Turkey Meatballs & Marinara
Sixteen meatballs from half a kilo of turkey, baked rather than fried, four portions at 36 grams of protein each. The batch recipe in the kit: make it once, eat it three ways.
Sixteen meatballs from half a kilo of turkey, baked rather than fried, four portions at 36 grams of protein each. The batch recipe in the kit: make it once, eat it three ways.
Makes 4 servings. Prep 15 min, cook 20 min.
150 g is the planner's default protein target. Work out yours from your weight and goal, free.
Turkey mince is lean, which is the point, but lean mince gets tough when it is overworked. Mix with your hands only until the egg and breadcrumbs are distributed and the mixture holds a ball, then stop. Wet hands make rolling easier and stop the mix sticking. Sixteen balls from 500 g gives four per portion, which is how the macros are counted.
Baking on a tray instead of frying means no oil, no splatter and no standing at the stove. Twenty minutes at 200C cooks them through; if you have a thermometer, 74C in the middle. Then they go into the sauce to finish, not to cook, so the marinara only needs to be warm.
This is the recipe that makes the rest of the week easy. Meatballs in sauce keep four days in the fridge and freeze well in portions. Over pasta one night, in a wrap with rocket the next, on their own with a salad the third. The parmesan is on the card at the table, so add it to your count if you are generous with it.
Turkey Meatballs & Marinara is one of the 15 recipes in the Mise kit. Drop it into the seven-day grid and the Google Sheet adds its 36 g of protein to that day's total against your target; the ingredients roll into a shopping list sorted by aisle. Printable PDF (A4 and US Letter) included.
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