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Use regular turkey meat or grind ...

Posted Jan 15 2009 7:36pm

Use regular turkey meat or grind up boneless skinless turkey thighs.  If you use the super  low-fat turkey meat, the meatballs will not be very tender.


Serves 6


3 T olive oil

6 garlic cloves, minced

2 medium carrots, grated

7 cups canned crushed tomatoes

¾ t dried oregano

½ t dried thyme

salt and pepper

1 large egg

½ GFCF milk sub of choice

1 med onion, mined

1/3 c GFCF bread crumbs or crushed non-sweet cereal

¾ c chopped fresh parsley

1 ½ pound ground turkey

1 ½ lb GFCF spaghetti (such as Tinkyada  www.tinkyada.com)



To make the sauce: In a large skillet or large sauce pot, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in carrots, tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a low boil, lower heat, and simmer 20 to 25 minutes.

 

Make the meatballs: Heat broiler with rack 4 inches from the heat source.  In a large bowl, whisk together egg, GFCF milk, 1 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, GFCF bread crumbs, and parsley. Add ground turkey, and mix until combined. Form mixture into 1 1/2-inch balls.  Place on a rimmed baking sheet, and broil until lightly browned, 10-12 minutes.

 

Add meatballs to skillet or sauce pot, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.

 

Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta.


Top GFCF spaghetti with meatballs and sauce.  Enjoy!   


We are having this with a salad and a big Noah Roll turned garlic bread.  Form your noah roll into a long shape (like French bread) and bake until done.  Let cool.  Slice the long way down the middle and brush with olive oil and sprinkle with minced garlic (or spread with roasted garlic if you have it–Yum!)  I broil it at the point watching it CLOSELY until it is toasted.  You can also wrap in foil and heat if you like a soft garlic bread.

Use regular turkey meat or grind up boneless skinless turkey thighs.  If you use the super  low-fat turkey meat, the meatballs will not be very tender.


Serves 6


3 T olive oil

6 garlic cloves, minced

2 medium carrots, grated

7 cups canned crushed tomatoes

¾ t dried oregano

½ t dried thyme

salt and pepper

1 large egg

½ GFCF milk sub of choice

1 med onion, mined

1/3 c GFCF bread crumbs or crushed non-sweet cereal

¾ c chopped fresh parsley

1 ½ pound ground turkey

1 ½ lb GFCF spaghetti (such as Tinkyada  www.tinkyada.com)



To make the sauce: In a large skillet or large sauce pot, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in carrots, tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a low boil, lower heat, and simmer 20 to 25 minutes.

 

Make the meatballs: Heat broiler with rack 4 inches from the heat source.  In a large bowl, whisk together egg, GFCF milk, 1 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, GFCF bread crumbs, and parsley. Add ground turkey, and mix until combined. Form mixture into 1 1/2-inch balls.  Place on a rimmed baking sheet, and broil until lightly browned, 10-12 minutes.

 

Add meatballs to skillet or sauce pot, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.

 

Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta.


Top GFCF spaghetti with meatballs and sauce.  Enjoy!   


We are having this with a salad and a big Noah Roll turned garlic bread.  Form your noah roll into a long shape (like French bread) and bake until done.  Let cool.  Slice the long way down the middle and brush with olive oil and sprinkle with minced garlic (or spread with roasted garlic if you have it–Yum!)  I broil it at the point watching it CLOSELY until it is toasted.  You can also wrap in foil and heat if you like a soft garlic bread.

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