Turkey Meatballs with Marinara

Tender oven-baked turkey meatballs are simmered briefly in a garlicky tomato marinara for an easy, comforting dinner.

Prep: 20 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds ground turkey
• 1 large egg
• 0.5 cup plain breadcrumbs
• 0.5 cup grated parmesan cheese
• 3 cloves garlic
• 0.25 cup fresh parsley
• 2 tablespoons olive oil
• 28 ounces crushed tomatoes
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried italian seasoning

Cooking instructions

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment or lightly oil it. (about 5 min) — 425°F
2. Finely chop 2 garlic cloves and the parsley. In a large bowl, whisk the egg, then mix in the breadcrumbs, Parmesan, chopped garlic, parsley, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the turkey and gently mix just until combined. (about 5 min)
3. Shape the mixture into 20 meatballs, about 1 1/2 inches each, and arrange them on the prepared baking sheet with space between them. (about 5 min)
4. Bake until the meatballs are lightly browned and their centers reach 165°F on an instant-read thermometer, about 15 to 18 minutes. (about 18 min) — 425°F
5. While the meatballs bake, warm the olive oil in a large skillet over medium heat. Thinly slice the remaining garlic clove and cook for 30 seconds, until fragrant. Stir in the crushed tomatoes, Italian seasoning, remaining 1/4 teaspoon black pepper, and remaining 1/4 teaspoon kosher salt. (about 3 min) — Medium
6. Bring the marinara to a gentle simmer, then add the baked meatballs. Cover partially and simmer for 5 to 7 minutes, turning the meatballs once, until the sauce is hot and the meatballs are fully cooked. (about 7 min) — Low
7. Serve the meatballs with the marinara over pasta, polenta, or with crusty bread. (about 2 min)