Pasta and Turkey Meatballs

Pasta and Turkey Meatballs

A quick and delicious Italian staple for the entire family.

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4-6


1 lb. ground turkey
1 onion
2-3 cloves of garlic
¾ cup breadcrumbs
2 tsp. Italian seasoning
Package of pasta
1 large can pasta sauce
1 can diced tomatoes
1 bell pepper
1 egg
1-2 Tbsp. cooking oil
Salt and pepper to taste


  1. Preheat oven to 400 F. Grease a baking sheet or line with parchment paper.
  2. Finely dice the onion, bell pepper, and garlic (or use a garlic press).
  3. Place the thawed turkey in a mixing bowl and add half of the diced onion and one or two cloves’ worth of garlic. Crack egg and add to the mixture, along with the breadcrumbs and a teaspoon of the Italian seasoning.
  4. Mix very well. Using your hands works best, letting you really incorporate all the ingredients. If you use a spoon or fork, be sure to fully mix the ingredients.
  5. Using a spoon to measure, scoop portions of the mixture and roll into 1 to 1 ½ inch balls. Place meatballs on baking sheet, spaced about an inch apart.
  6. Bake meatballs for 15-20 minutes.
  7. In a large pot, boil water for the pasta and cook according to package instructions.
  8. In a pot or deep pan, add 1 Tbsp. cooking oil and heat over medium high heat.
  9. Add the other half of the diced onion to the heated oil and sauté until onions are soft. Add remaining garlic and cook an additional two minutes.
  10. Add a teaspoon of Italian seasoning to the onions and garlic and stir. Add diced peppers, stir, and cook for two minutes.
  11. Pour in the diced tomatoes and pasta sauce with the vegetables and heat through over medium high heat.
  12. When the meatballs have finished baking, remove from oven and let cool for 2-3 minutes. Serve with sauce ladled over pasta and meatballs, or add meatballs to sauce and serve.


  • Use other herbs in the meatballs – rosemary, marjoram, parsley, thyme, etc.
  • You can brighten this dish up with a splash of balsamic vinegar in the sauce!
  • Load up on vegetables in the sauce or on the side – zucchini, more peppers, eggplant, mushrooms… the sky’s the limit!
  • Serve with a side salad and a loaf of crusty bread for a classic hearty winter meal.