Parmesan Turkey Meatballs with Marinara
A lighter riff on an Italian-American favorite, these meatballs are made with lean ground turkey instead of the traditional beef or pork, plus Greek yogurt, which helps hold the meatballs together without weighing them down. And unlike most meatball recipes, which typically involve chopping onions, garlic and herbs, this one does not require any knife work, so it’s easy to get kids involved in the action. Enjoy these meatballs with pasta, use them as a base for a sandwich, or pair them with bread and a salad for an easy weeknight meal.
Ingredients
- 1 1/2 lb. (24 oz./750 g) ground turkey
- 1 egg
- 1/4 cup (2 oz./60 g) Greek yogurt
- 1 cup (3 1/2 oz./100 g) grated Parmesan cheese, plus more for sprinkling
- 1/2 cup (1 oz./30 g) panko bread crumbs
- 1 tsp. granulated onion
- 1 tsp. granulated garlic
- 1 tsp. kosher salt
- 1 24-oz. jar William Sonoma Organic Tomato Basil Pasta Sauce
Directions
In a large bowl, combine the turkey, egg, Greek yogurt, Parmesan, panko bread crumbs, granulated onion, granulated garlic and salt. Mix until combined. Chill mixture for 1 hour or up to overnight. Shape the mixture into about 16 2-inch (5-cm) balls and place on a rimmed baking sheet.
Preheat an oven to 350°F (180°C).
In a high-walled skillet over medium heat, warm the canola oil. Working in two batches, sear the meatballs on all sides until browned, about 4 minutes total.
Turn off the heat and return all meatballs to the skillet. Cover the meatballs with marinara sauce and transfer to the oven until the internal temperature of the meatballs reaches 160°F (70°C), about 10 minutes. Remove from the oven and sprinkle with Parmesan. Return to the oven until the internal temperature reaches 165°F (75°C) and the cheese is melted, 5 minutes longer. Serve immediately. Serves 4 to 6.
Belle English, Williams Sonoma Test Kitchen Director