Homemade Turkey Meatballs with Gluten Free Spaghetti & Crispy Kale

Who else struggles with turkey meatballs?? I did too until I learned about this really awesome technique of soaking breadcrumbs in an egg bath and it finally solved that dry problem we often have with using a leaner cut of meat. This recipe can be adapted in so many ways, but it is a great base to start with!

What I used:

  • 1lb ground turkey thigh
  • 2 cloves minced garlic
  • 4 tbsp panko breadcrumbs
  • 3 tbsp freshly grated parmesan (optional)
  • 1 egg beaten
  • 2 tsp salt
  • 1 tsp pepper
  • 3 tbsp finely chopped parsley
  • 1 jar Trader Joe’s Tomato Basil Sauce
  • a handful of fresh basil leaves for garnish
  • 1 bunch chopped kale
  • 1/2 lemon for veggie garnish
  • Trader Joe’s brown rice & quinoa spaghetti

How to:

  • In a large bowl let the beaten mix the beaten egg and the breadcrumbs and let sit for a few minutes
  • Then in the same bowl add the turkey, garlic, parmesan, salt, pepper, and parsley. Mix together, then form into slightly larger than golf ball sized balls, place on a parchment paper-lined baking sheet and drizzle with oil.
  • Bake at 425 for 30 minutes
  • While baking, boil the water for the pasta and bring a small pot of sauce to a boil – I used this Trader Joe’s Tomato Basil Sauce and then added some fresh basil to brighten it up.
  • One the meatballs are done baking, add them to the simmering sauce and cover with a lid, simultaneously drop in your pasta (I used this quinoa & brown rice spaghetti from Trader Joe’s) which takes 7-10 minutes to cook.
  • During the time your pasta is boiling and your meatballs are simmering, saute your kale in a pan with a drizzle of oil, a pinch of salt and a squeeze of lemon juice on high heat using a lid to press the kale down. Should only take about 3-5 minutes to cook.
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