Skinny Turkey Meatball Wraps (Printable)

Lean turkey meatballs paired with crisp lettuce and a flavorful homemade marinara sauce.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb lean ground turkey
02 - 1/4 cup grated Parmesan cheese
03 - 1/4 cup gluten-free breadcrumbs
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ Marinara Sauce

10 - 1 tablespoon olive oil
11 - 2 cloves garlic, minced
12 - 1 can (15 oz) crushed tomatoes
13 - 1/2 teaspoon dried basil
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon red pepper flakes
16 - Salt and pepper to taste

→ For Serving

17 - 1 large head butter lettuce or romaine, leaves separated and washed
18 - Extra grated Parmesan cheese for garnish
19 - Fresh basil leaves for garnish

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, Parmesan cheese, gluten-free breadcrumbs, egg, minced garlic, chopped fresh parsley, dried oregano, salt, and black pepper. Mix until just combined, being careful not to overmix.
03 - Roll the turkey mixture into 1-inch meatballs and arrange on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until meatballs are cooked through and lightly browned.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Stir in crushed tomatoes, dried basil, dried oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens slightly.
07 - Transfer baked meatballs to the marinara sauce and gently toss to coat evenly.
08 - Place 2 to 3 coated meatballs with sauce into each lettuce leaf. Top with extra Parmesan cheese and fresh basil if desired.
09 - Serve immediately while warm.

# Expert Tips:

01 -
  • You get the comfort of meatballs without the heavy carbs, which means you can actually enjoy dinner without the post-meal slump.
  • The lettuce wraps feel a little fancy, so serving them makes you look like you tried harder than you actually did.
  • Everything comes together in under an hour, and somehow the marinara tastes like it simmered all day.
02 -
  • Don't be tempted to squeeze and pack the turkey mixture in your hands, because that's exactly how you end up with dense, rubbery meatballs that feel more like hockey pucks than something delicious.
  • The magic happens when you let that marinara simmer those extra few minutes, because the flavors meld and the sauce goes from thin to properly clingy.
03 -
  • Chill your turkey mixture for 15 minutes before rolling it into meatballs, because cold meat rolls more easily and holds its shape better in the oven.
  • Don't skip the fresh basil garnish at the end, because it adds a brightness that makes people think you're a better cook than you are.
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