Tender turkey meatballs simmered in a bright, slightly sweet marinara, packed into jars for neat reheating and serving. The sauce is tangy with savory Parmesan and a hint of red pepper heat.
Jarred Turkey Meatballs for Busy Weeknights
Tender, Parmesan-scented turkey meatballs simmered in a bright, slightly sweet marinara and packed into jars for tidy reheating and easy portioning.
These meatball jars are the answer when you want something comforting on a weekday without babysitting a pot. Ground turkey stays juicy when it’s given a little help from breadcrumbs, an egg, grated Parmesan and a touch of finely chopped onion and garlic — the binders keep each bite tender while Italian seasoning and fresh parsley add familiar, savory notes. The marinara is cooked bright and slightly sweet, with a whisper of red pepper heat to balance the sauce’s tang.
Packing the finished bowls into jars does two very useful things: it keeps portions neat for grab-and-go lunches, and it makes reheating nearly mess-free. Bake the meatballs until they're lightly browned and an instant-read thermometer hits 165°F so they’re safe and perfectly cooked; meanwhile the sauce softens and concentrates so every spoonful clings to the meatballs. Layer a few meatballs into each jar, spoon over hot marinara, and leave room at the top for easy reheating.
These jars are great for weekday dinners, packed lunches, or a simple, make-ahead meal when you need to feed a small crew with minimal fuss. Reheat gently in the microwave (remove metal lids) or warm them on the stove, then finish with an extra grating of Parmesan and a scattering of parsley for brightness. They keep well in the fridge for several days, and the tidy portions make it easy to pull a single serving without reheating the whole pan.
Ingredients
How to Make Grab-and-Go Turkey Meatball Marinara Jars
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper; finely chop half of the onion and mince one clove of garlic for the meatballs.
- In a large bowl, combine ground turkey, breadcrumbs, egg, Parmesan, chopped onion, minced garlic, Italian seasoning, chopped parsley, salt, and black pepper; mix gently until just combined and form into 12–16 meatballs (about 1 to 1½ inches each).
- Arrange meatballs on the prepared sheet and bake 12–15 minutes until lightly browned and an instant-read thermometer reaches 165°F (74°C), then remove from oven and set aside.
- While the meatballs bake, heat olive oil in a 3-quart saucepan over medium heat and sauté the remaining chopped onion and remaining minced garlic until softened, about 3–4 minutes.
- Add crushed tomatoes, tomato paste, water, sugar, red pepper flakes, and a pinch of additional salt and pepper to the pan; stir to combine and bring to a gentle simmer.
- Carefully add the baked meatballs to the simmering sauce, cover partially, and simmer 10–12 minutes so flavors meld and the meatballs finish cooking through.
- Divide contents between four 16- to 20-ounce heatproof jars or airtight containers, layering sauce, meatballs (3–4 per jar), then more sauce; leave about 1/2 inch headspace at the top of each jar.
- Let jars cool to room temperature before sealing, then refrigerate up to 4 days or freeze up to 3 months; to reheat, transfer contents to a microwave-safe bowl or saucepan and heat until steaming hot (165°F/74°C).
Recipe Card
Grab-and-Go Turkey Meatball Marinara Jars
Tender turkey meatballs simmered in a bright, slightly sweet marinara, packed into jars for neat reheating and serving. The sauce is tangy with savory Parmesan and a hint of red pepper heat.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper; finely chop half of the onion and mince one clove of garlic for the meatballs.
- In a large bowl, combine ground turkey, breadcrumbs, egg, Parmesan, chopped onion, minced garlic, Italian seasoning, chopped parsley, salt, and black pepper; mix gently until just combined and form into 12–16 meatballs (about 1 to 1½ inches each).
- Arrange meatballs on the prepared sheet and bake 12–15 minutes until lightly browned and an instant-read thermometer reaches 165°F (74°C), then remove from oven and set aside.
- While the meatballs bake, heat olive oil in a 3-quart saucepan over medium heat and sauté the remaining chopped onion and remaining minced garlic until softened, about 3–4 minutes.
- Add crushed tomatoes, tomato paste, water, sugar, red pepper flakes, and a pinch of additional salt and pepper to the pan; stir to combine and bring to a gentle simmer.
- Carefully add the baked meatballs to the simmering sauce, cover partially, and simmer 10–12 minutes so flavors meld and the meatballs finish cooking through.
- Divide contents between four 16- to 20-ounce heatproof jars or airtight containers, layering sauce, meatballs (3–4 per jar), then more sauce; leave about 1/2 inch headspace at the top of each jar.
- Let jars cool to room temperature before sealing, then refrigerate up to 4 days or freeze up to 3 months; to reheat, transfer contents to a microwave-safe bowl or saucepan and heat until steaming hot (165°F/74°C).
Nutrition
- Carbohydrates
- 13
- Saturated Fat
- 4
- Sodium
- 650
- Fiber
- 3
- Unsaturated Fat
- 11
- Protein
- 30
- Fat
- 16
- Cholesterol
- 130
- Trans Fat
- 0
- Calories
- 330
- Sugar
- 6