Turkey Meatballs in Tomato Sauce – Quick & One-Pot
KEY INFO
Total Cost: £6-8 ($7-10) for entire meal
Cost per portion: £1.50-2 ($1.75-2.50)
- Ground turkey: £0.75 ($0.95)
- Canned tomatoes: £0.40 ($0.50)
- Other ingredients: £0.25 ($0.30)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Difficulty: Easy
Dietary tags: High protein, gluten-free adaptable, dairy-free
EQUIPMENT NEEDED
Essential tools:
- Large mixing bowl
- Non-stick skillet or large saucepan
- Measuring cups and spoons
- Sharp knife and cutting board
Cheaper alternatives:
- Use a regular pan instead of non-stick (just add a bit more oil)
- Grate onion with a fork if you don’t have a grater
- Any large pot works for the sauce
INGREDIENTS
Listed in order of use – serves 4
For the meatballs:
- 1 lb (450g) lean ground turkey
- 1 large egg
- ½ medium onion, finely grated (or ¼ cup dried onion flakes)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- ¼ cup (15g) fresh parsley, chopped (or 1 tbsp dried)
- ⅓ cup (35g) breadcrumbs (crushed crackers or day-old bread work too)
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For the sauce:
- 1 can (28 oz/800g) crushed tomatoes
- 1 can (14 oz/400g) tomato sauce
- 2 tbsp olive oil
- 1 medium onion, diced (optional if already used grated onion above)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
METHOD
- Heat your oven to 350°F (175°C) if baking the meatballs.
- Mix the meatball ingredients in a large bowl. Combine turkey, egg, grated onion, minced garlic, parsley, breadcrumbs, oregano, salt, and pepper.
- Gently combine the mixture with your hands. Don’t overmix – this makes tough meatballs.
- Shape into meatballs about 1.5 inches (4cm) across. You should get 12-16 meatballs total.
- Brown the meatballs in a large skillet with 1 tbsp oil over medium heat. Turn every 2-3 minutes until golden on all sides. Internal temperature should reach 165°F (74°C).
- Remove meatballs and set aside. Don’t worry if they’re not fully cooked – they’ll finish in the sauce.
- Make the sauce in the same pan. Add diced onion and cook until soft, about 5 minutes.
- Add garlic and oregano to the pan. Cook for 30 seconds until fragrant.
- Pour in both cans of tomatoes and sauce. Season with salt, pepper, and red pepper flakes if using.
- Return meatballs to the pan. Nestle them into the sauce and spoon sauce over each one.
- Simmer for 10-15 minutes until sauce thickens. The sauce should coat the back of a spoon when ready.
- Taste and adjust seasoning before serving.
CRUCIAL TIPS
Money-saving tips:
- Buy ground turkey when it’s on sale and freeze portions
- Use day-old bread instead of buying breadcrumbs
- Skip fresh herbs if budget is tight – dried work fine
- Make double batch and freeze half for later
Success secrets:
- Don’t overmix – stop as soon as ingredients come together
- Wet your hands when shaping meatballs to prevent sticking
- Brown meatballs first for better flavor and texture
- Simmer uncovered to thicken sauce properly
Storage: Keep refrigerated for 4 days or freeze for up to 3 months
Scaling: Double recipe easily for meal prep
Common mistakes: Overmixing meat, not browning first, watery sauce from not simmering enough
Variations:
- Gluten-free: Use GF breadcrumbs or omit entirely
- Spicy version: Add ½ tsp cayenne to meatballs
- Veggie-packed: Grate zucchini or carrot into the mix
- Greek-style: Add feta and oregano, serve with tzatziki
Price level: Very inexpensive – under £2 per generous portion
This recipe has saved me countless times when I needed something satisfying that wouldn’t destroy my grocery budget. The beauty of turkey meatballs lies in their versatility – serve over pasta, rice, or stuff them into a sub roll for tomorrow’s lunch.
I love how the sauce gets rich and clingy after that final simmer. The meatballs absorb all those tomato flavors while staying incredibly tender.
The first time I made these, I was skeptical that turkey could be as satisfying as beef. I was completely wrong – these meatballs are juicy, flavorful, and actually lighter than their beef counterparts.
My family requests these at least twice a month now. Even my pickiest eater, who usually turns their nose up at anything healthy, clears their plate every time.
