Turkey Meatballs with Tomatoes and Basil Recipe

Turkey Meatballs with Tomatoes and Basil Recipe

How To Make Turkey Meatballs with Tomatoes and Basil

For a healthier, less guilty meat dish, try out these turkey meatballs. They’re tossed in rich tomato sauce, a bit of chili, and loads of fresh basil.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes



For Meatballs:

  • lbground turkey,thigh meat if available
  • ½cupsour cream
  • 1egg
  • ½cupbread crumbs
  • 2tbspkosher salt
  • 2tbspfresh basil,minced
  • 1tbspthyme,dried
  • 1tbspfennel seeds
  • 2tbspfresh rosemary,minced
  • 1tbsporegano,dried
  • ½tspred pepper flakes
  • cupflour,for dredging

For Sauce:

  • ¼cupextra virgin olive oil
  • ½jalapeno chile,seeded, minced
  • 2largegarlic cloves,minced
  • 3tbspwhite wine,or chicken stock
  • lbsfresh tomatoes,roughly chopped, can substitute a 28 oz can of crushed tomatoes
  • ¼cupfresh basil,thinly sliced


  1. In a large bowl, place the turkey, bread crumbs, sour cream, egg, minced basil, salt, minced rosemary, oregano, thyme, fennel seeds, and red pepper flakes. Gently mix together using clean hands.

  2. Place flour in a shallow bowl or plate. Use the palms of your hands to form 2-inch wide meatballs.

  3. Roll the meatballs in the dredging flour and set them on a plate or tray. There should be about 18 to 22 meatballs.

  4. Heat the olive oil over medium high heat in a large, shallow sauté pan. Gently place the meatballs in the pan.

  5. Once the meatballs are sizzling, reduce the heat to medium low and gently cook them on at least 3 sides, so that they get browned pretty much all over, and cooked through.

  6. Use a fork to nudge the meatballs in the pan. Cooking the meatballs should take about 10 minutes per batch. A gentle heat will ensure that the browned meatballs get cooked through.

  7. Use a slotted spoon to remove the meatballs from the pan to bowl, set aside.

  8. Add the jalapeño and garlic to the pan and cook for 1 minute. Add the white wine or chicken stock. Increase the heat to high and boil down the liquid to the point where a wooden spoon leaves a trail through the pan as it scrapes along the bottom of the pan.

  9. Return the meatballs to the pan with the sauce and coat all over with the pan sauce.

  10. Add the fresh tomatoes and toss to coat. Cook for four minutes or until the tomatoes just begin to break down. Do not overcook the tomatoes.

  11. Remove the pan from the heat and stir in the fresh basil.

  12. Serve with fresh mozzarella, parmesan or pecorino cheese. Serve alone or with pasta, rice, or in a sandwich roll.


  • Calories: 391.16kcal
  • Fat: 23.15g
  • Saturated Fat: 6.15g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 11.03g
  • Polyunsaturated Fat: 4.10g
  • Carbohydrates: 18.77g
  • Fiber: 2.80g
  • Sugar: 4.33g
  • Protein: 26.93g
  • Cholesterol: 114.87mg
  • Sodium: 680.52mg
  • Calcium: 106.05mg
  • Potassium: 650.14mg
  • Iron: 2.86mg
  • Vitamin A: 124.23µg
  • Vitamin C: 18.95mg
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