A unique and delicious meatball recipe that incorporates sun-dried tomatoes, Parmesan cheese, and fresh garlic. Served alone or in a creamy Alfredo sauce, the flavors in these Sun-dried Tomato Turkey Meatballs are fantastic. This will be a recipe you make again and again.
I don’t know about you, but I’m always looking for new ways to prepare ground turkey. I prefer to make recipes that hide the ground turkey flavor. I find that recipes with strong flavors are the best and the ones my family enjoys. The garlic and sun-dried tomatoes in these meatballs definitely make you forget you’re eating ground turkey.
My friend, Heather, shared this recipe with me, and I’m excited to share it with all of you. I know you will love it!
My Favorite Italian-Inspired Recipes
- Amazing Spaghetti Sauce
- Pesto Parmesan Chicken
- Angel Hair Pasta with Garlic and Parmesan
- Amazing Manicotti Recipe
- Kale and Sausage Soup
- Italian Sausage and Peppers
step-by-step pictures on how to make sun-dried tomato turkey meatballs
Frequently Asked Questions about making Sun-dried Tomato Turkey Meatballs
Can I use Beef, Pork, or Chicken instead of Turkey in this recipe?
Any meat should technically work with this recipe, but the flavor will be slightly different depending on which meat you use. The added flavors in these meatballs pair perfectly with ground turkey, so I recommend using it if you are able to.
Are these Meatballs Gluten-Free?
This recipe is not gluten-free as written because it calls for bread crumbs. You could use gluten-free bread crumbs, or you could sub the breadcrumbs with quick oats.
Can this be made ahead and frozen?
Yes. If you choose to make them ahead of time and freeze them, you will need to cook them first and let them completely cool before putting them in an airtight freezer container or bag. They should stay good in the freezer for at least 1-3 months.
How many Meatballs will this recipe make?
This will depend on how big you make them. If you make them the size I have pictured above, you should get about 24 meatballs from one batch.
What sauces do you recommend serving these Meatballs with?
These meatballs are very versatile, so you could do a Marinara sauce, Alfredo sauce, light garlic and Parmesan sauce, or a Vodka sauce…I personally like them best with a Marinara sauce or a light Alfredo. They already have a richness to them because of the parmesan cheese in the meatball mixture, so you don’t want to serve them with anything too rich.
Can I use fresh parsley in the recipe instead of dried?
Yes. That would be absolutely fine. Just chop it up into tiny pieces.
- 1½ lbs ground turkey
- 2 eggs
- 3 garlic segments, crushed or finely chopped (approx 1 tbsp)
- ¾-1 cup grated parmesan cheese
- ½ cup bread crumbs
- ⅓ cup sundried tomato, very finely chopped
- 2 tbsp dried parsley
- 2 tbsp milk
- 1 tsp salt
- ¼ tsp black pepper
- Preheat oven to 350 degrees.
- In a large mixing bowl combine all ingredients and mix by hand until all ingredients are incorporated well.
- Spray a rimmed baking sheet with cooking spray or line it with parchment or a silicone mat.
- Form meat mixture into golfball-sized meatballs and place an inch or two apart on the baking dish.
- Bake at 350 degrees for 25-28 minutes.
- Serve with your favorite pasta and pasta sauce.