Baked Turkey Meatballs in Garlicky Marinara

Oven meatballs, no frying, no splatter: turkey, parmesan and garlic baked, then rolled through a quick marinara. Pile them on pasta, rice, or a fork straight from the pan.

Serves 440 minutes high-proteinbatch

• ✓Ground turkey is a lean source of protein.
• ✓Egg and parmesan bind the meatballs and bring more protein with them.
• ✓The marinara is a source of lycopene, the pigment that makes tomatoes red.

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Ingredients

• •1.5 lb / 700 g ground turkey
• •1 egg
• •½ cup / 50 g breadcrumbs
• •½ cup / 50 g grated parmesan
• •2 cloves garlic, grated
• •1 tsp dried oregano
• •big bunch parsley, chopped
• •1 jar (24 oz / 700 g) marinara sauce
• •1 tbsp olive oil
• •salt and black pepper

Method

1. Heat the oven to 400°F / 200°C. Line a tray and rub it with the oil.
2. Mix turkey, egg, breadcrumbs, parmesan, garlic, oregano, most of the parsley, salt and pepper — gently, with fingertips. Overworked meatballs bounce.
3. Roll about 20 balls; wet hands make it painless. Space them on the tray.
4. Bake 15–18 minutes until browned and cooked through.
5. Warm the marinara in a wide pan, roll the meatballs in, and simmer 5 minutes so they trade flavours. The rest of the parsley over the top.

Take this recipe home

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.