High Protein Turkey Meatballs

Ingredients

• 1.5 lbs lean ground turkey (93/7)
• 1/2 cup whole-wheat panko breadcrumbs
• 1/3 cup grated parmesan cheese, plus more for serving
• 1 large egg
• 3 tbsp milk (or unsweetened almond milk)
• 3 garlic cloves, finely minced
• 2 tbsp finely chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil, for searing
• 1 (24 oz) jar low-sugar marinara sauce
• Fresh basil, for serving

Instructions

1. 1

   Preheat the oven to 400°F. Line a sheet pan with parchment paper.

2. 2

   In a large bowl, soak the panko in the milk for 3 minutes — this is the trick to keeping lean turkey meatballs juicy instead of rubbery.

3. 3

   Add the parmesan, egg, garlic, parsley, oregano, Italian seasoning, salt, pepper, and red pepper flakes to the panko. Mix well.

4. 4

   Add the ground turkey and combine with your hands or a fork using a light touch. Stop the moment everything is incorporated — overworking the meat makes tough meatballs.

5. 5

   Scoop 1.5-tablespoon portions and roll into 20 meatballs. Wet your hands lightly to prevent sticking.

6. 6

   Heat the olive oil in a large oven-safe skillet over medium-high. Sear the meatballs in batches, 1 minute per side, just to brown the outside (they won't be cooked through).

7. 7

   Pour the marinara over the meatballs in the skillet and bring to a gentle simmer. Transfer to the oven and bake 15–18 minutes until the meatballs reach 165°F internally.

8. 8

   Top with extra parmesan and torn basil. Serve over zoodles, whole-wheat pasta, or with a hunk of crusty bread.