Ingredients:

  • 1 lb (450 g) ground turkey (preferably 85–93% lean)
  • 1 large egg, beaten
  • 1/2 cup (50 g) fresh breadcrumbs or panko
  • 1/4 cup (60 ml) whole milk (or 2% milk)
  • 1/3 cup (30 g) finely grated Parmigiano-Reggiano (Parmesan), packed
  • 1 small yellow onion, very finely minced (about 1/2 cup / 75 g)
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 2 tbsp (8 g) finely chopped fresh flat-leaf parsley
  • 1 tsp (1 g) dried Italian seasoning (or 1 tbsp fresh chopped oregano/basil)
  • 1 tsp (5 g) kosher salt (adjust to taste)
  • 1/2 tsp (1 g) freshly ground black pepper
  • Pinch red pepper flakes (optional)
  • 2 tbsp (30 ml) olive oil (for browning) — or 1 tbsp oil + 1 tbsp butter
  • 2 cups (480 ml) marinara sauce (store-bought or homemade) — plus extra for serving
  • 1/4 cup (60 ml) low-sodium chicken broth (optional; for pan deglaze)
  • Fresh basil leaves for garnish (optional)
  • Freshly grated Parmesan for serving (optional)

Instructions:

  1. Prepare binder: Combine milk and breadcrumbs in a small bowl; let sit 3–5 minutes until softened.
  2. Make meatball mix: In a large bowl, add ground turkey, softened breadcrumbs, beaten egg, grated Parmesan, minced onion, garlic, parsley, Italian seasoning, salt and pepper.
  3. Gently combine with your hands or a fork until just mixed — stop when mixture is uniform (do not overwork).
  4. Chill (optional but helpful): Cover and refrigerate 20–30 minutes to firm up mixture for easier shaping.
  5. Shape meatballs: Use a 1.5 tablespoon cookie scoop or wet hands to form meatballs about 1½ inches (3.5–4 cm) in diameter (about 1.25–1.5 oz / 35–45 g each). Place on a prepared tray.
  6. Brown meatballs: Heat a large skillet over medium-high and add olive oil. Brown meatballs in batches 2–3 minutes per side until golden, taking care not to crowd the pan. Transfer browned meatballs to a plate.
  7. Deglaze and simmer: Reduce heat to medium, add a splash of chicken broth to deglaze and scrape up browned bits. Return meatballs to the skillet and pour in marinara to halfway or fully cover, depending on preference.
  8. Cover and simmer gently 10–15 minutes until internal temperature reaches 165°F (74°C) and meatballs are cooked through; sauce should thicken slightly and meatballs be firm but springy.
  9. Finish and serve: Taste sauce and adjust seasoning. Garnish with chopped basil and extra Parmesan. Serve over pasta, polenta, or in rolls.
  10. Optional oven-bake method: Preheat oven to 400°F (200°C). Place formed meatballs on a parchment-lined baking sheet and bake 12–15 minutes until edges are lightly browned and internal temp 160–165°F, then simmer 5–10 minutes in sauce on the stove to finish.