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
- 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