By Sally Cameron
Classic comfort food, all cultures have their take on meatballs. Here is my recipe, made with ground turkey and gluten-free breadcrumbs. I use roasted tomato marinara for sauce and serve over creamy polenta. You could also use brown rice pasta. Garnish with extra sprinkles of grated Parmesan and fresh chopped herbs if desired.
Serves: about 5 (makes 26 1 1/2? meatballs)
- 1 pound ground turkey
- 6 tablespoons gluten-free breadcrumbs (preferably homemade)
- 1/8 teaspoon red chile pepper
- 1 generous tablespoon fresh chopped oregano
- 1 tablespoons fresh chopped parsley
- 1/2 cup finely chopped onion
- 1/4 cup grated Parmesan
- 3 cloves garlic, minced fine
- 2 teaspoons olive oil (plus extra for pan)
- 1 egg
- 1/2 teaspoon sea or kosher salt
- 1/4 teaspoon pepper
- 3-3 1/2 cups roasted tomato marinara, pasta sauce or your favorite jar sauce
- Polenta or pasta to serve, Parmesan and herbs to garnish (or serve of zucchini “noodles”)
- In a medium bowl with your hands, mix ground turkey, breadcrumbs, red pepper, herbs, onion, Parmesan, garlic, oil, egg, plus salt and pepper.
- Line a baking sheet with plastic wrap and portion out approximately 26 meatballs. Use a #40 disher or a tablespoon. Gently roll them into round balls. Meatballs should be about 1 1/2? in diameter.
- Drizzle a little extra olive oil (about 1-2 teaspoons) into a large non-stick pan. Over medium heat, cook meatballs on all sides until lightly browned, turning as needed.
- Pour marinara over the top and bring to a strong simmer, until bubbling hot, turn heat down to low, cover and cook until turkey is barely pink when you cut open a meatball, about 8-10 minutes.
- Serve over polenta or pasta with the sauce and a garnish of grated Parmesan cheese and fresh chopped herbs if desired.