Juicy Turkey Meatballs with Burrata and Tomato Sauce
These tender turkey meatballs simmered in a rich tomato sauce and topped with creamy burrata cheese make for a perfect comforting dinner.
recipesbynani.comThere is something so satisfying about a big bowl of meatballs. I love using turkey because it stays nice and light, while the addition of fresh herbs and breadcrumbs keeps everything juicy and flavorful. This recipe has been a staple in my kitchen for years because it feels special enough for guests but is easy enough for a busy Tuesday night.
My best advice is to handle the meat mixture gently. Overworking the ground turkey can make the meatballs a little tough, so mix just until everything is combined. Topping the hot sauce with a cold ball of burrata adds the most wonderful creaminess that everyone will love.
🧺 Ingredients
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 jar (24 ounces) high quality tomato basil sauce
- 1 ball of fresh burrata cheese
- Fresh basil leaves for garnish
👩🍳Instructions
- 1
In a large bowl, combine the ground turkey, breadcrumbs, parmesan, egg, garlic, parsley, salt, and pepper.
- 2
Mix the ingredients together using your hands until just combined, then roll into meatballs about the size of a golf ball.
- 3
Heat the olive oil in a large skillet over medium heat.
- 4
Add the meatballs to the skillet and brown them on all sides, turning carefully so they do not fall apart.
- 5
Pour the tomato basil sauce over the meatballs and lower the heat to a gentle simmer.
- 6
Cover the pan and cook for about 15 minutes or until the meatballs are cooked through.
- 7
Remove from the heat and place the burrata ball in the center, breaking it open slightly so the cream spills into the sauce.
- 8
Garnish with fresh basil leaves and serve immediately.
💡 Tips
Serve these meatballs over your favorite pasta or with a loaf of crusty garlic bread to soak up the sauce. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat them gently on the stove.
Made this recipe? Let us know how it went.
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