The Secret to Making the Most Flavorful Turkey Meatballs Ever!

We’re making the best turkey meatballs ever! If you think turkey meatballs are dry, bland and boring, it’s time to rethink that. We’ve got a recipe that packs in the flavor and juiciness of a traditional meatball but made with ground turkey.

We’re not just making meatballs in this video; we’re also cooking a delicious and easy tomato sauce. These meatballs are going to simmer and cook right in this sauce and the meatball and sauce and going to trade their rich and savory flavors to each other; the perfect marriage!

Ingredients:

Meatball Mix
• 2 lbs ground turkey
• 1 lb ground sweet Italian chicken sausage, casing removed
• 1 ½ cup seasoned panko breadcrumbs
• 1 cup whole milk
• 1 cup shredded parmesan or pecorino romano cheese
• 3-4 garlic cloves, finely shredded
• ½ onion, shredded
• 2 eggs
• 1 tbsp Chef Ange Base Seasoning – https://youtu.be/1Yt_jN1tDfY
• 1 tbsp finely chopped parsley

Tomato sauce
• 3 tbsp olive oil
• ½ onion, small dice
• 1 carrot, shredded
• 8-10 garlic cloves, crushed
• 1 28 oz can crushed tomatoes
• 1 28 oz can diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 10-15 basil leaves
• salt and pepper

#turkeymeatballs #tomatosauce

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We are going to make turkey meatballs that actually taste amazing these turkey meatballs are quick easy and are anything but dry Bland and boring after you make this recipe you’re going to know that these turkey meatballs have an address in flavor Town permanently for the full ingredient list check the

Description box below but enough talking let’s get cooking so we’re going to start this off we’re going to make our meatballs first and then we’re going to make our sauce and we’re going to put everything all together first step before we make our meatballs is to get

Our oven preheated I’m going to put the convection setting on and I’m going to crank this all the way to 450 cuz we just want to get a nice Browning on the outside of these meatballs in the oven so we’re going to start off with some ground turkey these are already in

Like Patty form cuz when I went to the supermarket this morning they didn’t have any ground turkey this is the only one they had so this is what we’re going to use so we got uh 2 lbs of this ground turkey that we’re going to put into these meatballs get rid of this

Paper and even know I was going to make turkey burgers I wouldn’t start off with this these things are to turn into hockey pucks so now this turkey cannot act alone in these meatballs we are going to need a little backup so we got this sweet Italian chicken sausage that

We’re going to mix with there and this is going to be the second meat and I went with a chicken sausage and not a pork sausage because chicken and turkeys are cousins so I’m just going to split the casing on each one of these you can

Start off with sausage that’s not in the casing but I’m going to remove the casing on these turkey sausage or chicken sausages rather the sausages not only are they going to add a little bit of flavor because they’re seasoned this is where we’re going to get some fat in there cuz the

Turkey pretty lean meatballs need some fat otherwise they’re going to turn into a little little golf balls we’re going to use that sausage to add the flavor and add the fat so now we’re going to add some seasoned panko breadcrumbs I’m going to add about a cup

And a half of these breadcrumbs so to these breadcrumbs I’m going to add some whole milk and we’re going to put the milk in there until the the bread crumbs get nice and Soggy and you can do this Al together but I find I get better outcome when I do it this

Way and while these breadcrumbs are soaking up this milk I’m going to add the rest of the ingredients in the meatballs and these are going to go in last so now we’re going to add some pecarina Romano cheese you can use parmesan cheese but I got the pre-shredded peinao Romano so that’s

What I’m going to use so now I’m going to take some fresh garlic and this super fine Shredder and I’m going to pulverize this garlic going right into the meatball mixture this garlic is going to add really awesome flavor into the inside of the meatball and you’re never going to

Even notice it’s there and now we’re also going to add a half an onion now we’re going to take this half an onion and we’re going to shred this right into the bowl anytime I can shred right into the bowl I’m going to so my setup is

Always keep the Bowl here put the shredder right on my chest and I’m going to hold f it right on the edge of the bowl and now from here I’ll shred all this nice onion right into the bowl we don’t have to dirty The Cutting Boards I don’t have to get something

Else out this is going to add really nice flavor but also moisture into the meatballs now we’re going to crack in two eggs a little of my base seasoning this is a blend of garlic powder onion powder salt and pepper and to put in a little chopped

Parsley I already got this chopped up I always have some of this lying around so I always chop up more than I need so whenever I need it all I got to do is reach in the fridge and here it is so big pinch of that now you can see our

Breadcrumb mixture has soaked up all that milk so this is going to go right in so before you start mixing you got to preheat the oven and you got to have your baking sheet ready because you don’t want to have to wash your hands twice we can mix this and then with our

Dirty hands make our meatballs and then wash them one final time we just got to get in there with our hands and squ push everything all together you don’t want to over mix meatballs so you’re trying to be as efficient with your mixing as possible getting everything to be well

Incorporated those chicken sausages the ground turkey the shredded onion the garlic the cheese and again don’t go crazy in over mix your meatballs over mixing meatballs is what leads to dense rubbery meatballs so once you thinks it’s mixed up enough that’s good to go so now I’m just going

To grab these and try to make them all the same size so I’m aiming for slightly bigger than a golf ball slightly smaller than a tennis ball if you make them too big they’ll really flatten out again slightly bigger than a golf ball little smaller than a tennis

Ball right I really maxed this tray out I got a little bit L I’m going to take this in a container I’m going to make some mini meatballs in the air fryer for my daughter later you should be able to get at least most of them on there right

Before these go in the oven I’m going to give them a light spray with olive oil just so we can get really good Browning on the top remember these meatballs don’t need to get cooked all the way through we’re just trying to get some Browning and some color and we’re doing it baking

Style not CU it uh doesn’t add too much oil when you’re doing like some pan frying but because we can do a large batch all at once and the clean up super Easy so those are going to go in the oven for about 15 minutes until they got a nice golden brown color so now make our sauce while those are Browning up in our sauce are going to go three things so we’re going to put one carrot the

Other half of that onion that we shredded into the meatballs and this little pile of garlic we don’t need to be super precise with how we’re cutting everything because we’re going to use the immersion blender and blend it all together but this is how I like to prep

These for this sauce and I’m going to preface this with there’s a million ways to make tomato sauce this is just one so I’m going to peel this carrot I’m going to use use the same Tower Shredder that I shredded that onion with and I’m going to shred this

Carrot shredding the carrot instead of cutting is going to be really helpful for cooking the carrot really quickly the sauce is not going to cook a long time we want make sure that carrot gets cooked all the way through even when you cut it really small takes a while for

Carrots to cook as compared to these so shredding it’s definitely the way to go and it’s super fast now we’ll put a small dice on this onion and last but not least we’re just going to trim off the Woody root end of these garlic cloves and crush them so now that everything’s prepped

Let’s head over to the stove and get this sauce going we’re going to take this High Rim sauté pan I really like doing meatballs in here so you can get a nice layer of the Meatballs all the way around we’re going to heat this on a

Medium heat I don’t have to wait for the pan to heat up so I’m just going to add a few tablespoons of olive oil and in go the onions and the carrots so I’m going to mix these around so they’re well coated in the oil and we

Do not want to get any Browning we just want to sweat these out so I’m going to mix around the carrot and the onion and as this pan heats up they’re going to start to cook but again we’re not looking for Browning here so if we got

To turn the heat down on this once this thing starts going we might do have to do that okay this is starting to sound a little too high because I want to get a really low sauté on it so I’m going to turn the heat down to like a medium low and I’m

Just going to keep gently moving this around the pan until we see these onions get a little translucent and the carrots get really soft and if at any time I think the pan is too dry I’m just going to add just a little bit of Oil once these onions have gotten a little translucent and the carrots start to wilt a little bit we’re going to throw in our garlic and we’re just going to sauté that for a minute or two until you can really smell the garlic and it gets super fragrant so once you can start to

Smell that garlic cooking we’re going to add a couple of tablespoons of tomato paste and we’re going to season with a little Pepper and a pinch or two with salt and now we’re going to give that a mix until the tomato paste is well Incorporated into the softened onions

The carrots and the garlic so we’re going to put in one can of crushed tomatoes and I’m always going to clean out the rest of this tomato can by just adding a little bit of water and putting it in there now we’re also going to put in a

Can of diced tomatoes juice and all now we’re going to mix that all around and I still have my heat pretty low because I don’t don’t want this tomato sauce splattering all over the place now we’re going to put in a little dried oregano this is the fresh stuff

Out of my mom’s Garden not too much super potent dried oregano once we give that a mix we’re going to cover it and bring it up to a simmer so now that this is at a light simmer again we don’t want it splattering it doesn’t need to boil

Yet we’re going to use our immersion blender and blend this into a nice smooth sauce and get rid of all the chunky Tomatoes the onions and the garlic if you don’t have an immersion blender get one these immersion blenders are super easy to use they’re one less thing to

Dirty because it cleans up so easy and if you don’t have these you can dump this out throw this in a blender and then put it right back in but this just works so much faster and easier so we got a nice brown color on the top of the

Meatballs but not only are we got brown and on the top we got BR really really nice Brown in on the bottom look at that beautiful brown color that’s flavor folks and so now these are going to go inside of our simmering sauce without breaking any of the

Meatballs you got to find room for all of them I usually find that whatever meatballs I can fit on a sheet pan can go inside this 13in but I guess this is like a 4 in high Rim sauté pan with the meatballs all covered in the sauce we’re

Going to cover this and I’m going to let this simmer for about 20 minutes so these meatballs have been simmering for about 20 minutes uh I just shut the heat off these are still super hot so now I’m going to tear in some basil leaves and I’ve been finding I’ve been tearing

Basil leaves more than chopping them it’s just a little easier and I like like the roughness of it so I’m just going to rip these basil leaves into little pieces doesn’t matter how exact they are how big they are this is very rustic home cooking and that is my favorite style of cooking

Sometimes I’ll take the leaves and I’ll put them on top of each other so I’m ripping a few at the same time and however they rip they rip and I’m a basil nut so I’m going to put a lot in maybe you want to put in a little less

But I’m probably putting in about 15 big leaves of Basil so now without breaking any of the Meatballs I’m going to try to get this basil inside the sauce basil doesn’t need to cook with the sauce in fact if you put it in a little early it’s going

To turn black so what we do is we just put it in a little bit after so it lends its flavor into the sauce but at the same time it’s not getting overcooked and turning into black grossness and just the heat of the sauce right now is definitely enough to release the the

Flavor of the basil into the sauce so now with no heat I’m just going to leave this covered for about 5 minutes before we test these meatballs so now let’s plate these meatballs and now just to really make the colors pop to really excite people when you put

These on the table just a little sprinkle of that parsley on top now look how amazing these turkey meatballs look they look absolutely spectacular I can’t wait to try one so let’s try one of these meatballs and see how we did so before we try this let’s dress

This up a little bit so we’re going to put a little extra sauce on top we’re going to take this parmesano regano cheese and shave this right over the top and there’s enough cheese on my meatball when you can’t see the meatball anymore we’re just going to cut right

Into this with the fork super juicy I mean you can still see that the meat inside is very very moist that this is not look dry it doesn’t look very dense there’s some nice pockets in there but the taste test tells all let’s see how this tastes that is absolutely amazing and

Delightful and I can barely tell that it’s turkey this meatball has it all it’s got flavor it’s not dense it’s super light super fluffy and the sauce is absolutely unbelievable too cuz what’s going to happen is you’re going to eat all your meatballs and you’re going to have some

Extra sauce and you can do whatever you want with that you can make pizzas you can make pasta I’m going to eat a few more of these meatballs while I’m doing that check out one of my original videos so this is my meatballs and sauce I’ll see you there thanks