How to Make Turkey Meatballs Arrabbiata
These super simple meatballs get a boost of flavor from jarred marinara sauce and pesto. You can serve them on a bed of zucchini noodles (“zoodles”) or whole wheat spaghetti. Or, go noodle-free and enjoy them with a leafy green salad on the side.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
10 min prep time
20 min cook time
4servings
3 meatballs
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Step-By-Step Instructions:
- Preheat the oven to 450° F. Line a 9-by-13-inch baking pan with parchment paper.
- In a medium bowl, stir together 3 Tbsp of the arrabbiata sauce, the pesto, and egg until combined. Add the turkey, oats, and Parmesan cheese and mix by hand until combined.
-
Roll by hand into 12 loosely formed meatballs, about 3 Tbsp of mixture for
each, and place on the baking pan. (Hint: Divide the meatball mixture into four equal-size portions, then make three meatballs from each portion.) Bake for 15 minutes—no
need to flip the meatballs. -
Using a clean spoon, top each meatball with the remaining sauce, about 2 tsp per meatball. Bake until the sauce is hot and the meatballs are well done (with an internal
temperature of at least 165° F), about 5 minutes more. Serve.
Nutrition facts
4 Servings
-
Serving Size
3 meatballs
-
Amount per serving
Calories
260
- % Daily value*
-
Total Fat
14g
18%-
Saturated Fat
3.6g
18% -
Trans Fats
0.1g
-
Saturated Fat
-
Cholesterol
105mg
35% -
Sodium
360mg
16% -
Total Carbohydrate
12g
4%-
Dietary Fiber
2g
7% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
19g
-
Potassium
330mg
7%
Ingredients
arrabbiata or marinara sauce (divided use)
3/4 cup
jarred pesto sauce
2 tbsp
large egg
1
lean ground turkey
10 oz
old-fashioned oats
3/4 cup
grated Parmesan cheese
1/4 cup