High Protein Turkey Meatballs in Marinara

These high protein turkey meatballs in marinara are one of my favorite meals to make when I want something filling, delicious, and not too complicated.

They’re baked in the oven instead of fried, which keeps things simple and a lot less messy. Once they’re golden and cooked through, they go straight into marinara sauce with melted mozzarella on top.

Each meatball is packed with protein thanks to the ground turkey, and the whole recipe comes together in about 30 minutes.

You can eat them on their own, with some crusty bread, or toss them over spaghetti. They work great any way you serve them.

If you’ve been looking for a high protein dinner that actually tastes amazing, this one is for you.

What Makes This Recipe So Good

Packed With Protein – Two pounds of ground turkey makes these meatballs a serious protein source for muscle building or staying full longer.

Lighter Than Beef Meatballs – Turkey keeps these meatballs lower in fat without sacrificing that juicy savory flavor you crave.

Baked Not Fried – Cooking them in the oven at 400 degrees means golden crispy outsides without the mess of pan frying.

That Bubbly Cheese Finish – Nestling the meatballs in marinara and melting mozzarella on top creates an irresistible cheesy pull with every bite.

Ingredients

• 2 lb Ground Turkey
• 1/2 cup Italian Breadcrumbs
• 1/3 cup Grated Parmesan Cheese
• 2 large Eggs
• 3 cloves Garlic, minced
• 1 tsp Italian Seasoning
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Fresh Parsley, chopped
• 2 cups Marinara Sauce
• 1 cup Shredded Mozzarella Cheese
• 1 tbsp Olive Oil

Directions

Step 1

Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and lightly grease it with olive oil.

Step 2

In a large bowl, combine the ground turkey, breadcrumbs, grated parmesan, eggs, minced garlic, Italian seasoning, salt, black pepper, and 1 tablespoon of the fresh parsley. Mix gently with your hands until just combined. Do not overmix or the meatballs will become dense.

Step 3

Scoop and roll the mixture into about 20 meatballs, roughly 2 tablespoons each. Place them on the prepared baking sheet with a little space between each one.

Step 4

Bake for 18 to 20 minutes until the meatballs are golden on the outside and cooked through to an internal temperature of 165 degrees F.

Step 5

Pour the marinara sauce into a large oven-safe skillet or baking dish. Nestle the baked meatballs into the sauce and top with shredded mozzarella cheese.

Step 6

Return to the oven and bake for 8 to 10 minutes until the cheese is melted, bubbly, and lightly golden.

Step 7

Sprinkle the remaining fresh parsley over the top. Serve the meatballs as is, or with crusty bread or over spaghetti.

Pro Tips

Use Damp Hands When Rolling

Ground turkey is sticky and will cling to your hands like crazy when you try to roll it into balls. Wet your hands with a little cold water before rolling each one and the mixture will stop sticking.

You’ll get smoother, more evenly shaped meatballs this way. Re-wet your hands every few meatballs as they start to dry off.

Don’t Skip the Parchment Paper

Turkey meatballs stick to baking sheets way more than beef meatballs because turkey is leaner and has less fat to create a natural barrier. Parchment paper plus a light coat of olive oil keeps them from gluing themselves to the pan.

This also means the bottoms won’t tear off when you transfer them to the marinara. You’ll get clean, round meatballs instead of ones that fall apart on the way to the skillet.

Mix Gently and Stop Early

When you’re combining the turkey with the breadcrumbs, parmesan, eggs, and seasonings, use your hands and fold everything together just until the ingredients are evenly distributed. As soon as you don’t see streaks of egg or dry pockets of breadcrumbs, stop.

Overworking ground turkey makes the proteins bind too tightly, and you’ll end up with meatballs that are rubbery and dense instead of tender. It should only take about 30 to 45 seconds of mixing.

Related Recipes

• Slow Cooker Meatball Subs
• Slow Cooker Swedish Meatballs
• Instant Pot Italian Wedding Soup
• Slow Cooker Bolognese
• Instant Pot Spaghetti

Frequently Asked Questions

Can I use ground chicken instead of ground turkey?

Yes, ground chicken works perfectly here since it has a very similar texture and protein content to ground turkey. The meatballs will taste just as good, though they might be slightly lighter in flavor.

Just make sure you use ground chicken that has some fat in it – if it’s too lean, your meatballs can dry out in the oven.