Creamy Tomato Basil Turkey Meatball Pasta
If you’re craving a comforting, flavorful dish that comes together quickly, Creamy Tomato Basil Turkey Meatball Pasta is here to satisfy your taste buds and your weeknight dinner needs. Juicy turkey meatballs infused with fresh basil and Parmesan cheese swim in a luscious, creamy tomato sauce that coats tender pasta perfectly. This recipe is a wholesome twist on classic meatball pasta dishes, offering a lighter protein option without sacrificing any of the indulgent flavors. Whether you’re cooking for family or meal prepping for busy days, this dish is a dependable crowd-pleaser that’s both rich and fresh.
Why This Recipe Is Reliable
This recipe strikes the perfect balance between ease, flavor, and nutrition. Using ground turkey instead of beef or pork makes the meatballs leaner, while breadcrumbs and Parmesan keep them moist and flavorful. The tomato sauce is enhanced with cream and fresh basil, creating a velvety texture and vibrant aroma that elevates the entire dish. Plus, the cooking method is straightforward—meatballs are pan-seared to lock in juices, simmered gently in sauce, and tossed with perfectly cooked pasta, ensuring consistent results every time you make it. Whether you’re a beginner or a seasoned cook, this recipe delivers comfort food with minimal fuss.
Ingredient List
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 large egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 12 ounces pasta of choice (penne, rigatoni, or spaghetti work well)
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Tools of the Trade
- Large mixing bowl – for combining the meatball ingredients evenly.
- Large skillet or sauté pan – ideal for browning meatballs and simmering sauce.
- Pot for boiling pasta – choose one with plenty of water to prevent sticking.
- Wooden spoon or spatula – to stir the sauce gently without breaking meatballs.
- Slotted spoon – perfect for transferring cooked meatballs to the sauce.
- Measuring cups and spoons – to maintain accurate seasoning.
Creamy Tomato Basil Turkey Meatball Pasta Cooking Guide
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine 1 pound ground turkey with 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1 large egg, minced garlic, salt, and pepper. Mix gently with your hands or a spoon until all ingredients are just incorporated. Avoid overmixing to keep the meatballs tender.
Step 2: Form and Brown the Meatballs
Shape the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 3–4 minutes per side until browned all around but not fully cooked through. Remove and set aside.
Step 3: Cook the Pasta
While browning the meatballs, bring a large pot of salted water to a boil. Add 12 ounces of your favorite pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
Step 4: Make the Creamy Tomato Basil Sauce
In the same skillet used for the meatballs, add the can of crushed tomatoes, 1 teaspoon dried oregano, and simmer over medium-low heat for 5 minutes, scraping up any browned bits from the pan. Stir in 1 cup heavy cream and fresh chopped basil. Let the sauce simmer gently until it thickens slightly, about 3 minutes.
Step 5: Combine Meatballs and Sauce
Return the browned meatballs to the skillet, nestling them into the creamy tomato sauce. Cover and simmer for an additional 8–10 minutes, or until the meatballs are cooked through and the sauce is bubbly.
Step 6: Toss Pasta with Sauce and Serve
Add the cooked pasta directly into the skillet with the meatballs and sauce. Toss gently to coat the pasta with sauce, adding reserved pasta water a little at a time if needed to loosen the sauce. Serve immediately, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Adaptations for Special Diets
- Gluten-Free: Use gluten-free breadcrumbs and pasta to keep the dish gluten-friendly.
- Low-Carb: Swap regular pasta for spiralized zucchini or other vegetable noodles.
- Dairy-Free: Substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan.
- Egg-Free: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a binder for the meatballs.
Troubles You Can Avoid
- Dry Meatballs: Make sure not to overmix the turkey mixture and include enough breadcrumbs and egg to retain moisture.
- Meatballs Falling Apart: Chill the formed meatballs before cooking and handle them gently when browning.
- Sauce Too Thin: Let the sauce simmer uncovered to thicken or add a bit more cream to balance acidity.
- Overcooked Pasta: Cook pasta al dente and toss with sauce immediately to avoid mushiness.
Freezer-Friendly Notes
This Creamy Tomato Basil Turkey Meatball Pasta freezes beautifully for make-ahead meals. Prepare the meatballs and sauce as directed but stop before combining with pasta. Let everything cool completely, then transfer meatballs and sauce to an airtight container and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, reheat gently on the stove, and cook fresh pasta to toss with the warmed sauce and meatballs.
Quick Questions
Can I use chicken instead of turkey for the meatballs?
Absolutely! Ground chicken works well as a substitute and will yield similarly tender meatballs with a mild flavor that pairs perfectly with the creamy tomato basil sauce.
What type of pasta is best for this recipe?
Penne, rigatoni, or spaghetti are excellent choices because their shapes hold the sauce well. Feel free to use your favorite pasta; just adjust cooking time accordingly.
Can I make the sauce ahead of time?
Yes, the creamy tomato basil sauce can be made a day or two in advance and stored in the refrigerator. Simply reheat and add the meatballs and pasta when ready to serve.
Is it possible to bake the meatballs instead of pan-frying?
Definitely! Bake the meatballs at 400°F (200°C) on a parchment-lined baking sheet for 15–20 minutes, turning halfway through, until cooked through and golden. Then add them to the sauce as usual.
Quick Weeknight Wins
- Maple Glazed Turkey Meatballs – A sweet and savory twist that pairs beautifully with simple sides.
- Tomato Basil Cottage Cheese Flatbread – Perfect as a light appetizer or side that complements the basil in this pasta dish.
Hungry for More?
If you enjoyed this creamy and comforting pasta, explore other dishes that highlight fresh herbs and lean proteins for balanced, delicious meals. Experiment with swapping proteins or adding your favorite veggies to keep your dinner routine exciting and flavorful.
This Creamy Tomato Basil Turkey Meatball Pasta is a delightful weeknight meal that blends fresh ingredients with rich creaminess for a dish that’s both satisfying and nourishing. With simple steps and reliable results, it’s sure to become a staple in your dinner rotation. Gather your ingredients, roll up your sleeves, and enjoy the process of creating this comforting classic with a fresh twist!
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Creamy Tomato Basil Turkey Meatball Pasta
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1 pound ground turkey with 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1 large egg, minced garlic, salt, and pepper. Mix gently with your hands or a spoon until just incorporated. Avoid overmixing to keep the meatballs tender.
- Shape the mixture into small, bite-sized meatballs about 1 to 1.5 inches in diameter. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs in batches, not overcrowding the pan. Cook for about 3–4 minutes per side until browned but not fully cooked through. Remove and set aside.
- Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
- In the same skillet used for the meatballs, add 1 can (14 ounces) crushed tomatoes and 1 teaspoon dried oregano. Simmer over medium-low heat for 5 minutes, scraping up browned bits from the pan. Stir in 1 cup heavy cream and fresh chopped basil. Let the sauce simmer gently until it thickens slightly, about 3 minutes.
- Return browned meatballs to the skillet, nestling them into the creamy tomato sauce. Cover and simmer for 8–10 minutes until meatballs are cooked through and sauce is bubbly.
- Add cooked pasta into the skillet with meatballs and sauce. Toss gently to coat, adding reserved pasta water a little at a time if needed to loosen the sauce. Serve immediately garnished with fresh basil leaves and grated Parmesan cheese.
Notes
- Use gluten-free breadcrumbs and pasta for a gluten-free version.
- Substitute heavy cream with coconut cream and Parmesan with nutritional yeast for a dairy-free option.
- Make flax egg (1 tbsp ground flaxseed + 3 tbsp water) as an egg substitute.
- Chill formed meatballs before cooking to prevent falling apart.
- Freeze meatballs and sauce separately from pasta for up to 3 months.
