Italian Baked Turkey Meatballs Recipe

I absolutely love this recipe because it transforms simple ingredients into a dish that’s both comforting and surprisingly sophisticated, making it perfect for a cozy night in or impressing friends. Plus, the combination of ground turkey and marinara sauce is not only delicious but also keeps things on the lighter side—perfect for keeping up with my health-conscious millennial lifestyle!

My passion lies in the preparation of meals that are of both good flavor and high nutritional value, and my Italian Baked Turkey Meatballs epitomize that. They epitomize that.

Lean ground turkey, flavored with grated Parmesan, breadcrumbs, and fresh herbs, makes for a dish that is high in protein, with a flavor profile that offers the essence of Italian cooking. I have to say that the fresh garlic and parsley really bring it home in terms of flavor.

And then, of course, marinara sauce is just a classic Italian touch.

Ingredients

Ground Turkey:
High in proteins and low in fats, a lean substitute for beef.

Parmesan Cheese:
Contributes umami and calcium, enriching flavor and making it even more delicious.

Breadcrumbs:
Maintains structure and keeps meatballs tender by holding onto moisture.

Fresh Parsley:
Provides new, fragrant, and green notes along with an abundance of essential vitamins.

Garlic:
Provides a robust taste and has properties that are both antimicrobial and immune boosting.

Egg:
Keeps together all the elements, adding in protein and velvety texture.

Oregano and Basil:
Aromatic, savory flavors come from classic Italian herbs.

Ingredient Quantities

• 1 pound ground turkey
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce
• 1 tablespoon olive oil

Instructions

1. Certainly! Here is an enticing recipe for Italian Baked Turkey Meatballs.

2. Set your oven to 400°F (200°C). Take a baking sheet and either lightly grease it with olive oil or line it with parchment paper.

3. In a big bowl, mix together the ground turkey, grated Parmesan cheese, breadcrumbs, chopped parsley, minced garlic, egg, dried oregano, dried basil, salt, and black pepper.

4. Combine all the ingredients well with your hands or a spoon until everything is mixed together thoroughly.

5. A spoon or your hands makes a good tool for portioning out the mixture and rolling it into 1-inch meatballs. Portioning and rolling should yield about 20 meatballs.

6. Put the meatballs on the baking sheet that has been prepared, making sure they are spaced evenly.

7. Pour the tablespoon of olive oil over the meatballs to brown them while baking.

8. Preheat the oven, then bake for 15-20 minutes. The meatballs should be golden brown and completely cooked when you take them out of the oven.

9. Take the meatballs from the oven and allow them to cool for a few moments while you bring the marinara sauce to a simmer.

10. In a small sauce pan over medium heat, warm the marinara sauce until it is warmed through.
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1. Warm the marinara sauce and serve over the turkey meatballs. If desired, top with additional cheese or sprinkle with parsley.
Savor the taste of your delectable Italian Baked Turkey Meatballs!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or olive oil for greasing
4. Large mixing bowl
5. Measuring cups
6. Measuring spoons
7. Garlic press or knife for mincing garlic
8. Spoon or hands for mixing
9. Spoon or hands for portioning and rolling meatballs
10. Small saucepan
11. Stove or cooktop
12. Spatula or spoon for stirring the marinara sauce

FAQ

• Can I use a different type of cheese?Certainly! If you prefer, you can use Pecorino Romano or another hard cheese instead of Parmesan in this dish.
• What type of ground turkey should I use?For juicy meatballs, use a mixture of white and dark meat; for a lighter option, use lean meat.
• Can I make these meatballs gluten-free?Yes, substitute gluten-free breadcrumbs for regular breadcrumbs to make gluten-free dishes.
• How do I store leftover meatballs?Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
• Can I use store-bought marinara sauce?Certainly! While jarred marinara is perfectly acceptable, don’t hesitate to whip up your own if you want to take this over-the-top easy recipe to the next level and give it a personal touch.
• Is there a vegetarian version of this recipe?Use a substitute for ground meat made from plants and a flaxseed egg to create a vegetarian version.

Substitutions and Variations

Ground turkey: Swap it out for ground chicken, and you’re getting an entirely new flavor profile.
Parmesan cheese, grated: For a saltier and sharper taste, try using Pecorino Romano.
Use either panko breadcrumbs for a lighter texture, or almond flour for a gluten-free option.
Fresh parsley: Substitute with fresh basil or fresh cilantro for a distinct note of herbaceousness.
Tomato basil sauce: Use in place of tomato marinara sauce for a sauce that is sweeter and has a more aromatic flavor.

Pro Tips

1. Chill the Mixture Before forming the meatballs, consider chilling the mixture in the refrigerator for about 15-20 minutes. This helps the mixture firm up, making it easier to shape and reducing the likelihood of the meatballs falling apart while baking.

2. Flavor Infusion For an extra burst of flavor, briefly sauté the minced garlic in olive oil before adding it to the meat mixture. This step can enhance the garlic’s sweetness and depth of flavor.

3. Moist Meatballs To keep the meatballs moist, avoid over-mixing the ingredients. Mix just until everything is combined to prevent the meat from becoming dense.

4. Uniform Cooking Use a small ice cream scoop or a tablespoon to ensure that each meatball is the same size, allowing them to cook evenly.

5. Double the Marinara Consider making a larger batch of marinara sauce or using a high-quality store-bought sauce for serving. This way, there’s plenty for dipping or extra serving over pasta.