Saucy Turkey Meatballs

I usually keep some type of ground meat in the freezer – bison, beef, or turkey.

When I don’t know what to make for dinner, my usual go-to is fully loaded burgers with onion, pickles, and a side of smokey slaw.

This week I made meatballs instead.

Meatballs often get a bad rap.

And, I get it…

It’s a ball (or a few balls) of meat that is usually placed atop of a giant mountain of pasta.

But, meatballs can be totally delish and hit the spot, especially if they are made well, and you keep the pasta to about one cup.

My meatball venture got a thumbs up approval from both my husband and nephew, so I’m sharing the recipe with you, too.

I used turkey in this recipe, but you can use any ground meat (beef, bison, chicken, turkey).

Enjoy the comfort food!

Saucy Bison Meatballs
Prep time
Cook time
Total time
Recipe type: Holistic Health Cooking
Cuisine: Health Coach Recipes
Serves: 4 servings
  • 1 pound of ground meat
  • 2 pieces of sourdough bread (or other bread), crust removed
  • ⅓ cup water
  • 1 egg, beaten
  • 2 tsp. oregano
  • 2 tsp. sea salt
  • ¼ tsp. black pepper
  • ⅓ cup parmigiana, grated
  • 3 garlic cloves, peeled and minced
  • Olive oil
  • 28 oz canned diced tomatoes, or tomato sauce
  • ¼ tsp. hot red pepper flakes
  1. Put meat into a large mixing bowl.
  2. Put bread into a food processor and pulse until the it is broken into small crumbs.
  3. Add the bread crumbs, water, egg, oregano, 1 tsp. of salt, black pepper, cheese and garlic into the bowl with the meat and mix.
  4. Take 2-3 tbsp. of meat mixture and form into balls.
  5. Heat a pan with olive oil on medium/high heat and fry the balls until they are lightly browned on each side.
  6. Remove the balls from the oil and put them into a sauce pot with the tomatoes, remaining 1 tsp. of salt and hot red pepper flakes.
  7. Cover and cook on medium heat for 20-30 minutes.