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For a delicious weeknight dinner, try these Tuscan meatballs with sun-dried tomato sauce. The slow-cooked meatballs are bursting with flavor and so tender, you'll be reaching for seconds and thirds!
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What makes this dish special
Guys. I did it. I made the best meatballs ever. Like seriously. As a professional chef and recipe developer, I can admit that this is a proud moment for me. My husband took one bite and said, "Wow," but I didn't take his word for it until I tried it myself. Let me tell you, these Tuscan meatballs with sun-dried tomato sauce are the most tender and flavorful meatballs I have ever created.
The sauce is a twist on traditional tomato sauce with sun-dried tomatoes, fresh herbs, and a splash of red wine, and the meatballs are basic turkey meatballs. But, and this is a big but, the way they are cooked results in the fall-apart, melt-in-your-mouth meatballs. It's just so good (did I not make that clear yet?).
If you're looking for another delicious meatball dish, try my chicken meatballs with bourbon mustard sauce, French onion meatballs, or vegetarian mushroom meatballs!
Recipe
Tuscan Meatballs with Sun-Dried Tomato Sauce
Ingredients
Turkey meatballs
- ½ cup panko
- ¼ cup milk
- 2 pounds ground turkey
- ½ cup parmesan grated
- ½ cup grated onion
- ⅓ cup chopped parsley
- 1 tablespoon minced garlic
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 large egg
Sun-dried tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 28 ounces canned crushed tomatoes
- ¼ cup chopped and drained sun-dried tomatoes
- ¼ cup red wine
- ½ teaspoon red chili flakes
- ½ teaspoon ground fennel
- ¼ teaspoon dried oregano
- ¼ teaspoon basil
- ¼ teaspoon parsley
- salt and pepper
- ¼ cup grated parmesan
- 2 tablespoons fresh basil for garnish
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- Combine panko and milk in a large bowl, stirring to combine. Let sit for 10 minutes.
- Add remaining meatball ingredients to panko mixture, including ground turkey, parmesan, grated onion, parsley, garlic, Italian seasoning, salt, pepper, and egg. Form 14 large meatballs and place them on the prepared baking sheet. Bake for 10 minutes or until browned.
- Reduce oven to 325 degrees F.
- Make the sun-dried tomato sauce. Heat 2 tablespoons of oil in an oven-safe saute pan or Dutch oven over medium heat. Add garlic and saute for 30 seconds or until aromatic. Add remaining sauce ingredients, including canned tomatoes, sun-dried tomatoes, red wine, oregano, basil, parsley, fennel, and red chili flakes. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Season the sauce with salt and pepper.
- Add meatballs to the sauce and cover the pot. Continue to cook in the oven for 20 minutes or until cooked through. Remove from the oven and sprinkle a generous amount of grated parmesan and fresh basil. Serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare meatballs
If you glanced over the recipe and wondered, what makes these Tuscan meatballs with sun-dried tomato sauce so great? It's all about the method and the seasoning.
First, season the meatballs with dried herbs, grated parmesan, grated onion, plenty of garlic, salt, and pepper. Each component has its purpose, so make sure not to skip any of the ingredients.
For the meat, I used ground turkey, but you can also use ground chicken, pork, lamb, veal, or beef. If you're using beef, I suggest using a combination of ground beef and pork to yield the juiciest meatballs.
In my experience, using only ground beef tends to result in drier meatballs.
Soak the panko in milk, allowing the breadcrumbs to moisten. You can also use regular breadcrumbs, or even better, homemade breadcrumbs.
Add the remaining ingredients for the meatballs to the panko mixture and mix just until combined. Shape the meat into 14 large portions and place them on a baking sheet.
You can make them smaller, but you will have to adjust the cooking time accordingly.
Now most recipes instruct you to sear the meatballs in a pan to get that caramelization. However, I almost always use the oven instead because it's easier, faster, and helps the meatballs keep their round shape.
You can cook them on the stovetop as well, however, if you prefer.
Parcook the meatballs at 450 degrees F for 10 minutes to get them browned on the outside. Reduce the oven to 325 degrees F and set the meatballs aside.
Step 2: Cook sun-dried tomato sauce
While the meatballs are baking, make the sauce. Heat oil in an oven-safe large saute pan or Dutch oven and saute the garlic until aromatic.
Then, add the remaining ingredients and bring them to a boil. Reduce the heat to low and continue to simmer for 15 minutes, allowing the flavors to meld.
Season the sauce with salt and pepper before adding it to the meatballs. You can also prepare the sauce the day before.
Step 3: Bake
Now add the meatballs to the sauce, cover the pan, and bake at 325 degrees F for 20 minutes. Slow-baking the meatballs will let them soak in the sauce and prevent them from drying out.
The results? The most tender meatballs ever.
Finish the Tuscan meatballs with fresh basil and, of course, more parmesan. Because extra parmesan never hurt anyone, right?
Now, get ready for the most amazing Tuscan meatballs. One bite and I think you'll be joining me in my happy dance. The juicy meatballs are so tender and full of flavor, while the rich and slightly tangy sauce perfectly complements the meat. This is comfort food at its best!
Make-ahead and storage
- Make-ahead: The meatballs can be prepared the day before and reheated the following day before serving.
- Store: Store in airtight containers in the refrigerator for up to 3 days.
Serving suggestions
Here are some of my favorite dishes to pair with the meatballs:
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