Turkey Meatballs Marinara

Name: Turkey Meatballs Marinara
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1/2 lb ground turkey; 1/2 cup breadcrumbs; 1 egg, beaten; 1/4 cup Parmesan cheese, grated; 1/4 onion, grated; 2 garlic cloves, minced; 1 cup marinara sauce; 1 tbsp olive oil; 1/4 tsp dried basil; 1/4 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper

Juicy turkey meatballs simmered in a rich marinara sauce, served over pasta or with crusty bread. A lighter take on a classic Italian favorite.

45 minMediumServes 4390 cal/serving

Italian-AmericanDinnerStovetopHigh ProteinLow CarbLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1/2 lb ground turkey
1/2 cup breadcrumbs
1 egg, beaten
1/4 cup Parmesan cheese, grated
1/4 onion, grated
2 garlic cloves, minced
1 cup marinara sauce
1 tbsp olive oil
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

In a large bowl, combine the 1/2 lb ground turkey, 1/2 cup breadcrumbs, 1 beaten egg, grated 1/4 cup Parmesan cheese, grated 1/4 onion, minced 2 garlic cloves, 1/4 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
2

Mix gently with your hands until just combined, being careful not to overmix which can make the meatballs tough.
3

Form the mixture into meatballs about 1-1/2 inches in diameter. You should get approximately 12-16 meatballs depending on size.
4

Heat the 1 tbsp olive oil in a large skillet over medium heat.
5

Add the meatballs to the hot oil, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides, turning gently with tongs, about 2-3 minutes per side.
6

Once all meatballs are browned, return them all to the skillet if you worked in batches.
7

Pour the 1 cup marinara sauce over the meatballs. Reduce heat to low, cover the skillet, and simmer for 15-20 minutes.
8

Check that the meatballs have reached an internal temperature of 165°F (74°C) using a meat thermometer for food safety.
9

Serve the meatballs and sauce over pasta, with crusty bread, or on their own as an appetizer, garnished with additional grated Parmesan and fresh herbs if desired.

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Questions

What internal temperature should Turkey Meatballs Marinara reach?

For Turkey Meatballs Marinara, the target internal temperature is 165 F (about 75 C), given in step 8. A probe thermometer removes the guesswork.

Why does Turkey Meatballs Marinara say not to overmix?

Step 2 reads: "Mix gently with your hands until just combined, being careful not to overmix which can make the meatballs tough." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for Parmesan in Turkey Meatballs Marinara?

The entry for Turkey Meatballs Marinara calls for 1/4 cup Parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I use ground beef or pork instead of ground turkey in Turkey Meatballs Marinara?

Yes, at the same weight. Beef and pork carry more fat, so skip any oil the recipe adds for browning and drain the pan if it pools. As written, the entry for Turkey Meatballs Marinara uses 1/2 lb ground turkey.

Does Turkey Meatballs Marinara contain eggs?

Yes: 1 egg, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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