Baked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce

Too much?
Okay, reeling it back for an instant for a real time discuss my meatball obsession. As many of you might or may not know, I normally do not eat meat or pork. It’s a rare event that I’ll possess a cheeseburger or ham; usually only on vacations or holidays.
Sometimes I actually miss it, but I’ve be of a chicken breast, turkey and seafood kind of young lady. To crush my meat cravings, I turned to lean turkey not long ago and also have been popping some badass meatballs from the oven since. See?
I think many people underestimate the deliciousness of turkey or have the misconception that it could be dry out. Well today I’m right here to show you that it’s possible to create tender and juicy meatballs FULL of flavor. All you have to is the correct amount of spices, a little parmesan and herbal remedies!
Let’s reach it.
First mix the turkey, egg, basil, spices, breadcrumbs and parmesan cheese jointly in a large bowl. I utilized Move Veggie! Vegan Grated Parmesan Parmesan cheese Topping within this formula because it’s dairy free and likes EXACTLY like parmesan cheese. Get! I love that it’s ideal for those folks with some tummy troubles. And trust me, it really will improve the meatball flavor.
Next, use a cookie scoop to drop meatballs onto a cooking sheet lined with parchment paper. You should get around 12 BIG meatballs. If you’d like smaller ones you can make them into 16.
Pop those bad guys within the oven at 400 levels F for 15 minutes. Hello protein!
Serve over rigatoni (or any kind of pasta you like) and the best easy jazzed up chunky tomato basil sauce. Sprinkle extra GO Veggie at the top plus some basil ribbons if you’re fancy like that.
Simply the easiest dinner ever. Plus it’s extremely filling. Serve using a aspect salad to get a well-rounded meal. In the event that you make this make sure to snap an image and label #ambitiouskitchen on Instagram therefore i can easily see your creation.
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1 egg
¼ glass breadcrumbs (make use of gluten free of charge breadcrumbs if you want)
¼ cup GO Veggie! Vegan Grated Parmesan Mozzarella cheese Topping
2 cloves garlic clove, minced
1 teaspoon dried oregano
3 cups fire roasted tomato vegetables (about 2 – 15 oz cans)
1 cup tomato sauce
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon Italian seasoning
Freshly ground salt and pepper, to taste
For the pasta:
Basil, for garnish
Extra Move Veggie! Dairy Free of charge Parmesan Cheese Topping, for sprinkling at the top
Preheat oven to 400 levels F. Line a large baking sheet skillet with parchment paper.
If you have any concerns about where by and how to use taco zucchini boats (, you can contact us at our own internet site. In a big bowl, mix together turkey, egg, breadcrumbs, GO Veggie! Parmesan cheese, garlic, basil, oregano, cumin, garlic powder and cayenne pepper until well combined. Work with a cookie scoop to drop meatballs on prepared baking pan; you will get about 12 meatballs. If you’d like smaller meatballs, use a small cookie scoop to get around 16. Bake for 15 minutes.
While meatballs are baking, you could start the sauce: Heat olive oil in a large dutch oven or a skillet over moderate heat. Add garlic clove and sauté for 1 min. Next add tomatoes, tomato sauce, tomato paste basil, oregano, Italian seasoning and cayenne pepper (if you’d like some heat). Bring sauce to a boil, then reduce temperature to simmer for 20-30 a few minutes. Or until sauce thickens up a little. Add salt and pepper to flavor. Next add prepared meatballs towards the sauce and keep on low temperature until prepared to serve.
Cook pasta according to package directions. Drain, after that divide pasta equally among four bowls. Best with ½ glass tomato sauce and 3 big meatballs. Garnish with extra parmesan and basil. Enjoy! Acts 4.
To make gluten free: Make use of gluten totally free breadcrumbs and serve over gluten free pasta. I discover mine at Entire Foods, but most large food markets will carry them. Examine the gluten free section.

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