I used to always be in such a hurry I would just buy marinara, but it truly is pretty simple to make and tastes amazing (and you can add veggies).
- 1 Tbsp olive oil
- 1/2 cup Parmesan cheese (for dairy-free omit)
- 1/3 cup almond flour
- 1/4 cup finely chopped basil
- 1 clove fresh garlic, pressed or diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pound lean ground turkey
- 1 egg
- 2 Tbsp olive oil
- 2 cloves garlic, minced or pressed
- 1 cup mushrooms, diced
- 1 zucchini, chopped
- 2 cups spinach, chopped
- 1/4 cup tomato paste
- 1 (16oz) can tomato sauce
- 1 (16oz) can crushed tomatoes (Muir Glen)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup fresh basil, diced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Whole wheat penne pasta (optional)
Preheat the oven to 400 degree F. Line baking sheet with parchment paper and drizzle with olive oil.
In a large bowl, combine Parmesan, flour, basil, garlic, salt, pepper. Add turkey and egg and use your hands to combine. Set aside for 15 minutes.
Spoon mixture into your hands and form 16 golf-ball sized meatballs and place them on the baking sheet.
Bake in the oven for 15 minutes, take them out flip and bake for another 15 minutes. Check for no pink to signal they are done.
In a large dutch oven or sauce pan (I used a scan pan) heat olive oil over medium heat. Add garlic, zucchini and mushroom and saute until soft. Add spinach and basil and saute another 4 minutes until wilted. Add tomato sauce, mashed tomatoes, tomato paste, oregano, salt, pepper. Mix and let it simmer on low to combine flavors for 15-20 minutes.
Toss meatball in sauce or pour over pasta with meatballs.