Turkey Meatballs with Marinara (GLP-1 High-Protein Dinner)
Lean baked turkey meatballs simmered in marinara for an easy, protein-rich dinner.
Ingredients
For the Meatballs
- 1.5 lbs lean ground turkey
- 1/2 cup panko breadcrumbs (or almond flour for low carb)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
For the Marinara Sauce
- 1 tbsp olive oil
- 1/2 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes (28oz can)
- 1 can diced tomatoes (14.5oz can)
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar (optional, to balance acidity)
- Fresh basil for garnish
Optional Serving Suggestions
- Zucchini noodles
- Spaghetti squash
- Steamed green beans
- Cauliflower rice
- Small portion whole grain pasta
Instructions
- Preheat the oven: Set to 400°F. Line a large baking sheet with parchment paper.
- Make the marinara: Heat olive oil over medium heat. Cook onion 4-5 minutes until softened, add garlic for 1 minute, then add all tomatoes, tomato paste, and seasonings. Simmer on low while preparing meatballs.
- Prepare the meatball mixture: Combine all meatball ingredients in a large bowl. Mix gently with hands just until combined.
- Form the meatballs: Wet hands slightly and roll mixture into 16 meatballs (about 1.5 inches each). Place on baking sheet with space between each.
- Bake: Bake 20-25 minutes until cooked through and lightly browned (internal temp 165°F).
- Combine with sauce: Transfer baked meatballs to simmering marinara and let simmer together for 5 minutes.
- Serve: Divide meatballs and sauce among four plates. Garnish with fresh basil and serve with your choice of sides.