Baked Meatballs with Spicy Marinara Dipping Sauce

Baked Meatballs with Spicy Marinara Dipping Sauce
Staff Writer
Baked Meatballs with Spicy Marinara Dipping Sauce
Ishita Singh
Baked Meatballs with Spicy Marinara Dipping Sauce

Meatball subs are a Super Bowl staple, but ditch the roll and serve these meatballs instead. In order to ensure that meatballs stay tender and moist while baking, don’t overwork the ground turkey mixture.

Click here for more Healthy Super Bowl Recipes.

10
Servings
110
Calories Per Serving
Deliver Ingredients

Ingredients

For the meatballs

  • 1 egg
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon Italian seasonings (or a combination of dried oregano, thyme and rosemary)
  • 1 clove garlic, minced
  • 1/2 cup grated Parmesan
  • 1 pound ground turkey
  • 1/2 small yellow onion, diced finely

For the sauce

  • salt and pepper, to taste
  • 1 15-ounce can tomato sauce
  • 1 tablespoon Italian seasonings (or a combination of dried oregano, thyme and rosemary)
  • 2 cloves garlic, minced
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • 1/2 small yellow onion, diced

Directions

For the meatballs

 Preheat the oven to 350°F and line a baking sheet with tin foil.

In a large bowl, mix the ground turkey, onion, garlic, Parmesan, Italian seasonings, crushed red pepper and egg until just combined. Roll the mixture into golf ball-sized pieces, and place on the baking sheet 2 inches apart.

Bake for 30 minutes, flipping the meatballs halfway.

For the sauce

 While the meatballs are baking, make the dipping sauce: in a large saucepan, heat the oil on medium-high. Saute the onion and garlic until softened, stirring occasionally, 10-12 minutes. Add the crushed red pepper, Italian seasonings, tomato sauce, salt and pepper. Bring to a boil, then simmer for 20-25 minutes, until the sauce has thickened slightly.

Once the meatballs are done, place toothpicks in each. Serve with the dipping sauce.

Nutritional Facts

Total Fat
7g
10%
Saturated Fat
4g
17%
Cholesterol
42mg
14%
Carbohydrate, by difference
1g
1%
Protein
11g
24%
Vitamin A, RAE
26µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
121mg
12%
Choline, total
26mg
6%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
161mg
23%
Selenium, Se
10µg
18%
Sodium, Na
187mg
12%
Water
39g
1%
Zinc, Zn
2mg
25%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.