Description
These easy Italian turkey meatballs are a healthy and delicious option for a quick meal. Made with lean ground turkey and seasoned with garlic, basil, and parsley, they’re perfect served over whole wheat spaghetti or zucchini noodles with low-sugar marinara sauce. Ready in just 15 minutes, they offer a low-calorie, protein-packed dish suitable for family dinners or meal prep.
Ingredients
Meatballs
- 1 pound ground turkey (93% lean)
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1 egg
- 1 tablespoon water (plus extra as needed)
Sauce and Garnish
- 3 cups marinara sauce (look for low-sugar, low-fat variety, warmed)
- 2 tablespoons chopped fresh parsley
- Cooking spray
Instructions
- Preheat the broiler: Line a sheet pan with foil and coat the foil with cooking spray to prevent the meatballs from sticking.
- Combine ingredients: In a large bowl, mix ground turkey, breadcrumbs, salt, pepper, garlic powder, dried basil, egg, and 1 tablespoon water until thoroughly combined. Add additional water 1 teaspoon at a time if the mixture is too dry for smooth rolling.
- Form meatballs: Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Place each meatball on the prepared sheet pan and repeat until all mixture is used.
- Prepare for broiling: Lightly spray the tops of the meatballs with cooking spray to promote browning and moisture retention.
- Broil meatballs: Broil the meatballs for about 10 minutes or until they are fully cooked through, with an internal temperature of 165°F, and slightly browned on the top.
- Serve: Transfer the meatballs to a plate, pour warmed marinara sauce over the top, sprinkle with fresh parsley, and serve immediately for best flavor and texture.
Notes
- If you prefer a warmer sauce, cook the marinara sauce in a skillet over medium heat for 3-4 minutes before adding the turkey meatballs. Toss everything together to coat and heat through, then serve.
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- You can freeze cooked meatballs for up to 3 months; thaw before reheating.
- Lean ground chicken can be used as a substitute for ground turkey for a similar texture and flavor.