Turkey Meatballs in Spicy Tomato Sauce with Burrata

Turkey Meatballs in Spicy Tomato Sauce with Burrata

I just got back from a week long vacation in Europe, visiting Barcelona and Paris with one of my best friends, and it has been a tough week getting back into the swing of things! One of my favorite parts was the FOOD, of course, (could not get enough of the ham and manchego in Barcelona) and I loved going to the top of the Eiffel Tower. I hadn't done that since I was a kid. So amazing!

Before I left for vacation last week, I made this amazing turkey meatball recipe from a Chicago blogger, Ambitious Kitchen. If you are in the mood for Italian, but want to go light on the carbs, this recipe fits the bill. You can make it as spicy or mild as you prefer, and it's great for weeknights because it doesn't take too long to prepare. I may have cheated a little on the no carbs by making garlic bread, but it was great to dip into the marinara!

It seems winter weather is still holding on in Chicago, so this is a great recipe to make for hopefully, those few winter nights we have left until SPRING officially arrives!


Prep: 15 minutes | Total: 45 - 1 hour | Serves: 2 - 4


For the meatballs:

  • 1 pound 93% lean ground turkey
  • 1 egg
  • 2 tablespoons breadcrumbs
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil, minced
  • 1 teaspoon cumin
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon garlic salt
  • 1 - 2 garlic cloves, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes

For the sauce:

  • 2 cups tomato sauce or your favorite pasta sauce (marinara works well)
  • 4-5 large basil leaves, chopped
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • Optional: 2 cups sliced mushrooms
  • 4-6 ounces of Burrata cheese, cut into large pieces


  • Instructions:
    1. Preheat oven to 400 degrees F.
    2. In a large bowl, combine the turkey, bread crumbs, egg, minced basil, garlic salt, oregano, cumin, dijon mustard, black pepper, cayenne, and red pepper flakes. Mix together and roll into 1 inch meatballs. You will end up with anywhere between 16-22 meatballs.
    3. Bake meatballs for 15 minutes.
    4. While the meatballs are baking, make the sauce. Heat a large skillet on medium-low and add tomato sauce and oregano. At this point you can add any herbs or additional ingredients such as mushrooms or red pepper flakes if you desire. Sauce will thicken.
    5. Once meatballs are done baking, add them to the skillet; spoon the tomato sauce generously over the meatballs and add the basil.
    6. Place the Buratta randomly in the tomato sauce and/or over the meatballs; continue cooking on medium-low for 5 - 10 more minutes or until the cheese has melted into the sauce.
    7. Serve meatballs. Add pasta or garlic bread if preferred.

***Inspired by Ambitious Kitchen

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