Simmered Turkey Meatballs with Italian Spices

Serves: 8

Prep Time: 15 minutes  

Cook Time: 35 minutes


Marinara Sauce:

3 tbs. olive oil

1/2 cup finely chopped shallots

6 large garlic cloves, finely chopped

Two 28-oz. cans whole tomatoes, undrained

1/2 cup loosely packed torn fresh basil leaves


1 1/2 cups cubed (3/4-inch) crustless Italian or French bread (about 2 oz.)

2/3 cup reduced-fat (2%) milk

1/2 cup finely chopped shallots

5 large garlic cloves, finely chopped

1/3 cup finely chopped fresh flat-leaf parsley

2 tbs. Dijon mustard

2 tbs. Italian Blend seasoning

1 large egg

2 lb. ground turkey

1/4 cup olive oil

Freshly grated Parmesan cheese, for serving


To make marinara sauce:

  1. Heat wide heavy pot over medium heat. Add oil, then add shallots and garlic and cook, stirring often, for 2 minutes, or until tender but not browned. Add tomatoes and break them up using potato masher.
  2. Bring to a simmer, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 25 minutes, or until liquid has reduced slightly and flavors are well blended. Stir in basil. Season with salt and pepper.

To make meatballs:

  1. In large bowl, combine bread cubes and milk. Set aside for 5 minutes, or until bread is soggy. Using your hands, mash bread mixture. Add shallots, garlic, parsley, mustard, Italian Blend seasoning, and egg and mix until blended. Add turkey and, using your hands, gently mix until blended. Mixture will be soft, which will ensure tender meatballs. Form mixture into 8 large meatballs.
  2. Heat large heavy skillet over medium heat. Add oil. Working in batches, add meatballs and cook, turning occasionally, for 12 minutes per batch, or until browned all over. Using slotted spoon, transfer to plate.
  3. When sauce is ready, add meatballs and simmer for 5 minutes more, or until meatballs are cooked through, with no sign of pink.
  4. Spoon meatballs and tomato sauce into serving bowls. Sprinkle with Parmesan cheese and serve hot.

Leave a Reply

Back to Top