Tosca Reno’s Turkey Meatballs
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 2 servings
Sauce:
- 2 tbsp (30 mL) extra virgin olive oil
- 2 tsp (10 mL) fresh minced garlic
- 3 medium fresh Roma tomatoes, chopped
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) salt
Meatballs:
- 1 lb (454 g) of lean, ground Ontario turkey
- ¼ cup (60 mL) dry oats
- 2 tbsp (30 mL) of flax meal
- ½ cup (125 mL) chopped, fresh basil
- 1 tsp (5 mL) dried oregano
- 1 1/2 tsp (8 mL) garlic powder
- ¼ tsp (2 mL) unrefined sea salt
- 1 whole free-range egg
Noodles:
- 2 tbsp (30 mL) extra virgin olive oil
- 2 medium zucchinis, washed, trimmed
- 2 carrots, washed, trimmed
Preheat the oven to 350 F (177 C) and line a baking sheet with parchment paper.
Tomato sauce: Heat oil and the minced garlic in a saucepan or small pot on low heat. Chop the tomatoes into small pieces and add to the pan once the garlic is just beginning to brown. Add in the basil and salt and mix well. Cover the pan and let the sauce simmer on low heat for about 15 minutes if you want a chunkier sauce, or 25 to 30 minutes if you want a thinner sauce.
Meatballs: In a bowl, combine the turkey, oats, flax meal, basil, oregano, garlic powder, salt, and egg. Roll the turkey mixture into small balls and place on the baking sheet. Bake for 15 to 20 minutes, or until the tops are golden brown.
While the meatballs are baking, spiralize or peel the veggies into thin strips. Heat the olive oil in a pan over medium heat until sizzling. Add the spiralized vegetables and cook for about five minutes, or until the zucchini becomes tender, but not mushy. Set aside.
Once the sauce is done, place the noodles and turkey meatballs in a bowl and ladle the sauce on top. Sprinkle with more fresh basil and serve.
Tip: To save time use a Vitamix blender to chop and heat the ingredients in the sauce at the same time. Or, make the sauce in advance and refrigerate until ready to use for easy meal prep.
Recipe courtesy of Tosca Reno (http://toscareno.com/)
