Healthy ground turkey meatballs are moist, tender, and incredibly flavorful. They’re seared to add an extra layer of depth, then baked and smothered with an easy marinara sauce. This ground turkey recipe is broadly compliant (i.e. no gluten, nuts, added sugar, or lactose) and we guarantee the entire family will love 'em!
Place a 2-quart saucepan over medium high heat. Add 1 tablespoon ghee and heat until shimmering. Add the onion and a pinch of salt, and saute, stirring frequently, until translucent, 5-6 minutes. Add the garlic and saute, stirring continuously, until fragrant, about 1 minute.
Add the tomato paste; cook, stirring constantly, until worked into the onions and slightly deepened in color, 2-3 minutes.
Add the crushed tomatoes and the last two tablespoons of ghee and stir until the ghee is melted into the sauce. Heat until the sauce starts to bubble, then reduce the temperature to medium low to maintain a slow simmer with large bubbles that pop every other second. Cover and simmer, stirring occasionally, until the sauce is deep red in color, 25-30 minutes.
Stir in the fresh basil and remove from heat. Or, add the fresh basil then puree with a blender or immersion blender for a smoother sauce.
Healthy Turkey Meatballs
Heat the oven to 350°F. Line a baking sheet with parchment paper.
Place the onion, basil, parsley, garlic, Italian seasoning, salt, pepper, oregano, and red pepper flakes into the bowl of a food processor. Pulse 8-10 times, or until the ingredients are finely minced.
Break up the turkey into small chunks and add it to the onion and herb mixture, then add the egg yolk. Pulse the mixture 5-6 times, scraping down the sides once, until the ingredients are just barely mixed.
Scoop two-tablespoon portions of the turkey mixture onto the prepared baking sheet. Then, rub a bit of olive oil on your hands and roll each portion into a round meatball shape (the olive oil will prevent the mixture from sticking to your hands, and will also add an extra layer of flavor to the meatballs!). You should be able to form approximately 18 meatballs.
Heat a 10” cast iron skillet (or other oven-safe skillet) over medium high heat. Add the remaining ghee and heat until it shimmers, then add half the meatballs to the skillet. With your left hand on the handle (use an oven mitt, as the handle will get hot), and with tongs in your right hand, gently shake the pan, and flip the meatballs around with the tongs. The “jiggle and shake method” keeps the meatballs moving and constantly browning, while preserving their round shape. Continue to jiggle and flip until the meatballs are golden brown on all sides. Remove the browned meatballs using the tongs and set aside on a plate. Repeat with the second batch.
Return all of the meatballs to the skillet in a single layer. Transfer to the oven and bake 15 minutes, or until the internal temperature registers 165°F using an instant read thermometer. (See Note 3)
Remove the meatballs from the oven and toss in the marinara sauce. Top with additional fresh basil, and serve immediately.
Notes
Note 1. Ghee is a form clarified butter, and is lactose-free. It's used frequently in paleo and Whole30 recipes, or for those who have a lactose-intolerance. Use an equivalent amount of unsalted butter in place of ghee if you tolerate dairy well.Note 2. It's worth seeking out dark meat ground turkey if you can find it. Dark meat has more fat and a gamier flavor. It's difficult to source at traditional grocery stores, but I've had luck finding it at Whole Foods and Mom's Organic Market. Note 3. Try simmering turkey meatballs in the marinara sauce instead of baking. Sear the meatballs, then transfer to the sauce. Cover and simmer over low heat for at least 20 minutes (or until the internal temperature reaches 165°F), and up to one hour.