Turkey Meatballs with Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 559.3
  • Total Fat: 38.3 g
  • Cholesterol: 181.5 mg
  • Sodium: 895.2 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 40.7 g

View full nutritional breakdown of Turkey Meatballs with Tomato Sauce calories by ingredient
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Recipe courtesy of Oprah's house manager, Paulina. The sauce recipe is courtesy of Ecco, an imprint of HarperCollins Publishers. Recipe courtesy of Oprah's house manager, Paulina. The sauce recipe is courtesy of Ecco, an imprint of HarperCollins Publishers.
Number of Servings: 5


    Basic Turkey Meat balls:

    1.5 pounds ground turkey
    1 small onion, chopped fine
    .25 of a red pepper, chopped fine
    .25 of a green pepper, chopped fine
    1.5 cloves garlic, chopped fine
    1 large egg
    1 Tbsp fine bread crumbs
    1 tsp. Salt and Pepper
    3 Tbsps olive oil

    Basic Tomato Sauce:

    .25 cup extra virgin olive oil
    1 medium onion, chopped fine
    4 cloves garlic, thinly sliced
    1 Tbsp. dried thyme
    .5 of a carrot, finely chopped
    2 28 oz cans whole tomatoes


Heat oil in large skillet (use enough oil to cover the bottom of skillet). Add onion and stir briefly, until it's almost yellow. Add red pepper, green pepper and fry for 2 minutes. Add garlic and stir for 2 minutes, then remove from stove to cool. Let cool for 10 minutes.
Place flour on a large plate (for ease in forming the meat balls). With a wooden spoon, mix together turkey, egg, parsley, salt, pepper, sauteed onions and peppers, and bread crumbs. Form a tablespoon size of the turkey mixture in the shape of a ball. Place each meatball in a skillet and fry until slightly brown. Slightly press the center of each meatball to make sure the centers are cooked. Do not over cook meatballs. Drop each meatball into tomato sauce and simmer for 30 minutes on very low heat.

To make the sauce:
In a 3 quart saucepan, heat olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and shredded carrot and cook for 5 minutes more, or until the carrot is soft.
With your hands crush the tomatoes and add them with their juices. Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce is thick as hot cereal. Season with salt and pepper and serve.

This recipe makes 5 serving, (3 meatballs and 5-1/2 cup servings of sauce).

Number of Servings: 5

Recipe submitted by SparkPeople user LOWNOTEDIVA.

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