Baked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce
Lean Baked Parmesan Turkey Meatballs served over rigatoni and topped with a jazzed up chunky tomato basil sauce. If you are gluten free, serve it over quinoa or a brown rice pasta! YUM.
Servings 4 large servings
Calories 517cal
Ingredients
- For the meatballs:
- 1 pound lean ground turkey (aim for 94%)
- 1 egg
- 1/3 cup breadcrumbs (use gluten free breadcrumbs if you’d like)
- ¼ cup grated parmesan cheese
- 3 cloves garlic, minced
- 3 tablespoons fresh minced basil leaves
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- Freshly ground black pepper
- For the sauce:
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 3 cups fire roasted tomatoes (about 2 - 15 oz cans)
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 3 tablespoons fresh minced basil leaves
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Optional if you like heat: 1/8 teaspoon cayenne pepper
- Freshly ground salt and pepper, to taste
- For the pasta:
- 8 oz whole grain or gluten free uncooked rigatoni
- Extras:
- Basil, for garnish
- Extra Parmesan, for garnish
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet pan with parchment paper.
- In a large bowl, mix together turkey, egg, breadcrumbs, parmesan cheese, garlic, basil, oregano, cumin, garlic powder and cayenne pepper until well combined.
- Use a cookie scoop to drop meatballs on prepared baking pan; you will get about 12 meatballs. If you want smaller meatballs, use a small cookie scoop to get around 16. Bake for 15 minutes.
- While meatballs are baking, you can start the sauce: Heat olive oil in a large dutch oven or a skillet over medium heat. Add garlic and sauté for 1 min. Next add in tomatoes, tomato sauce, tomato paste, basil, oregano, Italian seasoning and cayenne pepper (if you’d like some heat).
- Bring sauce to a boil, then reduce heat to simmer for 20-30 minutes. Or until sauce thickens up a bit. Add salt and pepper to taste.
- Next add cooked meatballs to the sauce and leave on low heat until ready to serve.
- Cook pasta according to package directions. Drain, then divide pasta evenly among four bowls. Top with ½ cup tomato sauce and 3 big meatballs. Garnish with extra parmesan and basil. Enjoy! Serves 4.
Notes
To make gluten free: Use gluten free breadcrumbs and serve over gluten free pasta. I usually find mine at Whole Foods, but most large grocery stores will carry them. Check the gluten free section.
Nutrition
Serving: 1serving | Calories: 517cal | Carbohydrates: 65.1g | Protein: 36.2g | Fat: 13.2g | Fiber: 5.4g | Sugar: 11.4g