93/7 ground turkey (2 lb. – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Onion powder (2 tsp)
Dried oregano or Italian seasoning (2 tsp)
Calabrian chili peppers (30g) – we use this brand.
Tomato sauce (650g)
Salt (1 tsp)
Black pepper (1 tsp)
Dried oregano or Italian seasoning (2 tsp)
Red pepper flakes (pinch)
Yellow onion (200g – diced)
Garlic (4 cloves)
Parmesan (5g/serving or 25g total)
Rigatoni pasta (275g)
Basil (optional – garnish)
Add the pasta to a pot of boiling water and let boil until al dente. Drain, then set to the side.
Place the turkey in a large mixing bowl, then combine with all of the seasonings. Mix well, then begin rolling into small meatballs (you can make them as big as you want, but I like them more bite size).
Once all of the meatballs are formed, place them in the air fryer at ~475 degrees (F) until cooked through. If you don’t have an air fryer, place onto a sheet tray and set in the oven at the same temperature. Remove once cooked through.
In a sauce pan on medium heat, spray with oil, then toss in the diced yellow onion – season with the listed seasonings then let sear until color starts to form. Once there, toss in the minced garlic and let sear until it becomes fragrant.
Turn the heat to a simmer and then toss in the tomato sauce – let simmer for ~3-5 minutes. Then add in the cooked pasta to the sauce and mix well (if your pan isn’t big enough, you can do this in a separate mixing bowl).
To prep, take some your sauce-coated pasta and place that on the bottom of the containers/plate. Then layer on top some meatballs, grated parmesan, and leftover sauce. Optionally garnish with basil and you’re ready to enjoy! 
