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Ground Turkey Meatballs and Pasta

Pan seared herb turkey meatballs full of flavor and incredibly tender. You wouldn't even know these are made with lean ground turkey. Parsley, basil and parmesan cheese give these meatballs all the good flavor they need.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Italian
Keyword: basil, ground turkey, italian parsley, pasta, turkey meatballs
Author: Tara Moore


  • 1 pkg ground turkey
  • 1 tbsp tomato paste
  • splash of cream
  • ¼ c parmigiano cheese
  • ¼ c panko bread crumbs
  • 1 egg
  • 2 big garlic cloves minced
  • ½ small yellow onion fine chop (pulsed)
  • 3 tbsp Italian parsley
  • ½ tsp salt
  • pepper
  • 8 oz pasta noodles
  • jar of sauce
  • 3 tbsp fresh basil
  • ½ c pasta water


  • In a bowl, mix together ground turkey, tomato paste, cream, parm cheese, panko, egg, garlic, onion, parsley, salt and pepper
  • Form into 1 tbsp round balls (easiest to use a tbsp cookie scoop)
  • Heat a large pan over medium heat
  • Drizzle the pan with olive oil
  • Place the meatballs in the pan, so they are not touching and have enough room to brown
  • Cook until the bottom is golden, turn over
  • Cook for a few minutes
  • Grab the pan by the handle and in a swirling motion, roll the meatballs around a bit, gently, getting all sides to cook a bit more
  • Transfer to a plate and do another batch
  • Continue this process until all the meatballs are cooked
  • Add the sauce to the pan and 2 tbsp of chopped fresh basil
  • Return meatballs to the sauce and cover with a lid
  • Bring the sauce up to a low bubble and cook for 20-25 minutes
  • Halfway through the meatballs cooking in the sauce bring a pot of water to a boil, add a few pinches of salt and the noodles
  • Once the noodles are al dente, take ½ c of the pasta water and add it to your sauce
  • Put pasta in a bowl, top it with the meatballs and some fresh basil and parm cheese