Turkey Meatballs with Sun-dried Tomatoes Recipe
These Italian-inspired Turkey Meatballs with Sundried Tomatoes and Basil can be baked in the oven or pan-seared on the stovetop. Simmer them in your favorite marinara sauce for a few minutes, then serve over pasta or with veggies, for a quick healthy weeknight meal.
How to Make the Best Turkey Meatballs with Sun-dried Tomatoes
These turkey meatballs with sun-dried tomatoes are a healthier take on a classic Italian favorite. Ground turkey is naturally lean, making these meatballs perfect for anyone looking to enjoy comfort food without the guilt. The addition of sun-dried tomatoes and fresh basil gives them an authentic Italian flavor that tastes like you’ve spent hours in the kitchen—even though they come together in just 35 minutes.
What makes these meatballs special is their simplicity. No eggs, no breadcrumbs—just pure, flavorful ingredients that let the sun-dried tomatoes and basil shine. You can bake them in the oven for a hands-off approach or pan-sear them for a golden, caramelized exterior. Either way, they’re best finished by simmering in your favorite marinara sauce, which allows the flavors to marry beautifully.
Serve them over pasta, with zucchini noodles, or alongside roasted vegetables for a complete weeknight dinner. The best part? These meatballs freeze beautifully, so you can make a double batch and have a quick, healthy meal ready whenever you need it.
Turkey Meatballs with Sun-dried Tomatoes
These Italian-inspired Turkey Meatballs with Sundried Tomatoes and Basil can be baked in the oven or pan-seared on the stovetop. Simmer them in your favorite marinara sauce for a few minutes, then serve over pasta or with veggies, for a quick healthy weeknight meal.
Ingredients
Meatballs
To Serve
Instructions
Prepare the Meatballs
- In a large bowl, combine the ground turkey, sun-dried tomatoes, olive oil, onion, basil, garlic, salt, pepper, and cheese.
- Mix gently with your hands until just combined—don't overmix or the meatballs will be tough.
- Form into 12-16 meatballs, about 1.5 inches in diameter.
Cook the Meatballs
- To bake: Place meatballs on a greased baking sheet. Bake at 400°F for 15-20 minutes until cooked through.
- To pan-sear: Heat a skillet over medium-high heat. Cook meatballs 2-3 minutes per side until browned, then transfer to a pot with marinara sauce.
Finish
- Add the baked or pan-seared meatballs to your marinara sauce.
- Simmer for a few minutes until meatballs are heated through and flavors meld.
- Serve over pasta or with fresh vegetables.
Notes
- These turkey meatballs contain no eggs or breadcrumbs, making them lighter and easier to digest.
- For extra flavor, use the olive oil from the sun-dried tomato jar instead of regular olive oil.
- The meatballs can be made ahead and frozen for up to 3 months.
- Nutrition info per serving (3 meatballs with sauce): 312 calories, 27.2g protein, 16.4g fat, 14.8g carbs, 7.4g sugar, 1205.9mg sodium
