Turkey Meatballs Arrabbiata

Turkey Meatballs Arrabbiata
Source: Clean & Simple Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food styling by Annie Whyte; Prop styling by Madison Beck.
Summary

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


This recipe featured in:

Diabetes Forecast Magazine



 

  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    3 meatballs
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 meatballs
  • Amount per serving Calories 260

  • Total Fat 14g
    • Saturated Fat 3.5g
    • Trans Fat 0g
  • Cholesterol 105mg
  • Sodium 360mg
  • Total Carbohydrate 12g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 19g
  • Potassium 330mg
  • Phosphorus 270mg

Choices/Exchanges: 1 Starch, 2 Lean protein, 2 Fat

Ingredients

Ingredients

  • arrabbiata or marinara sauce (divided use)
    3/4 cup
  • jarred pesto sauce
    2 tbsp
  • large egg
    1
  • lean ground turkey
    10 oz
  • old-fashioned oats
    3/4 cup
  • grated Parmesan cheese
    1/4 cup
Directions

Directions

  1. Preheat the oven to 450° F. Line a 9-by-13-inch baking pan with parchment paper.

  2. 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.

  3. 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.

  4. 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.

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