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Martha Stewart-Inspired Turkey Meatballs

Close-up of Martha Stewart-Inspired Turkey Meatballs showing its texture
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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.

Ingredients

Scale
  • 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

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Find it online: https://marthadishes.com/martha-stewart-turkey-meatballs-recipe/