Mini Turkey Meatballs in Tomato Sauce
These tender mini turkey meatballs are simmered in a robust homemade tomato sauce and frozen in sauce for incredible results upon reheating. They are endlessly versatile, perfect served over pasta, in a sub roll, or alongside vegetables.
Tender mini turkey meatballs simmered in tomato sauce and frozen for a versatile make-ahead protein.
Nutrition per serving
Ingredients
Main
Binder
Sauce
Spices
Aromatics
Instructions
Form the Meatballs
In a large bowl combine the ground turkey, breadcrumbs, beaten egg, half the minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined. Do not overmix. Roll into small 1 inch balls and place on a baking sheet.
Brown the Meatballs
Heat a drizzle of oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning them gently, for about 2 to 3 minutes per side until golden on the outside. They do not need to be fully cooked through at this stage.
Simmer in Sauce
In the same skillet saute the remaining garlic for 30 seconds then add the crushed tomatoes. Stir and bring to a simmer. Return all the browned meatballs to the sauce, cover, and cook on low for 20 to 25 minutes until the meatballs are cooked through.
Cool and Freeze
Allow the meatballs and sauce to cool completely. Transfer into freezer-safe bags or containers with the sauce surrounding the meatballs to keep them moist during storage. Freeze for up to 3 months. Reheat on the stovetop over medium-low heat or in the microwave.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.