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Giant Turkey Meatball Parmesan Recipe

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4.3 from 7 reviews

This Giant Turkey Meatball Parmesan recipe features a single large, flavorful turkey meatball baked to perfection and topped with marinara sauce and melted mozzarella cheese. It combines lean ground turkey with seasoned breadcrumbs, pecorino romano, and fresh herbs for a hearty, comforting meal perfect for a family dinner or meal prep.

Ingredients

Meatball Mixture

  • 1 lb 93% lean ground turkey
  • 1/3 cup seasoned breadcrumbs (Can substitute gluten-free breadcrumbs)
  • 3 tbsp grated pecorino romano cheese
  • 1 large egg
  • 1 clove crushed garlic
  • 2 tsp tomato paste
  • 1 tbsp fresh minced parsley
  • 1/2 teaspoon kosher salt

Toppings

  • 1/3 cup Delallo Pomodoro Fresco Marinara
  • 1 oz (1/4 cup) shredded mozzarella cheese
  • Grated parmesan (optional for topping)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the giant turkey meatball evenly.
  2. Prepare the meatball mixture: In a medium bowl, combine the ground turkey, seasoned breadcrumbs, grated pecorino romano, egg, crushed garlic, tomato paste, minced parsley, and kosher salt. Gently mix with your hands or a spoon until just combined to keep the meatball tender.
  3. Shape and bake the meatball: Form the mixture into an oval loaf shape, slightly flattened on top, and place it on a nonstick baking sheet. Bake uncovered for 50 to 55 minutes, or until the internal temperature reaches 160°F as checked by a meat thermometer, ensuring it’s fully cooked.
  4. Add sauce and cheese: Remove the baked meatball from the oven, spoon the marinara sauce evenly on top, and sprinkle with shredded mozzarella and optional grated parmesan cheese. Return to the oven and bake for an additional 3 to 5 minutes until the sauce is heated through and the cheese is melted and bubbly.
  5. Serve: Slice the giant meatball into 8 equal pieces. Serve warm with extra warmed marinara sauce on the side if desired for dipping or additional flavor.

Notes

  • You can substitute gluten-free breadcrumbs to make this recipe gluten-free.
  • Ensure the internal temperature of the meatball reaches 160°F for safety and juiciness.
  • Using pecorino romano adds a sharper cheese flavor, but you can substitute with parmesan if unavailable.
  • Leftover meatball slices can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://cookedbysarah.com/giant-turkey-meatball-parmesan-recipe/