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Dinner recipe · from the recipe book

Oven-Baked Turkey Parmesan Meatballs with Romaine Salad

Tender, garlicky turkey and Parmesan meatballs baked until browned, then simmered in a basil-tomato sauce over pasta, with a crisp lemony romaine and cucumber salad on the side.

Oven-Baked Turkey Parmesan Meatballs with Romaine Salad

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup35 gPlain dry breadcrumbs
  • 2½ tbsp (35 ml)40 gMilk, 2%
  • ⅓ cup grated30 gGrated Parmesandivided
  • 5 cloves15 gGarlicminced, divided
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tsp2 gDried oregano
  • 1 medium110 gYellow onionfinely chopped
  • 2 tbsp27 gOlive oildivided
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • ½ cup leaves12 gFresh basiltorn
  • ½ tsp1 gCrushed red pepper
  • 10 oz280 gPasta, dry
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • 2 cups sliced200 gCucumbersliced
  • 1½ tbsp20 gLemon juice
  • ¾ tsp4 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment; brush it with one third of the olive oil.
  2. In a large bowl, soak the breadcrumbs in the milk for 5 minutes, then stir in the egg, two thirds of the Parmesan, half the garlic, the parsley, the oregano, half the salt and half the black pepper.
  3. Add the turkey and mix gently with your hands until just combined; roll into about 20 balls and set them on the sheet pan.
  4. Bake the meatballs 15 to 18 minutes, until browned and 165°F (74°C) in the center.
  5. Meanwhile, heat another third of the olive oil in an oven-safe Dutch oven or deep skillet over medium heat; cook the onion 5 minutes until soft, then add the remaining garlic, the tomato paste and the red pepper flakes and stir 1 minute.
  6. Add the canned tomatoes and a quarter of the remaining salt, simmer 10 minutes, then add the baked meatballs and simmer 5 minutes more; stir in the basil.
  7. While the sauce simmers, bring a pot of water to a boil and cook the pasta until al dente, then drain.
  8. For the salad, toss the romaine and cucumber with the lemon juice, the remaining olive oil, the rest of the salt and the remaining black pepper.
  9. Serve the meatballs and sauce over the pasta, sprinkled with the remaining Parmesan, with the salad on the side.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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