Meatballs with Marinara over Zucchini or Quinoa

TIME: 50 MIN | YIELD: 24 MEATBALLS

MEATBALL INGREDIENTS:

• 1 lb ground turkey

• 1 egg

• 3 tablespoons flax meal

• 1 tablespoon Italian seasoning

• 1 small onion, sauteed

• 1 teaspoon sea salt

• 1 teaspoon pepper

• 1/2 teaspoon dried sage

• 1/2 teaspoon dried parsley

MARINARA SAUCE INGREDIENTS:

• 1 teaspoon olive or coconut oil

• 1 small yellow onion, diced

• 1 small red, green, or yellow bell pepper, diced

• Additional veggies such as zucchini, carrot, broccoli, diced (optional)

• 3 cloves garlic, minced

• 1 teaspoon dried or 1 tablespoon fresh oregano

• 24 ounce jar marinara sauce (plus more if using additional veggies) 

• Sea salt and pepper (to taste)

MEATBALL INSTRUCTIONS:

1. Prepare meatballs by combining one pound of ground meat with egg, flax meal, sauteed onion and seasonings in a bowl. Form mixture into small meatballs.

2. Place meatballs in a greased Pyrex pan separated 1/2 inch apart.

3. Bake meatballs at 350 degrees for 20 minutes and begin to prepare marinara sauce while baking.

4. Remove from oven and turn meatballs over.

5. Cook for 5 additional minutes.

6. Remove meatballs from oven and add to warmed marinara sauce in crock pot or stock pot. May also cool and freeze meatballs for later use.

MARINARA SAUCE INSTRUCTIONS:

1. Warm oil in a deep skillet or sauté pan with a lid and add diced onions, sautéing over medium-low heat about 5 minutes until they begin to soften.

2. Add bell pepper, garlic and oregano and continue to saute until combined, adding oil if needed to prevent sticking. For more flavor or variety, add other vegetables like zucchini, carrots and herbs like these, keeping in mind that the more veggies you add, the more sauce you may need. 

3. Cover veggies with a lid and turn heat down to low to keep them from burning, stirring often.

4. Once veggies are cooked to desired consistency, add the marinara sauce and continue to heat until sauce comes to a simmer for about 5-10 minutes.

5. Keep warm until meatballs are ready to add to the sauce and transfer into a larger pot if needed.

6. Serve over cooked quinoa, brown rice pasta or spiralized zucchini noodles. 

---

Print

With ImageWithout Image

Meatballs with Marinara over Zucchini or Quinoa

Yield: 24 meatballs

Creator: Jen Lawrence

PREP TIME: 10 MinCOOK TIME: 40 MinTOTAL TIME: 50 Min

INGREDIENTS

MEATBALLS:

• 1 lb ground turkey
• 1 egg
• 3 tablespoons flax meal
• 1 tablespoon Italian seasoning
• 1 small onion, sauteed
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried parsley

MARINARA SAUCE:

• 1 teaspoon olive or coconut oil
• 1 small yellow onion, diced
• 1 small red, green, or yellow bell pepper, diced
• Additional veggies such as zucchini, carrot, broccoli, diced (optional)
• 3 cloves garlic, minced
• 1 teaspoon dried or 1 tablespoon fresh oregano
• 24 ounce jar marinara sauce (plus more if using additional veggies)
• Sea salt and pepper (to taste)

INSTRUCTIONS

MEATBALLS:

1. Prepare meatballs by combining one pound of ground meat with egg, flax meal, sauteed onion and seasonings in a bowl. Form mixture into small meatballs.
2. Place meatballs in a greased Pyrex pan separated 1/2 inch apart.
3. Bake meatballs at 350 degrees for 20 minutes and begin to prepare marinara sauce while baking.
4. Remove from oven and turn meatballs over.
5. Cook for 5 additional minutes.
6. Remove meatballs from oven and add to warmed marinara sauce in crock pot or stock pot. May also cool and freeze meatballs for later use.

MARINARA SAUCE:

1. Warm oil in a deep skillet or sauté pan with a lid and add diced onions, sautéing over medium-low heat about 5 minutes until they begin to soften.
2. Add bell pepper, garlic and oregano and continue to saute until combined, adding oil if needed to prevent sticking. For more flavor or variety, add other vegetables like zucchini, carrots and herbs like these, keeping in mind that the more veggies you add, the more sauce you may need.
3. Cover veggies with a lid and turn heat down to low to keep them from burning, stirring often.
4. Once veggies are cooked to desired consistency, add the marinara sauce and continue to heat until sauce comes to a simmer for about 5-10 minutes.
5. Keep warm until meatballs are ready to add to the sauce and transfer into a larger pot if needed.
6. Serve over cooked quinoa, brown rice pasta or spiralized zucchini noodles.

NOTES:

This recipe is one of our favorite Italian inspired dishes. These turkey meatballs are a great alternative to the typical heavier beef meatball. Our family enjoys them with a fresh marinara sauce over zucchini noodles, brown rice pasta or quinoa. You can also make them smaller and serve them as appetizers at your next party.

https://www.spiritofhealthkc.com/health/meatballs-marinara-zucchini-quinoa

Did you make this recipe?

Tag @spiritofhealthkc on instagram and hashtag it #SpiritOfHealthRecipes

Created using The Recipes Generator

This recipe is one of our favorite Italian inspired dishes. These turkey meatballs are a great alternative to the typical heavier beef meatball. Our family enjoys them with a fresh marinara sauce over zucchini noodles, brown rice pasta or quinoa. You can also make them smaller and serve them as appetizers at your next party.