Turkey Meatballs Arrabbiata
These super simple meatballs get a boost of flavor from jarred marinara sauce and pesto. You can serve them on a bed of zucchini noodles ("zoodles") or whole wheat spaghetti. Or, go noodle-free and enjoy them with a leafy green salad on the side.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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3 meatballs
Ingredients
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arrabbiata or marinara sauce (divided use)
- 3/4 cup
- 3/4 cup
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jarred pesto sauce
- 2 tbsp
- 2 tbsp
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large egg
- 1
- 1
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lean ground turkey
- 10 oz
- 284 g
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old-fashioned oats
- 3/4 cup
- 3/4 cup
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grated Parmesan cheese
- 1/4 cup
- 1/4 cup
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Directions
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Preheat the oven to 450° F. Line a 9-by-13-inch baking pan with parchment paper.
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In a medium bowl, stir together 3 Tbsp of the arrabbiata sauce, the pesto, and egg until combined. Add the turkey, oats, and Parmesan cheese and mix by hand until combined.
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Roll by hand into 12 loosely formed meatballs, about 3 Tbsp of mixture for each, and place on the baking pan. (Hint: Divide the meatball mixture into four equal-size portions, then make three meatballs from each portion.) Bake for 15 minutes—no need to flip the meatballs.
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Using a clean spoon, top each meatball with the remaining sauce, about 2 tsp per meatball. Bake until the sauce is hot and the meatballs are well done (with an internal temperature of at least 165° F), about 5 minutes more. Serve.