Lean turkey meatballs with bright marinara served in fresh crisp lettuce leaves, perfect for a light, savory dish.
# What You Need:
→ Turkey Meatballs
01 - 1 lb lean ground turkey
02 - 1/4 cup grated Parmesan cheese
03 - 1/4 cup gluten-free breadcrumbs
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
→ Marinara Sauce
10 - 1 tbsp olive oil
11 - 2 cloves garlic, minced
12 - 1 can (15 oz) crushed tomatoes
13 - 1/2 tsp dried basil
14 - 1/2 tsp dried oregano
15 - 1/4 tsp red pepper flakes
16 - Salt and pepper to taste
→ For Serving
17 - 1 large head butter lettuce or romaine, leaves separated
18 - Extra grated Parmesan cheese, optional
19 - Fresh basil leaves for garnish
# Step-by-Step:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper until just combined. Avoid overmixing.
03 - Roll mixture into 1-inch meatballs and arrange on prepared baking sheet.
04 - Bake for 18-20 minutes until cooked through and lightly browned.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant.
06 - Stir in crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 10-12 minutes, stirring occasionally, until sauce thickens.
07 - Add cooked meatballs to marinara sauce and gently toss to coat evenly.
08 - Place 2-3 meatballs with sauce into each lettuce leaf. Top with Parmesan and fresh basil if desired.
09 - Serve immediately while warm.
