jar (or 4 cups) marinara sauce (homemade or store-bought)
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Optional garnish: fresh basil, more Parmesan
Instructions
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
In a small bowl, combine the bread crumbs and warm milk. Let them soak for a few minutes to soften.
In a large bowl, combine ground turkey, soaked bread mixture, eggs, Parmesan, parsley, oregano, garlic, salt, and pepper. Mix gently using your hands or a spoon until just combined—do not overmix.
Use a cookie scoop or your hands to form 1½–2 inch meatballs. Place them spaced evenly on the prepared baking sheet.
Bake meatballs for 20–25 minutes, or until firm and slightly golden. They should be cooked through but not dry.
Transfer baked meatballs into a saucepan with heated marinara sauce. Simmer on low for 10–15 minutes to soak up the flavors.
Serve with spaghetti, over creamy polenta, in a sub roll, or with a green salad and crusty bread.
Find it online: https://inagartencooks.com/ina-garten-turkey-meatballs/