Turkey Meatballs with Sundried Tomatoes & Basil

These turkey meatballs are a fresh and flavorful spin on the traditional meatball, featuring juicy ground turkey, rich sundried tomatoes, and fragrant basil. They’re simple to make, cook quickly, and are perfect for a weeknight dinner or weekend meal prep.

Why You’ll Love This Recipe

• Packed with Mediterranean-inspired flavor from sundried tomatoes and basil
• Lean, healthy protein using ground turkey
• No breadcrumbs or eggs needed – gluten-free and low-carb friendly
• Can be baked, pan-fried, or simmered in sauce
• Great for meal prep – stores and freezes well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground turkey
• Sundried tomatoes (preferably oil-packed)
• Fresh basil leaves
• Garlic
• Onion
• Olive oil
• Salt and pepper
• Parmesan or pecorino cheese
• Marinara sauce (for simmering)

Directions

this recipe

1. Preheat oven to 425°F (220°C) if baking.
2. Sauté the onion and garlic in olive oil until soft and fragrant.
3. Mix the meatball ingredients in a bowl: ground turkey, chopped sundried tomatoes, basil, cooked onion and garlic, salt, pepper, and cheese.
4. Shape into meatballs (about golf ball size).
5. Cook the meatballs using one of the following methods:
   • Baking: Place on a parchment-lined tray and bake for 10–12 minutes.
   • Pan-searing: Brown all sides in a skillet with a bit of oil.
6. Simmer in marinara sauce for another 5–7 minutes until fully cooked (internal temp 165°F / 74°C).
7. Serve hot, garnished with extra basil or cheese if desired.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Add red pepper flakes for a bit of heat
• Mix in chopped spinach or zucchini for added veggies
• Replace turkey with chicken or a plant-based ground substitute
• Stuff with a cube of mozzarella for a cheesy center
• Use dried basil if fresh is unavailable (reduce amount by one-third)

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze cooked or uncooked meatballs for up to 3 months
• Reheat in the microwave, oven (350°F for 15 minutes), or gently in sauce on the stovetop

FAQs

Can I use dried basil instead of fresh?

Yes, use 1 teaspoon of dried basil in place of 1 tablespoon fresh, though fresh basil offers brighter flavor.

What can I substitute for sundried tomatoes?

You can try finely chopped roasted red peppers or olives for a similar umami boost.

Do I need breadcrumbs or eggs?

No, this recipe is designed to hold together without them, but you can add them if desired.

How do I keep turkey meatballs from drying out?

Avoid overcooking and don’t overmix the meat mixture. Simmering in sauce helps retain moisture.

Can I bake the meatballs instead of frying?

Yes, bake at 425°F for 10–12 minutes or until lightly browned and cooked through.

Are these freezer-friendly?

Yes, they freeze well. Cool first, then store in a freezer bag or container.

What sauce goes best with these meatballs?

Marinara pairs beautifully, but you can also try a creamy tomato or pesto sauce.

Can I make these in advance?

Absolutely. Prep the mixture and shape the balls the night before, then cook when ready.

What can I serve with them?

Great over spaghetti, zoodles, rice, or as sliders in mini buns.

Can I use ground chicken instead of turkey?

Yes, ground chicken works just as well in this recipe.

Conclusion

Turkey Meatballs with Sundried Tomatoes & Basil are a fast, healthy, and delicious dinner that’s full of bold flavor and easy to make. Whether you’re meal prepping, feeding your family, or looking for a gluten-free option, this recipe delivers. Try them once, and they’ll become a staple in your kitchen.

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