Juicy turkey meatballs with savory white beans make for a flavorful weeknight dinner you’ll want on regular rotation.
Rich, herby turkey meatballs simmered in a savory broth with creamy white beans is a dreamy midweek meal.
These turkey meatballs are tender, flavorful, and designed to be a flavorful midweek meal. Ricotta cheese and milk keep them soft while fresh herbs, garlic, and Parmigiano-Reggiano give them plenty of flavor. A quick pan-sear adds color, then everything finishes cooking in the same pot. What’s not to love?
The meatballs simmer in a simple tomato and white bean broth that comes together fast but tastes like it’s been going much longer. With salty capers, lots of garlic, and enough crushed red pepper to give it a little kick, you’ll almost want to eat the broth all by itself. The beans make the dish filling without needing pasta, and the sauce stays brothy and perfect for crusty bread. It’s a one-pot dinner that feels complete on its own. It reheats perfectly, making it especially good for leftovers and next-day lunches.
How to make turkey meatballs with white beans
This recipe comes together in one pot, starting with pan-seared turkey meatballs that finish cooking in a savory, salty, spicy tomato and cannellini bean sauce. The beans absorb the flavor of the broth and meatballs as everything simmers together, creating a stunning dish that’s rich without being overly decadent. It’s the kind of meal that will have you excited for leftovers!
What you need
Turkey meatballs: You’ll use ground turkey, ricotta cheese, egg, whole milk, basil, parsley, garlic, Parmigiano-Reggiano, and panko. I season them with just salt, black pepper, and crushed red pepper for a little heat.
White beans: You’ll need yellow onion, garlic, butter, capers, tomato paste, chicken stock, crushed tomatoes, and cannellini beans. You can use any canned white bean, such as navy, Great Northern, or even chickpeas.
How to make it
Mix the meatballs:
Combine the aromatics, herbs, ricotta cheese, milk, Parmigiano-Reggiano, and panko into a thick paste, then gently mix in the turkey and seasonings. Test a small piece by frying it in the pot to adjust the seasoning before shaping.
Shape and brown:
Roll the mixture into tablespoon-sized meatballs and pan-fry until browned on all sides. Transfer them to a platter. They do not need to be cooked through at this stage!
Start the broth:
Sauté the onion until soft, then quickly fry the garlic, capers, crushed red pepper, and tomato paste. Deglaze with chicken stock and add crushed tomatoes and cannellini beans.
Simmer together:
Nestle the meatballs into the beans and simmer, covered, over low heat until cooked through and tender.
Finish and serve:
Taste, adjust seasoning, and serve with grated Parmigiano-Reggiano and fresh basil.
FAQ
Can I make this ahead of time?
Yes. This dish reheats very well and tastes even better the next day. Store refrigerated for up to 3 to 5 days.
Can I use ground chicken instead of turkey?
Absolutely. Ground chicken works well with the same cooking times. You can also use ground beef or a mixture of ground beef and pork.
Do I need ricotta in the meatballs?
Ricotta keeps the meatballs tender and moist, especially with lean turkey. You can substitute whole-milk Greek yogurt if needed.
What should I serve with this?
Crusty bread is ideal, but it’s also great over polenta or with a simple green salad or roasted vegetables.
How many does this serve?
The recipe 4 as-is, or it can serve 5 to 6 if paired with bread or a side.
Turkey Meatballs with White Beans
Equipment
Ingredients
Turkey meatballs:
- 3 cloves garlic (peeled and minced)
- ¼ cup fresh basil (loosely packed and minced)
- ¼ cup fresh Italian parsley (loosely packed and minced)
- ¼ cup ricotta cheese
- 1 egg
- 2 tablespoons whole milk
- ½ ounce Parmigiano-Reggiano (finely grated)
- ¾ cup panko (plus more if needed)
- 1 pound ground turkey
- 1½ teaspoons kosher salt
- ¼ teaspoon crushed red pepper (plus more if desired)
- Black pepper
- 1 tablespoon extra virgin olive oil (for frying; plus more if needed)
White beans:
- 1 yellow onion (peeled and finely diced)
- 3 cloves garlic (peeled and minced)
- 2 tablespoons butter
- 1 tablespoon non-pareil capers (drained)
- ½ teaspoon crushed red pepper (optional)
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 (14.5-ounce) can crushed tomatoes
- 2 (15-ounce) cans cannellini beans (drained)
- ½ teaspoon granulated sugar (optional)
- Salt and pepper to taste
For serving:
- Basil leaves
- Parmigiano-Reggiano (grated)
Instructions
Prepare the meatballs:
- Heat 1 tablespoon extra virgin olive oil in a wide pot over low heat. Allow the pot to preheat as you prepare the meatballs.
- Place the garlic, basil, parsley, ricotta cheese, egg, whole milk, Parmigiano-Reggiano cheese, and panko into a large mixing bowl. Use a fork to whisk everything together to form a thick paste. Add the turkey on top and season with 1 ½ teaspoons kosher salt, ¼ teaspoon crushed red pepper, and black pepper to taste.
- Use your hands to mix until the ingredients are completely combined. Drop a small piece into the warm skillet and fry it briefly until it is cooked through. Taste and adjust the seasonings of the mixture to your preference.
- Scoop out tablespoon-sized pieces of the mixture and roll into meatballs. They should weigh approximately 1½ ounces each. The mixture will yield about 16 to 18 meatballs.
Fry the meatballs:
- Turn the heat on the pot to medium. Once hot, add the meatballs in an even layer and fry for 2 to 3 minutes. Use tongs to flip the meatballs and cook for an additional 2 to 3 minutes. Only flip when the meatballs release easily from the pot. Adjust the heat as needed to prevent burning. Carefully remove the meatballs and transfer them to a platter.
Prepare the white beans:
- Add another small drizzle of extra virgin olive oil to the pot and return the heat to medium. Add the onion and sauté for 4 to 5 minutes.
- Add the butter to the onion. Once melted, add the minced garlic, capers, and crushed red pepper. Sauté for 1 minute until fragrant. Add the tomato paste and stir to coat. Sizzle for 1 minute until the paste deepens in color.
- Add the chicken stock to the pot and stir to lift anything stuck to the bottom. Add the crushed tomatoes and cannellini beans. Bring to a boil.
Simmer the beans and meatballs:
- Reduce the heat to low. Taste and add salt, pepper, and ½ teaspoon sugar if desired. Add the meatballs to the pot. Cover and simmer for 20 to 30 minutes, stirring occasionally. Add more chicken stock if the mixture reduces too quickly or sticks to the bottom.
- Turn off the heat and remove the lid. Taste and adjust the seasonings once more.
To serve:
- Spoon the meatballs and beans into shallow bowls. Finish with more grated Parmigiano-Reggiano and a few basil leaves, if desired. Enjoy!
Nice dish. Easy.
Happy you enjoyed it!!
We enjoyed this. The meatballs are really tender and I don’t usually like turkey for meatballs. I’ll use the recipe for meatball subs next time.