Description
These Turkey Meatballs with Sun-dried Tomatoes are a flavorful and tender dish that combines lean ground turkey with aromatic sun-dried tomatoes, basil, garlic, and pecorino cheese. Whether baked or pan-seared, these meatballs are finished in a savory marinara sauce for a juicy, comforting meal perfect for any occasion.
Ingredients
Meatballs
- 1 lb ground turkey
- 1/3 cup sun-dried tomatoes, packed in olive oil, chopped
- 1/2 cup onion, finely chopped
- 1/4 cup fresh basil, chopped
- 2 garlic cloves, finely minced (or 1 teaspoon granulated garlic)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup grated pecorino cheese or parmesan
Cooking
- 2 teaspoons olive oil (use oil from sun-dried tomatoes if preferred)
- 2-3 cups marinara sauce
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even cooking of the meatballs.
- Form the meatballs: In a mixing bowl, combine ground turkey, chopped sun-dried tomatoes, onion, basil, garlic, salt, pepper, and grated pecorino cheese. Mix gently until just combined to avoid tough meatballs. Shape the mixture into evenly sized meatballs, roughly 1.5 inches in diameter.
- Bake the meatballs: Place the meatballs on the parchment-lined sheet pan and bake for 10-12 minutes, or until they begin to turn golden on the outside. This initial baking sets the shape and color of the meatballs.
- Finish cooking in sauce (oven or stovetop): Transfer the meatballs along with any pan juices into an oven-proof skillet or baking dish. Pour 2-3 cups of marinara sauce over the meatballs and sprinkle additional pecorino cheese on top. You can either simmer the meatballs gently on the stove until fully cooked or place the skillet back into the oven to finish cooking. The meatballs are done when they reach an internal temperature of 165°F (74°C).
- Alternative pan-searing method: Heat 2 teaspoons olive oil in a non-stick skillet over medium heat. Lightly brown each side of the meatballs by gently turning or shaking the skillet until golden on most sides. Then, stir in marinara sauce to coat the meatballs. Dust with pecorino cheese and either simmer for 5 minutes on the stovetop or place in a hot oven for 10 minutes uncovered. Ensure meatballs reach an internal temperature of 165°F before serving.
Notes
- Feel free to use the olive oil packed with the sun-dried tomatoes to add more flavor while cooking.
- Use fresh basil if available for a brighter herb aroma; dried basil can be substituted but reduce quantity.
- Check the internal temperature of meatballs with a meat thermometer to ensure safety.
- Serve meatballs over pasta, rice, or with crusty bread to soak up the delicious marinara sauce.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian