Turkey Meatballs with Loaded Veggie Sauce
For the meatballs:
1 pound ground turkey (I use 93/7)
1/4 cup arrowroot powder
1 teaspoon Italian seasoning
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons almond milk
2 tablespoons Parmesan cheese (just omit for dairy-free)
For the sauce:
1 large onion, chopped
1 medium green pepper, chopped
2 carrots, chopped
2 stalks celery, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1 6oz can tomato paste
1 28oz can crushed tomatoes
2 teaspoons Italian seasoning
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1/2-3/4 water
Directions:
For the Meatballs:
1. reheat the oven to 375F. Line a baking sheet with parchment paper.
2. 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. Place the meatballs on the pan. Bake for 20 minutes.
For the Sauce:
3. 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.
4. 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.
5. 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.
6. Serve over pasta.
