Muscle-Building Turkey Meatball Bake

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 2 lb ground turkey 93% lean
• 1 large egg
• 1/2 cup almond flour or breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 3 cups marinara sauce
• 1 1/2 cups shredded low-moisture mozzarella
• 1/4 cup fresh basil
• as needed olive oil spray
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 400°F. Lightly coat a 9x13-inch baking dish with olive oil spray. In a large bowl combine ground turkey, egg, almond flour or breadcrumbs, half the Parmesan, garlic powder, oregano, salt, and black pepper.
2. 2Mix gently with clean hands just until combined; do not overwork or the meatballs will turn tough. Roll into 24 even meatballs about 1 1/2 inches wide and arrange them in a single layer in the prepared dish.
3. 3Pour the marinara sauce evenly over and the meatballs so they are mostly submerged. Sprinkle the remaining Parmesan over the top.
4. 4Bake uncovered for 20 minutes. The sauce should be bubbling at the edges and the meatballs nearly cooked through.
5. 5Remove the dish carefully. Scatter the shredded mozzarella evenly over the meatballs and sauce. Return to the oven and bake until the cheese is melted and golden in spots and the meatballs reach 165°F internally, 10 to 12 minutes more.
6. 6If you like extra browning, switch the oven to broil for the final 1 to 2 minutes, watching closely so the cheese does not burn.
7. 7Let the bake rest for 5 minutes so the juices settle and the cheese firms slightly. Tear fresh basil leaves over the top and add red pepper flakes if desired.
8. 8Serve four meatballs per person with plenty of sauce. Portion leftovers into meal-prep containers for high-protein lunches or dinners throughout the week; they reheat well in the microwave or oven.