Healthy Turkey Meatballs
These tender, juicy turkey meatballs are packed with flavor, easy to make, and lighter than traditional beef versions.
Ingredients
- •1 pound lean ground turkey (93/7)
- •1/2 cup panko breadcrumbs
- •1 large egg, lightly beaten
- •1/4 cup grated Parmesan cheese
- •2 cloves garlic, minced
- •1 small yellow onion, finely diced
- •2 tablespoons fresh parsley, finely chopped
- •1 teaspoon dried oregano
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •2 tablespoons olive oil
- •3 cups marinara sauce
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper.
- 2
In a large bowl, combine the ground turkey, panko breadcrumbs, beaten egg, Parmesan cheese, minced garlic, diced onion, parsley, oregano, salt, and black pepper.
- 3
Use your hands to gently mix all the ingredients together until just incorporated, taking care not to overmix the meat to keep the meatballs tender.
- 4
Roll the mixture into golf ball-sized portions, yielding about 16 to 18 meatballs, and place them evenly spaced on the prepared baking sheet.
- 5
Drizzle or lightly spray the meatballs with olive oil to help them brown in the oven.
- 6
Bake in the preheated oven for 15 to 18 minutes, or until the meatballs are golden brown on the outside and cooked through to an internal temperature of 165 degrees Fahrenheit.
- 7
While the meatballs bake, pour the marinara sauce into a large skillet and warm it over medium heat until simmering.
- 8
Transfer the baked meatballs directly into the simmering marinara sauce and let them gently simmer together for 5 to 10 minutes so the flavors meld.
💡 Chef tips
- For extra tender meatballs, substitute whole milk-soaked bread (panade) for the panko breadcrumbs.
- You can freeze the baked meatballs without sauce for up to 3 months in an airtight container.
- To make this gluten-free, simply swap the panko breadcrumbs for your favorite gluten-free breadcrumbs or rolled oats.
✅ How it should turn out
The finished meatballs should be fragrant with garlic and herbs, beautifully browned, and swimming in a rich, savory tomato sauce while remaining wonderfully moist and tender on the inside.