Marry Me Turkey Meatballs
Juicy and flavorful Marry Me Turkey Meatballs in a sundried tomato sauce that will make anyone fall in love! Reheats and freezer-friendly.
Equipment
- 1 Saucepan
Ingredients
Marry Me turkey meatballs
- 500 grams (16 oz) Turkey mince
- ½ onion (grated)
- 2 cloves garlic (grated)
- 1 egg
- ½ lemon (juice)
- 30 grams (½ cup) panko breadcrumbs
- 20 grams (¼ cup) parmesan cheese (grated)
- 1 tablespoon parsley (chopped)
- 1 tablespoon basil (chopped)
Marry Me sauce
- 1 teaspoon olive oil
- ½ onion
- 1 red bell pepper
- 1 clove garlic
- 300 ml (1¼ cups) chicken broth (or turkey)
- 100 grams (3.5 oz) sundried tomatoes
- 40 grams (½ cup) parmesan
- 150 grams (½ cup) plain yogurt
- ½ lemon (juice)
- 1 tablespoon pine nuts
- salt and pepper
Instructions
Make the meatballs
- Grate the onion and garlic into a mixing bowl and then stir in the egg, breadcrumbs, lemon juice, parmesan, and salt and pepper. Mix in the minced turkey. Place the meatball mix in the fridge for 30 minutes to chill.
- Preheat the oven to 180℃/355℉.
- Roll the meatballs into 16 balls and place them onto a greased oven-proof dish or tray.
- Bake the meatballs for 15-20 minutes until their internal temperature reaches 74°C/165°F.
Make the Marry Me sauce
- Dice the onion, pepper, and garlic and saute in olive oil with a pinch of salt until translucent.
- Stir in the broth and bring to a simmer. Add the grated parmesan and sundried tomatoes and blend until smooth.
- Stir in the yogurt and season to taste with salt, pepper, and lemon juice.
Assemble and serve
- Pour the sauce over the baked meatballs and sprinkle over some extra grated parmesan and pine nuts.
- Place the dish under the grill/broiler until the cheese and sauce is bubbling hot. Serve with fresh torn basil on top.
Notes
I use 2% turkey breast mince in this recipe, and the meatballs are still very moist. Be sure to grate the onion, as this really help with the juicy texture.
If you can't find panko breadcrumbs, you can also use store-bought croutons and crush them with a rolling pin.
Toss half mug of water into the bottom of the oven when you put the meatballs in to create steam in the baking environment and keep the meatballs from drying out.
You can also use cream in the sauce, but the result will be richer (and high fat/calories) and I personally don't think it needs it.
Store leftovers in an airtight container in the fridge.
You can freeze the raw meatballs and the sauce separately to use in future.
Nutrition
Calories: 443kcalCarbohydrates: 30gProtein: 38gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 109mgSodium: 706mgPotassium: 1395mgFiber: 5gSugar: 15gVitamin A: 1515IUVitamin C: 67mgCalcium: 316mgIron: 5mg
Tried this recipe?Let us know how it was!
