Baked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce
Okay, reeling it back for a moment for a real time chat about my meatball obsession. As much of you might or may not know, I normally usually do not consume meat or pork. From the rare event that I’ll have a cheeseburger or ham; usually only on vacations or holidays.
Sometimes We miss it, but I’ve become more of a rooster, turkey and sea food kind of female. To crush my meats cravings, I switched to low fat turkey not long ago and have been popping some badass meatballs out of 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’s possible to make sensitive and juicy meatballs Filled with flavor. All you need is the right amount of spices, a little parmesan and herbal products!
Let’s reach it.
First mix the turkey, egg, basil, spices, breadcrumbs and parmesan cheese jointly in a large bowl. I utilized GO Veggie! Vegan Grated Parmesan Mozzarella cheese Topping in this recipe because it’s dairy products free and tastes The same as parmesan cheese. Win! 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 get around 12 BIG meatballs. If you want smaller ones you can make them into 16.
Pop those bad kids in the oven at 400 levels F for quarter-hour. Hello protein!
Serve more than rigatoni (or almost any pasta you like) and my favorite easy jazzed up chunky tomato basil sauce. Sprinkle extra Move Veggie on top plus some basil ribbons if you are fancy like this.
Basically the easiest dinner ever. Plus it’s extremely filling. Serve having a aspect salad for a well-rounded meal. In the event that you make this be sure to snap a photo and label #ambitiouskitchen on Instagram so I can easily see your creation.
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¼ cup breadcrumbs (use gluten free breadcrumbs if you want)
¼ glass GO Veggie! Vegan Grated Parmesan Mozzarella cheese Topping
2 cloves garlic, minced
1 teaspoon dried oregano
3 cups open fire roasted tomato vegetables (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:
Basil, for garnish
Extra Go Veggie! Dairy Free Parmesan Mozzarella cheese Topping, for sprinkling at the top
Preheat oven to 400 levels F. Line a big baking sheet skillet with parchment paper.
In a big bowl, mix collectively turkey, egg, breadcrumbs, GO Veggie! Parmesan mozzarella cheese, garlic, basil, oregano, cumin, garlic powder and cayenne pepper until well combined. Use a cookie scoop to drop meatballs on ready baking pan; you will get about 12 meatballs. If you’d like smaller meatballs, use a small cookie scoop to bypass 16. Bake for a quarter-hour.
While meatballs are baking, you can start the sauce: Heat olive oil in a big dutch oven or even a skillet over medium heat. Add garlic and sauté for 1 min. Next add in tomato vegetables, tomato sauce, tomato paste basil, oregano, Italian seasoning and cayenne pepper (if you want some 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 taste. Next add prepared meatballs to the sauce and keep on low temperature until ready to serve.
Cook pasta based on bundle directions. Drain, after that divide pasta consistently among four bowls. Best 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 totally free pasta. I discover mine at Entire Foods, but most large grocery stores will bring them. Check the gluten free of charge section.
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