Description
Tender, juicy turkey meatballs baked to perfection and simmered in marinara sauce. This easy weeknight dinner uses a milk-and-breadcrumb panade to ensure they stay moist, making them a crowd-pleaser for the whole family.
Ingredients
Scale
- 1 pound ground turkey (93% or 85% lean)
- ½ cup milk (whole, 2%, or unsweetened almond/oat milk for dairy-free)
- ½ cup plain dried breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg
- ¼ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 cups marinara sauce
- Fresh basil leaves (optional, for garnish)
- Red pepper flakes (optional, for heat)
Instructions
- Make the panade: In a small bowl, combine the milk and breadcrumbs. Stir and let sit for 5 minutes until the breadcrumbs absorb the milk and form a thick paste.
- Mix the meatball ingredients: In a large mixing bowl, combine the ground turkey, milk-breadcrumb mixture, egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix gently with hands or a fork just until combined; do not overmix.
- Roll the meatballs: Using about 1 tablespoon of mixture per ball, roll into uniform spheres (approx. 1.5 inches in diameter). Place on a parchment-lined baking sheet.
- Bake the meatballs: Preheat oven to 400°F (200°C). Bake the meatballs for 15 minutes until lightly browned and cooked through (internal temperature of 165°F).
- Simmer in marinara: While meatballs bake, warm the marinara sauce in a medium saucepan over medium-low heat. Transfer baked meatballs to the simmering sauce.
- Finish and serve: Cover the saucepan and simmer for 10 minutes to allow flavors to meld. If sauce is too thin, simmer uncovered for 2-3 minutes. Garnish with fresh basil and serve hot over pasta or zucchini noodles.
Notes
Do not overmix the meat to avoid tough meatballs. Use 85-93% lean turkey for moisture; 99% lean will be dry. For meal prep, freeze raw meatballs on a baking sheet before transferring to a bag. They can be cooked from frozen by adding to simmering sauce and cooking 5 minutes longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4-5 meatballs with s
- Calories: 320
- Sugar: 6
- Sodium: 680
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 28
Keywords: turkey meatballs, marinara sauce, easy dinner, weeknight meals, healthy turkey recipe, meal prep, freezer friendly, gluten-free option