One Pot Turkey Meatballs
Is there anything better than having a big old pan of meatballs simmering away on the stove, ready to be served over a pile of spaghetti? I don’t think so! That was the kind of vibe I was wanting to create for dinner this week, but I had two specific requirements. I wanted to keep things pretty light and healthy, and I didn’t want to spend hours in the kitchen. That’s how these one pot turkey meatballs came to life!
We’re using lean ground turkey here to keep things light, and everything gets made in just the one pan. The meatballs are mixed with herbs, garlic, and a touch of Parmesan, browned until golden, and then gently simmered in a rich tomato sauce until tender.
This one’s easy enough for a midweek dinner, but it’s also special enough for serving at the weekend if you have guests and want to impress.
I’m also including instructions for storing and freezing so you can make a batch and enjoy this meal a couple of times!
Ingredients
You’ll find a printable recipe card at the bottom of this post, complete with ingredients, measurements, and instructions!
For the Meatballs:
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Lean ground turkey – The lighter base for these tender, juicy meatballs.
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Egg – Helps bind everything together.
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Fresh basil – Adds that fresh, herby flavor that makes the meatballs pop.
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Salt & freshly cracked black pepper – Simple seasoning that brings everything to life.
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Italian seasoning – A classic blend for that cozy, savory flavor.
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Fennel seed – The secret ingredient that gives these meatballs that “Italian sausage” flavor.
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Garlic – Because no good meatball recipe skips it.
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Yellow onion – Finely minced so it blends right into the meat mixture.
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Panko breadcrumbs – Keep the meatballs light and help soak up flavor.
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Freshly grated Parmesan – Adds richness and a little saltiness to balance the turkey.
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Olive oil – For browning the meatballs and adding a bit of flavor before simmering.
For the Sauce:
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Crushed tomatoes – The base of your sauce; choose a good-quality can for the best flavor.
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Tomato paste – Deepens the flavor and gives the sauce body.
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Garlic – Adds that bold, classic flavor that ties it all together.
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Salt & freshly cracked black pepper – To season the sauce perfectly.
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Paprika – Adds a warm, subtle depth to the tomato flavor.
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Onion powder – Boosts that savory sweetness without extra chopping.
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Granulated sugar – Balances the acidity of the tomatoes for a smoother sauce.
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Crushed red pepper flakes (optional) – For a little kick, if you like heat.
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Bay leaves – Infuse the sauce with a slow-simmered, savory aroma.
How To Make Your Turkey Meatballs
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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 — don’t overmix or the meatballs can get tough.
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Fill a small bowl with water and lightly wet your hands to make rolling easier, then form the mixture into meatballs.
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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 they’ve got some nice color, transfer them to a plate and set aside.
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To the same skillet, add your sauce ingredients and bring to a gentle boil. 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.
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Remove and discard the bay leaves, then serve the meatballs over spaghetti. Top with fresh basil and a sprinkle of Parmesan before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through, or pop in the microwave for about 2 minutes.
These turkey meatballs also freeze really well! Store the meatballs and sauce together (or separately) in an airtight container or freezer-safe bag for up to 2 months. When you’re ready to enjoy them again, thaw overnight in the fridge, then reheat on the stove until hot and bubbly.
Recipe Notes
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Combine the meatball ingredients just until everything is incorporated. Overmixing can make them dense instead of tender.
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Keep a small bowl of water nearby while rolling the meatballs. Lightly wetting your hands prevents sticking and helps form smooth, even balls.
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If the sauce becomes too thick while simmering, add a tablespoon of water (or broth) at a time until it reaches your desired consistency.
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Want to save time? Mix and roll the meatballs ahead of time, then store them in the fridge for up to 24 hours before cooking.
Variations
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Switch up the meat: Use ground chicken, pork, or beef instead of turkey, or mix two for even more flavor and juiciness.
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Add some depth: A splash or two of balsamic vinegar in the sauce adds a subtle sweetness and rich tang.
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Make it cheesy: Stir a handful of shredded mozzarella or provolone into the sauce just before serving for extra creaminess.
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Spice it up: Add a pinch more red pepper flakes if you like a little kick.
Serving Ideas
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These turkey meatballs are perfect served over spaghetti, creamy polenta, or mashed potatoes for a hearty, comforting meal.
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Add a simple side salad, some roasted vegetables, or a Caesar salad to balance out the richness of the sauce.
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Don’t forget the garlic bread or garlic knots. They’re ideal for soaking up every last bit of that tomato sauce!
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Turn leftovers into meatball subs with melted mozzarella on a toasted hoagie roll for an easy next-day dinner.
One Pot Turkey Meatballs
Ingredients
For the Meatballs
- 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 tablespoons olive oil for cooking
For the Sauce
- 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
- 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 — don’t overmix or the meatballs can get tough.
- Fill a small bowl with water and lightly wet your hands to make rolling easier, then form the mixture into meatballs.
- 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 they’ve got some nice color, transfer them to a plate and set aside.
- To the same skillet, add your sauce ingredients and bring to a gentle boil. 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.
- Remove and discard the bay leaves, then serve the meatballs over spaghetti. Top with fresh basil and a sprinkle of Parmesan before serving.
These meatballs are healthy, easy to prep, and there’s minimal washing up required, which is always a bonus! Give them a try and please do let me know what you think in the comments below. You can also tag me in your pics on Instagram @slimmingviolet. Enjoy!
