Ingredients
Scale
For the meatballs:
- 1 pound ground turkey (preferably 93% lean)
- 1 large egg
- ½ cup breadcrumbs (panko or Italian-style)
- ⅓ cup grated Parmesan cheese
- 2 tablespoons milk
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 18 small mozzarella balls (ciliegine) or 1 cup mozzarella cut into ½-inch cubes
For the sauce:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground turkey, egg, breadcrumbs, Parmesan cheese, milk, minced garlic, onion powder, oregano, basil, smoked paprika, salt, and black pepper. Mix gently until just combined; avoid overmixing to keep the meatballs tender.
- Stuff the Meatballs: Take a small portion of the turkey mixture (about 2 tablespoons) and flatten it slightly in your palm. Place a mozzarella ball or cube in the center and fold the turkey mixture around it, ensuring the cheese is completely enclosed. Roll gently into a ball and set aside. Repeat with the remaining mixture and mozzarella.
- Cook the Meatballs:
- Oven Method: Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for 20–25 minutes, or until golden brown and cooked through.
- Stovetop Method: Heat a large skillet over medium heat and add a tablespoon of olive oil. Sear the meatballs in batches, turning frequently, until browned on all sides. Cover the skillet and cook on low for an additional 10 minutes, or until fully cooked.
- Make the Sauce: In a saucepan, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, sugar, oregano, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally, until the flavors meld together.
- Combine Meatballs and Sauce: Add the cooked meatballs to the sauce, spooning some of the sauce over each one. Simmer for 5 minutes to let the flavors meld together.
- Serve: Garnish with fresh basil leaves and serve hot over pasta, with crusty bread, or alongside a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 3 meatballs
- Calories: 290
- Sugar: 2g
- Fat: 16g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 29g