Summer Turkey Meatballs with Angel Hair

Summer Turkey Meatballs with Angel Hair! Get ready, it’s a keeper.

Summer Turkey Meatballs with Angel Hair from (@whatsgabycookin)

Have I ever told you guys about Italian night at our country club back in Tucson? Long story short, there was Italian night every Thursday at our club and we’d go on the regular because it meant my mom didn’t have to cook dinner, we each got to order whatever we wanted, and someone else did the dishes. It was basically my favorite night of the week and every single week I’d order the exact same thing… angel hair pasta with tons of olive oil, heaps of sautéed garlic and parmesan cheese. That’s it. I LOVED garlic and angel hair and anything else that came with it. It was my go-to for years!

Today’s Summer Turkey Meatballs with Angel Hair are a tribute to the days spent at the club, but with the addition of these lightened up summer turkey meatballs that you’ll soon be obsessed with. Promise!

And word to the wise – this recipe calls for ground turkey meat – I usually buy the dark meat because it packs WAY more flavor… but truth be told, you can use any ground turkey meat you prefer. Or ground chicken. Choose your own adventure 🙂

Summertime Turkey Meatballs

Summertime Turkey Meatballs


    For the meatballs
  • 1 pound 85% ground dark meat turkey
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely diced
  • 1/4 cup chives, finely chopped
  • 1/4 cup shredded parmesan
  • 1/4 cup finely diced sun dried tomatoes packed in olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • ¼ cup olive oil
  • For the pasta
  • 1 lb angel hair
  • 4 tablespoons olive oil
  • 2 pints cherry tomatoes, halved
  • 4 cloves garlic, roughly chopped
  • Kosher salt and freshly cracked black pepper


  1. Transfer the ground turkey to a large bowl, and add in garlic, shallots, chives, parmesan, sun dried tomatoes, red pepper flakes, salt and freshly cracked black pepper. Using your hands, incorporate everything together. Make sure everything is evenly incorporated without over mixing the ground turkey.
  2. Form the mixture into small meatballs, just smaller than a golf ball.
  3. Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside and then continue cooking through for about 6 minutes more. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.
  4. In a large skillet, heat the 4 tablespoons of olive oil over medium high heat. Add the cherry tomatoes and saute until they start to fall apart. Add the chopped garlic and season with salt and pepper.
  5. Cook the pasta according to the package directions. Drain and combine all the elements into a summer meatball pasta.

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  1. This dish looks insane!! I cannot wait to make this! Such a great dinner for any night of the week!

  2. Yum! This recipe looks so delicious, definitely going to try this one out for dinner this week, thanks for the share!

  3. This is just so pretty!! That big bowl of deliciousness is everything I want to make for my family for dinner!

  4. Looks fantastic. Can’t wait to try this.It looks like there is some torn basil on the finished dish. How much did you use? Thanks for sharing!

  5. Hiiiiii there gorgeous! I am a true sucker for meatballs anytime of year, and this dish is no exception. Gotta try it soon!

  6. I wish I could go to Italian night every week!!! This dish looks like an excellent option that’s easy enough to make at home, I guess. Now to find someone to do the dishes…

  7. Made this last night and it was a HUGE hit with the whole family (two year old included) and our dinner guests! The meatballs are so good and so were the fresh summer tomatoes. Definitely making this again!

  8. oh my goodness! When my tomato plant produces a bunch of cherry tomatoes this will be on the menu!!!!!!!!!!!

  9. Do not hate me but tonight I’m going to sub TJoe’s turkey meatballs but I love this simple recipe. I plan to make a bunch of your meatballs over the weekend and freeze so I have homemade on hand.


    1. they wouldn’t have the same crust but they would still be delish! I haven’t tested it this way, so unsure about timing. I’d bake at 425

  10. Made this tonight and loved the sauce and the flavor of the meatballs. Ours were somewhat dry – what did we do wrong? 🙁

  11. Hi,
    I’m going to make this Sunday night and double it, can I make the meatballs ahead of time , refrigerate them and then take them out and bring them to room temperature ? Or should I reheat them in the oven?

  12. Tried it, and loved it! But I was wondering if these could be made in the oven, and if so what would be your suggested oven temp and for how long?

    1. they sure could!! i haven’t made them in the oven yet – I like cooking on the stove top because I think it locks in the flavor with the crust!

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