Turkey Meatballs with Veggie Spaghetti


Enjoy this Grain-Free Turkey Meatballs with Veggie Spaghetti Recipe by @zazachef_cook.eat.repeat We used Ancient Harvest Grain-Free Veggie Spaghetti Pasta to make this dish.


For the Meatballs, Stir together
1 cup unseasoned gluten-free breadcrumbs
¾ cup Parmesan cheese, finely grated
½ cup whole milk
½ cup chicken broth
3 eggs, beaten
2 tablespoons dried oregano
1 tablespoon dried garlic
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
Pinch nutmeg
2 lb. ground turkey (you can also use ground chicken, beef, pork or a mix)
1 to 2 cup chicken broth (this is for the pan so the meatballs don’t stick)


Tomato Sauce
¼ cup butter
1 ½ cups yellow onion, diced
3 cans (14 ½ oz each) diced tomatoes
Salt and pepper to taste


1 box Ancient Harvest Veggie Spaghetti pasta


Preheat oven to 450 degrees
Stir together all ingredients with a fork except ground meat in a large bowl.
Add the ground meat and mix thoroughly using your hands.
Shape the mixture into balls about 1″ diameter (using an ice cream scoop) or any size you prefer just make sure to adjust the cooking time if you make the meatballs smaller or bigger.
Coat a baking sheet or shallow roasting pan with nonstick cooking spray. Space the meatballs so that they are not crowded together.
Cover the bottom of the pan with beef or chicken broth.
Bake for 25 minutes or until the meatballs are just cooked through.

Sauté the onion in butter and cook for 15 to 20 minutes on low.
Stir in the tomatoes. Salt to taste.
Cook for an hour if possible.
Using a hand mixer blend the sauce if you prefer a chunky sauce then you can skip this step.

Cook 1 box Ancient Harvest Veggie Spaghetti pasta according to the package directions.