Imagine a dish that's not just a meal, but a culinary adventure – our Turkey Meatballs with Loaded Veggie Sauce will transform your dinner from ordinary to extraordinary! Perfect for health-conscious foodies and gluten-sensitive food lovers, this recipe promises a symphony of flavors that will have everyone at the table asking for seconds. Packed with lean protein, vibrant vegetables, and a sauce that screams comfort, these meatballs are about to become your new weeknight superhero.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1/2 cup gluten-free breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 1 jar marinara sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the turkey meatballs cook evenly and develop a nice golden color.
- In a large mixing bowl, combine the ground turkey, gluten-free breadcrumbs, egg, grated Parmesan cheese, salt, and pepper. Use your hands or a fork to mix the ingredients until they are well combined, but be careful not to overmix.
- Shape the mixture into meatballs, about 1 to
- 5 inches in diameter. You should get approximately 12-16 meatballs depending on the size you choose.
- Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. Place the formed meatballs on the baking sheet, ensuring they are spaced apart to allow even cooking.
- Drizzle the meatballs with a little olive oil to help them brown in the oven. Bake in the preheated oven for 20-25 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).
- While the meatballs are baking, prepare the loaded veggie sauce. Start by washing and chopping the mixed vegetables (zucchini, bell peppers, and carrots) into small, bite-sized pieces.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes, or until they are tender and slightly caramelized.
- Once the vegetables are cooked, pour in the jar of marinara sauce and stir to combine. Allow the sauce to simmer on low heat for about 10 minutes, letting the flavors meld together.
- After the meatballs are done baking, remove them from the oven and carefully add them to the skillet with the loaded veggie sauce. Gently stir to coat the meatballs in the sauce and let them simmer together for an additional 5 minutes.
- Once everything is heated through, taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the turkey meatballs with loaded veggie sauce over gluten-free pasta, rice, or on their own, garnished with extra Parmesan cheese if desired.
- Enjoy your delicious Turkey Meatballs with Loaded Veggie Sauce!
Tips
- Keep your hands slightly wet when forming meatballs to prevent the mixture from sticking and ensure smooth, uniform shapes.
- Don't overwork the meat mixture – this can make your meatballs tough. Mix just until ingredients are combined.
- Use a meat thermometer to ensure your turkey meatballs reach the safe internal temperature of 165°F.
- For extra flavor, consider adding fresh herbs like chopped parsley or basil to your meatball mixture.
- If you prefer a crispier exterior, you can briefly broil the meatballs for 2-3 minutes after baking.
- Make extra and freeze – these meatballs reheat beautifully and are perfect for quick future meals!
Nutrition Facts
Calories: 405kcal
Carbohydrates: 18g
Protein: 29g
Fat: g
Saturated Fat: g
Cholesterol: 114mg
