Martha Stewart Turkey Meatballs Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart turkey meatballs are the kind of weeknight dinner that still feels put together: tender, herb-flecked meatballs, gently browned on the stovetop and then finished in a simple tomato sauce. They taste clean and savory, with Parmesan, garlic, and fresh parsley doing most of the work, and the texture stays moist thanks to a light hand with the mixing. This version is inspired by Martha Stewart’s classic American home cooking, and it comes together with ingredients you probably already have.

The whole thing takes about 50 minutes, with 20 minutes of prep and 30 minutes of cooking, and the method is straightforward stovetop work. The meatballs stay moist because 93% lean ground turkey gets a little help from panko, egg, and Parmesan, and the quick simmer in crushed tomatoes keeps them from drying out. It’s an easy recipe to pull off on a weeknight, and it’s hearty enough for a potluck or a casual holiday table.

Why This Martha Stewart Turkey Meatballs Works

The biggest issue with lean turkey is that it can turn dry and rubbery fast. Panko breadcrumbs soak up the egg and juices, and a short 10-minute rest in the fridge helps the mixture hold together so the meatballs don’t fall apart in the pan.

Browning the meatballs in batches before they go into the sauce builds flavor without overcooking them. The sauce stays simple, just crushed tomatoes, broth, a little sugar, and garlic, so the meatballs are still the star of the plate.

What You’ll Love About It

• Quick Enough for Weeknights — Ready in about 50 minutes, start to finish.
• Light but Satisfying — Lean turkey keeps them light without losing moisture.
• Simple Pantry Ingredients — Nothing fancy; most items are already in your kitchen.
• Freezes Beautifully — Make a double batch and stash some for later.

Ingredients

Here’s everything you’ll need for the meatballs and the sauce, plus the garnishes for serving.

For the Meatballs

• 1 pound (454g) ground turkey — 93% lean; leaner turkey will dry out.
• 1/2 cup (30g) panko breadcrumbs
• 1/4 cup (30g) freshly grated Parmesan cheese
• 1 large egg — lightly beaten.
• 2 tablespoons (8g) finely chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1 tablespoon (15ml) olive oil — for browning the first batch.

For the Sauce

• 1 tablespoon (15ml) olive oil — the remaining tablespoon for the second batch.
• 1 medium yellow onion — finely chopped.
• 2 garlic cloves — minced.
• 1 can (28 ounces / 794g) crushed tomatoes
• 1/2 cup (120ml) low-sodium chicken broth
• 1/2 teaspoon granulated sugar — balances the acidity of the tomatoes.
• 1/4 teaspoon kosher salt

For Serving

• 2 tablespoons (8g) finely chopped fresh basil
• Grated Parmesan cheese — for sprinkling at the table.

Equipment

• Large mixing bowl — big enough to mix the turkey without spilling.
• 10-inch (25cm) skillet — with a lid; use a wide one so the meatballs fit in a single layer.
• Parchment-lined sheet pan — for holding the rolled meatballs.
• Instant-read thermometer — the reliable way to check doneness.
• Wooden spoon — for scraping up browned bits from the pan.
• Plate — for resting the browned meatballs.

How to Make Martha Stewart Turkey Meatballs

Step 1: Mix and Chill the Meatball Mixture

Combine the ground turkey, panko, Parmesan, egg, parsley, salt, pepper, garlic powder, and oregano in a large bowl. Mix gently with your hands just until evenly combined; overmixing makes the meatballs dense and rubbery, so stop as soon as the mixture holds together. Cover and refrigerate for 10 minutes to firm up.

Step 2: Roll the Meatballs

Roll the mixture into 16 meatballs about 1 1/2 inches (4cm) in diameter, keeping them uniform so they cook at the same rate. Dampen your hands lightly if the mixture sticks. Place the meatballs on a parchment-lined sheet pan as you go.

Step 3: Brown in Batches

Heat 1 tablespoon (15ml) of the olive oil in a 10-inch (25cm) skillet over medium heat until shimmering but not smoking. Add half the meatballs and cook, turning gently, until browned on all sides, about 4 to 5 minutes total; they will not be cooked through yet. Transfer to a plate and repeat with the remaining 1 tablespoon (15ml) oil and meatballs.

Step 4: Build the Sauce Base

Pour off all but 1 tablespoon of the fat from the skillet and return it to medium heat. Add the onion and cook, stirring, until soft and translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.

Step 5: Simmer the Sauce

Stir in the crushed tomatoes, chicken broth, sugar, and 1/4 teaspoon salt, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 5 minutes, until slightly thickened.

Step 6: Simmer the Meatballs

Return the meatballs and any accumulated juices to the skillet, nestling them into the sauce in a single layer. Cover and simmer gently over medium-low heat, turning once, until the meatballs are cooked through and register 165°F (74°C) on an instant-read thermometer, 12 to 15 minutes. Do not boil hard, or the meatballs can break apart.

Step 7: Finish and Serve

Taste the sauce and adjust the salt and pepper. Scatter the basil over the top and serve hot with grated Parmesan, over pasta, polenta, or crusty bread.

What to Serve With It

These meatballs are at home over spaghetti, creamy polenta, or a pile of garlicky mashed potatoes, with crusty bread on the side for sopping up the sauce. A simple green salad or roasted broccoli rounds out the plate nicely. A glass of cold lemonade or sparkling water works well if you want something refreshing to drink.

Tips for the Best Results

• Keep It Cold — Chilling the mix keeps the meatballs from spreading in the pan.
• Dampen Your Hands — Wet palms keep the mixture from sticking as you roll.
• Watch the Heat — Medium is enough; too hot and the outside browns before the inside cooks.
• Use a Thermometer — Check the center of a meatball for a reliable 165°F (74°C).
• Skip the Hard Boil — A gentle simmer keeps the meatballs intact in the sauce.
• Grate Fresh Parmesan — It melts better than the pre-shredded kind and tastes sharper.

Easy Variations

Try swapping the dried oregano for 1 teaspoon of Italian seasoning, or add a pinch of red pepper flakes to the sauce for a little heat. For a lighter, brighter sauce, stir in 1 tablespoon of tomato paste along with the garlic.

Storing and Reheating

Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze cooked meatballs in sauce for up to 3 months and thaw overnight in the fridge. Reheat gently in a covered skillet over medium-low heat for 8 to 10 minutes, or microwave in 1-minute intervals, until the center reaches 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients.

FAQs

Can I make this Martha Stewart turkey meatballs recipe ahead of time?

Yes. Form the raw meatballs up to 24 hours ahead and refrigerate, or brown them and refrigerate up to 1 day ahead. Simmer them in the sauce just before serving.

Where did turkey meatballs come from?

Meatballs show up in many cuisines, and turkey versions became a popular American home-cooking swap as cooks looked for lighter takes on classic meatball dishes. They’re usually served the same way, simmered in tomato sauce and spooned over pasta.

What can I use instead of panko?

Regular dry breadcrumbs work, though they’re finer and soak up more moisture, so use the same 1/2 cup (30g) amount. Crushed crackers or a torn slice of stale white bread can stand in too.

How do I know the meatballs are done?

The most reliable test is an instant-read thermometer in the center of a meatball, which should read 165°F (74°C). The meat should feel firm and spring back slightly when pressed.

Martha Stewart-Inspired Turkey Meatballs

Print Recipe

These tender turkey meatballs are inspired by Martha Stewart’s classic American home cooking: moist, herb-flecked, and gently browned before finishing in a simple tomato sauce. They’re light enough for a weeknight but polished enough for company, with a clean, savory flavor that comes from Parmesan, garlic, and fresh parsley.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 30
• Total Time: 50
• Yield: 4 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound (454g) ground turkey, 93% lean
• 1/2 cup (30g) panko breadcrumbs
• 1/4 cup (30g) freshly grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons (8g) finely chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 tablespoons (30ml) olive oil, divided
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 ounces / 794g) crushed tomatoes
• 1/2 cup (120ml) low-sodium chicken broth
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 2 tablespoons (8g) finely chopped fresh basil, for serving
• Grated Parmesan cheese, for serving

Instructions

1. Combine the ground turkey, panko, Parmesan, egg, parsley, salt, pepper, garlic powder, and oregano in a large bowl. Mix gently with your hands just until evenly combined; overmixing makes the meatballs dense and rubbery, so stop as soon as the mixture holds together. Cover and refrigerate for 10 minutes to firm up.
2. Roll the mixture into 16 meatballs about 1 1/2 inches (4cm) in diameter, keeping them uniform so they cook at the same rate. Dampen your hands lightly if the mixture sticks. Place the meatballs on a parchment-lined sheet pan as you go.
3. Heat 1 tablespoon (15ml) of the olive oil in a 10-inch (25cm) skillet over medium heat until shimmering but not smoking. Add half the meatballs and cook, turning gently, until browned on all sides, about 4 to 5 minutes total; they will not be cooked through yet. Transfer to a plate and repeat with the remaining 1 tablespoon (15ml) oil and meatballs.
4. Pour off all but 1 tablespoon of the fat from the skillet and return it to medium heat. Add the onion and cook, stirring, until soft and translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
5. Stir in the crushed tomatoes, chicken broth, sugar, and 1/4 teaspoon salt, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 5 minutes, until slightly thickened.
6. Return the meatballs and any accumulated juices to the skillet, nestling them into the sauce in a single layer. Cover and simmer gently over medium-low heat, turning once, until the meatballs are cooked through and register 165°F (74°C) on an instant-read thermometer, 12 to 15 minutes. Do not boil hard, or the meatballs can break apart.
7. Taste the sauce and adjust the salt and pepper. Scatter the basil over the top and serve hot with grated Parmesan, over pasta, polenta, or crusty bread.

Notes

Storage: refrigerate leftovers in an airtight container for up to 4 days. Freeze cooked meatballs in sauce for up to 3 months; thaw overnight in the refrigerator before reheating. Make-ahead: form the raw meatballs up to 24 hours ahead and refrigerate, or brown them and refrigerate up to 1 day ahead, then simmer in the sauce before serving. Reheating: warm gently in a covered skillet over medium-low heat for 8 to 10 minutes, or microwave in a covered bowl in 1-minute intervals until hot, 165°F (74°C).

Nutrition

• Calories: 401
• Sugar: 10g
• Sodium: 960mg
• Saturated Fat: 5g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 34g
• Cholesterol: 128mg

Keywords: Martha Stewart turkey meatballs, turkey meatballs recipe, homemade turkey meatballs, ground turkey meatballs, easy turkey meatballs, Italian turkey meatballs, baked turkey meatballs, weeknight dinner, Martha Stewart recipes, Parmesan meatballs, tomato sauce meatballs, healthy meatballs