Classic comfort food, all cultures have their take on meatballs. Here is my recipe, made with ground turkey and gluten-free breadcrumbs. I use roasted tomato marinara for sauce and serve over creamy polenta. You could also use brown rice pasta. Garnish with extra sprinkles of grated Parmesan and fresh chopped herbs if desired.
3-3 1/2cupsroasted tomato marinarapasta sauce or your favorite jar sauce
Polenta or pasta to serveor serve of zucchini “noodles”, Parmesan and herbs to garnish
In a medium bowl with your hands, mix ground turkey, breadcrumbs, red pepper, herbs, onion, Parmesan, garlic, oil, egg, plus salt and pepper.
Line a baking sheet with plastic wrap and portion out approximately 26 meatballs. Use a #40 disher or a tablespoon. Gently roll them into round balls. Meatballs should be about 1 1/2″ in diameter.
Drizzle a little extra olive oil (about 1-2 teaspoons) into a large non-stick pan. Over medium heat, cook meatballs on all sides until lightly browned, turning as needed. Pour marinara over the top and bring to a strong simmer, until bubbling hot, turn heat down to low, cover and cook until turkey is barely pink when you cut open a meatball, about 8-10 minutes.
Serve over polenta or pasta with the sauce and a garnish of grated Parmesan cheese and fresh chopped herbs if desired.
Recipe from Chef Sally Cameron of AFoodCentricLife.com