Cooked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce
Okay, reeling it back for an instant for a real time chat about my meatball obsession. As much of you may or may not understand, I normally usually do not eat beef or pork. It’s a rare event that I’ll possess a cheeseburger or ham; usually only on holidays or holidays.
Sometimes We miss it, but I’ve become more of a rooster, turkey and sea food kind of gal. To crush my meats cravings, I switched to low fat turkey not long ago and also have been popping some badass meatballs from the oven ever since. See?
I think many people underestimate the deliciousness of turkey or have the misconception that it can be dry out. Well today I’m here to show you that it’s possible to make tender and juicy meatballs Filled with flavor. All you have to is the correct quantity of spices, just a little parmesan and herbs!
Let’s reach it.
First mix the turkey, egg, basil, spices, breadcrumbs and parmesan cheese jointly in a big bowl. I utilized GO Veggie! Vegan Grated Parmesan Cheese Topping with this formula because it’s dairy free and tastes EXACTLY like parmesan cheese. Get! I really like that it’s ideal for those of us with some tummy 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 males within the oven at 400 degrees F for quarter-hour. Hello protein!
Serve over rigatoni (or almost any 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.
Basically the easiest dinner ever. Plus it’s extremely filling. Serve with a side salad to get a well-rounded meal. In the event that you make this be sure to snap an image and tag #ambitiouskitchen on Instagram therefore i can see your creation.
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¼ cup breadcrumbs (make use of gluten free breadcrumbs if you want)
¼ cup GO Veggie! Vegan Grated Parmesan Mozzarella cheese Topping
2 cloves garlic clove, minced
1 teaspoon dried oregano
3 cups 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 Move Veggie! Dairy Free of charge Parmesan Parmesan cheese Topping, for sprinkling at the top
Preheat oven to 400 degrees F. Line a big baking sheet pan with parchment paper.
In a large bowl, mix jointly turkey, egg, breadcrumbs, GO Veggie! Parmesan parmesan cheese, garlic clove, basil, oregano, cumin, garlic natural powder and cayenne pepper until well mixed. Work with a cookie scoop to drop meatballs on prepared baking pan; you will get about 12 meatballs. If you want smaller meatballs, work with a little cookie scoop to get around 16. Bake for quarter-hour.
While meatballs are cooking, you can begin the sauce: Warmth essential olive oil in a big dutch oven or 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 heat). Bring sauce to some boil, then reduce temperature to simmer for 20-30 moments. Or until sauce thickens up a bit. Add sodium and pepper to flavor. Next add prepared meatballs to the sauce and leave on low warmth until ready to serve.
Cook pasta based on package directions. Drain, then divide pasta evenly among four bowls. Top with ½ glass tomato sauce and 3 big meatballs. Garnish with extra parmesan and basil. Enjoy! Acts 4.
To create gluten totally free: Make use of gluten free breadcrumbs and serve over gluten totally free pasta. I find mine at Entire Foods, but most large food markets will carry them. Verify the gluten free section.
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