Description
A tribute to childhood memories, these baked turkey meatballs are tender, juicy, and served with a quick, homemade garlic marinara sauce. They are easy to make, meal-prep friendly, and significantly better than traditional dry turkey meatballs.
Ingredients
- 1.5 lbs ground turkey (dark meat preferred, 85/15 or 93/7 ratio)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup plain dry breadcrumbs
- 1 large egg
- 1/4 cup milk
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 28 oz can crushed tomatoes (San Marzano recommended)
- 4 cloves garlic, sliced thin
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Pinch of salt and red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes to form a panade.
- In a large bowl, combine ground turkey, milk-soaked breadcrumbs, Parmesan, minced garlic, parsley, egg, salt, pepper, and olive oil. Mix gently with hands just until combined; do not overwork.
- Roll mixture into 20-24 meatballs (about 2 tablespoons each) and place on the prepared baking sheet, leaving space between them.
- Bake for 20-25 minutes until browned and internal temperature reaches 165°F (74°C).
- While meatballs bake, heat olive oil in a saucepan over medium-low heat. Add sliced garlic and red pepper flakes, cooking for 2-3 minutes until fragrant but not brown.
- Add crushed tomatoes, oregano, sugar, and salt to the saucepan. Stir and bring to a gentle simmer.
- Reduce heat to low and simmer sauce for 10-15 minutes until slightly thickened.
- Toss baked meatballs into the simmering marinara for 2-3 minutes to soak up flavor, or serve sauce on the side.
- Serve over spaghetti, zucchini noodles, or in a sub roll.
Notes
[‘Use dark meat turkey for better juiciness.’, ‘Grate your own Parmesan; pre-grated contains anti-caking agents that prevent proper melting.’, ‘The milk and breadcrumb panade is crucial for moisture; do not skip.’, ‘Wet hands before rolling meatballs to prevent sticking.’, ‘Space meatballs out on the baking sheet to ensure baking rather than steaming.’, ‘Simmer sauce low and slow to avoid metallic taste and develop sweetness.’, ‘Reserve pasta water to thin sauce if needed.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 5 meatballs an
- Calories: 320
- Sugar: 6
- Fat: 18
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: turkey meatballs, baked meatballs, garlic marinara, healthy dinner, meal prep, juicy turkey, Italian recipe, gluten-free option