Lean Turkey Meatballs / Polpette de Tacchino Magre
Chef's Recipes

Lean Turkey Meatballs / Polpette de Tacchino Magre

Turkey meatballs are a lighter alternative to traditional Italian meatballs made with beef, pork and veal and many prefer them over the traditional recipes.

Serves approximately 18 meatballs


  • 1 large egg
  • ¼ cup finely chopped fresh basil
  • ½ Tsp of sea salt (or to taste)
  • ¼ Tsp fresh black pepper
  • 2 cloves crushed garlic
  • 2 Tbsp cold water
  • Finely chopped small yellow onion
  • 1 ½ Lbs. lean ground turkey
  • ⅔ Cup plain breadcrumbs
  • ⅓ Cup freshly grated Parmigiano Reggiano
  • 3 Tbsp Extra-virgin olive oil
  • 1 Jar Marinelli sauce©

Cooking Instructions

  1. In a large bowl combine egg, basil, salt, pepper, garlic, and water.
  2. Add onion, turkey, breadcrumbs, and cheese and mix by hand until all ingredients are fully incorporated.
  3. Keeping your hands wet.. form the meatballs and place gently into a large nonstick skillet. Once you have completed all the meatballs add the olive oil and bring to a medium heat. Be sure to brown the meatballs on all sides which will take anywhere from 8-10 minutes.
  4. Add the Marinelli sauce and cover at a low simmer until the meatballs are cooked through for approximately 15 minutes.
  5. Remove from heat and enjoy.

Buon apetito!

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