These turkey meatballs are a bit of a saviour, to say the very least! Make up a whole batch and the extras last a couple of days. I typically put these with zucchini noodles (made from a spiralizer by Vegetti) but the photo I took here had me partner these bad boys with some gluten-free and organic quinoa noodles. Sometimes my body just needs those protein filled easier-to-digest grains! I find quinoa to be a lot less taxing on my digestive system than your normal grain such as rice. Give them a go and let me know if you love them!
1 pound organic lean ground turkey (hormone free preferable)
2 large garlic cloves minced
1 tsp garlic powder
1 tbsp dried Italian herbs
1/2 cup fresh basil (save half for later)
1/4 cup onion, finely chopped
High quality sea salt and pepper to taste
2 tbsp coconut oil for baking
1 extra large zucchini or 2 smaller ones or GF quinoa pasta
1 jar of your favourite marinara sauce
Preheat the oven to 4-00F
In a mixing bowl, combine egg with ground turkey and the herbs, and half the chopped basil.
Make into golf ball size balls
Bake for 20-25 minutes or until evenly brown and cooked through
Meanwhile, warm the coconut oil in a large saucepan and saute the chopped garlic. Add the remaining ingredients with the marinara sauce
Simmer the sauce for 15 minutes stirring occassionally
When the meatballs are done baking, add them to the sauce, stir and serve!
(Optional addition of yeast flakes to give that dairy free parmesan taste!)