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Wholesome, tasty, and family-friendly – Easy Turkey Meatballs and Pasta is a simple dinner that kids and adults will love.
Easy Turkey Meatballs and Pasta (Freezer-Friendly)
Course: Lunch, DinnerServings
4
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutes
Here’s a 35-minute recipe for simple turkey meatballs and pasta.
These juicy, perfectly seasoned meatballs can be made in bulk and kept in the freezer—just SO convenient!
You can totally pop these into a lunchbox or top a mound of creamy mashed potatoes instead of pasta. The turkey is a lean meat option, so it’s super healthy.
Want to learn more about my journey with a picky eater? Check out my book
here.
Ingredients
For the turkey meatballs:450g (1 pound) ground turkey
60g (1/2 cup) breadcrumbs
30g (1/4 cup) grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
30ml (2 tablespoons) olive oil
- For the pasta:
225g (8 ounces) pasta (spaghetti, penne, or your choice)
480ml (2 cups) marinara sauce (store-bought or homemade)
Grated Parmesan cheese for serving
Chopped fresh basil for garnish
Directions
- Preheat the oven:
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with olive oil. - Make the turkey meatballs:
In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix everything until well combined. - Form the meatballs:
Take about a tablespoon of the turkey mixture and roll it between your palms to form a meatball. Repeat with the remaining mixture, placing the meatballs on the prepared baking sheet. - Bake the meatballs:
Place the baking sheet in the preheated oven and bake the meatballs for 15-20 minutes, or until they are cooked through and lightly browned. - Cook the pasta:
While the meatballs are baking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside. - Heat the marinara sauce:
In a large skillet, heat the marinara sauce over medium heat until it’s warmed through. - Add the meatballs:
Once the meatballs are done baking, add them to the skillet with the marinara sauce. Gently stir to coat the meatballs in the sauce. - Combine the pasta and meatballs:
Add the cooked pasta to the skillet with the meatballs and marinara sauce. Toss everything together until the pasta is evenly coated in the sauce and the meatballs are distributed throughout. - Serve:
Divide the turkey meatballs and pasta among 4 serving plates. Sprinkle with grated Parmesan cheese and chopped fresh basil, if desired, before serving.
Key Notes
You might think meatballs are easy to make (or you may not). As simple as they are, a dry, bland meatball will not inspire picky eaters.
Here’s how I get the most perfect meatballs every time:
- Use lean ground turkey: Choose lean ground turkey, preferably a mixture with a high percentage of white meat.
- Add loads of flavor: Since turkey meat tends to be leaner and less tasty than beef or pork, it’s important to flavor the meat well. Don’t skip the minced garlic, fresh herbs, and grated Parmesan cheese.
- Don’t overmix the meat: Overmixing can lead to dense and tough meatballs. Yikes!
- Test for seasoning: I always fry off a little piece of the meatball mix to check the seasoning before rolling the meatballs. That way, I can add extra salt or herbs.
- Stop and scrape down sides: Stop blending occasionally to scrape down the sides of the blender or food processor. This ensures that all the banana slices are evenly incorporated into the mixture.
- Preheat the oven: If you’re baking the meatballs, preheat your oven before placing them in. This ensures even cooking and helps the meatballs retain their shape without becoming too dry on the outside.
