Turkey Meatball Marinara Meal Prep
Juicy oven-baked turkey meatballs simmered in marinara sauce—perfect over pasta, zoodles, or eaten straight for a protein-packed lunch.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 5 days. Meatballs (without pasta) freeze well for up to 3 months.
- Batching: Use a cookie scoop for perfectly uniform meatballs every time.
- Reheat: Microwave for 2-3 minutes, stirring pasta halfway through. Or reheat in a saucepan over medium heat for 5 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
THE MACRO PREP
In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, onion powder, salt, and red pepper flakes. Mix until just combined—do not overmix.
THE MACRO PREP
Roll mixture into 20 meatballs (about 2 tablespoons each) and place on the prepared baking sheet.
HIGH HEAT SEAR
Bake for 18-20 minutes until meatballs are golden and cooked through (internal temp 165°F/74°C).
STEP 5
While meatballs bake, warm marinara sauce in a large saucepan over medium heat.
STEP 6
Add baked meatballs to the marinara sauce and simmer for 5 minutes.
STEP 7
Divide cooked pasta among 5 containers and top with 4 meatballs and sauce each.