Easy Baked Turkey Meatballs with Marinara (Meal Prep Friendly)

Ground turkey is lean, which often leads to dry or bland meatballs if not handled correctly. This recipe solves that issue using a professional “moisture-locking” technique: incorporating grated onion and its juices directly into the meat mixture. By using almond flour instead of breadcrumbs, we keep the binder gluten-free and low-carb. The “Gold Standard” for uniformity here is using a cookie scoop; this ensures every meatball reaches the perfect internal temperature simultaneously, preventing smaller ones from drying out.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 20 Min
• Total Time: 35 Min
• Yield: 4 Servings (16-20 meatballs)
• Calories: 265 kcal per serving

Ingredients:

The Meatball Base

• 1 lb Lean Ground Turkey (93% lean is best)
• 1/4 cup Almond Flour (Low-carb swap for breadcrumbs)
• 1 large Egg, beaten (The binder)
• 2 tbsp Grated Onion (Crucial for moisture)
• 2 cloves Garlic, minced

The Seasoning

• 1/2 cup Freshly Grated Parmesan
• 1 tsp Dried Oregano & 1 tsp Dried Basil
• 1/2 tsp Salt & 1/4 tsp Black Pepper

The Sauce

• 2 cups Marinara Sauce (No sugar added)
• Fresh Parsley for garnish

Preparation Steps:

1. The Moisture Prep

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the turkey, almond flour, egg, garlic, parmesan, and spices.
3. Professional Tip: Use a grater for the onion. The onion juice released during grating is the secret ingredient that keeps the turkey succulent in high heat.

2. The Uniform Scoop

4. Using a small cookie scoop, portion out the mixture and roll into 1.5-inch balls.
5. Place them on the baking sheet, ensuring they aren’t touching. Why? Overcrowding creates steam, preventing the meatballs from developing a golden crust.

3. The High-Heat Bake

6. Bake for 15–20 minutes.
7. Safety Check: Ensure the turkey meatballs reach an internal temperature of 165°F (74°C).

4. The Sauce Bath

8. While baking, warm the marinara sauce in a large skillet.
9. Transfer the finished meatballs directly into the simmering sauce. Toss gently to coat. This allows the meat to absorb the zesty tomato flavors while remaining firm.

Expert Tips:

• Texture Warning: Do not over-mix the turkey. Use your hands to combine ingredients just until incorporated. Over-working the proteins leads to a “rubbery” meatball rather than a tender one.
• Sticky Fix: Turkey is stickier than beef. Lightly grease your hands with olive oil before rolling to ensure a smooth exterior and easy handling.