Turkey Meatballs in Marinara
Ingredientsfor 2
380
Cal
42g
Protein
18g
Carbs
14g
Fat
- 11.5 lbs lean ground turkey
- 2⅓ cup Italian breadcrumbs
- 31 egg
- 42 tablespoons grated Parmesan
- 53 cloves garlic, minced
- 61 teaspoon Italian seasoning
- 7½ teaspoon fennel seeds (optional)
- 8Salt and black pepper to taste
- 92 cups marinara sauce
- 101 tablespoon olive oil
- 11Fresh basil and spaghetti for serving
Instructions
- 1
Combine ground turkey, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, fennel seeds, salt, and pepper in a bowl. Mix gently with your hands until just combined — overworking the meat makes tough meatballs. Roll into 20–24 uniform balls about 1.5 inches in diameter.
- 2
Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and sear 2–3 minutes per side until golden brown — about 8 minutes total to brown all sides. They don't need to be cooked through at this stage.
- 3
Pour marinara sauce over the meatballs. Reduce heat to medium-low, cover, and simmer 12–15 minutes until the meatballs are cooked through (165°F internal temp) and the sauce is bubbling and slightly thickened. The meatballs will become more tender as they braise in the sauce.
- 4
Serve over spaghetti with extra marinara and fresh basil. For a low-carb version, serve over zucchini noodles or with a green salad.