Turkey Meatballs with Marinara

Ingredients

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated parmesan
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Fresh basil or parsley, for serving

Substitutions

• Lean ground chicken can replace ground turkey; cook the meatballs to 165°F.
• Use gluten-free breadcrumbs or crushed gluten-free crackers as the binder.

Instructions

Step 1: Combine turkey, breadcrumbs, egg, parmesan, garlic, and seasoning

Combine turkey, breadcrumbs, egg, parmesan, garlic, and seasoning.

Step 2: Roll into evenly sized meatballs

Roll into evenly sized meatballs.

Step 4: Add marinara sauce and simmer until cooked through

Add the marinara sauce and simmer until the meatballs reach 165°F in the center.

Step 5: Serve with herbs, pasta, vegetables, or bread

Serve with herbs, pasta, vegetables, or bread.

How to Store Leftovers

Cool Turkey Meatballs with Marinara promptly, cover it, and refrigerate within 2 hours. Use leftovers within 3 to 4 days and store fresh or crisp components separately.

How to Reheat

Reheat Turkey Meatballs with Marinara in a covered skillet over medium-low heat. Add a small amount of its sauce or water only when needed and stop once hot.

What to Serve With It

• Spaghetti
• Garlic bread
• A green salad
• Roasted vegetables

Common Mistakes to Avoid

• For Turkey Meatballs with Marinara, crowding the pan and steaming the ingredients.
• For Turkey Meatballs with Marinara, adding sugar, garlic, or dairy over excessive heat.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions