Quick Recipe Version (TL;DR)
Quick Ingredients
- Turkey meatballs: 1 lb (454 g) lean ground turkey (93%); 1/3 cup (30 g) panko breadcrumbs; 1/4 cup (25 g) grated Parmesan; 1 large egg; 2 garlic cloves, minced; 2 tbsp chopped parsley; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp milk; olive oil spray
- Tomato-basil sauce: 2 tbsp olive oil; 1 small yellow onion, diced; 4 garlic cloves, minced; 1 tbsp tomato paste; 1 (28 oz / 794 g) can whole peeled tomatoes (hand-crushed); 1 (14.5 oz / 411 g) can diced tomatoes; 1/2 cup (120 ml) low-sodium chicken broth or water; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1/2 cup packed fresh basil, sliced
- To serve: 12 oz (340 g) whole-wheat spaghetti or 1 medium spaghetti squash (about 3 lb / 1.4 kg); extra basil and Parmesan
- Side salad: 5 oz (140 g) mixed greens; 1 cup cherry tomatoes; 1/2 cucumber; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1/2 tsp Dijon mustard; 1/4 tsp kosher salt; black pepper
Do This
- 1. Heat oven to 425°F (218°C). Line a baking sheet with foil and lightly oil it.
- 2. Mix meatball ingredients, form 16 meatballs, and bake 15–18 minutes to 165°F (74°C) internal.
- 3. Meanwhile, sauté onion in olive oil 5 minutes; add garlic 30 seconds; stir in tomato paste 1 minute.
- 4. Add tomatoes, broth, salt, pepper, and red pepper flakes; simmer 20 minutes, stirring occasionally.
- 5. Add baked meatballs to sauce and simmer 10 minutes; stir in basil off heat.
- 6. Cook whole-wheat spaghetti (or prep spaghetti squash). Serve meatballs and sauce over your base with Parmesan.
- 7. Toss salad and serve on the side.
Why You’ll Love This Recipe
- Weeknight-friendly: The meatballs bake hands-off while the sauce simmers.
- Big flavor, simple ingredients: Garlic, herbs, and basil make everything taste slow-cooked.
- Flexible serving options: Great over spaghetti squash for lighter meals or whole-wheat pasta for comfort.
- Excellent for leftovers: Meatballs and sauce reheat beautifully for lunches.
Grocery List
- Produce: 1 small yellow onion, 6 garlic cloves, fresh basil, fresh parsley (optional but nice), mixed greens, cherry tomatoes, cucumber, 1 medium spaghetti squash (optional), lemon (optional for salad)
- Meat: 1 lb (454 g) lean ground turkey (93% recommended)
- Dairy: Parmesan cheese, milk (any kind)
- Pantry: Olive oil, panko breadcrumbs, egg, tomato paste, 1 (28 oz) can whole peeled tomatoes, 1 (14.5 oz) can diced tomatoes, low-sodium chicken broth (or water), whole-wheat spaghetti (optional), balsamic vinegar, Dijon mustard, dried oregano, dried basil, kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Baked Turkey Meatballs
- 1 lb (454 g) lean ground turkey (93% lean)
- 1/3 cup (30 g) panko breadcrumbs
- 1/4 cup (25 g) finely grated Parmesan cheese
- 1 large egg
- 2 tbsp milk
- 2 garlic cloves, minced (about 2 tsp)
- 2 tbsp chopped fresh parsley (or 2 tsp dried parsley)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Olive oil spray (or 1 tsp olive oil for the pan)
Chunky Tomato-Basil Sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced (about 1 cup / 150 g)
- 4 garlic cloves, minced (about 4 tsp)
- 1 tbsp tomato paste
- 1 (28 oz / 794 g) can whole peeled tomatoes, crushed by hand (include juices)
- 1 (14.5 oz / 411 g) can diced tomatoes (include juices)
- 1/2 cup (120 ml) low-sodium chicken broth or water
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup packed fresh basil leaves, thinly sliced (about 20 g), plus more for serving
For Serving (Choose One)
- Option A (pasta): 12 oz (340 g) whole-wheat spaghetti
- Option B (squash): 1 medium spaghetti squash (about 3 lb / 1.4 kg)
- 2 tbsp grated Parmesan cheese, for serving (optional)
Simple Side Salad
- 5 oz (140 g) mixed greens
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cucumber, sliced or chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Step-by-Step Instructions
Step 1: Prep your oven and serving base
Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with foil (or parchment) and lightly coat it with olive oil spray.
If serving with whole-wheat spaghetti: Bring a large pot of water to a boil and salt it with 1 tbsp kosher salt. You’ll cook the pasta in Step 6.
If serving with spaghetti squash (quick method): Use a fork to poke 10–12 holes all over 1 medium spaghetti squash. Microwave on high for 10 minutes, flipping halfway if your microwave heats unevenly. Let cool for 5 minutes before cutting (it will be hot). In Step 6 you’ll shred the strands.
Step 2: Mix and shape the turkey meatballs
In a large bowl, add the ground turkey, panko, Parmesan, egg, milk, minced garlic, parsley, oregano, basil, salt, and pepper.
Mix gently with your hands just until combined (overmixing makes meatballs dense). Using a tablespoon or small scoop, form into 16 meatballs (about 1 1/2 tbsp each) and place them on the prepared baking sheet with a little space between each one.
Step 3: Bake until juicy and fully cooked
Bake meatballs at 425°F (218°C) for 15–18 minutes, or until the centers reach 165°F (74°C) on an instant-read thermometer.
If you like a little extra browning, broil on high for 1–2 minutes at the end, watching closely so they don’t over-brown.
Step 4: Start the chunky tomato-basil sauce
While the meatballs bake, warm 2 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in 1 tbsp tomato paste and cook for 1 minute to deepen the flavor.
Step 5: Simmer the sauce, then finish with basil
Add the hand-crushed whole peeled tomatoes (with juices), diced tomatoes (with juices), broth (or water), salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer.
Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring every few minutes so the bottom doesn’t scorch. The sauce should thicken slightly but stay nice and chunky.
Turn off the heat and stir in the sliced fresh basil. (Keeping basil off high heat helps it stay bright and fragrant.)
Step 6: Simmer the meatballs in the sauce and cook your base
Transfer the baked meatballs into the sauce (and add any juices from the baking sheet). Simmer gently over low heat for 10 minutes so the meatballs soak up the tomato-basil flavor.
If serving with whole-wheat spaghetti: Cook spaghetti in the boiling salted water according to package directions until al dente (typically 9–11 minutes). Drain, reserving 1/2 cup pasta water. If you want a silkier sauce, stir a splash of pasta water into the skillet.
If serving with spaghetti squash: Carefully cut the microwaved squash lengthwise, scoop out seeds, and scrape into strands with a fork. Season lightly with 1/4 tsp kosher salt and a drizzle of olive oil if you like.
Step 7: Toss the salad and serve
In a large bowl, whisk together the olive oil, balsamic vinegar, Dijon, salt, and pepper. Add mixed greens, cherry tomatoes, and cucumber, then toss to coat.
Serve meatballs and chunky tomato-basil sauce over spaghetti squash or whole-wheat pasta. Finish with extra basil and 2 tbsp grated Parmesan, if desired. Add salad on the side.
Pro Tips
- Keep meatballs tender: Mix just until the ingredients come together. Overmixing can make turkey meatballs tough.
- Uniform size = even baking: A small cookie scoop (about 1 1/2 tbsp) makes fast, even meatballs.
- Use a thermometer: Pull the meatballs right at 165°F (74°C) to keep them juicy.
- Crush the tomatoes by hand: It gives you that rustic, chunky texture without needing a blender.
- Add basil at the end: Stirring basil in off-heat keeps the flavor fresh and the color greener.
Variations
- Gluten-free: Swap panko for 1/3 cup gluten-free breadcrumbs or quick oats.
- Cheesy center: Press a 1/2-inch cube of mozzarella into the center of each meatball before baking.
- Extra-veg sauce: Add 1 cup finely diced zucchini or bell pepper with the onion and simmer as directed.
Storage & Make-Ahead
Cool completely, then store meatballs with sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat (add a splash of water or broth if the sauce thickens) or microwave in 60–90 second bursts until hot.
Freezing: Freeze meatballs and sauce together in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop.
Make-ahead option: Shape the meatballs up to 24 hours ahead, cover, and refrigerate. Bake as directed when ready.
Nutrition (per serving)
Approximate, per serving (1/4 of meatballs + sauce only; not including pasta/squash or salad): 290 calories; 28 g protein; 12 g fat; 18 g carbohydrates; 4 g fiber; 9 g sugar; 780 mg sodium.
