This is an absolute favorite! The meatballs are baked and remain moist, tender, and really delicious. These are a great meal prep option, and you can easily add in gluten-free pasta, zoodles, or spaghetti squash with this recipe as well if you need some added carbs. The sauce is so simple, yet tastes like you’ve been working on it all day!
1/4 cup extra virgin olive oil
1 medium onion, finely diced, separated into 2 parts
4 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp dried basil
2 tbsp tomato paste
28 oz can of crushed tomatoes
1/4 cup parsley, chopped
1/2 cup fresh basil, chopped
2 pound lean ground turkey
1 tbsp dried oregano
1 tbsp garlic powder
1/2 cup gluten free bread crumbs
2 tbsp water
Place a large dutch oven or saucepan over medium heat, and add the olive oil and 1/2 of the diced onion. Cook for 2 minutes and then add the garlic cloves, red pepper flakes, 1/2 tsp salt, 1/4 tsp pepper, and dried basil. Cook until the garlic is fragrant.
Add the tomato paste and cook for about 1-2 minutes. Add the crushed tomatoes and reduce heat to medium-low and let simmer for 15-20 minutes. In the last 5 minutes add the parsley and fresh basil.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
While the sauce is simmering, get a large mixing bowl and add the turkey, egg, oregano, rest of the onion, garlic powder, breadcrumbs, and water. With your hands mix together well. Form into one-ounce meatballs. This helps cook them evenly and helps you to measure your protein after the fact.
Place in the oven for 25-30 minutes. When the meatballs are done you can put them in the sauce and let simmer for 5-10 minutes.
Nutrition Facts per 1/4 of the dish (about 6oz of protein, 1/2 cup sauce): 512 calories, 29g fat, 18.5g carbs, 42g protein