Candida Diet Friendly Italian Turkey Meatballs in Marinara

Total time55 min

Prep time20 min

Cook time35 min

Candida Diet Friendly Italian Turkey Meatballs in Marinara

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
⅓ cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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1 large egg
¼ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
3 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes

For the marinara

2 tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
¼ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp salt
6 fresh basil leaves, torn

For searing

2 tbsp extra virgin olive oil, for searing

For serving

fresh basil leaves, for serving (optional)
parmesan cheese, grated, for serving (optional)
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Combine the ground turkey, almond flour, egg, Parmesan, minced garlic, parsley, oregano, salt, black pepper, and red pepper flakes in a large mixing bowl. Mix with your hands until just combined — do not overwork the mixture, or the meatballs will be dense.
2
Roll the mixture into balls about 1½ inches in diameter (roughly 16 meatballs total), placing them on a plate as you go.

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