Pack Lunch Like A Pro: Meatballs
We’ve partnered with our pals at Williams Sonoma to show you how to pack a healthy and delicious lunchbox like a pro.
Turkey Meatballs with Marinara
• 1½ lb. ground turkey
• 1 egg
• ¼ cup Greek yogurt
• 1 cup parmesan cheese, plus more for sprinkling
• ½ cup panko
• 1 tsp granulated onion
• 1 tsp granulated garlic
• 1 tsp kosher salt
• 1 jar WS marinara sauce
1. In a large bowl, combine turkey, egg, greek yogurt, parmesan, panko, granulated onion, granulated garlic and salt. Mix until cohesive. Chill for 1 hour or up to overnight.
2. Shape mixture into about 16 2-inch balls and place on a rimmed baking sheet.
3. Preheat the oven to 350 degrees.
4. In a highwalled skillet over medium heat, warm canola oil.
5. In two batches, sear meatballs on all sides until browned, about 4 minutes total.
6. Turn off heat and return all meatballs to the skillet. Cover in marinara sauce and transfer to the oven until the internal temperature of meatballs reaches 160 degrees, about 10 minutes. Remove from the oven and sprinkle with parmesan. Return to the oven until the internal temperature reaches 165 and the cheese is melted, 5 minutes longer.