At a glance

Lean turkey meatballs simmer in no-salt-added tomato sauce and finish with plenty of fresh parsley for a familiar, protein-forward dinner.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 30 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 390 kcal
• Protein: 34 g
• Carbohydrates: 15 g
• Fat: 22 g
• Sodium: 322 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 1 1/2 lb raw 93% lean ground turkey (680 g)
• 2 cups canned no-salt-added tomato sauce (480 g)
• 1/2 cup old-fashioned rolled oats (40 g)
• 1 large raw egg (50 g without shell)
• 1 packed cup chopped fresh parsley (60 g)
• 2 garlic cloves, minced (9 g)
• 1 tbsp olive oil (14 g)
• 1/2 tsp black pepper (1 g)
• 1/4 tsp table salt (1.5 g)

Directions

1. Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment.

2. Mix the turkey, oats, egg, half the parsley, garlic, pepper, and salt just until combined. Shape into 20 equal meatballs and place on the pan.

3. Bake for 12 minutes. Meanwhile, warm the tomato sauce and olive oil in a wide skillet over medium heat.

4. Transfer the meatballs to the sauce and simmer gently for 10 to 12 minutes, until their centers reach 165°F (74°C). Scatter over the remaining parsley before serving.

Sources

1. USDA FoodData Central — April 2026 data release