Gluten-Free Parmesan Turkey Meatballs with Spaghetti
My turkey meatballs are not only delicious, but healthy. Carbohydrates have gotten a bad rap, it’s the RIGHT type of carbohydrates that are good for you and fuel your body and brain. The gluten-free pasta I use in this recipe is made from quinoa, an ancient, high-protein grain, and can be found at your local health food store. The Bob’s Red Mill Mighty Tasty Hot Cereal is a great substitute for bread crumbs in most recipes and gives the meatball a good “mouthfeel”. Combine this dish with some grilled vegetables or a dark leafy green salad and you’ll have a perfectly balanced meal. Check out the nutrition profile, it has an ideal combination of lean protein, complex carbohydrates and healthy fats to keep you satiated for hours. Comforting as we head into some chilly nights here in California. Enjoy!
Makes 6 servings
PERCENT CALORIES FROM PRO-33%/CARB-57%/FAT-10%
1 Pkg (11 oz) Lean Ground Turkey
½ c Bob’s Red Mill Mighty Tasty Hot Cereal
2 T Parmesan Cheese, finely grated
2 t Garlic Powder, or 5 Fresh Garlic Cloves
2 t Dried Basil
1 t Ground Cloves
1 T Fresh Parsley
1 oz. Sun Dried Tomatoes (Not in oil)
2 Egg Whites
1 t Salt
½ t Black Ground Pepper
12 oz Gluten Free Quinoa Spaghetti (Quinoa brand in teal packaging)
16 oz Jar Organic Pasta Sauce, either Amy’s or Muir Glen. Be sure to check the ingredients and fat contents before buying and make sure it is tomato based. If you see the words “Alfredo” or “cream” or “cheese”, keep looking for a healthy one.
Mix first 11 ingredients into approximately 1” diameter meatballs. Spray non stick frying pan with Pam or equivalent nonstick cooking spray. Brown meatballs; then add sauce and cover until cooked through, about 15 minutes. Alternatively, you can sear the meatballs in the frying pan then finish off in the oven, then combine with the sauce.
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