By Juanita Franco
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, combine the ground turkey, egg, gluten-free breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon of Italian herbs. Mix thoroughly until evenly combined.
Form the turkey mixture into medium-sized meatballs, about the size of a golf ball, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20 minutes, or until they are firm and cooked through.
While the meatballs are baking, finely chop the onion and garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Add the canned crushed tomatoes to the skillet along with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon of Italian herbs. Stir to combine and let it simmer for about 10 minutes.
While the sauce is simmering, spiralize the zucchini into noodles, or use pre-spiralized zucchini noodles if available.
In a separate large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for about 3-5 minutes until they are just softened but not soggy.
Once the meatballs are cooked, add them to the tomato sauce and gently mix to coat evenly.
Serve the zucchini noodles topped with turkey meatballs and tomato sauce. Garnish with additional Italian herbs if desired.
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By Juanita Franco
This Main Course Gluten-Free Healthy Italian recipe is ready in 45 minutes and features ground turkey, canned crushed tomatoes, onion and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, combine the ground turkey, egg, gluten-free breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon of Italian herbs. Mix thoroughly until evenly combined.
Form the turkey mixture into medium-sized meatballs, about the size of a golf ball, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20 minutes, or until they are firm and cooked through.
While the meatballs are baking, finely chop the onion and garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Add the canned crushed tomatoes to the skillet along with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon of Italian herbs. Stir to combine and let it simmer for about 10 minutes.
While the sauce is simmering, spiralize the zucchini into noodles, or use pre-spiralized zucchini noodles if available.
In a separate large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for about 3-5 minutes until they are just softened but not soggy.
Once the meatballs are cooked, add them to the tomato sauce and gently mix to coat evenly.
Serve the zucchini noodles topped with turkey meatballs and tomato sauce. Garnish with additional Italian herbs if desired.
Calories per Serving: 350
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