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Spaghetti & Turkey Meatballs (Gluten-Free)

This might just be the most comforting "comfort food" there is...especially during those cold wintery evenings. There's just something about it that warms up the entire home with that beautiful smell of a perfectly home-cooked meal. The sauce is the real star here; a little tangy, a little sweet, and definitely savory. And to make it even better, this dish is completely gluten-free, including the homemade turkey meatballs that are to die for!!! Making it slightly more guilt-free and of course...healthyish!

Let's first get started with the gluten-free turkey meatballs, which are absolutely delicious by the way...you'll want to use them for more than just spaghetti.

Preheat your oven to 375 F.


In a large mixing bowl, add in 1/2 pound of ground turkey breast, 1/2 pound of ground turkey thigh, 1/4 cup of gluten-free bread crumbs (see note below, if you would rather make homemade crumbs), 1/2 of a yellow onion (finely chopped), 1 egg, 1 tbsp of fresh basil (finely chopped), 2 cloves of garlic (finely chopped), 1/4 tsp of red pepper flakes (add more if you’d prefer more spice), 1/2 tbsp of Italian seasoning, 1 tbsp of olive oil, 1 tsp of salt, and 1 tsp of freshly ground black pepper. Mix with your hands until all of the ingredients are well-combined.


Note: To make homemade gluten-free bread crumbs, you will first need gluten-free bread. Place 3 or 4 slices of bread on a baking sheet and bake in the oven at 350F for 10 minutes or so or until bread is slightly toasted. Then break the bread apart slightly and place it in a food processor. Pulse until they become crumbs. Then set aside. Should make a little over 1/4 of a cup.

Next, you will want to roll the meat mixture into 1-2 inch balls, depending on the size you would prefer. I usually go with 1 1/2 inch.

TIP: You might need a bowl of warm water next to you while doing so, this will help with the stickiness of the meat mixture. Place them evenly on a greased, large, rimmed baking sheet.

While the meatballs are cooking, let's start with the marinara sauce.

Now don't get me wrong, I've used jarred marinara sauce plenty of times, but there's really nothing like marinara sauce made from scratch! There's just something about the flavor that you will never get in a jar.


It sounds intimidating to make from scratch, but I'm here to tell you that it's far from that! It's really easy, with simple and clean ingredients.

In a large dutch oven or large pot, heat 2 tbsp of olive oil over medium heat. Add in 3 medium-large organic garlic cloves (minced) and stir until fragrant, then add in 1/2 of an organic yellow onion (chopped) and cook until they become soft and translucent. Next, add in 1/4 tsp of red pepper flakes and cook until the oils have released, about a minute or so.


Once the oil has been released, go ahead and add in 2 14.5 oz cans of diced tomatoes (no salt added), 1 6oz can of tomato paste, 1 14.5 oz. can of water, 1/2 tsp of Italian seasoning, 1/2 tsp salt, and 1 tsp of freshly ground black pepper and stir until well combined.



Turn the heat up to medium-high and bring to a boil. Reduce heat to a low simmer and let cook for at least an hour, the more time the better.

When you are close to serving the sauce, add in 1 tbsp of chopped fresh basil and stir into the sauce. Note: adding the basil in at the end prevents to basil from turning bitter.


Keep the heat on low while preparing the rest of the dish.



Bring a pot of salted water to a boil. Add in the gluten-free spaghetti pasta and cook according to the directions on the pasta packaging. I have tried so many different gluten-free pastas and the Jovial brand is by far my favorite!! Highly recommend!


Drain the pasta and then add it back into the pot. Drizzle a tbsp or so of olive oil on the pasta and toss until the pasta is lightly coated. This helps prevent the pasta from sticking together.


And now the dish is ready to be served!!!


Serve by first adding the desired amount of the gluten-free spaghetti pasta to a bowl or plate, then add the desired number of turkey meatballs, and lastly, top the spaghetti and meatballs with the desired amount of scratch marinara sauce. Garnish with fresh parmesan cheese and fresh basil leaves. Serve immediately.


I really hope you all enjoy this recipe as much as my family and I do. And as always, if you have any questions, I'm here to help! XO

Homemade Spaghetti & Turkey Meatballs (Gluten-Free)


INGREDIENTS:


- Gluten-Free Spaghetti Pasta (Jovial is my favorite brand)

- Handful of fresh basil leaves, for garnish

- Freshly grated parmesan cheese, for garnish



Scratch Marinara Sauce:


- 2 14.5oz. cans of diced tomatoes (no salt added)

- 1 6oz. can of tomato paste (no salt added)

- 1 14.5oz. can of water

- 2 tbsp olive oil

- 3 medium-large organic garlic cloves, minced

- 1/2 organic yellow onion, chopped

- 1 tbsp fresh organic basil

- 1/4 tsp of red pepper flakes

- 1/2 tsp of Italian seasoning

- 1/2 tsp of salt

- 1 tsp of freshly ground pepper



Turkey Meatballs:


- 1/2 lb of organic ground turkey breast

- 1/2 lb of organic ground turkey thigh

- 1/4 cup of gluten-free bread crumbs (see note below)

- 1/2 organic yellow onion, finely chopped

- 1 organic egg

- 1 tbsp of fresh organic basil, finely chopped

- 2 organic garlic cloves, minced

- 1/4 tsp of red pepper flakes

- 1/2 tsp of Italian seasoning

- 1 tbsp of olive oil

- 1/2 tsp of salt

- 1 tsp of freshly ground black pepper



INSTRUCTIONS:


Turkey Meatballs:


1. Preheat the oven to 375.


2. In a large mixing bowl, add in all of the turkey meatball ingredients. Mix with your hands until all of the ingredients are well-combined.


3. Roll into 1-2 inch balls, depending on the size you would prefer. I usually go with 1 1/2 inch. You might need a bowl of warm water next to you while doing so, this will help with the stickiness of the meat mixture. Place them evenly on a greased, large, rimmed baking sheet.


4. Place the meatballs in the oven and bake for 25-30 minutes or until the internal temperature reaches 165F.


Note: To make homemade gluten-free bread crumbs, you will first need gluten-free bread. Place 3 or 4 slices of bread on a baking sheet and bake in the oven at 350F for 10 minutes or so or until bread is slightly toasted. Then break the bread apart slightly and place it in a food processor. Pulse until they become crumbs. Then set aside. Should make a little over 1/4 of a cup.



Scratch Marinara Sauce:


1. In a large dutch oven or large pot, heat olive oil over medium heat. Add in the minced garlic and stir until fragrant, then add in the chopped onion and cook until soft and translucent. Next, add in red pepper flakes and cook until the oils have released, about a minute or so.


2. Add in diced tomatoes, tomato paste, water, Italian seasoning, salt, and freshly ground black pepper and stir until well combined.


3. Turn heat up to medium-high and bring to a boil. Reduce heat to a low simmer and let cook for at least an hour, the more time the better.


4. When you are close to serving the sauce, add in the chopped fresh basil and stir into the sauce. Note: adding the basil in at the end prevents to basil from turning bitter.


4. Keep the heat on low while preparing the rest of the dish.



Spaghetti & Meatball Dish:


1. In a large pot, boil gluten-free pasta according to the directions on the pasta packaging. Drain and add back into the pot. Add a drizzle of olive oil and stir until pasta is lightly coated.


2. Serve by first adding the desired amount of the gluten-free spaghetti pasta to a bowl or plate, then add the desired number of turkey meatballs, and lastly, top the spaghetti and meatballs with the desired amount of scratch marinara sauce. Garnish with fresh parmesan cheese and fresh basil leaves. Serve immediately.



Enjoy!!!

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