Turkey Parm Meatballs
Succulent and flavorful, these Turkey Parm Meatballs are a lighter twist on a comfort food classic, perfect for weeknight dinners or cozy gatherings. Made with lean ground turkey, aromatic garlic, and freshly grated Parmesan cheese, these meatballs are tender, juicy, and packed with savory goodness. A golden sear in olive oil locks in the flavor before they’re baked to perfection in a blanket of marinara sauce, gooey mozzarella, and additional Parmesan. Ready in just 40 minutes, this recipe is a quick-prep crowd-pleaser that pairs beautifully with pasta, crusty bread, or a vibrant side salad. Whether you’re looking for a wholesome meal or a new family favorite, these turkey Parmesan meatballs are sure to delight.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 0.5 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 Garlic cloves, minced
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
- 1 cup Shredded mozzarella cheese
- 0.25 cup Additional grated Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, minced garlic, egg, parsley, oregano, salt, and black pepper. Mix everything together gently using your hands until just combined. Avoid overmixing to keep the meatballs tender.
Using your hands or a small cookie scoop, form the mixture into approximately 16 meatballs, each about 1 1/2 inches in diameter. Place the formed meatballs onto the prepared baking sheet.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the meatballs in a single layer and sear them for 2-3 minutes on each side, until a golden crust forms. Work in batches if your skillet is not large enough to avoid overcrowding.
Once all the meatballs are seared, return them to the skillet (if working in batches, transfer them all back). Pour the marinara sauce evenly over the meatballs, ensuring they are mostly covered with sauce.
Sprinkle the shredded mozzarella cheese and the additional grated Parmesan cheese over the top of the meatballs and sauce.
Transfer the skillet to the oven. Bake for 15-20 minutes, or until the meatballs are fully cooked through (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.
Remove the skillet from the oven and let the meatballs rest for 5 minutes before serving.
Garnish with additional chopped parsley if desired, and serve warm with pasta, crusty bread, or a side salad.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 420 mg | 32% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
