Delicious Turkey Meatballs
These meatballs can be the whole meal or try adding another veggie. We like them with red lentil pasta, or over zucchini noodles is another option. If you haven’t tried lentil pasta, you won’t even know you’re eating lentils as it tastes like gluten laden pasta. Its texture is a little firmer but with sauce on it, we LOVE it! Try it…you might too! This recipe you will return to again and again.
Ingredients
1 lb lean ground turkey (not extra lean)
3/4 cup gluten free oats
1 clove garlic, chopped
1 free-range egg (with omega-3)
1 Tbsp olive oil
1/3 cup fresh flat-leaf parsley, chopped
1 tsp dried onion flakes
1/3 cup cooked lentils, brown, red, black
1/2 tsp salt
Fresh ground pepper
32-oz jar of marinara sauce (No sugar added. Wholesome Goodness Marinara sauce or Rao's Marinara sauce good options)
Instructions
Preheat oven 375.
Place all ingredients (except marinara sauce) in a medium bowl and mix well together. Let setup for about 15-20 minutes; easier to form.
Roll the turkey mixture into 1 1/2 inch medium-sized balls (medium size ice cream scooper works great!) and place on parchment paper on cookie sheet.
Bake in preheated oven for no more than 5 minutes--just enough to have them barely hold their shape, but NOT enough to be cooked through; they finish cooking in the simmering marinara sauce and stay moist inside.
Meanwhile, pour marinara sauce in a large pot over moderate heat and cook for a few minutes until very hot, then gently place the almost-cooked turkey balls in the sauce, making sure that they are all covered with the tomato sauce. Simmer, uncovered, for another 15-20 minutes.