Oh, meatballs! There’s just something so comforting and classic about a big ol’ bowl of perfectly simmered meatballs in a rich, savory marinara sauce, right? And let me tell you, these Turkey Meatballs In Marinara are going to be your new weeknight hero. They’re ridiculously simple to whip up, taste absolutely phenomenal, and they come together faster than you can decide what to watch on TV. I first started making these when I was trying to find a lighter option without sacrificing that hearty, satisfying meal we all crave. Trust me, they’re a total game changer!
Why You’ll Love These Turkey Meatballs In Marinara
Seriously, these meatballs are a winner for so many reasons. You’ll get:
- Super Easy Prep: Seriously, kids can help with this one!
- Fantastic Flavor: All the classic Italian-American comfort you love.
- Lighter & Leaner: Ground turkey makes them a healthy swap.
- So Versatile: Perfect for pasta night, sandwiches, or even appetizers!
- Quick Cook Time: Dinner on the table in under an hour, guaranteed.
Gather Your Ingredients for Turkey Meatballs In Marinara
Alright, for these delicious turkey meatballs, you’re gonna need a few things. Don’t worry, it’s all pretty standard stuff you can find at any grocery store. Here’s what I always grab:
For the Meatballs:
- 1 pound ground turkey (Go for the lean stuff, it’s great here!)
- 1/4 cup breadcrumbs (Plain or Italian-style work just fine)
- 1 large egg (This helps bind everything together!)
- 2 cloves garlic, minced (Fresh garlic makes a HUGE difference, trust me!)
- 1/4 cup Parmesan cheese, grated (The salty kick is everything!)
- 1 teaspoon Italian seasoning (Or a mix of basil, oregano, and thyme if you don’t have it)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 24 ounces marinara sauce (Your favorite jarred kind is perfect here!)
- 1 tablespoon olive oil
Essential Equipment for Making Turkey Meatballs
Before we dive into making these amazing turkey meatballs, let’s make sure you have the right tools handy. A little prep goes a long way! You know, like when I’m making my Cowboy Mushrooms, having the right pan makes all the difference!
First up, you’ll need a large bowl. This is where all the magic happens to mix up your meatballs. Super important to have enough space so you can combine everything without making a huge mess!
Then, grab a baking sheet. We’ll use this to bake the meatballs until they’re perfectly golden brown. Lining it with parchment paper is a nice little trick to make cleanup a breeze – makes it feel like I’m not running a whole restaurant kitchen in here!
And finally, you’ll need a large skillet or pot. This is where the marinara sauce gets nice and warm, and where our lovely meatballs will finish cooking, soaking up all that delicious sauce. It’s great when you can go from pan to serving dish!
Step-by-Step Guide to Perfect Turkey Meatballs In Marinara
Okay, so you’ve got your ingredients and your gear ready. Now comes the fun part! Making these turkey meatballs is honestly pretty straightforward, but I’ve learned a few tricks along the way to make them extra special. Follow these steps and you’ll have a crowd-pleasing dinner faster than you think!
Here’s how we make these guys:
Preparing the Meatball Mixture
First things first, get that oven preheating to 400°F (200°C). While it’s warming up, grab your big ol’ mixing bowl. Toss in your ground turkey, breadcrumbs, that egg, the minced garlic, grated Parmesan, Italian seasoning, salt, and pepper. Now, the super important part: mix it all together, but gently! You really don’t want to overmix, or you’ll end up with tough meatballs. Just combine everything until it looks evenly mixed. Think of it like giving it a hug, not a wrestling match!
Forming and Baking the Turkey Meatballs
Once your mixture is ready, it’s time to get your hands in there! I like to scoop out about a tablespoon of the mixture at a time and roll it between my palms to form little 1-inch meatballs. They don’t have to be perfectly round – a little rustic charm never hurt anyone! Place these little beauties on that baking sheet we talked about, making sure they have a little space between them so they bake evenly. Pop them into that preheated oven for about 15 to 20 minutes. You’re looking for them to be nicely browned and cooked all the way through.
Simmering the Marinara Sauce
While those meatballs are getting their bake on, let’s tend to the sauce. Heat up that olive oil in your large skillet or pot over medium heat. Pour in your marinara sauce – go ahead and use your favorite store-bought kind, there’s no shame in that game! Let it come to a gentle simmer. Once your meatballs are out of the oven, carefully transfer them right into that bubbling marinara. Give everything a gentle stir to make sure all those gorgeous meatballs are coated. Let them simmer together for another 5 to 10 minutes. This is where all those flavors really get to know each other, mingling and becoming pure comfort food magic. It’s a much tastier version than some other turkey meatballs I’ve tried, and definitely simpler than my garlic butter ones!
Tips for the Best Turkey Meatballs In Marinara
You want perfect turkey meatballs every single time? I get it! It’s all about a few little tricks that make a big difference. Here are my top secrets:
- Don’t Overwork the Meat: I’ve said it before, but I’ll say it again – be gentle! Overmixing turns your lovely turkey into tough little hockey pucks. Just mix until everything is combined and no dry bits are left. It’s that simple!
- Spice it Up: Feel free to play around with the seasonings. A pinch of red pepper flakes in the meatball mix or in the sauce adds a nice little kick that I absolutely love. And don’t be shy with the Parmesan!
- Size Matters (Sort Of): I aim for 1-inch meatballs because they cook evenly and look super cute in the sauce. But honestly, whatever size you roll them to will work. Just try to keep them consistent so they all cook at the same rate. Baking them first means they hold their shape much better than just dropping them straight into the sauce. It’s a technique from my pumpkin sauce meatballs that’s a total game-changer.
- The Sauce Base: While jarred marinara is totally fine and totally what I use most nights, a good quality one makes a difference. If you have a favorite brand, stick with it! Or, you know, sneak in some extra garlic or a bay leaf while it simmers. You can also make your own from scratch if you have the time – imagine how good that would be! Just like how I handle my ground turkey zucchini, fresh is always best when you can manage it!
Serving Suggestions for Your Turkey Meatballs
So, you’ve got this amazing pot of turkey meatballs swimming in marinara. Now what? The possibilities are endless, truly! My go-to is always a big pile of spaghetti or linguine – talk about a classic Italian night!
But don’t stop there! These guys make incredible meatball subs. Just stuff them into hoagie rolls, top with extra marinara and maybe some melty mozzarella, and you’ve got pure lunch or dinner perfection. Or, keep them smaller and serve them up as an appetizer with toothpicks – everyone will gobble them right up! They’re also fantastic over creamy mashed potatoes or alongside a light salad. Honestly, they’re good with just about anything, kind of like how my scallops and angel hair are just so versatile!
Frequently Asked Questions About Turkey Meatballs
Got questions about these yummy turkey meatballs? I’ve got you covered! It’s always good to know the little details that make cooking a breeze.
Can I freeze the turkey meatballs?
Oh, absolutely! You can freeze them either before baking or after. If freezing before baking, just arrange them on a baking sheet, freeze until solid, then pop them into a freezer bag. Cook from frozen, adding a few extra minutes. If freezing after cooking, let them cool completely, then store in an airtight container with some sauce. Thaw them in the fridge overnight and reheat gently.
How do I prevent my turkey meatballs from being dry?
The biggest culprits are overmixing and overcooking! Remember to mix the meatball ingredients super gently – just until combined. Also, baking them first until they’re *just* cooked through, and then finishing them in the sauce for a short time, helps lock in all that moisture. Don’t let them simmer away for ages or they’ll get dry!
Can I make these meatballs vegetarian?
You sure can! For a vegetarian version, you can swap the ground turkey for a plant-based ground alternative or even a mixture of finely chopped mushrooms and lentils. You’ll want to bind it together with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) and maybe add a bit more breadcrumbs if the mixture feels too wet. They won’t be exactly the same, but still super tasty, maybe like my veggie bowls!
Nutritional Information
Now, everyone likes to know what they’re eating! Keep in mind these numbers are just guesstimates, since brands and exact ingredients can change things up. But for a serving of these delicious turkey meatballs in marinara, you’re looking at roughly:
- Calories: 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
It’s all part of making smart choices while still enjoying amazing food, just like we talk about over on my diet and nutrition page!
Share Your Turkey Meatball Masterpiece!
Alright, now that you’ve hopefully made these amazing turkey meatballs, I’d LOVE to hear all about it! Did you try them over pasta? Make little sliders? Tell me everything in the comments below! And if you snapped some pics, tag me on social media – I can’t wait to see your culinary creations!
Turkey Meatballs In Marinara
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix gently until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 15-20 minutes, or until browned and cooked through.
- While the meatballs are baking, heat olive oil in a large skillet or pot over medium heat. Pour in the marinara sauce and bring to a simmer.
- Carefully add the baked meatballs to the simmering marinara sauce. Stir gently to coat.
- Simmer for another 5-10 minutes, allowing the flavors to meld.
- Serve hot.