Baked Mini Turkey Meatballs in a Creamy Tomato Sauce with Pasta

When you want a cozy dinner that’s comforting but still light, baked mini turkey meatballs in a creamy tomato sauce with pasta hit the spot. You get tender, flavorful meatballs baked until golden, then simmered in a smooth tomato cream sauce.

This sauce hugs every bite of pasta. It’s simple enough for a weeknight but feels special enough to share on a weekend.

I started making these when I craved something hearty like classic meatballs but without the heaviness of beef or pork. Using ground turkey keeps things balanced, and the creamy tomato sauce ties it all together.

You’ll love how the pasta, sauce, and meatballs come together in one dish. It feels satisfying and honestly, it’s pretty easy to pull off.

This recipe works well for meal prep since the meatballs stay moist after reheating. Serve it for family dinner or pack leftovers for lunch—it fits into your routine without much fuss.

Why You Will Love Baked Mini Turkey Meatballs in a Creamy Tomato Sauce with Pasta

You’ll enjoy this baked mini turkey meatballs in a creamy tomato sauce with pasta because it’s simple to make and easy to adapt. The meatballs bake in the oven, so you don’t have to stand over the stove.

Cleanup stays easier that way. The texture turns out tender and moist, thanks to milk, breadcrumbs, and a spoon of sour cream.

You won’t taste the sour cream, but it keeps the meatballs soft. Even after reheating, they don’t dry out.

The creamy tomato sauce balances the flavors. Mixing cream into a jar of tomato sauce gives a smooth, rich base.

Serve it with pasta or even rice if you want. Here are a few reasons you’ll keep this recipe on repeat:

• Moist and tender meatballs that don’t dry out.
• Versatile serving options: pasta, zucchini noodles, or in a sandwich.
• Simple ingredients you can find at any grocery store.
• Meal prep friendly, since the meatballs reheat well.

You can swap ground turkey for chicken if you prefer. A sprinkle of fresh parsley or extra parmesan on top makes it feel special.

This meatball recipe works for weeknights when you need something quick. It also feels nice enough for a date night at home.

How To Make Baked Mini Turkey Meatballs in a Creamy Tomato Sauce with Pasta

You’ll bring together tender turkey meatballs, a smooth tomato cream sauce, and pasta cooked just right. The key is using fresh herbs, good cheese, and proper seasoning.

Ingredients

You’ll need a mix of pantry staples and fresh items for the right texture and flavor. Ground turkey is the base, but moisture comes from milk, bread crumbs, and a touch of sour cream or olive oil.

For flavor, use onion, garlic, oregano, basil, and parsley. Parmesan cheese adds richness, while black pepper, kosher salt, and red pepper flakes give balance.

For the sauce, use a jar of tomato sauce, cream, and a bit of extra-virgin olive oil. Pair it with pasta of your choice.

• ½ lb ground turkey
• 1 egg
• ¼ cup minced onion
• 1 tablespoon sour cream or olive oil
• ½ cup bread crumbs
• ¼ cup milk
• 1 tablespoon parsley (fresh or dried)
• 1 teaspoon oregano or Italian seasoning
• ¼ cup grated parmesan cheese
• Salt, black pepper, red pepper flakes to taste
• 1 jar tomato sauce
• ½ cup cream
• Pasta (any shape)

Instruments

You don’t need many tools, just a few basics. A mixing bowl is essential for combining the meatball mixture.

A baking sheet lined with parchment paper keeps the meatballs from sticking. Use a small scoop or spoon to shape the meatballs evenly.

A saucepan works for heating the tomato sauce with cream. A large pot is needed for boiling pasta.

Keep a sharp knife and cutting board for chopping onion and parsley. Measuring cups and spoons help keep the ratios right.

• Mixing bowl
• Baking sheet with parchment
• Saucepan
• Large pot for pasta
• Knife and cutting board
• Measuring cups and spoons
• Small scoop or spoon for shaping

Step-By-Step Instruction

Preheat your oven to 375°F. While it heats, cook pasta in salted water until al dente, then set aside.

In a bowl, soak bread crumbs in milk for a few minutes. Add ground turkey, egg, onion, sour cream, parsley, oregano, parmesan, salt, and pepper.

Mix gently until combined. Scoop small portions, about 1 ½ tablespoons each, and roll into balls.

Place them on the baking sheet and bake for 25 minutes. Turn once halfway through.

In a saucepan, warm tomato sauce with cream and a drizzle of olive oil. Stir in garlic, basil, or extra oregano for more flavor.

Add baked meatballs to the sauce and simmer for a few minutes. Toss in the cooked pasta with a splash of pasta water.

Finish with parmesan and fresh parsley before serving.

Tips & Tricks

I’ve made these meatballs many times, and a few small details make a big difference. You don’t need fancy tools, just a little patience.

• Size matters: Roll the meat into small, even balls about the size of a walnut. This helps them cook quickly and stay tender.
• Don’t skip the onion: Grating onion into the mix adds moisture and keeps the texture soft.
• Cheese helps: A small amount of grated Parmesan brings both flavor and moisture.

I always brown the meatballs before adding them to the sauce. Browning locks in flavor and gives the sauce a richer taste.

If you’re short on time, use a good jarred tomato sauce. I like to keep a favorite brand on hand for busy nights.

For extra depth, a splash of dry white wine or vermouth in the sauce can make a difference. If you’d rather not use alcohol, just skip it.

Keep these in mind and you’ll have juicy, flavorful turkey meatballs every time.

Ingredient Substitute

Sometimes you don’t have every ingredient on hand, and that’s fine. You can still make these baked mini turkey meatballs taste great with a few simple swaps.

If you don’t have ground turkey, use ground chicken for a lighter option or ground beef for a richer flavor. Both bake well in the oven.

For the creamy tomato sauce, swap the heavy cream with half-and-half or even plain Greek yogurt. If you want a more classic flavor, use marinara sauce instead of jarred tomato sauce with cream.

When it comes to breadcrumbs, use regular bread torn into small pieces or crushed crackers. If you’re gluten-free, try gluten-free breadcrumbs or rolled oats.

If you’re out of Parmesan cheese, use pecorino romano or asiago. Even a bit of shredded mozzarella works if that’s what you have.

Fresh parsley adds brightness, but you can use dried parsley or swap with basil or oregano. Dried herbs are stronger, so use a smaller amount.

For milk, any dairy or non-dairy option like almond milk or oat milk will work. It’s mainly for moisture in the meatballs.

These small changes let you adjust the recipe to what’s in your kitchen.

What To Serve With Baked Mini Turkey Meatballs in a Creamy Tomato Sauce with Pasta

When you serve baked mini turkey meatballs with creamy tomato sauce and pasta, you can round out the meal with a few simple sides. The key is to balance the richness of the sauce with lighter textures and fresh flavors.

I often like to keep it classic, and you probably will too. A crisp green salad with a light vinaigrette cuts through the creaminess and adds crunch.

Warm garlic bread or soft dinner rolls work well because they let you soak up every bit of sauce. If you want to switch things up, serve the meatballs and sauce in different ways.

Instead of pasta, try them on toasted bread for a meatball sub. The creamy tomato sauce makes the sandwich messy but delicious.

For a traditional take, spaghetti is always a safe choice. The long strands hold onto the sauce, and the mini meatballs fit right in.

If you want something lighter, zucchini noodles or spaghetti squash can give you the same feel. Here are a few easy sides you can pair with your dish:

• Roasted vegetables like broccoli, carrots, or Brussels sprouts
• Caesar salad with crunchy croutons and Parmesan
• Mashed potatoes or scalloped potatoes for a heartier option
• Sweet potato fries for a slightly sweet contrast
• Tomato basil soup if you want a cozy starter

With these options, you can create a balanced plate that complements the turkey meatballs and creamy tomato sauce.

How To Store Baked Mini Turkey Meatballs in a Creamy Tomato Sauce with Pasta

When I first started making these baked mini turkey meatballs in a creamy tomato sauce with pasta, I learned quickly that storing them the right way makes a big difference. If you’re planning on eating them within a few days, the fridge works best.

Let the pasta and meatballs cool to room temperature before storing. This keeps condensation from forming inside the container.

Use an airtight container to keep everything fresh. I usually portion the pasta and meatballs into smaller containers.

Here’s a simple guide I follow:

• Fridge: Store in airtight containers for 3–4 days at 40°F or below.
• Freezer: Store for 4–6 months in freezer-safe bags or containers. Remove as much air as possible.
• Reheating: Warm in the oven or on the stovetop until the meatballs reach 165°F. The microwave also works for quick meals.

If you want the best texture, freeze the meatballs and sauce separately. Pasta doesn’t always hold up well in the freezer.

I usually cook a fresh batch of pasta when reheating the meatballs and sauce. Trust your senses before eating leftovers.

If you notice an off smell, slimy texture, or unusual color, it’s best to throw them out.

Nutritional Value

Bake mini turkey meatballs, and you get comfort food. Somehow, they still feel lighter than beef or pork meatballs.

Using lean ground turkey cuts down the saturated fat. You still get plenty of protein, so you don’t lose out.

Each serving of mini turkey meatballs, minus pasta or sauce, is about 260 calories. The macros break down to 40% protein, 37% fat, and 23% carbs.

That combo keeps you full but not weighed down. Here’s what you’re looking at per serving:

• Calories: about 260
• Protein: high (around 25–30g)
• Fat: moderate (about 10–11g, depends on cream and cheese)
• Carbohydrates: light (mostly from breadcrumbs and milk)

You’ll get a bit of potassium, vitamin A, and calcium. The turkey, herbs, and parmesan bring these in. The sauce’s sour cream and cream add fat, but they also give a smoother texture. More flavor, too.

Add pasta and creamy tomato sauce, and the numbers jump. A plate with all three usually sits between 400–600 calories. That depends on how much you serve yourself.

Pasta brings more carbs, but turkey’s protein helps balance things. If you want it lighter, try whole-grain pasta. Or maybe cut back on the cream.

Sometimes, you just want a weeknight meal that’s hearty but not over the top. This one fits the bill.