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Rolling Sauce

Baked Italian Turkey Meatballs in Marinara

Tender baked turkey meatballs with Parmesan and herbs, simmered in a simple homemade marinara.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Meatballs
  • - 1 lb lean ground turkey 93% or leaner
  • - 1/3 cup panko breadcrumbs
  • - 1 large egg
  • - 1/4 cup grated Parmesan
  • - 2 tbsp chopped fresh parsley or 2 tsp dried
  • - 2 cloves garlic minced
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - 1/2 tsp Italian seasoning
  • - pinch red pepper flakes optional
Marinara
  • - 1 tbsp olive oil
  • - 2 cloves garlic minced
  • - 1 small onion diced
  • - 1 28 oz can crushed tomatoes
  • - 1 tsp dried oregano
  • - 1 tsp dried basil
  • - 1 bay leaf
  • - salt and pepper to taste

Method
 

  1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook 2-3 minutes until softened.
  2. Stir in crushed tomatoes, oregano, basil, bay leaf, salt, and pepper. Reduce heat and simmer gently.
  3. In a large bowl, combine ground turkey, panko, egg, Parmesan, parsley, garlic, salt, pepper, Italian seasoning, and red pepper flakes. Mix with damp hands until just combined.
  4. Shape into 16-18 meatballs and place on a parchment-lined baking sheet. Bake at 400°F for 18-20 minutes, until cooked through.
  5. Transfer meatballs to the marinara and let simmer together for a few minutes before serving.

Notes

  • Storage: Refrigerate up to 4 days; freezes well up to 3 months.
  • Swap: Ground chicken works as a direct substitute.