Italian Turkey Meatballs Marinara

These Italian turkey meatballs bathed in homemade marinara sauce have been my family's favorite healthier comfort food for years. The combination of lean turkey with zesty Italian herbs creates a lighter version of the classic without sacrificing flavor.

I first developed this recipe when trying to create healthier versions of our family favorites. My children were skeptical about turkey meatballs at first but now they request these regularly even over the beef version.

Ingredients

• Ground turkey: Provides a lean protein base with less fat than beef while still maintaining juicy texture
• Egg: Acts as a crucial binder that helps hold the meatballs together during baking
• Panko breadcrumbs: Create a lighter texture than regular breadcrumbs resulting in more tender meatballs
• White onion: Adds moisture and subtle sweetness look for firm onions with tight skin
• Parmesan cheese: Brings umami depth and saltiness choose freshly grated for best flavor
• Italian seasoning: Infuses classic herbs throughout purchase a quality blend or mix your own
• Garlic: Delivers essential aromatic flavor always use fresh over jarred for best results
• Crushed tomatoes: Form the base of the marinara sauce San Marzano variety offers exceptional flavor
• Dried herbs: Complement the sauce without overpowering select vibrant colored herbs for maximum flavor

Step-by-Step Instructions

Prepare the Marinara Sauce:

Begin by heating a sauce pot over medium heat with a light coating of cooking spray. Add diced onions and minced garlic, cooking gently for 1 to 2 minutes until they become translucent and fragrant. Be careful not to brown the garlic as it can become bitter. Pour in crushed tomatoes, then add all dried herbs, salt, pepper and optional red pepper flakes. Reduce heat to medium low and allow the sauce to simmer for 10 to 15 minutes, stirring occasionally. The sauce will slightly thicken and flavors will meld together beautifully.

Create the Meatball Mixture:

In a large bowl, combine ground turkey, egg, breadcrumbs, diced onion, grated parmesan, Italian seasoning, minced garlic, salt, pepper and red pepper flakes. Mix gently with your hands until just combined, being careful not to overwork the meat which can make meatballs tough. The mixture should be cohesive but still light in texture.

Form and Bake the Meatballs:

Preheat your oven to 350°F and prepare a broiler pan with nonstick spray. Using slightly damp hands, roll the meat mixture into approximately 1inch balls, making about 18 total. Place them with a little space between each on the prepared pan. Bake for 25 to 30 minutes until the internal temperature reaches 165°F and they're lightly browned on the outside.

Combine and Serve:

Once the meatballs are fully cooked, transfer them directly into the warm marinara sauce, gently tossing to coat each one completely. Allow them to simmer in the sauce for 1 to 2 minutes before serving to absorb some of the flavors.

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My favorite thing about this recipe is the versatility of the meatballs. I often make a double batch on Sunday and we enjoy them throughout the week in different ways. My daughter loves them sliced on homemade pizza while my husband prefers them in a meatball sub. They've become our kitchen MVP.

Make Ahead and Storage

These meatballs store beautifully in the refrigerator for up to 4 days in an airtight container. The flavor actually improves after a day as the herbs have more time to infuse throughout. For longer storage, freeze the cooked meatballs separated on a baking sheet until solid, then transfer to freezer bags where they'll keep for up to 3 months. Thaw overnight in the refrigerator before reheating in sauce over low heat.

Perfect Pairings

While these meatballs are delicious on their own, they truly shine when paired with the right accompaniments. Serve over whole wheat pasta for a traditional approach, or try them with zucchini noodles for a lower carb option. They make excellent meatball subs on whole grain rolls with melted provolone cheese. For an appetizer version, keep them warm in a slow cooker with toothpicks on the side for easy serving at parties.

Customization Options

This recipe welcomes personalization based on dietary needs and flavor preferences. For gluten free meatballs, substitute almond flour or crushed pork rinds for the panko breadcrumbs. To increase the vegetable content, finely grate zucchini or carrots into the meatball mixture. For a more complex flavor profile, add 2 tablespoons of chopped fresh herbs like basil or parsley to both the meatballs and sauce. Ground chicken can be substituted for turkey with similar results.

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Frequently Asked Questions

→ Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and store them in the refrigerator for up to 2 days before cooking.

→ Can I freeze the meatballs?

Absolutely! You can freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer bag. They can be stored for up to 3 months.

→ How can I make these meatballs gluten-free?

Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for a gluten-free alternative.

→ What can I substitute for ground turkey?

You can use ground chicken or lean ground beef as a substitute for ground turkey in this recipe.

→ Can I use store-bought marinara sauce?

Yes, if you're short on time, a good-quality store-bought marinara sauce will work perfectly as a substitute for the homemade version.