Turkey MeatballsTia Mowry
My son absolutely loves meatballs, and so do I. This is a meal that the whole family can enjoy and it’s a regular favorite in our house. We serve it over zoodles or whole wheat or quinoa flour noodles.
1/2 cup non-dairy milk (soy, almond, cashew, etc)
1/2 cup old-fashioned oats (not quick-cooking, gluten-free if oats are marked "gluten-free")
3 tablespoons extra-virgin olive oil
1 pound ground turkey
1 handful flat leaf parsley (chopped)
1 large eggs (lightly beaten)
1/4 cup non-dairy parmesan cheese
2 garlic cloves (grated)
1/4 teaspoon grated nutmeg
3/4 teaspoon sea salt
freshly ground black pepper (as desired)
roasted marinara sauce
zucchini noodles (zucchini noodles)
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1Add the milk and oats to a small pot over medium heat. Cook until the milk is very hot, but not boiling. Reduce the heat to a simmer, continuing to cook until the mixture has a thick oatmeal consistency. Set aside and let the mixture cool for 5 minutes.
2Preheat the oven to 450 ° F. Drizzle the oil onto a rimmed baking sheet; set aside.
3In a large bowl combine the turkey, parsley, egg, Parmesan, garlic, nutmeg, salt, pepper, and oatmeal mixture. Using a sturdy spoon or spatula, stir until all of the ingredients are completely combined. Form the mixture into 28 equally sized meatballs. Place them on the prepared baking sheet.
4Bake for 25 to 30 minutes, turning at the halfway point until the meatballs are nicely brown all around. Serve hot with marinara sauce, and zoodles, if desired. Zoodles (named after zucchini noodles) are “noodles” made from vegetables, and they’re easy to make. All you need is a spiral slicer--also known as a Spiralizer--an inexpensive kitchen gadget. You should be able to find one in a kitchen store or online for under fifteen dollars. Making zoodles is fun, and eating them is even better.