Pregnancy 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 cloves garlic, minced
- ¼ cup finely grated parmesan cheese
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp kosher salt
For serving
- fresh basil leaves, torn (optional)
- 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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