Too much?

Okay, reeling it back for an instant for a real time chat about my meatball obsession. As many of you may or may not know, I normally do not eat beef or pork. From the rare event that I'll have a cheeseburger or ham; generally only on holidays or holidays.

Sometimes We miss it, but I've become more of a rooster, turkey and seafood kind of girl. To crush my meat cravings, I switched to trim turkey a while ago and also have been popping some badass meatballs out of the oven since. See?

I think lots of people underestimate the deliciousness of turkey or have the misconception that it could be dry out. Well today I'm here showing you that it's possible to create sensitive and juicy meatballs FULL of flavor. All you have to is the right quantity of spices, a little parmesan and herbal remedies!

Let's reach it.

First mix the turkey, egg, basil, spices, breadcrumbs and parmesan cheese jointly in a big bowl. I used GO Veggie! Vegan Grated Parmesan Cheese Topping with this formula because it's dairy products free and tastes EXACTLY like parmesan cheese. Get! I love that it's great 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'd like smaller ones you may make them into 16.

Pop those bad young boys within the oven at 400 levels F for 15 minutes. Hello protein!

Serve more than rigatoni (or almost any pasta you prefer) and my favorite easy jazzed up chunky tomato basil sauce. Sprinkle extra Move Veggie at the top and some basil ribbons if you are fancy like this.

Basically the easiest dinner ever. Plus it's incredibly filling. Serve having a aspect salad for the well-rounded meal. In the event that you make this make sure to snap an image and tag #ambitiouskitchen on Instagram therefore i can easily see your creation.

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1 egg

¼ glass breadcrumbs (use gluten free of charge breadcrumbs if you want)

¼ glass 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 Go Veggie! Dairy Free of charge Parmesan Parmesan cheese Topping, for sprinkling on top


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

In a large bowl, mix jointly turkey, egg, breadcrumbs, GO Veggie! Parmesan cheese, garlic clove, basil, oregano, cumin, garlic natural 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 bypass 16. Bake for quarter-hour.

While meatballs are cooking, you can begin the sauce: Warmth olive oil in a big dutch oven or even a skillet over medium 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'd like some warmth). Bring sauce to some boil, then decrease warmth to simmer for 20-30 minutes. Or until sauce thickens up a little. Add sodium and pepper to flavor. Next add prepared meatballs to the sauce and keep on low heat until prepared to serve.

Cook pasta according to deal directions. Drain, then divide pasta equally 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: Use gluten totally free breadcrumbs and serve over gluten free pasta. I discover mine at Entire Foods, [[ pigs feet plant]] but most large grocery stores will carry them. Examine the gluten free of charge section.
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