Baked Turkey Meatballs in Tomato Sauce
The image is AI-generated. Cooking times are estimates.
Baked turkey meatballs are a practical way to cook a batch without turning each one in a frying pan. Breadcrumbs and a small amount of milk help the mixture retain moisture, while Parmesan and herbs provide flavor. Finish the cooked meatballs in tomato sauce so they are coated without needing prolonged simmering.
Ingredient notes
Ground turkey varies in fat content, and very lean turkey can dry out more quickly. Finely grate the onion so it distributes evenly. Avoid adding large pieces of raw vegetable that may not soften before the meat is done. Use a plain tomato sauce whose seasoning you can adjust.
Tips for a better result
Mix only until the ingredients hold together. Firm kneading produces denser meatballs. Lightly damp hands make shaping easier without adding extra flour. Portion the mixture evenly and check the largest meatball with a food thermometer before it goes into the sauce.
Substitutions and variations
Ground chicken can work with the same safe cooking temperature, although flavor and timing vary. Use dried Italian herbs in place of oregano. Gluten-free breadcrumbs need separate moisture adjustment rather than an assumed equal result.
Storage and make-ahead tips
Refrigerate promptly in shallow covered containers and use within 3–4 days. Reheat meatballs and sauce to 74°C/165°F. Freeze in portions only after cooling promptly and packaging securely.
A common question
Why are my turkey meatballs dry?
Overcooking and very lean meat are common reasons. Keep the milk-and-breadcrumb mixture, avoid overworking, and check the internal temperature rather than extending baking time unnecessarily.
More from Crispe Kitchen
Explore the Dinner collection or read our cooking guides for more kitchen ideas.
Baked Turkey Meatballs in Tomato Sauce
About 16 meatballs; 4 servings
Estimated prep: 20 minutes · Cook: 25 minutes · Rest/chill: 5 minutes
Equipment: Baking tray, large bowl, saucepan, food thermometer
Ingredients
- 500 g ground turkey
- 50 g breadcrumbs
- 60 ml milk
- 1 large egg
- 30 g Parmesan, grated
- 1/2 onion, finely grated
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp fine salt
- Black pepper to taste
- 500 g plain tomato pasta sauce
- 1 tbsp olive oil for the tray
Instructions
- Heat the oven to 200°C/400°F. Lightly oil a baking tray.
- Soak breadcrumbs in milk for 5 minutes. Add turkey, egg, Parmesan, onion, garlic, oregano, salt, and pepper. Mix gently.
- Shape into about 16 evenly sized meatballs and arrange with space between them.
- Bake for about 18–22 minutes, until the center of the largest meatballs reaches 74°C/165°F.
- Warm the tomato sauce in a wide saucepan. Add the cooked meatballs, coat gently, and simmer briefly until everything is hot.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Mix only until the ingredients hold together. Firm kneading produces denser meatballs. Lightly damp hands make shaping easier without adding extra flour. Portion the mixture evenly and check the largest meatball with a food thermometer before it goes into the sauce.