Baked Turkey Meatballs with Whole Wheat Pasta and Marinara Sauce

Instructions

1. 1

   Prepare and bake the turkey meatballs

   • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
   • In a large bowl, combine the ground turkey, whole wheat breadcrumbs, grated onion, minced garlic, egg, parmesan cheese, dried oregano, salt, and pepper.
   • Mix gently with your hands until just combined. Do not overmix.
   • Roll the mixture into about 16-20 meatballs, each about 1.5 inches in diameter.
   • Arrange the meatballs on the prepared baking sheet in a single layer.
   • Bake for 18-20 minutes, or until golden brown and cooked through. The internal temperature should reach 74°C (165°F).
2. 2

   Make the marinara sauce

   • While the meatballs are baking, heat 2 tbsp of olive oil in a large pan or pot over medium heat.
   • Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Pour in the tomato puree, dried oregano, red chili flakes (if using), salt, and pepper. Stir well.
   • Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld.
3. 3

   Cook the whole wheat pasta

   • While the sauce is simmering, bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
   • Add the whole wheat pasta and cook according to package directions until al dente.
   • Before draining, reserve about 1 cup of the pasta water.
   • Drain the pasta well.
4. 4

   Combine and finish the dish

   • Once the meatballs are baked, gently add them to the simmering marinara sauce.
   • Stir carefully to coat the meatballs. Let them simmer in the sauce for 5-10 minutes.
   • Stir in the fresh chopped basil.
5. 5

   Serve

   • Divide the cooked pasta among four plates.
   • Top with the turkey meatballs and marinara sauce.
   • Garnish with extra grated parmesan cheese and serve immediately.