Name: One Pot Turkey Meatballs in Tomato Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

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Introduction

This one pot turkey meatballs recipe is a simple and flavorful meal perfect for busy weeknights. Tender turkey meatballs simmer in a rich tomato sauce, making it a comforting dish everyone will love.

A white plate holds a bed of long, yellow-spaghetti noodles at the bottom, smooth and slightly glossy. On top are several large, round meatballs covered in bright red tomato sauce, which looks chunky and rich. The meatball in the center is cut open, showing a light, textured inside with herbs sprinkled throughout. The meatballs are topped with thin, scattered strips of white shredded cheese and a few small green basil leaves. At the back of the plate, there is a piece of golden garlic bread resting on the noodles. The plate is set on a white marbled surface with a striped white and gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

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 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. 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 meatballs to a plate and set aside.
Step 4: In 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, then reduce heat.
Step 5: Return the meatballs to the skillet, cover, and let simmer for 15–20 minutes until the meatballs are cooked through and the sauce has thickened.
Step 6: Remove and discard the bay leaves. Serve the meatballs over cooked spaghetti or your favorite pasta, topped with fresh basil and a sprinkle of Parmesan cheese.

Tips & Variations

For extra juicy meatballs, soak the breadcrumbs in a little milk before mixing.
Substitute fresh basil with dried basil if unavailable, but reduce quantity by half.
Add chopped spinach or grated zucchini to the meat mixture for added veggies.
Swap ground turkey for ground chicken or beef based on your preference.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For longer storage, freeze the meatballs with sauce for up to 3 months; thaw overnight before reheating.

How to Serve

A white pan filled with seven meatballs covered in rich red tomato sauce, each meatball topped with a sprinkling of shredded white cheese and small green basil leaves. The tomato sauce has a thick, chunky texture and spreads evenly around the meatballs. Surrounding the pan, on a white marbled surface, are various small white dishes including uncooked yellow spaghetti, grated cheese with a grater, a small jug of yellow olive oil, finely ground white breadcrumbs, and a small bowl of crushed red pepper flakes with a wooden scoop. There is also a can of tomato sauce, and two wooden salt and pepper shakers nearby. A striped kitchen towel with a white and metallic spatula rests next to the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs up to 24 hours in advance and keep them refrigerated before cooking. This can save time on busy days.

Can I bake the meatballs instead of pan-frying?

Absolutely! Arrange the meatballs on a baking sheet and bake at 400°F (200°C) for about 15-20 minutes until browned and cooked through. Then simmer them in the sauce as directed.