Healthy Eating
Whole30 Meatballs
Description
Admittedly antsy (though I prefer the terms “bustling” or “active”) extrovert that I am, I usually grow restless if we spend too many nights at home in a row. Maybe it’s my age, the fact that I haven’t seen double digits on our thermometer since December, or the ridiculously soft and comfy sweatshirt Ben surprised me with for Christmas, but over the weekend, I was more content than I have ever been to hibernate at home with a glass of wine and a big plate of Whole30 Meatballs and marinara.
Ingredients
- FOR THE MEATBALLS:
- 1/4 cup blanched almond flour
- 1 1/2 teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon fennel seeds
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes reduce to 1/4 teaspoon if sensitive to spice
- ¼ teaspoon ground nutmeg
- 2 pounds 93% lean ground turkey
- 1 large egg lightly beaten
- 3 tablespoons finely chopped fresh parsley plus additional for serving
- 24 ounces jarred prepared tomato-based pasta sauce* or homemade pasta sauce, see below
- For serving: Zucchini noodles shredded spaghetti squash, or sweet potato noodles
- IF YOU’D LIKE TO MAKE HOMEMADE WHOLE30 MARINARA SAUCE (see notes for store-bought options):
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 can crushed tomatoes (28 ounces)
- 1 can diced tomatoes (I like to use fire roasted for extra flavor) (14 ounces)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
Directions
- Place two oven racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil and lightly coat them with nonstick spray, or line them with parchment paper or silicone baking mats. (If you are making vegetable noodles to serve with the meatballs, I recommend prepping them now so that they are ready to serve when the meatballs finish cooking. If you are making homemade sauce, I like to start this simmering before the meatballs go in the oven so that it is ready as well.)
- In a small bowl, whisk together the almond flour, garlic, oregano, onion powder, fennel, salt, red pepper flakes, and nutmeg until the ingredients are evenly combined.
- Add the turkey to a large bowl. Sprinkle the almond flour mix over the top. Add the beaten egg and parsley. With a fork or your hands, gently combine the ingredients until everything is evenly distributed. Be careful not to overwork or compact the meat, or the meatballs will be tough.
- With a small scoop or spoon, scoop the meat and shape into 1 1/2-inch balls, again being careful not to compact the meat. Arrange on the baking sheets. You will have about 34 meatballs total. If using store-bought sauce, warm it up while the meatballs cook.
- Bake for 10 minutes, and then remove the baking sheet from the oven. Using tongs, gently turn the meatballs and return them to the oven, switching the position of the sheet pans on the upper and lower racks. Continue baking until cooked through, about 5 additional minutes. Serve hot with vegetable noodles, sauce, and a sprinkle of fresh parsley.
- For Homemade Whole30 Tomato Pasta Sauce: Heat the olive oil in a large, deep skillet over medium high. Add the garlic, onion, salt, and pepper. Cook for 5 minutes, until the onion is soft. Add the crushed tomatoes, diced tomatoes, basil, and oregano. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, about 14 minutes. Taste and adjust the seasoning with more salt and pepper as desired.
