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    Home » Recipes » Easy Meals

    Turkey Meatballs in Tomato Sauce (Healthy)

    July 27, 2016 By Monika Last Updated March 20, 2025 7 Comments

    Jump to Recipe
    1 image of meatballs in tomato sauce with spaghetti in bowl and another in skillet.

    These healthy turkey meatballs in tomato sauce are a delicious and easy to make dinner idea. Your family will love the soft meatballs in a tangy sauce served over a bowl of steaming spaghetti.  Ready in under 40 minutes.

    Check out also meatballs in mushroom sauce.

    Meatballs in tomato sauce in pan on top of grey wooden board.

    Why this recipe works

    • It's quick and contains few ingredients! This dish, made from scratch, comes together in under 40 minutes. You can reduce this further by preparing the sauce in advance (see Notes below).
    • It's healthy. The meat contains only 7% fat and the sauce is made using a little olive oil and a scatter of parmesan cheese.
    • You can use any ground meat to make the meatballs.
    •  The meatballs are light and fluffy and guaranteed to be a hit with adults and children alike.

    Ingredients

    Meatballs in tomato sauce ingredients on top of round board.

    How to make fluffy meatballs

    Meatballs are easy to make but it's important to keep a few things in mind in order to ensure they are light and fluffy too.

    • Use a bit of soft bread and milk or water.  The bread will soak up the moisture so even though your meatballs are low in fat they will turn out moist and fluffy.  Adding breadcrumbs will not produce the same results.
    • Use a food processor/blender to combine the ingredients. This is not only easier and quicker to do than using a spoon but also helps to make soft and fluffy meatballs.

    Step-by-step recipe instructions

    1.To make the sauce in a saucepan heat up 2 tablespoons of oil, add the chopped onion, garlic and celery and fry for 3 minutes stirring often. Pour in the wine and cook for another minute or so.

    Chopped onion and celery in pot with spoon.

    2. Add the canned tomatoes, tomato paste, sun dried tomatoes, salt and pepper, cover and bring to the boil then simmer gently for 10 minutes stirring occasionally.

    Tomato sauce mixture in pot with spoon.

    3. Remove from the heat, add the chopped basil and puree the mixture. Cover and set aside while you make the meatballs. Preheat the oven to 400 F/ 200 C/ gas mark 6.

    Tomato sauce with chopped basil and stick blender end piece in pot.

    4. Whilst the tomato sauce is bubbling away make the meatballs. In a blender bowl combine the meat, 1 tablespoon of tomato paste, torn bun/bread, milk/water, salt, pepper and onion granules.

    Ground turkey, bread, tomato paste and spoon in blender bowl.

    5. Pulse (for a few seconds) until well combined and sticky.

    Meatball mixture inside food processor bowl.

    6. Form small meatballs (you should get 16-18 meatballs).

    Raw meatballs on blue plate.

    7. In a large nan-stick pan heat up 1-1.5 tablespoons of oil and fry the meatballs over a medium/high heat for about 5 minutes turning often until lightly browned (they will finish cooking in the oven).

    Fried meatballs in large pan.

    8. Place the meatballs in your oven dish, pour over the sauce, scatter a little parmesan cheese, approx. 2 tablespoons, (or just drizzle with oil) over the top and bake in the centre of the oven for 15 minutes. Remove from the oven and serve over pasta.

    Meatballs in tomato sauce in pan with white handle.

    Top tips for making meatballs in tomato sauce

    • Meat: use ground meat with around 7% fat. You can swap pork or beef for turkey.
    • Herbs: I used fresh basil but you can add oregano or thyme if you prefer.
    • Make ahead: You can make the sauce ahead and refrigerate overnight. Then simply reheat before combining with the meatballs and popping the dish in the oven.
    • To save time start making the meatballs while the sauce is bubbling away.
    • Frying the meatballs: Use a large frying pan so it's easy to turn the meatballs over. They need to brown a little and will finish cooking in the oven.
    • Best served immediately so boil the pasta while the dish is in the oven. Refrigerate leftovers for up to 3 days.
    • Freeze for up to 3 months.
    • Yields 16-18 meatballs.
    Meatballs in tomato sauce over spaghetti in bowl with fork and meatballs in sauce in pan in top right corner.

    Related recipes to try next

    • Turkey Meatballs in Gravy (Polish Klopsiki)
    • Easy Meatball Pasta Bake
    • Meatballs in Healthy White Sauce
    • Chicken Meatballs in Leek Sauce

    See also these other easy dinner ideas!

    Recipe

    Meatballs in tomato sauce over spaghetti in bowl with fork and meatballs in sauce in pan in top right corner.

    Easy Turkey Meatballs In Tomato Sauce (Healthy)

    These healthy turkey meatballs in tomato sauce are a delicious and easy to make dinner idea. Your family will love the soft meatballs in a tangy sauce served over a bowl of steaming spaghetti.  Ready in under 40 minutes.
    No ratings yet
    Print Pin Rate
    Course: Dinner
    Cuisine: Italian fusion, Low fat
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 329kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor/blender
    • Non-stick large frying pan
    • Medium saucepan with lid
    • Medium size shallow oven dish

    Ingredients

    For the tomato sauce

    • 1x14.11oz can (400 g) tomatoes
    • 2 tablespoons tomato puree
    • 4 sundried tomatoes in oil, chopped
    • 1 onion chopped
    • 2 garlic cloves finely chopped
    • ½ celery stalk chopped
    • 3 tablespoons white wine
    • 3 tablespoons fresh basil finely chopped
    • 2 tablespoons olive oil
    • ⅓ teaspoon fine sea salt and pepper to taste

    For the meatballs

    • 1.1 pounds (500 g) ground turkey approx. 7% fat
    • 1 soft roll/bun or 1 slice of bread, torn into small pieces
    • 1½ tablespoons milk or water
    • ¼ teaspoon onion granules
    • ½ teaspoon fine sea salt and ground pepper each

    Instructions

    • To make the sauce in a saucepan heat up 2 tablespoons of oil, add the chopped onion, garlic and celery and fry for 3 minutes stirring often. Pour in 3 tablespoons of the wine and cook for another minute or so.
    • Add the canned tomatoes, tomato puree, sun dried tomatoes, salt and pepper, cover and bring to the boil then simmer gently for 10 minutes stirring occasionally.
    • Remove from the heat, add the chopped basil and puree the mixture. Cover and set aside while you make the meatballs. Preheat the oven to 400 F/ 200 C/ gas mark 6.
    • Whilst the tomato sauce is bubbling away make the meatballs. To a food processor add the meat, tomato puree and torn bun/bread. Pour the milk over the bread, add salt, pepper and onion granules. Pulse until well combined and sticky.
    • Form small meatballs (you should get 16-18 meatballs). In a large pan heat up 3 tablespoons of oil and fry the meatballs over a medium/high heat for about 5 minutes turning often until lightly browned (they will finish cooking in the oven).
    • Place the meatballs in your oven dish, pour over the sauce, scatter a little parmesan cheese, approx. 2 tablespoons, (or just drizzle with oil) over the top and bake in the centre of the oven for 15 minutes. Remove from the oven and serve over pasta.

    Notes

    • Meat: use ground meat with around 7% fat. You can swap turkey for pork or beef.
    • Herbs: I used fresh basil but you can add oregano or thyme if you prefer.
    • Make ahead: You can make the sauce ahead and refrigerate overnight. Then simply reheat before combining with the meatballs and popping the dish in the oven.
    • To save time start making the meatballs while the sauce is bubbling away.
    • Frying the meatballs: Use a large frying pan so it's easy to turn the meatballs over. They need to brown a little and will finish cooking in the oven.
    • Best served immediately so boil the pasta while the dish is in the oven. Refrigerate leftovers for up to 3 days.
    • Freeze for up to 3 months.
    • Yields 16-18 meatballs.

    Nutrition

    Serving: 1serving | Calories: 329kcal | Carbohydrates: 16g | Protein: 27g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 740mg | Potassium: 721mg | Fiber: 3g | Sugar: 7g | Vitamin A: 464IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 3mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    If you make this easy turkey meatballs recipe I'd love to know how it turns out for you. Let me know in the comments below, thanks:)

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    1. akashocd says

      May 08, 2018 at 12:27 pm

      these meatball are looking so wonderful and i am sure it's taste will also be delicious thank you for sharing your recipe

      Reply
      • Monika says

        May 08, 2018 at 12:33 pm

        You are very welcome!

        Reply
    2. [email protected] says

      July 31, 2016 at 12:50 pm

      Thank you! I am new to Saucy Saturdays, I'll look out for you there:)

      Reply
    3. [email protected] says

      July 31, 2016 at 8:24 am

      Thanks Hayley:)

      Reply
    4. Corina says

      July 28, 2016 at 5:31 pm

      What a gorgeous recipe! I love making meatballs for my children as it's one of the things I can be almost certain they will eat. These ones sound lovely!

      Reply
      • [email protected] says

        July 28, 2016 at 6:03 pm

        Thank you Corina, this is definitely a child friendly recipe, my kids loved it, hope yours will too:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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