Description
Turkey Meatballs with Tomatoes and Basil are tender, juicy, and infused with fresh herbs. Made with sour cream for added moisture and simmered briefly with bright tomatoes and basil, these flavorful meatballs are perfect as a comforting main dish or crowd-pleasing appetizer.
Ingredients
- For the meatballs:
- 1 1/2 pounds ground turkey (preferably thigh meat)
- 1/2 cup sour cream
- 1 large egg
- 1/2 cup plain breadcrumbs
- 2 tablespoons fresh basil, finely minced
- 2 teaspoons kosher salt
- 2 teaspoons fresh rosemary, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 1/3 cup all-purpose flour (for dredging)
- 1/4 cup extra virgin olive oil
- For the sauce:
- 1/2 jalapeño chile, seeded and minced
- 2 large garlic cloves, minced
- 3 tablespoons white wine or chicken stock
- 1 1/2 pounds fresh tomatoes, roughly chopped (or one 28-ounce can crushed tomatoes)
- 1/4 cup fresh basil, thinly sliced
- 1/2 cup freshly grated mozzarella or Parmesan cheese (for serving)
Instructions
- In a large bowl, gently combine ground turkey, sour cream, egg, breadcrumbs, basil, salt, rosemary, oregano, thyme, fennel seeds, and red pepper flakes until just mixed.
- Form mixture into 1 1/2 to 2-inch meatballs (about 18–22 total). Roll lightly in flour and set aside.
- Heat olive oil in a large sauté pan over medium-high heat. Add meatballs in batches, reduce heat to medium-low, and cook about 10 minutes per batch, turning to brown evenly and cook through. Remove and set aside.
- In the same pan, sauté jalapeño and garlic for about 1 minute. Add wine or chicken stock and cook over high heat until reduced slightly.
- Return meatballs to the pan. Add chopped tomatoes and gently toss. Cook about 4 minutes until tomatoes soften slightly.
- Remove from heat and stir in fresh basil.
- Top with grated mozzarella or Parmesan and serve.
Notes
- Avoid overmixing to keep meatballs tender.
- Bake at 400°F (200°C) for 18–22 minutes as an alternative to pan-frying.
- Use crushed canned tomatoes for convenience.
- Freeze cooked meatballs and sauce up to 3 months.
- Internal temperature should reach 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approx. 1/5 recipe)
- Calories: 525 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
