This easy recipe combines make-ahead meatballs with marinara sauce for a healthy, delicious meal. It makes 96 meatballs, perfect for meal prep or family dinners. For a low-carb option, substitute almond flour for breadcrumbs. Serve with a Caesar salad for a complete meal.
Meatballs (Makes 96)
4 lbs 93% lean ground turkey
2 lbs 95% ground beef
1 whole onion
12 eggs
1 cup Italian breadcrumbs (or 3/4 cup almond flour for low-carb)
1 cup grated Parmesan cheese
1 tablespoon fresh thyme
1 cup fresh basil
1 cup fresh parsley
1 head garlic
1 cup baby carrots
1 tablespoon dried oregano
1 1/2 teaspoons kosher salt
1 tablespoon cracked black pepper
MEATBALLS & MARINARA
18 prepared meatballs
1 jar (24 oz) marinara sauce (Rao’s recommended)
1/2 cup shredded Parmesan cheese
8 oz fresh buffalo mozzarella, sliced
MEATBALLS
Preheat & Prep: Preheat oven to broil. Line two baking sheets with parchment paper.
Mix Ingredients: Combine ground turkey and beef in a large bowl. Process onion, thyme, basil, parsley, garlic, and carrots in a food processor until finely minced. Add to the meat.
Combine: Add eggs, breadcrumbs (or almond flour), Parmesan, oregano, salt, and pepper. Mix by hand until well combined. Adjust texture with more breadcrumbs/almond flour or a splash of milk as needed.
Shape & Cook: Form 96 meatballs, placing 24 on each sheet. Broil one pan at a time for 10 minutes, turning halfway through.
Cool & Store: Let rest for 15 minutes. Freeze in ziplock bags for up to 3 months or refrigerate for 4–5 days.
MEATBALLS & MARINARA
Assemble: Preheat oven to 350°F. Spread marinara in a casserole dish, add 18 meatballs, sprinkle with Parmesan, and top with mozzarella slices.
Bake: Cover with foil and bake for 25 minutes. Remove foil and broil 7–10 minutes until bubbly and golden.
Serve: Pair with Caesar salad and enjoy!
Note: Use almond flour for low-carb, and skip the bread to keep it keto-friendly.
Servings: 16 (6 meatballs per serving)
Prep Time: 30 minutes
Cook Time: 10 minutes for meatballs + 35 minutes for Marinara Bake
