Healthy Turkey Parmesan Meatballs

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Growing up, my mom’s idea of meatballs always meant a can of sauce and a bag from the freezer section. Don’t get me wrong – I ate them happily, but I never knew what I was missing until I started making them from scratch.

These turkey parmesan meatballs have become my go-to version these days. They’re lighter than traditional beef meatballs, but still pack plenty of flavor. And while some people think turkey meatballs turn out dry, I’ve learned a few simple tricks that keep them juicy every single time.

What Kind of Ground Turkey Should I Use?

For these meatballs, 93% lean ground turkey is your best bet – it’s the sweet spot between too lean and too fatty. While you might be tempted to go with 99% lean turkey to cut calories, it can make your meatballs dry and tough. Regular ground turkey (85% lean) works too, but you might end up with more grease in your sauce. Just make sure your ground turkey is fresh – check for a pink color with no gray spots, and give it a sniff to make sure it doesn’t have any off smells. If you’re buying ahead, keep it in the fridge for no more than 2 days, or pop it in the freezer if you’re planning to use it later.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this meatball recipe:

• Ground turkey: You can swap ground turkey with lean ground chicken, ground beef (90% lean), or even ground pork. Just note that beef and pork will give you a richer flavor and might need a minute or two less cooking time.
• Panko breadcrumbs: Regular Italian breadcrumbs work fine here. You can also use crushed crackers, or for a low-carb option, try almond flour (use about 1/3 cup since it’s denser).
• Cream/half-and-half: Whole milk can work in place of cream, though the sauce won’t be quite as rich. For a dairy-free version, use unsweetened coconut cream.
• Mozzarella cheese: Provolone or fontina make good substitutes. If you’re watching calories, reduced-fat mozzarella is perfectly fine.
• Fresh basil: If you don’t have fresh basil, use 1 teaspoon dried basil. In summer, fresh oregano or parsley can work too.
• Parmesan cheese: Pecorino Romano or Grana Padano are great alternatives. This is one ingredient I wouldn’t skip as it adds key flavor to both the meatballs and sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, tough results – since turkey is naturally lean, it needs careful handling to stay moist and tender. To avoid dense meatballs, mix the ingredients just until combined and avoid overworking the meat mixture, as this will make them tough and rubbery. Another common mistake is forming the meatballs with wet hands, which makes the mixture stick – instead, lightly oil your hands before rolling to get perfectly shaped meatballs every time. For the best texture and flavor, don’t skip the breadcrumbs or cheese, as these ingredients help keep the meatballs tender while adding moisture and richness to compensate for turkey’s leanness. Finally, resist the urge to constantly flip the meatballs while cooking – letting them develop a nice brown crust on one side before turning helps them hold together better and creates deeper flavor.

What to Serve With Turkey Meatballs?

These Italian-style turkey meatballs are begging to be served over a big bowl of pasta – spaghetti is the classic choice, but any long noodle like linguine or fettuccine works great too. If you’re watching your carbs, try them over zucchini noodles or with a side of roasted vegetables like broccoli or bell peppers. A simple green salad dressed with olive oil and lemon juice makes the perfect light side dish, and don’t forget some warm crusty bread to soak up all that tasty sauce!

Storage Instructions

Keep Fresh: These turkey meatballs stay great in the fridge for up to 4 days when stored in an airtight container with their sauce. They actually taste even better the next day as the flavors have time to mingle together – perfect for meal prep!

Freeze: Make a double batch because these meatballs freeze like a charm! Let them cool completely, then place them in a freezer-safe container with the sauce and freeze for up to 3 months. I like to portion them into smaller containers for easy weeknight dinners.

Reheat: To warm them up, simply pop them in the microwave for a couple of minutes, stirring halfway through. For better results, reheat them slowly in a covered pan on the stovetop over medium-low heat, adding a splash of water if the sauce seems too thick. The cheese will melt nicely again, making them just as good as day one!

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-110 g
• Fat: 80-90 g
• Carbohydrates: 120-130 g

Ingredients

• 1 tablespoon butter
• 1/4 cup onion, finely chopped
• 2 tablespoons tomato concentrate
• 1 teaspoon garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and freshly cracked black pepper, to taste
• 28-ounce can of crushed tomatoes with basil (or italian-style)
• 1/2 cup water
• 1/3 cup cream or half-and-half
• 1/2 cup panko breadcrumbs with italian seasoning
• 1/4 cup onion, grated (refer to notes)
• 1 teaspoon parsley, dried
• 1 teaspoon basil, dried
• 1/3 cup parmesan cheese, grated
• 3/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic, minced
• 1 large egg, beaten lightly
• 1 1/4 pounds lean ground turkey (93% lean)
• 1/2 cup mozzarella cheese, part-skim, shredded fresh
• 1/4 cup parmesan cheese, grated or shaved
• 1 tablespoon fresh basil, chopped

Step 1: Prepare the Sauce

Begin by melting butter in a large, deep, oven-proof skillet or sauté pan over medium-high heat.

Once the butter is melted, add the onion and cook for about 1 minute until it begins to soften.

Stir in the tomato paste, garlic, and red pepper flakes, cooking just until the mixture becomes fragrant, approximately 30 seconds.

Add the crushed tomatoes and water, then season with a touch of salt and pepper to taste.

Lower the heat to low and allow the sauce to simmer gently while you prepare the meatballs.

Step 2: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 425 degrees F.

Line a large rimmed baking sheet with heavy-duty foil and generously coat the foil with nonstick cooking spray to prevent sticking and make cleanup easier.

Step 3: Make and Cook the Meatballs

Place all the meatball ingredients in a large mixing bowl.

Use your hands to combine the ingredients thoroughly until well mixed.

Form the mixture into meatballs, each about 1-½ inches in diameter.

Arrange the meatballs on the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes until they are browned but not entirely cooked through.

Once done, take the meatballs out of the oven and reduce the oven temperature to 400 degrees F.

Step 4: Finish the Sauce and Combine with Meatballs

Remove the simmering sauce from the heat and stir in ⅓ cup heavy cream or half-and-half until the sauce is well combined and creamy.

Carefully transfer the browned meatballs into the pan with the sauce, evenly distributing them so each meatball is coated with the sauce.

Step 5: Add Cheese and Bake

Sprinkle mozzarella and additional Parmesan cheese over the top of the meatballs and sauce.

Transfer the entire skillet or sauté pan to the oven.

Bake at 400 degrees F until the cheese is fully melted and bubbling, and the meatballs are cooked through, about 12 to 15 minutes.

Step 6: Garnish and Serve

Once out of the oven, garnish the dish with fresh basil for added flavor and color.

Serve the meatballs warm, alongside your favorite side or over pasta or bread for a hearty meal.