Ingredients
1 1/2 pounds lean ground turkey
1/2 cup breadcrumbs (plain or gluten-free, if needed)
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves minced garlic
1 can (24 ounces) crushed tomatoes
1/2 cup marinara sauce
1/4 cup balsamic vinegar
1/2 cup halved cherry tomatoes (optional)
1/2 red bell pepper, diced (optional)
Fresh basil, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C). In a large bowl, mix ground turkey with breadcrumbs, Parmesan, garlic powder, oregano, basil, salt, and pepper. Form into 1 1/2-inch meatballs.
Heat olive oil in a large oven-safe skillet over medium heat. Add meatballs and cook for 2 to 3 minutes per side, until golden brown. Remove meatballs and set aside.
In the same skillet, sauté onion and garlic for 2-3 minutes. Stir in crushed tomatoes, marinara sauce, balsamic vinegar, bell pepper (if using), and cherry tomatoes (if using). Bring sauce to a simmer.
Return meatballs to the skillet. Reduce heat to low and cover. Place skillet in the oven. Bake for 15–20 minutes, or until the meatballs are thoroughly cooked and the sauce is bubbling.
Garnish with fresh basil before serving.
Notes
Make ahead tip: Assemble the meatballs and sauce in the skillet, cover, and refrigerate for up to 24 hours before baking. For a meat-free alternative, swap the ground turkey for a plant-based protein. Substitute any alcohol-containing ingredients if desired.
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Sautéing and Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 meal (1/4 of the skillet)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg