Penne Marinara w Baked Turkey Meatballs
This super simple to toss together dinner is sneakily healthy thanks to baked turkey meatballs. Whip up a double batch over the weekend and freeze half for a busy weeknight supper.
Servings: 8 servings
- 1 lb ground turkey
- ½ cup plain breadcrumbs
- ¼ cup fine-grated Parmesan cheese
- 1 egg
- 1 ½ tsp no-salt Italian seasoning or other Italian dried herbs
- 2 tsp kosher salt
- 1 jar marinara sauce
- 1 box penne
Preheat oven to 350 degrees and line a baking sheet with parchment paper or cooking spray-covered foil.
Combine turkey, breadcrumbs, cheese, egg, Italian seasoning, and salt in a large bowl. Using a tablespoon to scoop, gently shape mixture into 24, 1 ½” meatballs. Place on prepared baking sheets.
Bake in oven for approximately 15 minutes, shaking pan every 5 minutes to promote even browning.
While meatballs are cooking, heat marinara sauce in a medium saucepan. When meatballs are lightly browned and cooked through, remove from the oven and stir them into sauce to coat and keep warm.
Cook pasta according to package instructions and serve topped with meatballs and sauce.