Spaghetti and Meatballs with Garlic Crumb Topping

Makes 4 servings

  • 1 pound ground turkey, preferably white and dark meat
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup rice cereal crumbs, divided
  • 1/4 cup almond flour
  • 1/2 cup unsweetened almond milk
  • 1 large egg
  • 2 tablespoons chopped parsley
  • Salt
  • One 24-ounce can strained tomatoes
  • 8 fresh basil leaves
  • 1 tablespoon olive oil

One 8-ounce package quinoa spaghetti, cooked until barely al dente
Preheat the oven to 400 degrees F. In a large bowl, combine the turkey, onion, half of the garlic, 1/2 cup cereal crumbs, milk, almond flour, egg, parsley and 1 teaspoon salt. Forming into 16 1-inch balls and place on a parchment-paper-lined baking sheet; bake for 15 minutes.

In a large pan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 15 minutes.

Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining garlic, remaining 1/2 cup cereal crumbs and 1/4 teaspoon salt. Cook until toasted, about 2 minutes.

To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping.

To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.

Per serving: Calories 500.6; Fat 17.6 g (Saturated 3.7 g); Cholesterol 126.5 mg; Sodium 172.1 mg; Carbohydrate 52 g; Fiber 8.9 g; Sugars 2.8 g; Protein 32 g