Baked Turkey Meatballs in No-Salt-Added Marinara
Herb-packed turkey meatballs bake up juicy and finish simmering in a rich, no-salt-added marinara sauce.
Sodium note
Ground turkey and a homemade no-salt-added marinara mean the only sodium here comes naturally from the ingredients themselves.
Ingredients
- 1 pound ground turkey (93% lean)
- 1/3 cup unseasoned breadcrumbs
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced, divided
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Black pepper to taste
- 1 tablespoon olive oil
- 1 (28-ounce) can no-salt-added crushed tomatoes
- 1 teaspoon red wine vinegar
- 1 teaspoon dried basil
- Grated Parmesan or nutritional yeast, for serving (optional)
Method
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2
In a large bowl, combine the ground turkey, breadcrumbs, egg, parsley, half the garlic, oregano, red pepper flakes, and black pepper. Mix gently just until combined.
- 3
Shape into 16 meatballs and arrange on the prepared baking sheet. Bake for 18-20 minutes, until browned and cooked through.
- 4
Meanwhile, heat olive oil in a large skillet over medium heat and sauté the remaining garlic for 30 seconds until fragrant.
- 5
Add the crushed tomatoes, red wine vinegar, and dried basil, and simmer for 10-12 minutes, stirring occasionally.
- 6
Add the baked meatballs to the sauce and simmer together for 5 more minutes so they soak up flavor before serving.
Nutrition (estimated, per serving)
- Calories
- 310
- Protein
- 28 g
- Carbs
- 18 g
- Fat
- 14 g
- Sodium
- 190 mg per serving
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Ground chicken can be used in place of ground turkey with the same method.
- Gluten-free breadcrumbs or rolled oats can replace regular breadcrumbs.
- Canned no-salt-added diced tomatoes, blended briefly, can replace crushed tomatoes.
Tips
- Wet your hands slightly before shaping the meatballs to keep the mixture from sticking.
- Serve over whole wheat spaghetti, polenta, or spiralized zucchini for a lighter option.
- Meatballs freeze beautifully; freeze baked meatballs on a tray, then transfer to a bag for up to 3 months.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
