Turkey Meatballs Roasted Sauce (Printable)

Tender turkey meatballs simmered in a vibrant roasted tomato sauce, perfect for a healthy dinner.

# What You'll Need:

→ Roasted Tomato Sauce

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -

→ Turkey Meatballs

10 -
11 -
12 -
13 -
14 -
15 -
16 -
17 -
18 -
19 -
20 -

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Place tomatoes (cut side up), onion, and garlic on the tray. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Roast for 25 minutes, until tomatoes are soft and slightly caramelized.
03 - While the vegetables roast, soak breadcrumbs in milk in a large bowl for 5 minutes.
04 - Add ground turkey, egg, Parmesan, parsley, minced garlic, salt, pepper, and thyme to the breadcrumbs. Mix gently with your hands until just combined.
05 - Form the mixture into 16 golf ball-sized meatballs.
06 - Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning until golden (about 5 minutes). Set aside on a plate.
07 - Transfer roasted vegetables to a blender or food processor. Add sugar (if using). Blend until smooth. Pour sauce into a large, deep skillet or saucepan. Bring to a gentle simmer.
08 - Add meatballs to the sauce. Cover and simmer on low for 15-20 minutes, until meatballs are cooked through.
09 - Stir in fresh basil leaves just before serving.

# Expert Suggestions:

01 -
  • The roasted tomato sauce tastes like it simmered all day but comes together in under an hour
  • Turkey meatballs stay incredibly tender thanks to the milk soaked breadcrumb trick
  • Everything cooks in one oven session then one pan, making cleanup almost nonexistent
02 -
  • Do not overmix the meatball mixture or they will become tough and dense
  • Let the roasted vegetables cool slightly before blending to avoid hot splatters
  • The meatballs will continue cooking in the sauce so do not overcook them during searing
03 -
  • Use a rimmed baking sheet for roasting to catch all those flavorful tomato juices
  • Warm your milk slightly before soaking breadcrumbs for better absorption

Go Back