Turkey Meatballs with Roasted Red Pepper Sauce
Garlic and spinach turkey meatballs with creamy roasted red pepper sauce. Naturally gluten-free and dairy-free. Serve over zucchini noodles, pasta, or rice. The sauce comes together in your blender while the meatballs bake.
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Ingredients
For the Roasted Red Pepper Sauce:
- 2 red bell peppers - cut into 4 pieces (seeds removed)
- 1/4 cup avocado oil or olive oil - divided
- 1/4 cup diced yellow onion - about 1/2 medium onion
- 1 clove garlic
- 1/4 cup unsweetened almond milk - or regular whole milk
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Meatballs
- 1 lb ground turkey
- 1/2 cup packed fresh spinach - chopped
- 2 tablespoons coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cloves garlic - minced
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon ground black pepper
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Instructions
For the Roasted Red Pepper Sauce:
- Preheat oven to 400°F.
- On a baking sheet, toss 2 red bell peppers and 1 tablespoon of 1/4 cup avocado oil or olive oil together and lay in a single layer. Roast for 25-30 minutes, until the bell peppers are tender and there are some black char marks.
- In a small skillet, combine 1/4 cup diced yellow onion and 1 clove garlic in 1 tablespoon 1/4 cup avocado oil or olive oil. Sauté for 5 minutes until soft and fragrant. Add to a food processor with the bell pepper when it's ready.
- Then also add 1/4 cup unsweetened almond milk, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, 1/2 teaspoon pepper, the remaining 2 tablespoons 1/4 cup avocado oil or olive oil. Process until combined and smooth. Set aside.
For the Turkey Meatballs:
- I usually start making the turkey meatballs while the peppers are roasting. In a large bowl, combine 1 lb ground turkey, 1/2 cup packed fresh spinach, 2 tablespoons coconut flour, 1/2 teaspoon salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 cloves garlic, 1 tablespoon olive oil or avocado oil and 1/2 teaspoon ground black pepper. Mix until combined well.
- Roll into small meatballs - you'll get about 15 out of a batch. Line a baking sheet with foil and place meatballs on the sheet.
- Bake at 400°F for 12-15 minutes, until baked through and the internal temperature of 165°F.
To Serve:
- Serve with zucchini noodles, gluten-free pasta, or rice. Top with roasted red pepper sauce and 3-4 meatballs per serving.
Nutrition
Calories: 322kcal | Carbohydrates: 8g | Protein: 28g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 964mg | Potassium: 521mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2274IU | Vitamin C: 79mg | Calcium: 57mg | Iron: 2mg
