Red Meat Allergy Friendly Italian Turkey Meatballs in Marinara
Total time55 min
Prep time20 min
Cook time35 min
4.5(6)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- ⅓ cup almond flour
- 1 large egg
- ¼ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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 tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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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