Baked Mini Turkey Meatballs in a Creamy Tomato Sauce with Pasta
Juicy baked mini turkey meatballs simmered in a rich creamy tomato sauce and served with pasta for a wholesome, comforting family meal.
Equipment
- Large mixing bowl
- Baking sheet with parchment paper
- Oven
- Large skillet or saucepan
- Wooden spoon
- Pot (for boiling pasta)
- strainer
Ingredients
- 1 lb 450 g ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp olive oil for sauce
- 1 can 14 oz crushed tomatoes
- 1/2 cup tomato sauce
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan for sauce
- 1/4 cup fresh basil chopped
- 12 oz 340 g pasta of choice (spaghetti, penne, or fusilli)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Roll mixture into small, bite-sized meatballs and place on the prepared baking sheet.
- Bake for 15–18 minutes, until golden and cooked through.
- Meanwhile, cook pasta in salted boiling water according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Stir in crushed tomatoes and tomato sauce. Simmer for 8–10 minutes.
- Add heavy cream and Parmesan, stirring until smooth and creamy.
- Add baked turkey meatballs to the sauce and simmer for another 5 minutes.
- Stir in fresh basil, then toss with cooked pasta.
- Serve hot with extra Parmesan on top.
Notes
Nutrition Facts (per serving, approx. 4 servings):
- Calories: 520
- Protein: 32 g
- Fat: 21 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 780 mg