Vegan Classic Turkey Meatballs

Total time45 min

Prep time20 min

Cook time25 min

4.5

(25)

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Ingredients

4 servings

For the meatballs

1 lb ground turkey (93% lean)
⅓ cup plain breadcrumbs
¼ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 cloves garlic, minced
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
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 oregano
½ tsp kosher salt

For serving

fresh basil leaves, torn (optional)
grated parmesan cheese, for serving (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

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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