Italian is my ultimate comfort food and these meatballs are a yummy and healthy way to satisfy the craving. They are lighter than your traditional meatball but still saucy and filled with flavor, lots of garlic and loads of herbs. The meatballs bake for 15 minutes and then the marinara is poured on and they continue to bubble and bake. This simplified method keeps them incredibly tender and moist and is a very easy clean up in the kitchen. I have also included directions below for an option to cook them on the stove top.
For those of you looking for a gluten free option I love making these with Coco Bakes grain free buns-they make the most delicious crumb. When I don’t have them on hand I go for a local sourdough. I always keep a bag of homemade bread crumbs in the freezer so I can make these at a moment’s notice. They are kid friendly and reheat beautifully! My kids love these sans sauce packed in their lunchbox- simply bake for 25 minutes or until cooked through.
Note: I usually make these without cheese and sprinkle a little parm on top of my pasta if the craving hits. But a little ricotta mixed into the blend will make these balls extra fluffy.
Baked Turkey Meatballs
Description
Italian is my ultimate comfort food and these meatballs are a yummy and healthy way to satisfy the craving. They are lighter than your traditional meatball but still saucy and filled with flavor, lots of garlic and loads of herbs. The meatballs bake for 15 minutes and then the marinara is poured on and they continue to bubble and bake. This simplified method keeps them incredibly tender and moist and is a very easy clean up in the kitchen. I have also included directions below for an option to cook them on the stove top.
Ingredients
For the Meatballs:
1 lb. Ground Turkey
1/2 cup Bread Crumbs- I love to make them using Coco Bakes grain free buns or a local sourdough
1 egg
2 cloves of garlic, minced
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped basil
1/2 teaspoon oregano + 1/2 teaspoon dried thyme OR 1 teaspoon Italian seasoning
1/2 teaspsoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper (optional)
1–2 tablespoon olive oil
1 jar of your favorite tomato sauce (homemade or store bought)
1/4 parmesan-optional
Instructions
- Preheat the oven to 425.
- In a large mixing bowl combine the turkey, bread crumb, egg, spices, herbs and salt and pepper. stir to combine.
- In a large roasting pan coat the bottom with oil. Form the meatballs into generous two -tablespoon size balls (I ike to use a large cookie scoop) and line them up in the pan. Bake for 15 minutes. Remove the pan and add the tomato sauce and cheese if you are using it- bake for an additional 15 minutes.
To cook these on the stove top
In a large skillet, heat 2 tbsp. of olive oil over medium-high heat. When hot, add meatballs browning all sides of the meatballs (about 2 mins per side. Meanwhile in a separate pot bring the tomato sauce to a simmer. When the meatballs are lightly browned remove from heat and transfer to the sauce. Continue to cook on low for 15-20 minutes.
Notes
I usually make these without cheese and sprinkle a little parm on top of my pasta if the craving hits. But a little ricotta mixed into the blend will make these balls extra fluffy.
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