Baked Turkey Meatballs in Marinara

Baking instead of frying is the secret to these juicy baked turkey meatballs, and using 93% lean ground turkey keeps them light without sacrificing flavor. Simmered in a bright marinara, each serving delivers 36 grams of protein for just 340 calories, making this a go-to dinner whenever you want something hearty that still fits your goals. It's one of our favorite high-protein meals for busy weeknights.

Where the Protein Comes From

The bulk of the protein here comes from lean ground turkey, which provides around 30 grams per serving while staying lower in saturated fat than traditional beef meatballs. A whole egg binds everything together and adds a few more grams, while grated Parmesan layers in savory, umami-rich protein and helps the meatballs hold their shape.

Because the meatballs are baked rather than pan-fried in oil, the fat content stays moderate at 15 grams per serving, most of it coming naturally from the turkey and cheese rather than added oils.

Meal-Prep and Storage Notes

This dish is a meal-prep dream. The meatballs and sauce store beautifully together in an airtight container in the refrigerator for up to 4 days, and the flavor only improves as they sit. Portion them into individual containers for ready-to-reheat lunches and dinners.

They also freeze exceptionally well. Freeze the cooked meatballs (with or without sauce) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave. You can even freeze the raw, rolled meatballs on a tray, then bake straight from frozen, adding a few extra minutes to the cook time.

Serving Ideas

These versatile meatballs work with almost any base:

• Serve over zucchini noodles or spaghetti squash for a low-carb dinner
• Pile onto whole-grain pasta for a classic comfort meal
• Tuck into a whole-wheat sub roll with melted mozzarella
• Plate alongside a big green salad and roasted vegetables

For a complete weeknight spread, add a simple side salad and some crusty whole-grain bread. Browse our meal plans for more dinner inspiration.

FAQ

How do I keep turkey meatballs from drying out?
Lean turkey can dry out if overcooked, so pull the meatballs at 165°F and let them finish in the warm marinara. The egg, breadcrumbs, and a brief simmer in sauce all help lock in moisture for tender results.

Can I make these meatballs ahead of time?
Yes. They keep for 4 days in the fridge and up to 3 months in the freezer. You can prep and roll them raw, then refrigerate for a day before baking, which makes weeknight cooking even faster.

What can I serve with baked turkey meatballs for low carb?
Skip the pasta and serve them over zucchini noodles, spaghetti squash, or a bed of sauteed greens. With a low-sugar marinara, the whole plate stays light on carbs while staying high in protein.

Ingredients

• 1.5 lbs ground turkey (93% lean)
• 1 large egg
• 1/3 cup whole-wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2.5 cups marinara sauce (low-sugar)
• 2 tbsp chopped fresh basil, for garnish

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, gently combine the ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, salt, and pepper.
3. Using a cookie scoop, roll the mixture into 20 evenly sized meatballs and place them on the baking sheet.
4. Bake for 18 to 20 minutes, until lightly browned and cooked through to 165°F.
5. Meanwhile, warm the marinara sauce in a large skillet or oven-safe dish over medium heat.
6. Transfer the baked meatballs into the marinara and simmer for 5 to 8 minutes to coat and meld the flavors.
7. Garnish with fresh basil and serve.