Need a break from your usual meatballs? Try this gluten-free and dairy-free Italian Turkey Meatballs recipe. Simple to prepare and full of flavor, they pair beautifully with quinoa, whole wheat spaghetti, or zucchini noodles for a lighter option.
For a creamier alternative, consider crockpot Swedish meatballs if you want a different texture and sauce.
Who doesn’t love meatballs? These Italian Turkey Meatballs work well on sandwiches, in pasta dishes, or served as an appetizer. Their versatility makes them a staple for weeknight dinners and meal prep alike.
Mix in different fresh herbs and spices to change the profile, or stick to the classic combination below for a reliably delicious result. This healthy turkey meatball recipe is satisfying and easy to make.
Why you will love this recipe
- Healthy: High in protein and made with wholesome ingredients so you can serve a nutritious meal to the family.
- Easy to make: Minimal prep — about 5–15 minutes — and quick cooking, so you can have dinner on the table in under 30 minutes.
- Comforting: A warm plate of meatballs with sauce and pasta is classic comfort food.
Ingredients you will need
- 1 pound ground turkey (use at least 90–93% lean). You can substitute ground chicken or beef if preferred.
- 1/4 cup breadcrumbs — use gluten-free breadcrumbs if needed, or make your own from stale bread.
- Seasonings: 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried basil, and 2 tablespoons chopped fresh parsley for finishing.
- 1 egg (acts as a binder)
- 1 tablespoon water (add more, 1 teaspoon at a time, if the mixture feels dry)
- 3 cups marinara sauce (choose a low-sugar, low-fat variety and warm before serving)
- Cooking spray for the sheet pan
How to make Turkey Meatballs
- Preheat the broiler: Line a sheet pan with foil and coat it lightly with cooking spray.
- Combine the mixture: In a bowl, mix ground turkey, breadcrumbs, salt, pepper, garlic powder, dried basil, egg, and the tablespoon of water until evenly combined. If the mixture seems too dry, add water 1 teaspoon at a time until it holds together.
- Form the meatballs: Scoop about 2 tablespoons of the mixture and roll into a ball. Place each meatball on the prepared sheet pan, leaving a little space between them.
- Broil: Lightly spray the tops of the meatballs with cooking spray. Broil for roughly 10–12 minutes, or until browned and cooked through. Use a thermometer to check for an internal temperature of 165°F (74°C) if unsure.
- Finish and serve: Transfer the meatballs to a serving plate, pour warmed marinara sauce over them, sprinkle with chopped parsley, and serve immediately.
Frequently asked questions
These turkey meatballs in marinara are very adaptable. Popular pairings include zucchini noodles (zoodles), whole grain pasta, quinoa, oven-roasted vegetables, or cauliflower rice seasoned with cilantro and lime.
Yes. Cool meatballs completely, then store them in an airtight container or heavy-duty freezer bag. They keep well for 2–3 months in the freezer.
Cooking time depends on the method:
Stovetop: Pan-sear meatballs for about 3 minutes per side until browned and cooked through.
Baking: Bake at 350°F (175°C) for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
Broiling: Broil for 10–12 minutes, turning if needed, until nicely browned and cooked through.
Recipes you may like
- Zucchini Pizza Bites
- Low Carb Zucchini Lasagna Boats
- Keto Shrimp Scampi Zoodles
- Italian Chicken Veggie Soup
- Chicken Parmesan Meatballs in Tomato Sauce
- Easy Chili Salmon with Zucchini Noodles
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Italian Turkey Meatballs Recipe
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Ingredients
- 1 pound ground turkey, 93% lean
- 1/4 cup breadcrumbs, use gluten-free version if needed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1 egg
- 1 tablespoon water
- 3 cups marinara sauce, warmed, low-sugar variety recommended
- 2 tablespoons chopped fresh parsley
- cooking spray
Instructions
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Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray.
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In a bowl, combine the turkey, breadcrumbs, salt, pepper, garlic powder, dried basil, egg, and water. Mix until evenly combined, adding extra water by the teaspoon if needed.
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Scoop roughly 2 tablespoons of the mixture and roll into a ball. Place each meatball on the prepared sheet pan.
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Lightly spray the tops of the meatballs with cooking spray and broil for about 10–12 minutes, or until cooked through and browned.
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Transfer the meatballs to a plate, pour warmed marinara sauce over them, sprinkle with parsley, and serve immediately.
Notes
- If you prefer a hotter sauce, warm the marinara in a skillet over medium heat for 3–4 minutes, then add the cooked meatballs and toss to coat.
- Store leftovers in the refrigerator for up to 4 days.
- Frozen meatballs last up to 3 months when stored in airtight containers.
- Lean ground chicken can be used instead of turkey.
Nutrition
Carbohydrates: 15g
Protein: 31g
Fat: 4g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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