Step 1

In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform.

Step 2

Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands).

Step 3

In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes. Sprinkle with more basil and cheese, if desired, and serve.

Step 4

Note: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat.

Step 5

Freezer-Friendly Instructions: The meatballs can be frozen in their sauce for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop over medium heat until the meatballs are hot in the center.