A short sear gives the meatballs a crust, and the sauce finishes the center. Use a thermometer. Turkey is done at 165°F (74°C), even if the outside already looks brown.
Prep15 min
Cook20 min
Servings4
DifficultyEasy
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 1 lb ground turkey
- 1/2 cup dry breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 cups marinara sauce
- 12 oz spaghetti, cooked
- Chopped parsley, to finish
How to make it
- Mix the turkey, breadcrumbs, egg, Parmesan, Italian seasoning, and salt until just combined. Form 16 meatballs.
- Heat the oil in a large skillet over medium heat. Brown the meatballs for about 6 minutes, turning until all sides have color.
- Pour in the marinara, cover, and simmer for 12 to 14 minutes.
- Check the center of a meatball. It should read 165°F (74°C).
- Serve over spaghetti and finish with parsley.
Kitchen note
Wet your hands before rolling so the mixture does not stick. Do not compact the meatballs or they turn dense.
Substitutions
- Ground chicken can replace the turkey at the same temperature.
- Crushed saltines can replace the breadcrumbs.
Storage
Refrigerate meatballs and sauce for up to 4 days, separate from the pasta if you can. Reheat the sauce and meatballs to 165°F (74°C).
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
Open meal planner →Food safety note: cooking times vary by appliance and ingredient size. Use a food thermometer where the method gives a temperature, and refrigerate leftovers within two hours.