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
- 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.