Tender turkey meatballs simmered in a bright, herb-scented tomato sauce with fresh basil; savory, slightly tangy, and perfect served over pasta, rice, or roasted vegetables.
Weeknight Tomato‑Basil Turkey Meatballs
Tender, dairy‑free turkey meatballs simmered in a bright, herb-scented tomato sauce — a simple, family-friendly dinner that feels special without a fuss.
These meatballs exist to rescue busy nights when you want something comforting but not heavy. Ground turkey keeps the bites light while a splash of unsweetened almond milk and breadcrumbs keeps them tender and pillowy. They’re seasoned simply with Italian herbs, salt and pepper so the fresh basil and bright tomatoes can shine.
The technique is forgiving: mix gently so the meat stays tender, roll into 16 small meatballs (about 1¼–1½ inches), and brown them in a hot skillet until every side has a nutty, golden crust. That crust gives you contrast — a little crisp outside, juicy inside — while the quick simmer in sauce finishes them through and soaks up flavor.
The sauce is straightforward but layered: sautéed onion and garlic, low‑sodium crushed tomatoes, a spoonful of tomato paste for depth, and lots of chopped basil folded in at the end. A tablespoon of reserved basil and parsley brightens the top just before serving, so you get fresh herb perfume with every bite.
Serve over pasta, steamed rice, or a pile of roasted vegetables for an easy weeknight supper. The meatballs also freeze and reheat very well — make a double batch, simmer in sauce, then cool and freeze in portions for dinner-ready convenience.
Ingredients
How to Make Tomato Basil Turkey Meatballs
- Peel and finely chop the onion and mince the garlic; set aside about 1 tbsp of chopped basil and parsley for garnish and roughly chop the rest of the basil.
- In a large bowl combine the ground turkey, breadcrumbs, egg, almond milk, half of the chopped onion, half of the minced garlic, Italian seasoning, 1/2 tsp black pepper and 1/2 tsp kosher salt; mix gently until just combined and then shape into 16 evenly sized meatballs (about 1 1/4–1 1/2 inches each).
- Heat 1 tbsp olive oil in a wide skillet over medium-high heat and brown the meatballs in batches, turning so all sides get a golden crust; transfer browned meatballs to a plate (they do not need to be fully cooked through).
- In the same skillet add the remaining 1 tbsp olive oil and the remaining chopped onion; sauté 4–5 minutes until translucent, then add the remaining garlic and cook 30 seconds until fragrant.
- Stir in the crushed tomatoes, tomato paste, sugar, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and red pepper flakes; bring the sauce to a gentle simmer and taste-adjust for seasoning.
- Return the browned meatballs to the skillet, nestling them into the sauce, reduce heat to low, cover, and simmer 15–18 minutes until the meatballs reach an internal temperature of 165°F and the sauce has slightly thickened.
- Remove from heat, stir in the chopped basil, and let rest 3 minutes so flavors meld; garnish with the reserved basil and parsley before serving.
Recipe Card
Tomato Basil Turkey Meatballs
Tender turkey meatballs simmered in a bright, herb-scented tomato sauce with fresh basil; savory, slightly tangy, and perfect served over pasta, rice, or roasted vegetables.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Peel and finely chop the onion and mince the garlic; set aside about 1 tbsp of chopped basil and parsley for garnish and roughly chop the rest of the basil.
- In a large bowl combine the ground turkey, breadcrumbs, egg, almond milk, half of the chopped onion, half of the minced garlic, Italian seasoning, 1/2 tsp black pepper and 1/2 tsp kosher salt; mix gently until just combined and then shape into 16 evenly sized meatballs (about 1 1/4–1 1/2 inches each).
- Heat 1 tbsp olive oil in a wide skillet over medium-high heat and brown the meatballs in batches, turning so all sides get a golden crust; transfer browned meatballs to a plate (they do not need to be fully cooked through).
- In the same skillet add the remaining 1 tbsp olive oil and the remaining chopped onion; sauté 4–5 minutes until translucent, then add the remaining garlic and cook 30 seconds until fragrant.
- Stir in the crushed tomatoes, tomato paste, sugar, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and red pepper flakes; bring the sauce to a gentle simmer and taste-adjust for seasoning.
- Return the browned meatballs to the skillet, nestling them into the sauce, reduce heat to low, cover, and simmer 15–18 minutes until the meatballs reach an internal temperature of 165°F and the sauce has slightly thickened.
- Remove from heat, stir in the chopped basil, and let rest 3 minutes so flavors meld; garnish with the reserved basil and parsley before serving.
Nutrition
- Carbohydrates
- 28
- Saturated Fat
- 4.2
- Sodium
- 1000
- Fiber
- 4
- Unsaturated Fat
- 14.2
- Protein
- 36
- Fat
- 18
- Cholesterol
- 171
- Trans Fat
- 0.2
- Calories
- 420
- Sugar
- 11.5