Name: One Pot Turkey Meatballs Recipe
Prep time: 20 min
Cook time: 30 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

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Introduction

These one pot turkey meatballs are a simple and flavorful dinner option that combines juicy meatballs with a rich tomato sauce. With fresh herbs and Italian seasonings, this dish is perfect for a comforting weeknight meal.

The image shows a white plate with a bed of yellow spaghetti at the bottom, topped with three large meatballs covered in bright red tomato sauce. The meatballs are textured with a white inside showing herbs and spices, with one meatball cut in half to reveal the inside. The tomato sauce has a chunky texture with some green herbs scattered on top, along with shredded white cheese. In the background, there is a piece of golden-brown garlic bread. The plate is set on a white marbled surface with part of a striped cloth showing in the foreground. 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 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. Transfer browned meatballs to a plate and set aside.
Step 4: To the same skillet, add the 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 lower the heat.
Step 5: Return the meatballs to the skillet, cover, and let everything simmer for 15–20 minutes until the meatballs are cooked through and the sauce is thickened.
Step 6: Remove and discard the bay leaves. Serve the meatballs over spaghetti or your favorite pasta, topping with fresh basil and a sprinkle of Parmesan if desired.

Tips & Variations

Use fresh herbs whenever possible for the best flavor.
For a spicier sauce, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
Gluten-free option: Substitute panko bread crumbs with gluten-free crumbs.
Try adding chopped spinach or grated zucchini to the meatball mixture for added veggies.
If you prefer a thicker sauce, simmer uncovered for a few extra minutes after cooking the meatballs.

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 fridge before reheating.

How to Serve

A white pan filled with seven large, round meatballs covered in bright red tomato sauce, each meatball topped with white grated cheese and small green basil leaves scattered around. The sauce is thick and chunky, evenly spread across the pan. Surrounding the pan are several white dishes: one with plain yellow spaghetti, one with grated cheese and a cheese wedge, one with light-colored breadcrumbs, and a small white bowl containing golden olive oil. A tin of tomato sauce, two wooden salt and pepper shakers, a small dish with red pepper flakes and a wooden spoon, a couple of bay leaves, and a striped cloth napkin with a spatula rest on a white marble surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute and will produce similar results. Just be sure it’s cooked thoroughly before serving.

How do I prevent the meatballs from falling apart?

Handle the mixture gently and avoid overmixing. Wetting your hands before forming the meatballs also helps keep them together during cooking.