Aimee Fortney's Easy Baked Turkey Meatballs - WSMV News 4

Aimee Fortney's Easy Baked Turkey Meatballs

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Just because something might take a little longer to cook does not mean it isn't easy and worth it! This weekend, whip up a batch of homemade marinara and homemade baked turkey meatballs. Baking them makes them much healthier, as does substituting ground turkey for beef. Your heart and cholesterol will thank you!


  • 1 tablespoon extra virgin olive oil
  • 1 very large, or 2 medium white onions, finely diced
  • 1 large red or orange bell pepper, finely diced
  • 4 or 5 cloves or garlic, minced
  • 12 to 15 tomatoes, cored, seeded and diced
  • Pinch (about 1/2 teaspoon) kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon Italian seasoning
  • 1 tablespoon sugar
  • 1/3 to 1/2 cup red wine (I used Black Box Cabernet Sauvignon)

On the stove top in a large, heavy pan (that has a lid) over medium high heat, add the extra virgin olive oil, then the onions. Saute the onions and add the bell pepper and garlic. Add the tomatoes, salt, pepper and Italian seasoning to your taste. Cover and bring to a boil.

Meanwhile, preheat your oven to 220 degrees. Once the pot on the stove has come to a boil, place the entire pan (with a covered oven-proof lid) in the oven. Leave in the oven covered for one and a half hours.

Now, add the red wine, sugar and another tiny pinch of salt, stirring to combine. At this point, if the sauce is thin, which it probably will be, remove the lid and allow it to cook uncovered another two to four hours.


  • 1.5 pounds ground turkey
  • 1 egg, beaten
  • 1/2 cup bread crumbs
  • 1/2 large white onion, grated
  • 2 teaspoons oregano (or you can use Italian seasonings)
  • 1/2 teaspoon cracked black pepper

Mix all ingredients together, then form into balls. You can use an ice cream scooper or you can also use parchment paper to keep your hands from touching the meat (if this bothers you). Place on a parchment-lined cookie sheet that has been lightly sprayed, then bake at 350 for 30 minutes. Serve with homemade marinara!

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