Baked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce

Too much?
Okay, reeling it back in for an instant for a real time discuss my meatball obsession. As much of you might or may not know, I normally usually do not eat meat or pork. It’s a rare occasion that I’ll possess a cheeseburger or ham; usually only on vacations or holidays.
Sometimes I actually miss it, but I’ve be a little more of a rooster, turkey and seafood kind of young lady. To crush my meats cravings, I switched to trim turkey a while ago and pigs feet concrete also have been popping some badass meatballs from the oven ever since. See?
I think many people underestimate the deliciousness of turkey or have the misconception that it can be dry. Well today I’m right here showing you that it is possible to make sensitive and juicy meatballs FULL of flavor. All you have to is the right amount of spices, just a little parmesan and herbal remedies!
Let’s get to it.
First mix the turkey, egg, basil, spices, breadcrumbs and parmesan cheese collectively in a large bowl. I used GO Veggie! Vegan Grated Parmesan Parmesan cheese Topping with this recipe because it’s dairy products free and tastes EXACTLY like parmesan cheese. Get! I love that it’s great for those folks with some belly troubles. And believe me, it really does enhance the meatball flavor.
Next, work with a cookie scoop to drop meatballs onto a cooking sheet lined with parchment paper. You should bypass 12 BIG meatballs. If you want smaller ones you may make them into 16.
Pop those bad young boys within the oven at 400 levels F for quarter-hour. Hello protein!
Serve more than rigatoni (or almost any pasta you prefer) and the best easy jazzed up chunky tomato basil sauce. Sprinkle extra GO Veggie on top and some basil ribbons if you’re fancy like that.
Basically the easiest dinner ever. Plus it’s extremely filling. Serve with a side salad for any well-rounded meal. In the event that you make this make sure to snap an image and tag #ambitiouskitchen on Instagram so I can easily see your creation.
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1 egg
¼ glass breadcrumbs (make use of gluten free breadcrumbs if you want)
¼ glass GO Veggie! Vegan Grated Parmesan Mozzarella cheese Topping
2 cloves garlic, minced
1 teaspoon dried oregano
3 cups fireplace 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 Go Veggie! Dairy Free Parmesan Cheese Topping, for sprinkling at the top
Preheat oven to 400 degrees F. Line a big baking sheet pan with parchment paper.
In a big bowl, mix jointly turkey, egg, breadcrumbs, GO Veggie! Parmesan parmesan cheese, garlic clove, basil, oregano, cumin, garlic clove powder and cayenne pepper until well mixed. Work with a cookie scoop to drop meatballs on prepared baking pan; you’ll get about 12 meatballs. If you want smaller meatballs, use a small cookie scoop to get around 16. Bake for a quarter-hour.
While meatballs are baking, you could start the sauce: Heat olive oil in a large dutch oven or a skillet over medium heat. Add garlic and sauté for 1 min. Next add tomato vegetables, tomato sauce, tomato paste basil, oregano, Italian seasoning and cayenne pepper (if you want some high temperature). Bring sauce to a boil, then reduce heat to simmer for 20-30 a few minutes. Or until sauce thickens up a little. Add sodium and pepper to taste. Next add prepared meatballs towards the sauce and leave on low heat until ready to serve.
Cook pasta according to package deal directions. Drain, then divide pasta equally among four bowls. Best with ½ cup tomato sauce and 3 big meatballs. Garnish with extra parmesan and basil. Enjoy! Serves 4.
To make gluten free: Make use of gluten free breadcrumbs and serve more than gluten free pasta. I usually discover mine at Entire Foods, but most huge grocery stores will carry them. Check the gluten free section.

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