Baked Turkey Herb Meatballs

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 40 minutes, serves 4 people. Serve over zucchini noodles or whole grain pasta with a side of steamed broccoli. Garnish with fresh basil leaves.

Cuisine: Italian Type: Dinner Time: 40 min Servings: 4 Calories: 357 per serving
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Nutrition Information

Each serving contains approximately 357 calories and 32.0g of protein. Macronutrients include 19.0g carbohydrates and 17.0g fats per serving.

Per Serving

Calories
357
Protein
32.0g
Carbohydrates
19.0g
Fats
17.0g

Total

Calories
1428
Protein
128.0g
Carbohydrates
76.0g
Fats
68.0g

Ingredients

This recipe requires 13 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Lean Ground Turkey
    93% lean / 7% fat, raw
  • 0.5 cup Whole Wheat Breadcrumbs
    whole grain or panko, unseasoned
  • 1.0 whole Egg
    large, omega-3 enriched if available
  • 0.25 cup Parmesan Cheese
    freshly grated, aged
  • 0.25 cup Yellow Onion
    peeled and finely minced
  • 2.0 clove Garlic
    fresh, minced
  • 0.25 cup Fresh Parsley
    flat-leaf, washed and finely chopped
  • 2.0 tbsp Fresh Basil
    fresh leaves, chopped
  • 1.0 tsp Dried Oregano
    dried leaves
  • 0.5 tsp Sea Salt
    fine grain
  • 0.25 tsp Black Pepper
    freshly ground
  • 2.0 cup Marinara Sauce
    no sugar added, low sodium
  • 1.0 tbsp Extra Virgin Olive Oil
    for brushing baking sheet

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place: Equipment & Oven Setup

  1. Preheat the oven to 400°F (200°C) to ensure it reaches temperature by baking time.
  2. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  3. Brush the lined baking sheet with 1 tbsp (15 ml) olive oil or use cooking spray to prevent sticking.

2. Mise en Place: Fresh Ingredient Preparation

  1. Wash fresh parsley and basil, then dry thoroughly with paper towels.
  2. Finely chop the fresh parsley to yield 0.25 cup (60 ml).
  3. Chop the fresh basil leaves to yield 2 tbsp (30 ml).
  4. Peel and finely mince the yellow onion to yield 0.25 cup (60 ml).
  5. Peel and mince 2 cloves of garlic.
  6. Grate the parmesan cheese if not pre-grated to yield 0.25 cup (60 ml).

3. Mise en Place: Dry Ingredients & Binder

  1. Measure out 0.5 cup (120 ml) whole wheat breadcrumbs into a prep bowl.
  2. Measure 1 tsp (5 ml) dried oregano, 0.5 tsp (2.5 ml) sea salt, and 0.25 tsp (1.25 ml) black pepper.
  3. Crack 1 large egg into a small bowl and beat lightly with a fork.

4. Meatball Mixture Assembly

  1. In a large mixing bowl, combine breadcrumbs, parmesan, minced onion, garlic, parsley, basil, oregano, salt, and pepper.
  2. Add the beaten egg and mix thoroughly with the dry ingredients.
  3. Add 1 lb (454 g) lean ground turkey to the bowl.
  4. Gently mix with clean hands just until combined; do not overwork to ensure tenderness.

5. Shaping & Trays

  1. Lightly wet hands with cold water to prevent the meat mixture from sticking.
  2. Scoop approximately 2 tablespoons of mixture per meatball.
  3. Roll into round balls (approx. 1.5 inches / 3.8 cm diameter) and place on the prepared baking sheet, spaced evenly.

6. Baking & Sauce Heating

  1. Place the baking sheet in the center rack of the oven.
  2. Bake for 15-18 minutes, or until meatballs are golden and internal temperature reaches 165°F (74°C).
  3. While meatballs bake, pour 2 cups (480 ml) marinara sauce into a small saucepan and warm over low heat.

Plating

  1. Using a long-tined fork and a large spoon, twirl the zucchini noodles or whole grain pasta into a tight nest and place it in the center of a wide, shallow serving bowl to create height.
  2. Gently nestle 3 to 4 meatballs on top of the pasta mound, arranging them close together in the center rather than spreading them out, to focus the eye on the protein.
  3. Spoon the warm marinara sauce generously over the meatballs, allowing it to coat the meat and naturally cascade down the sides of the pasta without flooding the bottom of the bowl.
  4. Finish with a fine dusting of fresh Parmesan cheese and scatter small, vibrant torn basil leaves over the top for color contrast. Wipe the rim of the bowl with a clean cloth for a sharp, professional finish.

Family Beverage

Sparkling water with lemon and mint or iced herbal tea

Alcohol Beverage

Chianti Classico or a light Pinot Noir

Serving Suggestions

Serve over zucchini noodles or whole grain pasta with a side of steamed broccoli. Garnish with fresh basil leaves.

Notes

Lean ground turkey provides a high-protein base while keeping saturated fat low. Using whole grain breadcrumbs adds fiber compared to refined varieties. Fresh herbs enhance the flavor profile significantly without the need for excessive salt. These meatballs freeze well for meal prep.

Storage

Allow the meatballs to cool completely at room temperature, but ensure they are refrigerated within two hours of cooking to strictly maintain food safety. Place the meatballs and sauce in an airtight container, or separate them if preferred, and keep on the middle shelf of the refrigerator for up to 3 to 4 days.

Freezing

For the best quality, arrange cooled meatballs in a single layer on a baking sheet and flash-freeze for one hour to prevent sticking. Transfer to a heavy-duty freezer bag or airtight container, pressing out excess air to avoid freezer burn. Store for up to 3 months. To use, thaw overnight in the refrigerator before gently reheating in simmering sauce until the internal temperature reaches 165°F (74°C).

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten, milk, dairy, eggs, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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