These tender turkey meatballs get their savory backbone from garlic, parsley, and oregano, baked until golden and then finished in a simmering crushed tomato sauce built on good olive oil and thinly sliced garlic. A touch of Parmesan and a milk-soaked breadcrumb mixture keep the meatballs light and moist rather than dense, while the sauce reduces down to something rich and deeply flavored without much fuss. Torn basil and a final scattering of Parmesan on top bring it all home, making this a weeknight dinner that still feels like something you'd find at a family table in Puglia. Lean ground turkey, olive oil, tomatoes, garlic, and fresh herbs are exactly the kind of everyday staples this way of eating is built around, which makes this recipe a genuinely solid choice for anyone following a Mediterranean-style plate. Serve it over whole grains or alongside a big salad and you've got a complete, satisfying meal that doesn't ask you to compromise on flavor.
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
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