Sun-dried Tomato & Basil Turkey Meatballs (Gluten & Dairy Free)

Ok these sun-dried tomato and basil turkey meatballs are always a work in progress but these were actually leaps and bounds tastier than the first try which was SUPER clean and they were soooo scrumptious. I was a little nervous as I saw them starting to ooze and lose a tiny bit of shape in the oven but I quickly realized that what was happening was that the nutritional yeast was forming a crispy cheese like halo around these little nuggets.

Seriously, if you are avoiding cheese & breadcrumbs but want that same flavor make these ASAP. The other great part was that I was able to use some frozen Trader Joe’s Vodka sauce and free up some space in the freezer. I used to just toss extra sauce in the trash since it doesn’t last long in the fridge but I’ve gotten into the habit of freezing the sauce or canned tomatoes and using them later. ACTION!! 🙂

What I used:

  • 1lb ground turkey thigh (you can use any ground meat)
  • Trader Joe’s sundried tomatoes (about 1/4 of the jar, use some of the oil and chop the slices up a little smaller if you can)
  • Big bunch of shiffoned fresh basil
  • 2 eggs beated
  • a super generous pour of nutritional yeast
  • a big squeeze of tomato paste
  • salt

How to:

  1. Combine all ingredients in a large bowl & mix well
  2. Pop in the fridge if you have prepped ahead of time
  3. Use your hands to make slightly larger than golf ball sides balls
  4. Place on baking sneeze and drizzle with oil
  5. Bake for 45 minutes at 400 degrees
  6. Serve with a big ladle of Trader Joe’s organic vodka sauce

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