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: Mix the Meatball Ingredients

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

Step 2: Shape the Meatballs

Roll into evenly sized meatballs.

Step 4: Simmer in Marinara

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

Step 5: Serve

Serve with herbs, pasta, vegetables, or bread.

Keeping Turkey Meatballs Tender

Mix the turkey, breadcrumbs, egg, parmesan, garlic, and seasoning only until combined. Ground turkey is lean, so compacting the mixture or rolling the meatballs too firmly can make them dense.

Brown the meatballs for flavor, then let the marinara finish the cooking. The sauce keeps the surface moist while the centers reach 165°F.

How to Store Leftovers

Refrigerate the meatballs in their marinara within 2 hours and use within 3 to 4 days. Keeping the meatballs covered by sauce helps protect the lean turkey from drying out.

Store fresh basil or parsley separately and add it after reheating.

How to Reheat

Reheat the meatballs directly in the marinara over low heat, covered, until their centers reach 165°F (74°C), checked with a food thermometer. Stir the sauce around them occasionally rather than repeatedly turning the meatballs, which can break them apart.

Add fresh basil or parsley only after reheating.

Nutrition Information

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