I’m feeling a new edit… simple delicious and versatile. MEATBALL MONDAY’S!
Organic ground turkey breast is definitely a staple in my kitchen! At least once a week I will cook ground turkey to have on hand for easy meals. I love sautéing it in a bit of olive oil with salt, garlic, and lime. I will later use it in tacos, add marinara and eat with pasta or a little hot sauce and pair with sweet potatoes for lunch.
I love Sivan’s mom turkey meatball recipe! I tweaked the recipe to make it gluten-free. The added almond flour makes these meatballs so juicy!!!
I want to diversify my cooking and add more spice of the world! An easy way I thought of doing this by is changing up the ingredients in this delicious recipe. And thus, Meatball Monday Edit is born!!!
Follow along for next Monday’s Meatball Edit!! Let me know any ingredients you have around that’d you’d like me to develop a recipe with.
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Red-Wine Mozz Turkey Meatballs
- Total Time: 40 minutes
- Diet: Gluten Free
Ingredients
- 16 oz organic ground turkey breast
- 2 eggs, scrambled
- 1/2 cup almond flour
- 2 oz mozzarella cheese
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp oregano
- 1 tsp basil
- 1 tsp salt
- 1 tsp pepper
- 1 cup marinara sauce
- 1/2 cup red wine
- extra virgin olive oil (evoo)
Instructions
- Pre-heat home to 400F.
- Add all ingredients to bowl (except marinara sauce red wine and EVOO) and stir until well combined.
- Use EVOO to lightly coat a baking pan and use a 1 oz scooper to scoop meat mixture into meatballs and place on a baking pan.
- Bake meatballs for 15 minutes.
- While they are cooking in a saucepan combine marinara sauce and wine, cook on medium-low.
- After the 15 minutes, take out meatballs and pour the sauce over meatballs, sprinkle with extra mozzarella and cook for an additional 15 minutes (make sure your meatballs reach an internal temperature of 165F).
- Pair with your favorite pasta and enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: Meatballs
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