A quick search for “meatballs” around these parts yields many a rotund result. We’ve got plenty of the chicken variety rolled in everything from teriyaki sauce to Buffalo sauce. But I’m swapping up the poultry game with this quick and easy recipe for baked turkey meatballs coated in classic marinara sauce and piled high atop a bed of pillowy quinoa.

Consider this recipe to be a lighter take on an Italian comfort food favorite. We’re bypassing the ground beef and skipping the spaghetti but still packing a whole lot-o-flavor into each spherical bite.

Breadcrumbs soaked in milk help seal in the moisture, while baking the meatballs in a mini muffin pan guarantees golden brown color across the board (but a baking pan works well, too!).

Keep this recipe as homemade or as store-bought as your heart desires by whipping up my 10-Minute Marinara Sauce or popping open your go-to jar of red sauce. And as long as we’re talking time, these turkey meatballs will be on your table in a speedy 30 minutes.

Flavorful, fast and filling. What more could you need in a meatball or a meal? All that’s left to do is toss together a quick salad and consider dinner done.

P.S. Willing to splurge on a side dish? Don’t miss my Secret Ingredient Cheesy Garlic Bread!

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