Spaghetti and Turkey Meatballs (Gluten Free)
This gluten free Spaghetti and Turkey Meatballs is full of Italian flavors! It's made with spiced ground turkey, mushrooms, and tomato sauce.
Servings: 6
Calories: 586kcal
Equipment
Ingredients
- 1 - 1 ½ lbs. ground turkey
- 4 Tbsp. olive oil split
- 1 8 oz. package cremini mushrooms or mushrooms of choice
- 1 large egg
- ½ cup gluten free Panko breadcrumbs or regular Panko breadcrumbs if not gluten free
- 1 ½ tsp. garlic powder
- 1 ½ tsp. onion powder
- 1 ½ tsp. Italian seasoning
- ¼ tsp. red pepper flakes optional
- ¾ tsp. kosher salt split
- ½ tsp. pepper split
- 1 24 oz. jar marinara sauce or spaghetti sauce
- 1 package gluten free spaghetti noodles or regular spaghetti noodles if not gluten free
- ½ cup Parmesan cheese for garnish
- fresh basil or parsley for garnish, optional
Instructions
- Wipe 1 8 oz. package of white button or cremini mushrooms (or mushrooms of choice) clean with a damp towel to remove any dirt.Remove the woody stems from the mushrooms and discard.
- Dice the mushrooms into small chunks.
- Place 1 - 1 ½ lbs. of ground turkey into a large mixing bowl. Add 1 large egg and ½ cup of gluten free Panko breadcrumbs (plain, unseasoned) (or regular Panko breadcrumbs if not gluten free) to the bowl.
- Add 1 ½ tsp. each of garlic powder, onion powder, and Italian seasoning to the bowl along with ¼ tsp. red pepper flakes (optional) ½ tsp. of kosher salt and ¼ tsp. of pepper.Mix all of these ingredients just until combined.
- Use an ice cream scoop to scoop out each meatball (this ensures that all of the meatballs are relatively the same size and helps them to cook evenly) and roll the meatball in your hands just until formed.Place the meatballs on a baking sheet and set aside (yields 10-12 meatballs).
- Place a large skillet (I recommend a 12 inch skillet) on the stove top and heat to medium. Add 2 Tbsp. of olive oil to the skillet.
- Once heated, add the diced mushrooms along with ¼ tsp. each of kosher salt and pepper. Stir until combined.
- Sauté the mushrooms for 7-8 minutes on medium-low to medium heat, stirring often. The mushrooms will become darker and more fragrant.Remove the mushrooms from the skillet and set aside.
- Add another 2 Tbsp. of olive oil and increase the heat to medium-high.Carefully add the meatballs one at a time (they should sizzle as they hit the surface of the skillet).
- Once all of the meatballs have been added, sauté them for 2-3 minutes per side. A golden crust should form on the outside of the meatballs.Carefully turn the meatballs with tongs so that they do not fall apart.
- Once the meatballs are seared on all sides, pour 1 24 oz. jar of marinara sauce over the meatballs. Make sure that all of the meatballs are coated in the sauce.
- Reduce the heat to medium-low, cover the skillet with a lid, and simmer for 20-25 minutes.Continue to simmer until the meatballs are cooked through. The best way to check this is to stick a food thermometer into the middle of the meatballs. The safe internal temperature for ground turkey is 165 degrees Fahrenheit.
- Once the meatballs are fully cooked, add the sauteed mushrooms back into the skillet and stir carefully until combined.
- As the meatballs are simmering in the sauce, bring a large pot of water to a boil.Prepare 1 package of gluten free spaghetti noodles (or regular spaghetti noodles if not gluten free) according to the package directions.
- Cook the noodles just until al dente and then pour into a strainer.Rinse the cooked noodles under cold water to stop the cooking process (this step is not necessary if using regular noodles).
- To Serve: Place some of the cooked spaghetti noodles into a bowl. Top with turkey meatballs and a generous amount of the sauce. Garnish with grated Parmesan or Asiago cheese and fresh basil or parsley (optional).
Notes
Ground chicken may be used in place of ground turkey.
The mushrooms may be omitted if preferred.
Nutrition
Serving: 3cups | Calories: 586kcal | Carbohydrates: 69g | Protein: 38g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 555mg | Potassium: 415mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 230IU | Vitamin C: 0.3mg | Calcium: 110mg | Iron: 3mg