Baked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce

Too much?

Okay, reeling it back for an instant for a real time discuss my meatball obsession. As much of you may or might not understand, I normally do not eat beef or pork. From the rare occasion that I’ll possess a cheeseburger or ham; generally only on vacations or holidays.

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

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

Let’s get to it.

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

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

Pop those bad children in the oven at 400 degrees F for 15 minutes. Hello protein!

Serve more than rigatoni (or any kind of pasta you prefer) and my favorite easy jazzed up chunky tomato basil sauce. Sprinkle extra GO Veggie on top plus some basil ribbons if you’re fancy like that.

Simply the easiest dinner ever. Plus it’s incredibly filling. Serve with a side salad to get a well-rounded meal. In the event that you make this make sure to snap an image and label #ambitiouskitchen on Instagram therefore i can see your creation.

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Ingredients

1 egg

¼ cup breadcrumbs (make use of gluten free breadcrumbs if you want)

¼ cup GO Veggie! Vegan Grated Parmesan Cheese Topping

2 cloves garlic clove, minced

1 teaspoon dried oregano

3 cups fireplace 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 Parmesan cheese Topping, for sprinkling on top

Instructions

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

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

While meatballs are baking, you can start the sauce: Warmth essential olive oil in a big dutch oven or even a skillet over moderate heat. Add garlic and sauté for 1 min. Next add tomato vegetables, tomato sauce, tomato paste basil, oregano, Italian seasoning and cayenne pepper (if you want some heat). Bring sauce to a boil, then reduce heat to simmer for 20-30 moments. Or until sauce thickens up a little. Add sodium and pepper to flavor. Next add cooked meatballs towards the sauce and leave on low temperature until ready to serve.

Cook pasta according to package deal directions. Drain, after that divide pasta consistently among four bowls. Top with ½ glass tomato sauce and 3 big meatballs. Garnish with extra parmesan and basil. Enjoy! Acts 4.

To make gluten totally free: Make use of gluten totally free breadcrumbs and serve over gluten free pasta. I usually find mine at Whole Foods, but most huge food markets will bring them. Check the gluten free of charge section.

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