Cooked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce

Too much?

Okay, reeling it back for a moment for a genuine time chat about my meatball obsession. As much of you may or might not know, I normally usually do not consume meat or pork. It’s a rare event that I’ll possess a cheeseburger or ham; generally only on holidays or holidays.

Sometimes We miss it, but I’ve be of a rooster, turkey and seafood kind of woman. To crush my meat cravings, I turned to trim turkey not long ago and also have been popping some badass meatballs out of the oven since. See?

I think lots of people underestimate the deliciousness of turkey or have the misconception that it can be dry. Well today I’m right here to show you that it is possible to make sensitive and juicy meatballs FULL of flavor. All you need is the right amount of spices, just a little parmesan and natural herbs!

Let’s reach it.

First mix the turkey, egg, basil, spices, breadcrumbs and parmesan cheese together in a large bowl. I utilized Move Veggie! Vegan Grated Parmesan Mozzarella cheese Topping in this recipe because it’s dairy products free and likes EXACTLY like parmesan cheese. Get! I love that it’s great for those of us with some belly troubles. And trust me, it really will enhance the meatball flavor.

Next, use a cookie scoop to drop meatballs onto a cooking sheet lined with parchment paper. You should bypass 12 BIG meatballs. If you want smaller ones you may make them into 16.

Pop those bad guys within the oven at 400 degrees F for a quarter-hour. Hello protein!

Serve more than rigatoni (or almost any pasta you prefer) and my favorite easy jazzed up chunky tomato basil sauce. Sprinkle extra Move Veggie at the top and some basil ribbons if you are fancy like this.

Simply the easiest dinner ever. Plus it’s extremely filling. Serve using a side salad for the well-rounded meal. In the event that you make this make sure to snap a photo and tag #ambitiouskitchen on Instagram therefore i can easily see your creation.

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Ingredients

1 egg

¼ cup breadcrumbs (use gluten free of charge breadcrumbs if you’d like)

¼ cup GO Veggie! Vegan Grated Parmesan Parmesan cheese Topping

2 cloves garlic clove, minced

1 teaspoon dried oregano

3 cups open fire roasted tomatoes (about 2 – 15 oz cans)

1 cup tomato sauce

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon Italian seasoning

Freshly ground salt and pepper, to taste

For the pasta:

Extras:

Basil, for garnish

Extra Go Veggie! Dairy Free Parmesan Cheese Topping, for sprinkling at the top

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet skillet with parchment paper.

In a large bowl, mix together turkey, egg, breadcrumbs, GO Veggie! Parmesan parmesan cheese, garlic clove, basil, oregano, cumin, garlic clove natural powder and cayenne pepper until well combined. Work with a cookie scoop to drop meatballs on prepared baking pan; you will get about 12 meatballs. If you’d like smaller meatballs, work with a small cookie scoop to get around 16. Bake for quarter-hour.

While meatballs are cooking, you could start the sauce: Warmth essential olive oil in a large dutch oven or perhaps a skillet over medium heat. Add garlic clove and sauté for 1 min. Next add tomatoes, tomato sauce, tomato paste basil, oregano, Italian seasoning and cayenne pepper (if you’d like some high temperature). Bring sauce to a boil, then decrease warmth to simmer for 20-30 a few minutes. Or until sauce thickens up a bit. Add sodium and pepper to flavor. Next add prepared meatballs towards the sauce and leave on low temperature until ready to serve.

Cook pasta according to package directions. Drain, then divide pasta equally among four bowls. Top with ½ cup tomato sauce and 3 big meatballs. Garnish with extra parmesan and basil. Enjoy! Acts 4.

To create gluten free: Use gluten totally free breadcrumbs and serve over gluten totally free pasta. I usually discover mine at Whole Foods, but most huge grocery stores will carry them. Examine the gluten free section.

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