About this recipe
Baking the meatballs keeps the stovetop free for the sauce and rice. They brown in the oven while the tomato simmers.
Lean turkey stays juicy if you do not overwork the mix. A little onion and garlic go a long way.
Plan on about two-thirds of a cup of cooked rice per person so the plate stays under 500 calories.
HEAT THE OVEN
Step 1
Heat the oven to 400°F. Line a sheet pan with parchment.
FORM THE MEATBALLS
Step 2
In a bowl, mix turkey, onion, half the garlic, egg, oats if using, oregano, 3/4 teaspoon salt, and pepper until just combined. Do not overmix.
Step 3
Roll into about 20 meatballs (roughly 1 1/2 inches). Arrange on the sheet pan with space between them.
Step 4
Bake at 400°F until browned and 165°F in the center, 18 to 22 minutes.
SAUCE AND SERVE
Step 5
While meatballs bake, heat olive oil in a skillet over medium. Add remaining garlic and cook 30 seconds until fragrant. Pour in tomato sauce and remaining salt. Simmer gently over medium-low for 8 to 10 minutes.
Step 6
Add baked meatballs to the sauce. Simmer over medium-low 2 to 3 minutes to coat. Spoon over rice and serve.
Tips
Wet your hands lightly when rolling so the turkey does not stick.
For skillet-only cooking, brown meatballs over medium-high 6 to 8 minutes, turning, then simmer in sauce until 165°F, 10 to 12 minutes.
Swaps
Ground turkeyGround chicken
Same weight and bake time.
RiceZucchini noodles or cauliflower rice
Lower carb. Warm separately and keep sauce light.
Equipment
sheet pan · large skillet · instant-read thermometer · mixing bowl
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