Those that know me or have worked with me know that I am a health food fanatic. I'm on a never ending quest to create meals that are equal parts simple, experimental, delicious and healthy! You can find tons of my culinary creations on our Instagram, meg_foodallergypartners.
Here's a great go-to in our house for busy week nights, baked italian turkey meatballs (as if we haven't had enough tryptophan this week with Thanksgiving:)
Let me know if you have an allergy or intolerance to any one of these ingredients and we can figure out a great substitute.
Baked Italian Turkey Meatballs
1 to 1.5 pounds lean ground turkey
1/3 cup shredded parmesan cheese
1/2 cup breadcrumbs (I prefer Panko)
1/3 cup tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 cloves garlic, minced or crushed
Grease a 9x13 pan (I use olive oil). Mix all ingredients in a bowl, then form 25-30 meatballs. Bake at 375 degrees for 15 minutes or until cooked through. We also like to turn on the broiler for another minute or so to brown the tops.