Tender turkey meatballs get their savory depth from a mix of Parmesan, minced garlic, and a touch of dried oregano and basil, all baked until golden and juicy rather than fried. They land in a simmered marinara built from crushed tomatoes, sliced garlic, and a good pour of olive oil, with a pinch of red pepper flakes if you like a little heat. Everything gets tossed together so the sauce clings to every meatball, then finished with torn fresh basil for a bright, herby lift. Lean protein, olive oil, tomatoes, and garlic are exactly the kind of everyday staples this way of eating is built around, which makes this one an easy, satisfying fit for a Mediterranean-style table. It's the kind of dinner that feels indulgent but is really just simple, whole ingredients done well, and it reheats beautifully for lunch the next day.
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Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey, gluten free breadcrumbs, egg, milk, Parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
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