Turkey meatballs can dry out if they spend too long over high heat. Here they get a short sear and finish gently in tomato sauce. Breadcrumbs and a little milk keep the centers tender.
Mix lightly and simmer gently
Use your hands or a fork just until the ingredients come together. Compressing the mixture makes firm meatballs. The sauce should bubble softly, not boil hard, while the turkey cooks through.
Serving and storage
Serve with pasta, polenta or crusty bread. Refrigerate leftovers up to three days, or freeze the cooked meatballs in sauce for a later dinner.
Mix gently and simmer without a hard boil
Combine the meatball mixture only until the ingredients are distributed. Shape similar-sized pieces so they cook at a similar rate. Browning gives color but does not establish that the center is safely cooked.
Keep the tomato sauce at a gentle simmer and turn the meatballs carefully. If the sauce becomes too thick before the turkey finishes, add a small splash of water rather than increasing the heat.
Can I prepare the components separately?
Measure the breadcrumbs, seasonings, and sauce ingredients in advance to simplify cooking. Keep raw turkey refrigerated and separate from ready-to-eat foods. Use a food thermometer rather than appearance to check doneness.
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Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates; use visual doneness cues and applicable food-safety guidance. The featured image is an illustrative representation.