Lean ground turkey is transformed into tender Turkey Parmesan Meatballs in a luscious tomato cream sauce. These turkey meatballs are delicious on their own, with pasta, or piled on toasted hoagie buns.

An over the top shot of turkey meatballs and tomato cream sauce in a skillet.

Yes, you read that right. These saucy, cheesy, downright sexy meatballs are made with ground turkey and I’m here to tell you, this is a very good thing.

Ground turkey gets a bad rap, in my opinion. If you know a few things (and I know a few things!) it can be used in place of ground beef with great success. Besides the obvious benefit of being lower in saturated fat, I love the texture and versatility of lean ground turkey. It is wonderful in these Italian-inspired Turkey Parmesan Meatballs and the sauce, my friends, is totally divine.

A fork piercing a meatball and lifting it from a skillet.

Ingredient Notes

Ground turkey and all the ingredients to make Turkey Parmesan Meatballs with overlay text.

For the Turkey Meatballs

Ground turkey – I recommend 93% lean ground turkey for meatballs. Super lean ground turkey may not hold together as well.
Bread crumbs – I use Italian seasoned panko bread crumbs and add a little additional seasoning to amp up the flavor.
Onion – Use a cheese grater to grate onion when you want to add onion flavor to a recipe without adding too much texture. A great choice when making meatballs.
Grated Parmesan cheese – To add a salty, delicious bite.
Large egg – Works as a binder to help hold the meatballs together. Especially important when working with lean ground turkey.
Dried basil and parsley – Dried spices pack more punch than fresh and are a great choice for ground turkey meatballs.
Salt and freshly ground black pepper
Minced garlic

The ingredients for tomato cream sauce with overlay text.

For the Tomato Cream Sauce

Butter
Onion – Finely chopped
Tomato paste – Whoever decided to package tomato paste in a tube is a genius. I always keep a tube in my fridge for recipes that call for just a tablespoon or two. If you do open a can, transfer the remainder to a small freezer bag and it will stay fresh in the freezer for several months.
Minced garlic
Crushed red pepper flakes – Just enough for a little kick. Add more if you want a spicy sauce.
Salt and freshly ground black pepper
Canned crushed tomatoes – Use any brand of crushed tomatoes you prefer but look for a variety with basil. Italian style crushed tomatoes also work well.
Water
Half and half or heavy cream – Half and half is plenty rich enough to add a velvety-rich element to the sauce. Heavy cream adds a touch more richness. Use whatever you prefer.

For Topping

Shredded part-skim mozzarella cheese, grated or shaved Parmesan, and fresh basil

An over the top shot of turkey meatballs in tomato cream sauce with basil in a skillet.

How to Make Turkey Meatballs

Turkey meatball ingredients in a bowl and formed into meatballs on a baking sheet.

Place all of the meatball ingredients in a large mixing bowl.
Use your hands to combine well.
Form the mixture into meatballs about 1-½ inch in diameter. Place the meatballs on foil-lined baking sheet that has been coated with nonstick cooking spray. Bake for 12 to 15 minutes or until browned, but not entirely cooked through.

Ground turkey is very lean so you want to be sure to generously coat the foil with nonstick cooking spray to prevent them from sticking while they bake.

Make the Tomato Cream Sauce

Four images of tomato cream sauce being made in a skillet and topped with meatballs and cheese.

Using an oven-proof skillet, cook the onion in melted butter for about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds.
Stir in the crushed tomatoes, water, and a touch of salt and pepper to taste. Reduce the heat and let the sauce simmer. I usually get the sauce started to this point and let it simmer while I make the meatballs (above). Remove the simmering sauce from the heat and add ⅓ cup half- and-half or heavy cream.
Stir to combine the sauce and then transfer the browned meatballs to the pan with the sauce.
Top with the grated or shaved Parmesan and shredded mozzarella and bake at 400 degrees F until the cheese has melted and the meatballs are cooked through.

An over the top shot of a fork piercing a turkey meatball in a skillet.

How to Freeze Turkey Meatballs

Freezing uncooked meatballs – Place the formed meatballs in a single layer on a baking sheet with space in between and transfer to the freezer for a couple of hours or until frozen solid. Place the frozen meatballs in a freezer safe plastic storage bag and freeze for up to one to two months. Either thaw completely in the refrigerator before baking or bake from frozen, adding about 50% of the total cooking time.

Freezing cooked meatballs – Bake the meatballs according to the directions and allow them to cool completely. Once cooled, follow the instructions to freeze and store above.

Turkey meatballs over spaghetti in a white bowl.

How to Serve Turkey Meatballs

Spaghetti and Turkey Meatballs – Serve the meatballs and sauce over cooked spaghetti (or any type of pasta) with a big green salad and French bread.
Turkey Meatball Subs – Pile the turkey meatballs on toasted sandwich rolls with a drizzle of the sauce and melted mozzarella cheese for an easy dinner or fun game day meal.
Turkey Meatballs and Zucchini Noodles – Try piling them on top of Garlic Parmesan Zucchini Noodles for a veggie boost.

A bowl filled with spaghetti topped with turkey meatballs and sauce.

This post was originally published on April 21, 2014. It has been updated with new text and images.

Adapted from Annie’s Eats. Original source Dinner, A Love Story

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