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Homemade Creamy Tomato Basil Turkey Meatball Pasta recipe photo

Creamy Tomato Basil Turkey Meatball Pasta

This Creamy Tomato Basil Turkey Meatball Pasta is a comforting, flavorful weeknight winner with juicy turkey meatballs and luscious creamy tomato sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 14 ounces crushed tomatoes 1 can
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese for serving

Equipment

  • Large mixing bowl
  • Large skillet or sauté pan
  • Pot for boiling pasta
  • Wooden spoon or spatula
  • Slotted spoon
  • Measuring cups and spoons

Method
 

Prepare the Meatball Mixture
  1. 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.
Form and Brown the Meatballs
  1. 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.
Cook the Pasta
  1. 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.
Make the Creamy Tomato Basil Sauce
  1. 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.
Combine Meatballs and Sauce
  1. 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.
Toss Pasta with Sauce and Serve
  1. 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.