We think these are the best meatballs for lots of reasons. They're easy to make, delicious to eat, and require minimal clean up too! While we love them with pasta, these meatballs are great served all on their own also as a solo dish.
1 pound ground turkey ( mix of white & dark meat is best)
1/2 pound ground pork
1/2 cup almond flour
3 small cloves garlic, grated
2 tablespoons minced, flat leaf parsley
1 tablespoon Italian seasoning
1 egg, lightly beaten
2 1/2 teaspoons coarse kosher salt
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1-2 jars of your favorite marinara sauce, or our favorite homemade sauce, 1 pound pasta, prepared
In a mixing bowl combine all of the ingredients except for the sauce & pasta. Mix well.⠀⠀⠀⠀⠀⠀⠀
Measure the meatballs with a small cookie scoop that is about 1 - 1 1/2 inches or use a measuring spoon. Once all of the meatballs are portioned out, you should have about 30, roll each of them between slightly wet or lightly oiled hands to quickly shape.
Space meatballs on a parchment paper-lined sheet pan and bake at 350°F for 15 minutes, until just cooked through. The meatballs will be shiny.
Gently warm 1 pasta sauce in a shallow saucepan. Once the meatballs have been baked through in the oven add the desired amount of meatballs to the simmering sauce & cook for 5 minutes so that the flavors can mingle. Do not overcook.
Toss the prepared pasta with some of the sauce, top with meatballs then serve immediately.
COOK AHEAD TIP: Meatballs can be made through the forming step then refrigerated for up to 2 days or frozen for a few months.
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