Pregnancy Friendly Italian Turkey Meatballs in Marinara
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- ⅓ cup almond flour
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup parmesan cheese, finely grated
- 3 cloves garlic, minced
- 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 1/2 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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 oreganoIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/2 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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)
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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