Description

A lighter, high-protein twist on a classic comfort food, these turkey meatballs are moist, flavorful, and simmered in a rich marinara sauce for a healthy weeknight dinner.

Ingredients

Scale

1.5 lbs (680g) 93% lean ground turkey breast
2 large eggs
0.5 cup (50g) freshly grated Parmigiano-Reggiano cheese
0.75 cup (75g) panko or Italian style breadcrumbs
4 cloves garlic, minced
0.25 cup (15g) fresh flat-leaf parsley, chopped
1 tsp kosher salt
0.5 tsp black pepper
1 tbsp olive oil
28 oz (800g) marinara sauce (no added sugar)

Instructions

In a medium bowl, combine ground turkey, eggs, parmesan cheese, breadcrumbs, garlic, parsley, salt, and pepper. Mix gently with hands just until combined; do not overmix.
Roll the mixture into 1.5-inch diameter balls using a cookie scoop or wet hands. Place on a parchment-lined baking sheet and chill in the fridge for 15 minutes (optional but recommended).
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown meatballs in batches, turning occasionally, for 2-3 minutes per side until golden crust forms. Remove to a plate.
Reduce heat to medium-low. Pour marinara sauce into the same pan, scraping up browned bits. Bring to a gentle simmer.
Nestle browned meatballs into the sauce, ensuring they are mostly submerged. Cover and simmer for 20-25 minutes.
Uncover for the last 5 minutes to thicken the sauce. Check internal temperature; meatballs should reach 165°F (74°C).
Serve hot over pasta, zucchini noodles, or with crusty bread.

Notes

Do not overmix the meat to avoid tough meatballs. Ensure meatballs are browned well for flavor depth. Turkey must reach 165°F for safety. Can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: Approx. 4 meatballs
Calories: 320
Sodium: 650
Fat: 18
Carbohydrates: 12
Fiber: 2
Protein: 28

Keywords: turkey meatballs, high protein, healthy dinner, marinara sauce, comfort food, gluten-free option, meal prep, weeknight dinner