Description
Succulent Mediterranean turkey meatballs blend classic Greek flavors with wholesome ingredients. Herbed and spiced with oregano, garlic, and feta, these tender morsels will transport taste buds straight to a sunny Greek island.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground turkey
- 1 large egg
- 2 tablespoons freshly grated Parmesan cheese
Herbs and Seasonings:
- 1 clove garlic, minced
- 3 tablespoons finely chopped onion
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- ½ teaspoon sea or kosher salt
- 1 pinch of black pepper (¼ teaspoon)
Binding and Texture:
- ⅓ cup seasoned Italian bread crumbs
Sauce Proteins and Base:
- 1 can (28 ounces or 794 grams) crushed tomatoes
- 1 can (6 ounces or 170 grams) tomato paste
Sauce Aromatics:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 bay leaf
Sauce Seasonings:
- 1 ½ teaspoons dried Italian seasoning
- 1 tablespoon freshly chopped parsley
- ½ teaspoon sea or kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon sugar
Instructions
- Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and lightly coat a large baking sheet with olive oil.
- In a spacious mixing bowl, thoroughly combine ground turkey, breadcrumbs, grated parmesan cheese, minced garlic, chopped parsley, egg, salt, and black pepper using a fork until ingredients are evenly distributed.
- Form the mixture into 14 uniform meatballs, each approximately 1.5 inches in diameter, carefully arranging them on the prepared baking sheet with slight separation between each.
- Roast the meatballs in the preheated oven for 12-14 minutes, ensuring they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- In a large Dutch oven or heavy saucepan, warm of olive oil over medium-low heat.
- Add finely diced onions and minced garlic, seasoning with a pinch of salt and ground black pepper, and sauté until onions become translucent and soft.
- Introduce tomato paste to the pan, stirring and cooking for 1-2 minutes to enhance its deep, rich flavor.
- Pour in crushed tomatoes, of water, dried Italian seasoning, fresh chopped parsley, and a teaspoon of granulated sugar.
- Season the sauce with additional salt and pepper to taste, stirring to blend all ingredients thoroughly.
- Gently nestle the baked meatballs into the simmering tomato sauce, allowing them to cook together for 25-30 minutes.
- Periodically stir the sauce and rotate the meatballs to ensure even heating and flavor absorption.
- Remove the bay leaf before serving to prevent any unexpected bites.
- Serve the meatballs and sauce over cooked spaghetti or your preferred pasta, garnishing with additional fresh parsley and grated parmesan cheese if desired.
Notes
- Customize your meatballs by experimenting with different ground meats like chicken or pork for unique flavor profiles.
- Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for quick future meals.
- Use a cookie scoop or wet hands to create uniform meatball sizes for consistent cooking.
- Check internal temperature reaches 165°F using a meat thermometer to ensure food safety.
- Leftover meatballs stay fresh in the refrigerator for 3-4 days when stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 292 kcal
- Sugar: 4g
- Sodium: 596mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 80mg