Description
These turkey meatballs are a simple dinner. Serve over pasta, polenta, or in a roll with sauce.
Ingredients
Scale
- 1 large egg
- 1/4 cup finely chopped fresh basil (plus more for serving)
- Heaping 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2 cloves garlic, minced
- 2 tablespoons water
- 3 tablespoons minced yellow onion, from 1 small onion
- 1 1/3 pounds 93 percent lean ground turkey
- 2/3 cup dried Italian style bread crumbs
- 1/3 cup freshly grated pecorino Romano cheese (plus more for serving)
- 2 tablespoons olive oil, for cooking
- Large jar (24 oz) Marinara sauce
Instructions
- Whisk egg, basil, salt, pepper, oregano, garlic, and water in a bowl.
- Add onion, turkey, bread crumbs, and cheese; mix until uniform.
- Wet hands, form balls slightly larger than golf balls.
- Heat oil in skillet over medium heat. Brown meatballs on all sides, 7-8 minutes.
- Pour marinara sauce over meatballs, bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Sprinkle with basil and cheese; serve.
Notes
- Use 93% lean ground turkey for best results.
- Prepare and cook meatballs ahead of time; store in refrigerator for 3 days.
- Freeze meatballs in sauce for up to 3 months. Defrost overnight in refrigerator. Reheat on stovetop.
Nutrition
- Serving Size: 3 meatballs
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg