Ingredients

The following ingredients have 4 Servings
  • For the meatballs:
  • 1 pound lean ground turkey (aim for 94%)
  • 1 egg
  • 1/3 cup breadcrumbs (use gluten free breadcrumbs if you’d like)
  • ¼ cup grated parmesan cheese
  • 3 cloves garlic, minced
  • 3 tablespoons fresh minced basil leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • For the sauce:
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 3 cups fire roasted tomatoes (about 2 - 15 oz cans)
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 3 tablespoons fresh minced basil leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • Optional if you like heat: 1/8 teaspoon cayenne pepper
  • Freshly ground salt and pepper, to taste
  • For the pasta:
  • 8 oz whole grain or gluten free uncooked rigatoni
  • Extras:
  • Basil, for garnish
  • Extra Parmesan, for garnish

Instruction

  • Preheat oven to 400 degrees F. Line a large baking sheet pan with parchment paper.
  • In a large bowl, mix together turkey, egg, breadcrumbs, parmesan cheese, garlic, basil, oregano, cumin, garlic powder and cayenne pepper until well combined. 
  • Use a cookie scoop to drop meatballs on prepared baking pan; you will get about 12 meatballs. If you want smaller meatballs, use a small cookie scoop to get around 16. Bake for 15 minutes.
  • While meatballs are baking, you can start the sauce: Heat olive oil in a large dutch oven or a skillet over medium heat. Add garlic and sauté for 1 min. Next add in tomatoes, tomato sauce, tomato paste, basil, oregano, Italian seasoning and cayenne pepper (if you’d like some heat). 
  • Bring sauce to a boil, then reduce heat to simmer for 20-30 minutes. Or until sauce thickens up a bit. Add salt and pepper to taste. 
  • Next add cooked meatballs to the sauce and leave on low heat until ready to serve.
  • Cook pasta according to package directions. Drain, then divide pasta evenly among four bowls. Top with ½ cup tomato sauce and 3 big meatballs. Garnish with extra parmesan and basil. Enjoy! Serves 4.