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Big-Batch Marinara with Meatballs

Make a big batch of meatballs and marinara to freeze for later and toss with spaghetti or zucchini noodles, or turn into meatball subs. Add crushed red pepper for a little extra heat.

Serves 12
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
325 calories per serving


> 1 tbsp olive oil
> 1 yellow onion, diced
> 3 cloves garlic, minced
> 2 (28 oz) cans no-salt-added crushed tomatoes
> 4 tsp Italian seasoning, divided
> 1 1/2 lbs ground chicken
> 1 1/2 lbs ground turkey
> 1 1/2 cup quick oats
> 1/4 cup ketchup
> 2 tsp Worcestershire sauce
> 1/2 tsp onion or garlic powder
> 2 large eggs
> 1/4 cup grated Parmesan cheese


In a Dutch oven, heat the oil on medium-high. Add the onion and cook 5–7 min., until translucent, stirring occasionally. Stir in garlic and cook 30 sec. Add crushed tomatoes and 3 tsp Italian seasoning. Season with salt and pepper. Bring to a boil, cover, and reduce heat so tomato sauce simmers.
To a large bowl, add the ground chicken, ground turkey, oats, ketchup, Worcestershire sauce, onion powder, eggs, Parmesan, and remaining 1 tsp Italian seasoning. Season well with salt and pepper. Mix until combined.
Roll meat mixture into 1-inch balls and add to the simmering sauce. Let meatballs cook in the sauce 15–20 min., until done. Let sauce and meatballs cool; package in containers to refrigerate or freeze until needed.


Top pasta with meatballs or use them to make a meatball sub sandwich.

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