Tender, well-seasoned turkey meatballs bake without splattering, then finish in warm marinara for an easy dinner.
Baked Turkey Meatballs with Marinara Recipe
Prep: 18 minutes Cook: 22 minutes Total: 40 minutes Yield: 4 servings
Ingredients
- 1 pound 93% lean ground turkey
- 1/2 cup panko breadcrumbs
- 1/3 cup finely grated Parmesan
- 1 large egg
- 2 tablespoons milk
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 2 tablespoons chopped basil or parsley
Instructions
- Heat the oven to 400°F. Line a rimmed sheet pan with parchment and brush it lightly with olive oil.
- Mix panko, Parmesan, egg, milk, garlic, Italian seasoning, salt, and pepper in a bowl. Add turkey and fold gently just until combined.
- Shape into 16 equal meatballs and arrange them on the pan without touching.
- Bake for 18 to 20 minutes, until browned and the centers reach 165°F.
- Warm the marinara in a wide skillet. Add the meatballs and simmer gently for 2 minutes. Finish with basil or parsley.
Why this recipe works
Hydrating the breadcrumbs with egg and milk keeps lean turkey moist. Gentle mixing prevents dense meatballs, and baking cooks the whole batch evenly.
Helpful tips
- Use a small scoop for evenly sized meatballs.
- Wet your hands lightly if the mixture sticks.
- Serve over pasta, creamy polenta, or toasted rolls.
Storage and reheating
Refrigerate meatballs and sauce in a covered container for up to 4 days. Reheat to 165°F. Freeze cooled meatballs in sauce for up to 3 months.
Food-safety note: Ground turkey must reach 165°F. Wash hands and utensils after contact with raw poultry.
Estimated nutrition
Per serving: 390 calories, 34 g protein, 22 g carbohydrates, and 19 g fat. Estimates vary by brands and portions.
Helpful kitchen gear
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