"Spaghetti" and Meatballs

Meredith shared some of her turkey meatballs with me on Saturday when I forgot my Post Workout Nutrition.  Which got me thinking about Meatballs and Spaghetti.  This is what I came up with,  hope you enjoy, the meatballs would be really good on their own too.  The kids all loved this.

Meatballs

2 1/2-3 pounds ground Turkey
1/2 cup almond flour
1/4 cup chopped fresh parsley
1/2 TBSP dried basil
1/2 tsp  ground black pepper
1/2 tsp Organic dried Oregano
1/4 tsp Granulated garlic
1/2 tsp sea salt
2 Large Omega Eggs lightly beaten


In a bowl, mix the ground turkey, and remaining ingredients.  Your mixture will be quite wet, but don't worry about that, you need it to be  because the ground turkey is so dry when cooked.  Roll into balls and bake at 400 degrees for 15-20 minutes depending on your oven and the size of your meatballs. Then add to your simmering sauce and simmer some more.  You will probably have a few extra depending on what you like your sauce to meatball ratio to be.

Spaghetti Sauce

3 TBSP Olive Oil
8 ripe Roma tomatoes diced
2 1/2 TBSP chopped fresh Basil leaves
3 mushrooms chopped
1 cup chopped onion
4 cloves garlic, minced (we like garlic so I pick the big ones)
1 16 ounce can diced tomatoes
3 (6 ounce) cans tomato paste
2 cups water
1 tsp dried Organic Oregano
2 bay leaves
salt and pepper to taste (optional I didn't add any salt)


Heat Olive oil in a large saucepan over medium heat, and cook the onion until lightly brown.  Mix in the garlic cloves and cook 1 minute.  Stir in remaining ingredients and reduce heat to low, simmering while your meatballs are baking.


When your meatballs are done cooking add them to your sauce and simmer at least 1/2 hour, the longer the better, mine simmered for over an hour I think.  During the time they were simmering I microwaved some spaghetti squash, scooped out it's contents after it had cooled a bit and served it topped with my meatballs and Spaghetti sauce.  Delish!