Turkey Meatballs in Marinara

45 min · Easy · Serves 4

455 kcal per serving · 35g protein

Lean turkey meatballs baked golden and simmered in rich marinara sauce with roasted courgette and peppers.

Ingredients

• 500 g Turkey mince
• 40 g Breadcrumbs
• Large egg × 1
• 30 g Parmesan cheese
• Garlic cloves × 2
• 1 tsp Dried oregano
• 500 ml Marinara sauce
• Courgette × 2
• Bell pepper × 2
• 2 tbsp Olive oil
• 8 g Smoked paprika
• 20 g Fresh basil
• 8 g Salt
• 4 g Black pepper

Method

1. Preheat the oven

   

   Preheat the oven to 200°C.

2. Combine the turkey mince

   

   In a large bowl, combine the turkey mince, breadcrumbs, egg, Parmesan, garlic (peeled and finely chopped), oregano, salt, and pepper, mixing just until everything comes together.

3. Roll the meatballs

   Roll the mixture into small meatballs — about 5 per person.

4. Line up the meatballs

   Place the meatballs on one lined baking tray.

5. Dice and season the vegetables

   Dice the courgette and bell pepper into 2 cm pieces, then toss them with the olive oil and smoked paprika on a second tray.

6. Bake both

   

   Bake both for 20 minutes until the meatballs are cooked through — 74°C in the middle of the biggest one on a food thermometer.

7. Simmer in Sauce

   

   Warm the marinara sauce in a saucepan over medium heat. Add the baked meatballs and simmer for 5 minutes — keep it at a gentle bubble, not a rolling boil.

8. Divide into containers

   

   Divide meatballs and sauce among containers.

9. Add roasted vegetables alongside

   

   Add roasted vegetables alongside. Garnish with fresh basil.

10. Store in the fridge

    

    Store in the fridge for up to 4 days.

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