Name: One Pot Turkey Meatballs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound lean ground turkey; 1 large egg (lightly beaten); ¼ cup finely chopped fresh basil; ½ teaspoon salt; ¼ teaspoon freshly cracked black pepper; 1 tablespoon Italian seasoning; ½ teaspoon fennel seed; 3 cloves garlic (finely minced); 1 small yellow onion (finely minced); ⅔ cup panko bread crumbs; ⅓ cup freshly grated Parmesan; 1 tablespoon olive oil (for cooking); 1 28-ounce can crushed tomatoes; 2 tablespoons tomato paste; 2 cloves garlic (minced); ½ teaspoon salt; ¼ teaspoon freshly cracked black pepper; ¼ teaspoon paprika; ½ teaspoon onion powder; 1 tablespoon granulated sugar; ½ teaspoon crushed red pepper flakes (optional); 2 bay leaves

Ingredients

1 pound lean ground turkey

1 large egg (lightly beaten)

¼ cup finely chopped fresh basil

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

1 tablespoon Italian seasoning

½ teaspoon fennel seed

3 cloves garlic (finely minced)

1 small yellow onion (finely minced)

⅔ cup panko bread crumbs

⅓ cup freshly grated Parmesan

1 tablespoon olive oil (for cooking)

1 28-ounce can crushed tomatoes

2 tablespoons tomato paste

2 cloves garlic (minced)

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

¼ teaspoon paprika

½ teaspoon onion powder

1 tablespoon granulated sugar

½ teaspoon crushed red pepper flakes (optional)

2 bay leaves

Instructions

Step 1: In a large mixing bowl, combine the ground turkey, egg, basil, salt, pepper, Italian seasoning, fennel seed, garlic, onion, breadcrumbs, and Parmesan. Mix until everything’s just combined — avoid overmixing to keep the meatballs tender.

Step 2: Fill a small bowl with water and lightly wet your hands to make rolling easier, then form the mixture into meatballs.

Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown them on all sides, about 8 minutes total. Once browned, transfer them to a plate and set aside.

Step 4: To the same skillet, add crushed tomatoes, tomato paste, minced garlic, salt, pepper, paprika, onion powder, sugar, crushed red pepper flakes (if using), and bay leaves. Bring the sauce to a gentle boil.

Step 5: Lower the heat, return the meatballs to the pan, cover, and let everything simmer for 15–20 minutes, until the meatballs are cooked through and the sauce is thick and flavorful.

Step 6: Remove and discard the bay leaves. Serve the meatballs over spaghetti, topped with fresh basil and a sprinkle of Parmesan.

Tips & Variations

Use fresh herbs like parsley or oregano in place of basil for a different flavor profile.

For a gluten-free version, substitute panko bread crumbs with gluten-free breadcrumbs.

To make the meatballs juicier, avoid overmixing and do not press the mixture too firmly when forming.

Add more crushed red pepper flakes for extra heat, or omit entirely for a milder dish.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. You can also freeze the meatballs and sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute and will yield a similar texture and flavor. Adjust cooking times slightly if needed to ensure the meatballs are fully cooked.

How do I prevent the meatballs from falling apart?

Mix the meat ingredients just until combined and avoid overworking the mixture. Wetting your hands before rolling helps form compact meatballs without compressing them too much.