Cooked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce
Okay, reeling it back in for an instant 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. It’s a rare event that I’ll have a cheeseburger or ham; generally only on vacations or holidays.
Sometimes I actually miss it, but I’ve be a little more of a rooster, turkey and seafood kind of girl. To crush my meat cravings, I switched 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 could be dry out. Well today I’m here to show you that it’s possible to create sensitive and juicy meatballs FULL of flavor. All you need is the right amount of spices, a little parmesan and herbal remedies!
Let’s reach it.
First mix the turkey, egg, basil, spices, breadcrumbs and parmesan cheese collectively in a large bowl. I utilized GO Veggie! Vegan Grated Parmesan Parmesan cheese Topping in this recipe because it’s dairy products free and likes EXACTLY like parmesan cheese. Gain! I really like that it’s ideal for those folks with some tummy troubles. And believe me, it really does enhance 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 can make them into 16.
Pop those bad kids within the oven at 400 levels F for 15 minutes. Hello protein!
Serve over rigatoni (or any kind of pasta you prefer) and my favorite easy jazzed up chunky tomato basil sauce. Sprinkle extra GO Veggie at the top plus some basil ribbons if you are fancy like that.
Simply the easiest dinner ever. Plus it’s incredibly filling. Serve with a side salad to get a well-rounded meal. If you make this make sure to snap a photo and label #ambitiouskitchen on Instagram therefore i can easily see your creation.
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¼ cup breadcrumbs (use gluten free of charge breadcrumbs if you want)
¼ glass GO Veggie! Vegan Grated Parmesan 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 Move Veggie! Dairy Free Parmesan Cheese Topping, for sprinkling at the top
Preheat oven to 400 degrees F. Line a large baking sheet pan with parchment paper.
In a big bowl, mix collectively turkey, egg, breadcrumbs, GO Veggie! Parmesan cheese, garlic, basil, oregano, cumin, garlic powder and cayenne pepper until well mixed. Work with a cookie scoop to drop meatballs on prepared baking pan; you’ll get about 12 meatballs. If you want smaller meatballs, use a little cookie scoop to get around 16. Bake for a quarter-hour.
While meatballs are baking, you can start the sauce: Warmth olive oil in a large dutch oven or even a skillet over medium heat. Add garlic clove and sauté for 1 min. Next add tomato vegetables, 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 high temperature to simmer for 20-30 moments. Or until sauce thickens up a little. Add sodium and pepper to taste. Next add cooked meatballs to the sauce and keep on low heat until prepared to serve.
Cook pasta based on deal directions. Drain, then divide pasta consistently among four bowls. Best with ½ glass tomato sauce and 3 big meatballs. Garnish with extra parmesan and basil. Enjoy! Serves 4.
To create gluten totally free: Make use of gluten free breadcrumbs and serve more than gluten free pasta. I usually find mine at Whole Foods, but most large grocery stores will bring them. Verify the gluten free section.