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Turkey Meatballs Arrabbiata
10 min prep time
20 min cook time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
Clean & Simple Diabetes Cookbook/Diabetes Forecast
Photo by
Photography by Terry Doran; Food styling by Annie Whyte; Prop styling by Madison Beck
How to Make 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
10 min prep time
20 min cook time
4servings
3 meatballs
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Step-By-Step Instructions:
- Preheat the oven to 450° F. Line a 9-by-13-inch baking pan with parchment paper.
- 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.
- 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.
- 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.
Nutrition facts
4 Servings
-
Serving Size
3 meatballs
- Amount per serving Calories 260
-
Total Fat
14g
- Saturated Fat 3.6g
- Trans Fats 0.1g
- Cholesterol 105mg
- Sodium 360mg
-
Total Carbohydrate
12g
- Dietary Fiber 2g
- Total Sugars 1g
- Protein 19g
- Potassium 330mg
- Phosphorous 265mg
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
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