This Giant Turkey Meatball isn’t your regular meatball, is HUGE, baked in the oven similar to how you would make a meatloaf, then topped with marinara and melted cheese – I’m OBSESSED!
Giant Turkey Meatball Parmesan
This creation is a result of asking my husband what he wants for dinner. Tommy doesn’t care about eating light, so naturally he comes up with some decadent ideas, and because I love a challenge I had to make it work – the results, he LOVED it!
I created this recipe in partnership with Delallo Foods. You’ve probably heard me talk about them before, I love working with them because I really love their products. For instance, I was a jarred marinara sauce snob (hey, I live in NY!) before I tried their jarred Pomodoro Fresco sauce. A had a jar to sample and reluctantly used it one night when I didn’t have time to cook. I was hooked, even my Italian husband approves so now I always keep a few jars on hand. Using their jarred sauce makes this SO quick and easy to prep. Although it takes a little time to bake in the oven, you’re freed up to do other things while it cooks.
A few tips to make this perfect, don’t overwork the meat when mixing and when you form your giant meatball you want to make it a little flat on top so the sauce and cheese doesn’t roll off. We enjoyed this with a big salad, hope you love it as much as we do!
How To Make a Giant Baked Turkey Meatball
For more turkey recipes, you may also like:
- Classic Turkey Meatloaf
- Bacon Topped Petite Turkey Meatloaf
- Skillet Harrisa Meatloaf
- Italian Turkey Meatballs
- Crock Pot Italian Turkey Meatballs
Giant Turkey Meatball Parmesan
- 1 lb 93% lean ground turkey
- 1/3 cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
- 3 tbsp grated pecorino romano cheese
- 1 large egg
- 1 clove crushed garlic
- 2 tsp tomato paste
- 1 tbsp fresh minced parsley
- 1/2 teaspoon kosher salt
- 1/3 cup Delallo Pomodoro Fresco Marinara
- 1 oz 1/4 cup shredded mozzarella cheese
- grated parmesan, optional for topping
- Preheat the oven to 350°F.
- In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, tomato paste, parsley and salt and gently mix to combine. Form into an oval loaf using your hands, slightly flattened at the top on a nonstick baking sheet. Bake uncovered 50 to 55 minutes, or until it's cooked in the center and the internal temperature of 160 °F with a thermometer. Remove from oven, top with marinara and cheese and bake 3 to 5 minutes until the sauce is hot and the cheese is melted.
- Slice in 8 equal pieces. Serve with more warmed sauce on the side if desired.
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Recipe created in partnership with Delallo Foods, a brand I love and use in my kitchen.
332 comments on “Giant Turkey Meatball Parmesan”
Love this! I make three smaller meatballs instead. It takes less time to cook and we each have our own meatball!
Can anyone help me with the directions for freezing this dish?
I made this with one change – I used ground chicken instead of ground turkey. I make your chicken meatballs regularly. Husband and I agree the chicken meatballs are better.
Delicious turkey meat loaf.
Excellent yummy thank you
So good. I made it as four medium meatballs (instead of one giant meatball) because I was pressed for time. They were delicious – moist and flavorful.
Made this for the first time on Monday. So yummy and such a simple thing to make. My husband and I really enjoyed it. Thank you!!
This is absolutely amazing!!!
Delicious! Should be a top ten! I had some ground Turkey I didn’t know what to do with. Fortunately for me I had all of the ingredients! So good! Love Skinny Taste recipes! My go to weekly menu planning site!
This is probably the Skinnytaste recipe I make the most. My son asks for it when he comes home from college! I make it into 4 still giant meatballs because everyone seems to love getting their own giant meatball 😂 and serve over whole wheat pasta or zoodles. So delicious and reheat well when we are empty nesters.
How long would you bake the individual meatballs? That’s what I want to do too
Meatballs usually cook in about 10 min, depending on the size. Check them with a meat thermometer if you aren’t sure. Should be at least 165 degrees
This was absolutely delicious! I used Italian breadcrumbs and a jarred cheese mixture that was asiago/parmesan/Romano. Can’t wait to make it again.
Made it exactly as written (other than using Rao’s Marinara as the sauce) – it was so easy and so good. I imagine it would would be amazing as a sandwich with the leftovers (just like a meatball sub!). Just wish a baguette wasn’t so high in points because that’s what I would be eating tomorrow! This recipe is being saved and will be made again. Already sent the link to my sister as well.
Hello, just wondering whether this can be frozen. If so, to you add the cheese after it’s thawed?
The meat could freeze and I’d put the cheese on after thawing and baking most of the way.
It’s an odd shape to put in a freezer, and there aren’t many ingredients (quick preparation), so I would just make it fresh.
Made this tonight from the cookbook and OMG it was so easy AND tasty!!! Delicious and hits the spot.
My Kids love this!! Me too 😀
I’ve started making a couple at a time, and freezing before baking. I thaw in the fridge the day I make it and the. Bake when I get home.
Big hit with my two kids and husband. Assembled the meatloaf ahead in the morning and baked it in the evening. Perfect. So much easier than a bunch of meatballs.
My husband, mother in law and I LOVED this! I used ground chicken instead of turkey as that is what I had on hand and I mixed the meat around 11am, putting in the oven at 530. I served it over zoodles and used Rao’s marinara. Definitely a repeat meal on the menu!