Name: Easy Turkey Meatballs in Marinara Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Italian
Ingredients: 1 pound lean ground turkey 85% lean; 1/2 cup Italian breadcrumbs; 1/2 cup panko breadcrumbs; 1/2 cup finely grated Parmesan cheese; 2 cloves garlic minced; 1/2 small white onion finely diced; 1/4 cup chopped fresh parsley; 1 large egg beaten; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup crumbled feta cheese; 2 tablespoons olive oil; 1 jar marinara sauce 28 ounces

There’s something comforting about tender, juicy meatballs swimming in rich tomato sauce — which is exactly why this Easy Turkey Meatballs in Marinara Recipe quickly became a favorite in my kitchen. It’s a go-to that’s both wholesome and surprisingly simple to whip up any night of the week.

The image shows a black cast iron skillet filled with about twenty round meatballs in a thick red tomato sauce. The meatballs are textured with herbs and look cooked with slightly browned edges. The sauce covers the bottom of the skillet, soaking the meatballs partially, with some small chunks visible. There are three green basil leaves placed on top, adding a fresh contrast to the red sauce. A little grated cheese is sprinkled lightly over some meatballs. The skillet sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Turkey Meatballs in Marinara Recipe
Top Tip
How to Serve Easy Turkey Meatballs in Marinara Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Turkey Meatballs in Marinara Recipe

Why You'll Love This Recipe

Honestly, making turkey meatballs at home can be intimidating if you think turkey dries out easily. But with this recipe, I’ve cracked the code — you get juicy, flavorful meatballs every time. I love how the feta adds that little surprise of tangy creaminess that wakes up the whole dish.

Simple, wholesome ingredients: No fancy pantry items needed—just classic flavors that work beautifully together.
Light but satisfying: Lean turkey keeps things healthy without sacrificing the meaty goodness.
Quick cooking time: You can get this on the table in under 30 minutes, perfect for busy weeknights.
Flexible serving options: Whether over pasta, zoodles, or with garlic bread, it adapts to what you’re craving.

Ingredients & Why They Work

Each ingredient plays a part in making these turkey meatballs tender, flavorful, and perfectly balanced. Plus, these pantry staples are easy to find and swap if needed.

Flat lay of fresh lean ground turkey shaped into a neat mound, a small white bowl of Italian breadcrumbs, a small white bowl of panko breadcrumbs, a small white bowl filled with finely grated Parmesan cheese, two whole cloves of garlic with papery skin intact, half a small white onion finely diced but displayed whole alongside, a small cluster of bright green fresh parsley sprigs, one large whole uncracked brown egg, a small white bowl containing dried oregano, a small white bowl containing dried basil, a small white bowl of coarse sea salt, a small white bowl with ground black pepper, a small white bowl with crumbled white feta cheese, a small white bowl with golden olive oil, a small white bowl filled with vibrant red marinara sauce, a few strands of uncooked spaghetti pasta arranged neatly—all ingredients fresh and natural, no packaging—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground turkey: The base for tender meatballs that's lighter than beef but holds seasoning well.
Italian and panko breadcrumbs: Breadcrumbs give structure and help retain moisture for juicy bites.
Parmesan cheese: Adds a nutty, savory depth that enriches the overall flavor.
Garlic and onion: Classic aromatics that infuse the meat mix with savory goodness.
Fresh parsley: Brings a fresh, herbaceous note to brighten the dish.
Egg: Acts like glue, binding everything without making meatballs heavy.
Dried oregano and basil: Classic Italian herbs that build that familiar marinara-style taste.
Salt and pepper: Essential for seasoning and balancing all the flavors.
Feta cheese: The secret ingredient—it adds creaminess and a tangy punch, making these meatballs uniquely tasty.
Olive oil: For browning so the meatballs develop a lovely crust without sticking.
Marinara sauce: A trusty jar of good-quality marinara makes this recipe effortless and flavorful.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this Easy Turkey Meatballs in Marinara Recipe is how easy it is to tweak depending on what you love or have on hand — making it truly your own.

Add a kick: Sometimes I mix in a pinch of red pepper flakes for a subtle heat that cuts through the richness.
Dairy-free twist: Swap out Parmesan and feta with nutritional yeast and skip the cheese if you’re avoiding dairy.
Herb swap: Fresh basil or cilantro can replace parsley for a fresh twist.
Cooking method: I’ve baked them for a hands-off option or even air-fried them when I want extra crispiness.

Step-by-Step: How I Make Easy Turkey Meatballs in Marinara Recipe

A white plate filled with a pile of spaghetti pasta forming the base layer with a light golden color and slightly glossy texture, topped with several round meatballs coated in a thick, rich red tomato sauce sprinkled with white shredded cheese. One meatball is cut in half, revealing a dense, beige interior mixed with green herbs and bits of pasta. Sauce traces are scattered on the plate, adding a splash of deep red around the food. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Magic

Start by combining ground turkey, breadcrumbs, Parmesan, garlic, onion, parsley, egg, oregano, basil, salt, and pepper in a large bowl. I use my hands here—it’s the best way to get everything mixed evenly without overworking the meat. Remember, gentle mixing means tender meatballs, so stop as soon as everything looks combined.

Step 2: Fold in the Feta

Next, sprinkle in the crumbled feta cheese and gently fold it into the mixture. The feta adds a creamy texture and a burst of flavor that sets these meatballs apart. I like to fold carefully so the cheese doesn’t completely dissolve but stays in little pockets.

Step 3: Shape and Brown

Using a small cookie scoop or spoon, form the mixture into bite-sized balls and line them up on a baking sheet. Heat olive oil in a skillet over medium heat, then add the meatballs. Don’t crowd the pan; give them space so they brown nicely on each side. This step only takes a few minutes—2 to 3 minutes per side should develop a beautiful golden crust.

Step 4: Simmer in Sauce

Pour in your marinara sauce and let everything simmer gently for 3 to 4 minutes. This final simmer is where the meatballs soak up some sauce flavor and finish cooking. Don’t rush this—check the internal temp to ensure it hits 165°F for safe, juicy turkey meatballs.

Top Tip

I learned the hard way that turkey meatballs can easily fall apart or turn dry if you’re not careful. Here are my best tips to get these just right every time:

Go easy on the mixing: Overmixing meat causes tough meatballs. Use a light hand and mix just until combined.
Don’t skip breadcrumbs: Using a combo of Italian and panko breadcrumbs traps moisture and holds things together without heaviness.
Brown before simmering: That sear adds a beautiful flavor and texture you don’t get if you just bake or boil them.
Check the temperature: Use a meat thermometer to peek at the inside rather than cutting them open — that keeps them juicy.

How to Serve Easy Turkey Meatballs in Marinara Recipe

Garnishes

I always sprinkle fresh chopped parsley on top for color and a bright herbal note. Sometimes I throw on some torn fresh basil leaves for that classic Italian vibe. A generous dusting of extra Parmesan can never hurt either!

Side Dishes

I love serving these meatballs over simple spaghetti or my favorite zucchini noodles when I want lighter carbs. Garlic bread is a must-have side for soaking up all that delicious sauce, and roasted broccoli or a crisp Caesar salad rounds out the meal perfectly.

Creative Ways to Present

For dinner parties, I like to pile the meatballs in a pretty serving bowl with extra marinara and add skewers for easy grabbing. I’ve also stuffed them into hoagie rolls for meatball subs or layered them in a casserole with mozzarella for a comforting twist.

Make Ahead and Storage

Storing Leftovers

After the meatballs have cooled, I store them in an airtight container with some of the marinara sauce to keep them moist. They keep well in the fridge for up to 3 days, making for easy, ready-to-eat meals later in the week.

Freezing

I often freeze leftover meatballs separately on a baking sheet until solid, then transfer to a freezer bag. The sauce freezes great too, so having pre-made meatballs and sauce on hand speeds up dinner on hectic nights.

Reheating

To reheat, I gently warm the meatballs and sauce together in a skillet over low heat, stirring occasionally. This keeps them juicy and prevents drying out better than the microwave, in my experience.

Frequently Asked Questions:

Can I make these meatballs gluten-free?

Absolutely! Simply swap both the Italian and panko breadcrumbs with your favorite gluten-free breadcrumbs or crushed gluten-free crackers. You may need to adjust the amount a bit for perfect texture.

What if I don’t have feta cheese on hand?

If you don’t have feta, you can omit it or replace it with ricotta or a small amount of shredded mozzarella for a creamy touch. The feta adds tang, but the meatballs will still be delicious without it.

How do I keep turkey meatballs from drying out?

The key is to avoid overmixing the meat mixture, use breadcrumbs to trap moisture, and brown the meatballs well before simmering in sauce. Also, don’t overcook—check that internal temperature hits 165ºF and remove them promptly.

Can I bake these meatballs instead of pan-frying?

Yes! Bake them at 400°F (200°C) on a lined baking sheet for about 15-18 minutes. Then transfer the meatballs to simmer in marinara for 3-4 minutes to infuse flavor and finish cooking.

Final Thoughts

This Easy Turkey Meatballs in Marinara Recipe is one of those dishes I keep coming back to because it hits every note—comforting, flavorful, nutritious, and just plain delicious. Whether you’re cooking for family or meal-prepping for yourself, I really think you’ll appreciate how approachable and flexible it is. Give it a try soon and let those juicy meatballs become your new weeknight hero!