Ingredients
Equipment
Method
- In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese. Mix with your hands until the mixture is uniform.
- Lightly wet your hands with water and form the mixture into balls slightly larger than golf balls. Continue wetting your hands as you go to prevent sticking.
- In a large nonstick skillet, heat the olive oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, about 7 to 8 minutes total.
- Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes.
- Sprinkle with more basil and cheese, if desired, and serve.
Nutrition
Notes
For best results, use 93% lean ground turkey, which is a combination of light and dark meat. To make ahead, prepare and cook meatballs as instructed, then store in an airtight container in the refrigerator for up to 3 days. To freeze, let meatballs cool completely, then transfer them with the sauce to a freezer-safe container or bag. Freeze for up to 3 months. To serve, defrost overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally, until hot.