Savory Dutch Oven Turkey Meatballs

I’ve always been a fan of classic Italian meatballs, but sometimes I don’t want to deal with multiple pots and pans on the stove. That’s exactly why I started making these turkey meatballs in my Dutch oven. They’re easy, cozy, and perfect for those nights when you want something homemade without the fuss.

What I really love about this recipe is how everything comes together in one pot. I’ll often prep the ingredients while my kids are doing homework, and by dinner time, we’ve got tender meatballs that make everyone happy. Plus, using turkey instead of beef means I can feel good about serving a lighter version of our family favorite.

Whether you’re feeding a hungry family or just want leftovers for lunch tomorrow, these Dutch oven turkey meatballs hit the spot. They’re simple enough for weeknights but still have that made-from-scratch feeling that makes dinner special.

What Kind of Ground Turkey Should I Use?

For meatballs, the fat content in your ground turkey makes a big difference in the final texture and flavor. Regular ground turkey (93% lean) is your best bet here, as it has just enough fat to keep the meatballs juicy without being too heavy. While you could use the extra lean (99%) variety, your meatballs might end up a bit dry and less flavorful. If you’re buying from the meat counter, ask for ground turkey that includes both white and dark meat – this blend provides the ideal balance of flavor and moisture. Just make sure your ground turkey is fresh and hasn’t been previously frozen, as this can affect how well the meatballs hold together.

Options for Substitutions

This meatball recipe is pretty adaptable and you can make several swaps depending on what you have in your kitchen:

• Panko breadcrumbs: Regular breadcrumbs work just fine here, or you can make your own by pulsing day-old bread in a food processor. For a gluten-free option, try crushed pork rinds or almond flour – just note that almond flour will make the meatballs slightly denser.
• Ground turkey: Feel free to swap the ground turkey with ground chicken, lean ground beef, or a mix of ground beef and pork. Just keep in mind that turkey creates lighter meatballs, while beef will give you a richer flavor.
• Italian seasoning: No Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. You can also add a pinch of rosemary and marjoram if you have them.
• Crushed tomatoes: You can use whole peeled tomatoes (just break them up with your spoon), or diced tomatoes blended until smooth. In a pinch, tomato sauce works too, though the texture will be slightly different.
• White onion: Yellow or red onions work just as well. You can also use shallots for a milder, slightly sweeter flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, tough results – to keep them juicy, avoid overworking the meat mixture and stick to gentle mixing just until the ingredients are combined. A common error is skipping the panade (breadcrumb and milk mixture), which acts as a crucial moisture-keeper, so make sure to let the breadcrumbs fully absorb the milk before adding them to your turkey. To prevent the meatballs from falling apart while cooking, chill them in the refrigerator for at least 15 minutes before browning, and resist the urge to constantly move them around in the pan – let them develop a golden crust before turning. For the best texture and flavor, keep your meatballs roughly the same size (about 2 tablespoons each) and brown them in batches to avoid overcrowding the pan, which can lead to steaming instead of browning.

What to Serve With Turkey Meatballs?

While these turkey meatballs are perfect over classic spaghetti, there are lots of other tasty ways to enjoy them! For a lighter meal, try serving them over zucchini noodles or with roasted vegetables like broccoli and bell peppers. A simple Caesar salad or mixed green salad with Italian dressing makes an excellent side dish, helping to balance out the richness of the sauce. If you’re in the mood for some extra carbs (and who isn’t?), garlic bread or warm focaccia is perfect for soaking up any leftover sauce on your plate.

Storage Instructions

Keep Fresh: These turkey meatballs and sauce will stay good in the fridge for up to 4 days when stored in an airtight container. They actually taste even better the next day as the flavors have time to meld together! Perfect for meal prep or making ahead for busy weeknights.

Freeze: These meatballs are great for freezing! You can freeze them either cooked or uncooked for up to 3 months. For cooked meatballs, let them cool completely, then place them with the sauce in a freezer-safe container. For uncooked meatballs, arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag.

Reheat: To warm up your meatballs, simply heat them with the sauce in a covered pot over medium-low heat until heated through, about 10-15 minutes. If using frozen cooked meatballs, thaw overnight in the fridge first. For the best texture, avoid using the microwave as it can make the meatballs tough.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 70-80 g
• Carbohydrates: 110-120 g

Ingredients

• 1/4 cup panko breadcrumbs (see note)
• 2 tablespoons any type of milk
• 20 ounces ground turkey (refer to note)
• 2 tablespoons finely chopped white onion
• 1 1/2 teaspoons italian seasoning mix
• 1 egg
• 4 tablespoons cooking oil
• 3/4 cup finely chopped white onion
• 1 1/2 teaspoons italian seasoning
• 2 tablespoons tomato paste
• 1 can crushed tomatoes (28 ounces)
• Spaghetti or preferred pasta (or opt for spaghetti squash for a lighter, low-carb choice)
• Grated parmesan cheese
• Chopped parsley for garnish

Step 1: Prepare the Breadcrumb Mixture

In a large mixing bowl, combine Panko breadcrumbs and milk.

Let the mixture sit for about 5 minutes so the breadcrumbs can absorb the liquid fully.

Step 2: Mix the Meatball Ingredients

Prepare a small sheet pan, baking dish, or cutting board next to the bowl for lining up the meatballs.

To the soaked breadcrumbs, add ground turkey, 2 tablespoons of onion, 1 ½ teaspoons of Italian Herb Seasoning, and an egg.

Add salt as needed (1 teaspoon if your Italian Seasoning doesn’t include salt; 1/2 teaspoon if it does).

Gently combine all the ingredients using your hands, mixing just until everything is combined.

Be cautious not to over-mix.

Step 3: Shape the Meatballs

Using a 1-tablespoon measuring spoon, scoop up one heaping spoonful of the meatball mixture and roll it into a ball.

It’s okay if the balls aren’t perfectly round, but try to keep them uniform in size for even cooking.

As you shape them, line the meatballs up on the prepared pan.

You can cover and refrigerate them at this stage if you plan to cook them later.

Step 4: Cook the Meatballs

Heat a large Dutch oven, sauté pan, or skillet over low-medium heat.

Add oil and let it heat until shimmering.

Once the oil is hot, transfer the meatballs to the pan using your hands or a utensil.

Let them sear on the bottom for 2 minutes, then gently shake the pan or use a spatula to turn them so they roll slightly.

This helps maintain their round shape.

Continue cooking, turning occasionally, until the meatballs are nearly cooked through (about 8 to 10 minutes).

They should be tender and juicy inside but not pink.

Step 5: Prepare the Sauce

Once the meatballs are done, transfer them to a plate and return the pan to the heat.

If the pan is dry, add a splash of oil.

Add 3/4 cup of onion to the pan and sauté until tender and starting to brown.

Stir in 1 ½ teaspoons of Italian Herb Seasoning and some tomato paste, cooking for 1 minute.

Pour crushed tomatoes into the pan and stir to combine all ingredients.

Step 6: Combine and Serve

Simmer the sauce for 2 minutes to let the flavors meld.

Add the meatballs back into the sauce and cook everything together for 1 additional minute.

Serve the meatballs over cooked spaghetti or spaghetti squash, or accompany them with bread on the side.

For a finishing touch, top with Parmesan and chopped parsley before serving.