One Pot Turkey Meatballs Recipe

Introduction

This one pot turkey meatballs recipe is a delicious and comforting meal that combines tender meatballs with a rich tomato sauce. Perfect for an easy weeknight dinner, it delivers big flavor with minimal cleanup.

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

1. 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 is just combined — avoid overmixing to keep the meatballs tender.
2. Step 2: Fill a small bowl with water and wet your hands lightly to prevent sticking. Form the mixture into evenly sized meatballs.
3. 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.
4. Step 4: Using the same skillet, add the crushed tomatoes, tomato paste, minced garlic, salt, pepper, paprika, onion powder, sugar, red pepper flakes (if using), and bay leaves. Bring the sauce to a gentle boil.
5. Step 5: Lower the heat, return the meatballs to the skillet, cover, and simmer for 15–20 minutes, until meatballs are cooked through and the sauce thickens.
6. Step 6: Remove and discard the bay leaves. Serve the meatballs over cooked spaghetti or your favorite pasta, garnished with fresh basil and a sprinkle of Parmesan.

Tips & Variations

• For extra moisture, add a splash of milk to the meatball mixture before shaping.
• Swap fresh basil for fresh parsley if preferred.
• Make it spicy by increasing the crushed red pepper flakes.
• Serve with garlic bread or a side salad for a complete meal.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or microwave until heated through. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

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 similarly tender meatballs. Adjust seasoning to taste if needed.

How can I prevent meatballs from falling apart?

Using egg and breadcrumbs helps bind the meatballs. Also, avoid overmixing the meat mixture and handle the meatballs gently when forming and cooking.

One Pot Turkey Meatballs Recipe

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★★★★★

4.7 from 137 reviews

This One Pot Turkey Meatballs recipe features tender, flavorful turkey meatballs simmered in a rich homemade tomato sauce. Perfect for a comforting weeknight meal, this dish combines Italian-seasoned lean ground turkey with fresh basil and Parmesan, all cooked in one skillet for easy cleanup and delicious results.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

Sauce

• 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

1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground turkey, beaten egg, chopped fresh basil, salt, black pepper, Italian seasoning, fennel seed, minced garlic, minced onion, panko bread crumbs, and grated Parmesan cheese. Mix gently until all ingredients are just combined, being careful not to overmix to keep the meatballs tender.
2. Form Meatballs: Fill a small bowl with water and wet your hands to prevent sticking. Using your hands, form the mixture into evenly sized meatballs and set aside.
3. Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Arrange the meatballs in a single layer and cook until browned on all sides, about 8 minutes total. This browning step adds flavor and texture. Once browned, transfer the meatballs to a plate and set aside.
4. Make the Sauce and Simmer: Using the same skillet, add crushed tomatoes, tomato paste, minced garlic, salt, black pepper, paprika, onion powder, sugar, crushed red pepper flakes if using, and bay leaves. Bring the sauce to a gentle boil then reduce heat to a low simmer. Return the browned meatballs to the pan, cover, and let everything simmer together for 15–20 minutes until the meatballs are thoroughly cooked and the sauce has thickened and developed flavor.
5. Finish and Serve: Remove and discard the bay leaves from the skillet. Serve the meatballs and sauce over cooked spaghetti or your choice of pasta. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese for an authentic Italian touch.

Notes

• Do not overmix meatball ingredients to avoid tough meatballs.
• Wetting your hands helps shape perfectly round meatballs without sticking.
• Browning meatballs before adding to sauce enhances flavor and texture.
• If preferred, substitute panko with regular bread crumbs.
• Adjust crushed red pepper flakes for desired spice level or omit for mild flavor.
• Serve over spaghetti or any pasta of your choice for a complete meal.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: turkey meatballs, one pot meal, Italian meatballs, lean ground turkey recipe, easy dinner, stovetop meatballs, tomato sauce meatballs