Nickel Allergy Friendly Classic Turkey Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey (93% lean)
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup finely grated parmesan cheese
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the pan sauce
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 can (28 oz) crushed tomatoes
- ½ tsp dried oreganoIngredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp kosher salt
For serving
- fresh basil leaves, torn (optional)
Can be omittedfresh basil leaves
- grated parmesan cheese, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
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