Ingredients
Scale
- 1 lb Ground Turkey (85% or 93% lean)
- 1/2 cup Breadcrumbs (plain or Italian seasoned)
- 1 large Egg
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Olive Oil or Vegetable Oil
- 2 cups Marinara Sauce (store-bought budget brand)
- Optional: Cooked pasta, rice, or zucchini noodles for serving
Instructions
- Gather all your ingredients on the counter. In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, garlic powder, dried oregano, salt, and pepper. Use your hands or a fork to mix the ingredients until just combined. Avoid overworking the meat, as this can make the meatballs tough. Scoop about two tablespoons of the mixture at a time and roll them into small balls, roughly the size of a golf ball. You should get about 12 to 16 meatballs total.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, carefully place the meatballs in the pan. Sear them for 2 to 3 minutes per side until they develop a golden-brown crust. Once browned, pour the marinara sauce directly into the skillet over the meatballs. Reduce the heat to medium-low, cover the pan with a lid, and let them simmer for 8 to 10 minutes. Ensure the internal temperature reaches 165°F (74°C).
- While the meatballs simmer, prepare your base of choice, such as boiled spaghetti or steamed broccoli. Use a large spoon to scoop three to four meatballs onto each plate. Generously ladle the warm marinara sauce over the top. Garnish with a pinch of dried parsley or a sprinkle of cheap parmesan cheese if you have it on hand. Serve immediately while hot.
- Cook Time: 20 minutes