Baked Turkey Meatballs in Quick Tomato Sauce

These oven-baked turkey meatballs pair a milk-soaked breadcrumb panade with a quick tomato sauce, so lean ground turkey stays tender without browning the meatballs in a skillet first. The method keeps hands-on work manageable: shape the meatballs, bake them, and let the sauce simmer while the oven does the rest. What keeps turkey meatballs tender? Ground turkey has less fat than many beef-and-pork blends, so it can firm up quickly if it is packed tightly or cooked too long. Here, panko absorbs milk before it meets the meat. That soft mixture distributes moisture through the turkey. Combine the ingredients with a fork or clean hands only until they hold together; stop as soon as no dry pockets remain. Make 16 meatballs of similar size. A small cookie scoop helps, but weighing the mixture into equal portions is even more consistent. Check the center of a larger meatball with an instant-read thermometer and cook poultry to 165°F (74°C); the 15–20 minute range is a guide, not a substitute…

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