Turkey Meatballs in Marinara

Using panko soaked in milk (a panade) instead of dry breadcrumbs keeps lean ground turkey from turning dense and dry.

Instructions

1. 1

   In a small bowl, combine the panko and milk and let sit for 5 minutes, until the breadcrumbs absorb the liquid and form a soft paste (this panade keeps lean ground turkey moist, since turkey has far less fat than beef or pork to keep it juicy on its own).

2. 2

   In a large bowl, combine the ground turkey, soaked panko, Parmesan, egg, garlic, parsley, oregano, salt, and pepper.

3. 3

   Mix gently with your hands just until combined — overmixing compacts the meat and makes tough meatballs.

4. 4

   With slightly wet hands (to prevent sticking), roll the mixture into 1.5-inch meatballs, about 24 total.

5. 5

   Heat the olive oil in a large, deep skillet over medium heat. Working in batches, sear the meatballs on all sides until browned, 5–6 minutes per batch — they don't need to cook through yet, just develop color. Transfer to a plate.

6. 6

   Once all the meatballs are browned, pour the marinara sauce into the same skillet, scraping up any browned bits from the bottom.

7. 7

   Return all the meatballs to the skillet, nestling them into the sauce. Bring to a gentle simmer.

8. 8

   Cover and simmer on low for 20–25 minutes, until the meatballs are cooked through (165°F internal temperature) and have absorbed some of the sauce's flavor, spooning sauce over them occasionally.

9. 9

   Garnish with fresh basil and extra Parmesan, and serve hot over spaghetti or with crusty bread.