My cravings for all complex carbohydrates continue unabated, but I'm trying so hard to be strong. So when all I could think of were spaghetti with enormous, fat, juicy meatballs...I made these instead. And they were delicious, even if they didn't come with a plate full of starch.
Does anyone else know this old commercial?
What you'll need for your meatballs:
- 1 lb. ground turkey (mine was fancy from Whole Foods, but you can use any kind you want!)
- 1/4 cup bread crumbs (use gluten-free breadcrumbs to keep this recipe, you know, free of gluten)
- 1/4 cup shredded parmesan cheese (I have an Italian cheese blend, it was on sale).
- 1 egg
- 1 tsp chili flakes
- 1 clove garlic, minced
- 1/4 cup chopped flat leaf parsley (extra for garnish, if you'd like)
- 2 T olive oil, divided
- 1 16oz. can of diced tomatoes
- 1/2 cup onion, chopped
- 1/2 cup zucchini, chopped
- 1/2 cup baby bella mushrooms, chopped
- 1/2 cup marinated artichoke hearts, chopped (can you see a theme here?)
- 1/2 tsp oregano
- 1/2 tsp basil
- Salt and pepper to taste
- 1 T. butter (because you can)
Prep all of your veggies for the Primavera, it's the right thing to do.
A note on using cast iron with acidic dishes: I cooked these meatballs in my old cast iron frying pan. The fancy folks say that the acidity in the tomatoes can ruin the seasoning on the cast iron, and I will tell you that it made mine dull, but I've cooked enough bacon in that frying pan over the years, I would have to do something pretty drastic to ruin the seasoning. That being said, if you prefer stainless steel or non-stick cookware, that's what you should use!