Baked turkey meatballs in smoky marinara

• 680 g ground turkey
• 45 g panko breadcrumbs
• 1 large egg
• 3 garlic clovesfinely minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• 700 ml store-bought marinara sauceone 24oz jar
• 1 tbs extra-virgin olive oil
• 10 g fresh basilroughly torn

1. 1

   Preheat the oven to 220°C (425°F) and line the sheet pan with parchment paper. Lightly drizzle the parchment with the olive oil and spread it around with your hand.

2. 2

   In the large mixing bowl, combine the ground turkey, panko breadcrumbs, egg, minced garlic, smoked paprika, dried oregano, kosher salt, and black pepper. Mix with your hands until everything is just incorporated — don't overwork it or the meatballs will get dense.

   Tip: Slightly wet hands make rolling much easier and prevent sticking.

3. 3

   Scoop and roll the mixture into roughly 20 meatballs, each about the size of a golf ball (around 35g each). Space them evenly on the prepared sheet pan so they aren't touching.

4. 4

   Bake the meatballs for 12–14 minutes, until the bottoms are golden brown and the tops are firm to the touch. They don't need to be cooked all the way through — they'll finish in the sauce.

5. 5

   While the meatballs bake, pour the marinara sauce into the skillet and bring it to a gentle simmer over medium heat, stirring occasionally. You'll see small bubbles around the edges and the sauce will start to smell sweet and tomatoey, about 3 minutes.

6. 6

   Transfer the baked meatballs into the simmering marinara. Gently nestle them in, spoon some sauce over the top, and let everything simmer together over medium-low heat for 5 minutes. The meatballs will absorb some sauce and finish cooking through — they should reach 74°C (165°F) internally if you want to check.

7. 7

   Take the skillet off the heat and scatter the torn fresh basil over the top. Give it one last gentle stir and serve straight from the skillet.

   Tip: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet over medium-low heat until warmed through, adding a splash of water if the sauce thickens up.

• sheet pan (half-sheet (18x13 inch))
• mixing bowl (large)
• skillet (30cm (12-inch))

Per serving

Nutritional values are estimates only.