Turkey meatballs:
93/7 ground turkey (900g)
Salt (~2 tsp)
Black pepper (~2 tsp)
Garlic powder (~1-2 tsp)
Onion powder (~1-2 tsp)
Oregano (~1 tsp)
Red pepper flakes (pinch)
(Or Italian seasoning – ~1-2 tsp)
Parsley (2-3 tbsp)
Marinara:
Tomato sauce (850g)
Salt (~1 tsp)
Black pepper (~1 tsp)
Garlic powder (~1 tsp)
Onion powder (~1 tsp)
Oregano (~1 tsp)
Red pepper flakes (pinch)
Fresh basil (~7-8 stems)
Yellow onion (90g)
Minced garlic (4 cloves)
Other:
Banza rigatoni pasta (227g)
Parmesan (40g – grated)
Parsley (optional for garnish)
1. To cook the pasta (of your choice – we used rigatoni), simply add to boiling water and let simmer until done.
2. Add the ground turkey to a mixing bowl, spray with olive oil, and then season with salt, black pepper, garlic powder, onion powder, dried oregano, Italian seasoning and some freshly chopped parsley. Mix together well, then roll the turkey into meatballs and set onto a baking tray.
3. To cook the meatball, place the meatballs in an oiled skillet set over medium heat and let cook until color is developed on both sides. Once there, remove the meatballs and place off to the side (yes, they’ll still be undercooked – we’re just looking for color).
4. In the same pan on medium heat, spray with oil then toss in the onion and let sear until caramelized. Then toss in the garlic to toast for 30 seconds, before mixing together. Once there, toss in the tomato sauce, and season with salt, black pepper, garlic powder, onion powder, dried oregano, and red pepper flakes. Mix until well combined, then toss in 7-8 stems of fresh basil.
5. Let simmer for a few minutes, then toss in your meatballs into the sauce and let simmer until the meatballs are cooked through.
6. To prep, add the cooked pasta to the bottom of each of your containers, then add in your meatballs and sauce over the top. And finally, top with grated parmesan and diced basil for garnish. Enjoy 🙂
