2tablespoonsParmesan cheesejust omit for dairy-free
For the sauce:
1medium green pepperchopped
1 6ozcan tomato paste
1 28ozcan crushed tomatoes
1/4teaspoonred pepper flakesoptional
For the Meatballs:
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Combine all the ingredients, except the turkey, and beat with a fork to combine. Add the turkey and mix well. Shape into 2 tablespoon balls, I use a regular cookie scoop to do this. Place the meatballs on the pan. Bake for 20 minutes.
For the Sauce:
In a large dutch oven or sauce pan, heat the olive oil over medium-high heat. Add the onions, green pepper, carrots, celery, and salt. Saute for 10 minutes until softened.
Add the remaining ingredients to the sauce. Bring to a simmer and cook over medium-low heat, stirring frequently to prevent the bottom for browning.
When the meatballs are done baking add them to the sauce and continue to simmer. Cook for 20-25 minutes until the vegetables are soft and the flavors have melded.
Serve over pasta! I love Jovial Foods Brown Rice Spaghetti. Enjoy!
*When cooking gluten-free pasta, I find it works best to add a tablespoon or so of olive oil to the cooking liquid. This prevents the pasta from sticking together.*Serve this with spaghetti squash or zucchini noodles for a grain-free dish!