Onepan Giant Turkey Meatball Parmesan

Quick Hook

Ever made a Giant Turkey Meatball Parmesan that feeds everyone? I ask because this one-pan giant turkey meatball parm is pure comfort.
Bright marinara, melty mozzarella, and nutty Parmigiano Reggiano make it sing.

Fun fact: ground turkey often has especially less saturated fat than beef. That makes these Parmesan Meatballs a lighter crowd pleaser.
They still taste rich and satisfying, honestly.

Brief Overview

This dish nods to Italian American classics. It’s basically parmigiana, but with Turkey Meatballs at the center.
Difficulty is medium. The steps are simple but need attention.

Prep takes 25 minutes active plus 20 30 minutes chilling.
Cook time is 35 45 minutes. Total time is 1 hour 20 minutes .

Yields 4 6 servings, perfect over pasta or with crusty bread.

Main Benefits

Top health benefit: lean turkey boosts protein with less fat. It’s a great swap for red meat lovers seeking lighter meals.
Perfect for a giant meatball recipe for family dinner.

What makes this special is the single show stopping shape. A turkey meatball marinara skillet nestles the ball in sauce.
You can also make a baked turkey meatball parmesan recipe.

Oh my gosh, juicy lean turkey meatball tips matter here. Chill the shaped ball to help it hold its shape.
Searing builds color, then baking finishes gently to doneness.

I once stuffed one with a ricotta center. It was magic. Try the stuffed turkey meatball ricotta center for surprise cheese.
For gluten-free turkey meatball parmesan, swap in GF breadcrumbs.

Safety note: turkey must reach internal temp 165° F ( 74° C) . Use an instant read thermometer for peace of mind.
This also keeps the center juicy, not dry.

Ready to move on? Ingredients and step-by-step instructions are next. Gather a skillet, good Parmigiano Reggiano, and fresh basil.
Let’s get cooking and make this Giant Turkey Meatball Parmesan yours.

Ingredients & Equipment

Oh my gosh, this is the fun part. I call it the heart of the Giant Turkey Meatball Parmesan. Quick stat: lean turkey can dry out fast. So you need balance.

Main Ingredients

For the marinara

• 1 tbsp (15 ml) olive oil
• 1 small yellow onion (~1 cup / 150 g), finely diced
• 3 cloves garlic, minced
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 tbsp (15 g) tomato paste
• 1 tsp (1 g) dried Italian seasoning
• Salt and pepper to taste Quality note: choose a bright, low-acid crushed tomato.

For the giant meatball

• 2 lb (900 g) ground turkey (use 85% lean for juiciness)
• 1 large egg
• 3/4 cup (about 75 g) plain breadcrumbs
• 1/3 cup (80 ml) whole milk
• 1/2 cup (50 g) finely grated Parmigiano Reggiano
• 1/2 cup (25 g) chopped fresh parsley
• 1 small garlic clove, minced
• 1 tsp (5 6 g) kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp (30 ml) olive oil for searing (optional) Quality note: buy real Parmigiano Reggiano. It makes a difference.

For assembly

• 2 cups (8 oz / 225 g) shredded low-moisture mozzarella
• Extra grated Parmesan and herbs

Seasoning Notes

Essential combo: garlic, parsley, salt. Add 1 tsp of Italian seasoning sometimes. Flavor boosters: a splash of milk, a little olive oil, and grated Parmesan.

Aromatics: basil tossed in off heat. Quick subs: use gluten-free breadcrumbs for a gluten-free turkey meatball parmesan . Swap milk for buttermilk for tang.

If you want a Stuffed turkey meatball ricotta center , add a spoonful of ricotta when shaping.

Equipment Needed

Essentials only: large mixing bowl, measuring cups, oven safe skillet (10 12 inch), instant read thermometer. Household alternatives: use a baking dish if no oven safe skillet.

A food scale helps but isn’t required. Safety note: turkey must reach 165° F ( 74° C) internal temperature.

Honestly, I once under seasoned a giant meatball. Learned to taste the sauce. Now I never skip the chill step. This recipe plays well with pasta, skillet dinners, or a giant meatball recipe for family dinner.

Trust me, your guests will fight over the last slice.

Cooking Method

I still get giddy making my Giant Turkey Meatball Parmesan. It feels dramatic and cozy at once. This version is lighter than beef versions.

It stays juicy thanks to breadcrumbs, egg, Parmesan and olive oil. Think of it as a showy Parmesan Meatballs moment for a family dinner.

Prep Steps

Set up mise en place first. Dice one onion, mince garlic, grate Parmesan, and measure breadcrumbs. Soak 3/4 cup breadcrumbs in 1/3 cup milk for 2 minutes. That little soak is crucial.

Save time by using a scale and pre-measured bowls. Chill the shaped meatball for 20 30 minutes . This firms it for searing.

Safety note: turkey must reach 165° F ( 74° C) . Use an instant read thermometer.

step-by-step Process

1. Make marinara in a skillet. Simmer 10– 15 minutes until bright and slightly reduced. Sauce should coat a spoon.
2. Mix turkey, soaked breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper gently. Stop when uniform.
3. Shape into one large ball about 1.5 to 2 pounds. Chill 20– 30 minutes .
4. Preheat oven to 375° F ( 190° C) . Brown meatball in skillet 4– 6 minutes for a golden crust.
5. Nestle meatball into simmering sauce. Bake 25– 35 minutes until thermometer reads 165° F ( 74° C) .
6. Top with 2 cups mozzarella , return to oven 1– 2 minutes under broil until bubbly. Let rest 5– 10 minutes.

Visual cues: sauce bubbling at edges, crust golden, cheese melted and lightly browned.

Pro Tips

Use a light hand when mixing. Overworking makes dense Turkey Meatballs . Sear for flavor unless you want a softer crust. If mixture feels wet, add 1 tablespoon breadcrumbs at a time.

Common mistakes: skipping the chill step and relying on color alone to gauge doneness. Remember the temp. For make-ahead, form and chill the meatball up to 24 hours.

Reheat in sauce at 300° F for 15 minutes.

Honestly, this is my go-to for a Giant meatball recipe for family dinner . Try serving over pasta for a classic Turkey meatball parm over pasta dinner or in a Turkey meatball marinara skillet for one-pan joy.

Oh my gosh, you’ll love tearing it apart with crusty bread.

Recipe Notes

I’ll be honest. Making a Giant Turkey Meatball Parmesan felt a little dramatic the first time. It also turned out to be the easiest showstopper I ever served.

Fun fact: about one in three of my friends asked for seconds before I could slice it. That’s the power of a proper Parmesan Meatballs finish.

Serving Suggestions

Serve the meatball whole on a big platter. Spoon extra marinara around it. Forcomfort, do Turkey meatball parm over pasta.

Or tear it apart with crusty bread. For lighter eats, a peppery arugula salad works great. I once paired my One-pan giant turkey meatball parm with roasted broccoli.

Everyone loved it. Drink pairing? A Chianti or an amber ale keeps things cozy.

Storage Tips

Cool to room temperature first. Refrigerate in an airtight container up to three days. To reheat, cover with foil and warm at 350° F ( 175° C) until hot.

For microwave, use 50 percent power. Insert an instant read thermometer to check.

Freezing options: portion the leftovers. Wrap tightly and freeze up to three months. Thaw overnight in the fridge before reheating.

Variations

Try a Stuffed turkey meatball ricotta center for a gooey surprise. Or make a gluten-free turkey meatball parmesan by swapping gluten-free breadcrumbs.

Want low-carb? Serve on roasted spaghetti squash. If you like richer flavor, use a mix of turkey and pork.

Nutrition Basics

This Baked turkey meatball parmesan recipe is lighter than beef recipes. It still packs protein. Expect roughly 480 520 calories per serving.

Protein sits around 45 50 grams. Fat is moderate. The dish gives you lean protein and calcium from cheese. Not bad for a family meal.

Final Tips and Thoughts

Juicy lean turkey meatball tips: don’t overmix. Chill the shaped ball for 20 30 minutes before searing. Sear for flavor, then bake until the center hits 165° F ( 74° C) .

I learned that the hard way. Once, I skipped chilling and it fell apart. Never again.

This Giant meatball recipe for family dinner is forgiving. It feeds a crowd. It feels fancy. Try the Turkey meatball marinara skillet method next time.

You’ll smile as everyone digs in. Go make it. You’ve got this.