Stress Busting Gluten-Free Turkey Meatballs


Stress Busting Gluten-Free Turkey Meatballs with Sun-Dried Tomato Sauce

I love creating new recipes and experimenting mix of healthful, innovative and balanced recipes, like these nourishing, dairy-free, gluten-free turkey meatballs.


By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and generally top food allergy-friendly.

Okay with Gluten and/or Eggs?

If you don’t have need for gluten-free, you can use the noodles of your choice, and I have noted that you can use an egg in place of the flax meal in the gluten-free turkey meatballs if you do use eggs and don’t have any flax on hand.

Herb Note – As I note, the eleuthero and ashwagandha do not notably affect the taste or consistency of the gluten-free turkey meatballs or tomato sauce, so if you don’t have any on hand, you can omit them. I’ve found that the “fresh” eleuthero she calls for is a bit hard to come by, but ashwagandha is a very common herbal supplement that can even be readily bought in bulk.

In small amounts, eleuthero and ashwagandha help the body regulate stress and maintain balance (happy adrenals make for a happy mama). In these amounts, they don’t add any discernible taste but improve my health in ways I can feel.


Recipe

Prep time: 30 mins

Cook time: 75 mins

Total time: 1 hour 45 mins

Serves: 4 servings

Ingredients

Sun-Dried Tomato Sauce

  • 2 tablespoons extra-virgin olive oil

  • 1 large onion, chopped

  • Reserved chopped chard stems

  • 6 garlic cloves, minced

  • 2½ pounds vine-ripened tomatoes, chopped

  • 6 or 7 oil-packed sun-dried tomatoes, drained and chopped

  • ½ cup thinly sliced fresh basil, plus more for garnish

  • 1 tablespoon chopped fresh oregano

  • 2 teaspoons ashwagandha

  • 1 teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon red pepper flakes

Gluten-Free Turkey Meatballs

  • 1 pound ground turkey

  • 1 cup finely chopped baby spinach

  • 1 small carrot, peeled and finely shredded

  • 1 shallot, minced

  • 5 garlic cloves, minced

  • ¼ cup chopped fresh flat-leaf parsley

  • 2 tablespoons flax meal

  • 2 teaspoons salt-free Italian seasoning

  • 1½ teaspoons dried (not ground) eleuthero (see herb note in post above)

  • 1 teaspoon fine sea salt

  • ½ teaspoon ashwagandha (see herb note in post above)

  • ¼ teaspoon freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • Cooked brown rice spaghetti noodles or other organic gluten-free noodles (such as spiralized sweet potatoes or "zoodles"), for serving

Instructions

For the Sun-Dried Tomato Sauce

  1. In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes.

  2. Add the chard stems and garlic and cook for about 2 minutes.

  3. Add the tomatoes, sun-dried tomatoes, basil, oregano, ashwagandha, salt, pepper, and red pepper flakes and bring to a boil. Reduce the heat, cover, and simmer until the sauce thickens, about 15 minutes.

For the Gluten-Free Turkey Meatballs

  1. In a large bowl, combine the turkey, spinach, carrot, shallot, garlic, parsley, flax meal, Italian seasoning, eleuthero, salt, ashwagandha, and pepper and mix well.

  2. Form the mixture into walnut-sized balls.

  3. In a large skillet, heat the oil over medium-high heat. Working in batches, brown the meatballs until golden, turning occasionally, 5 to 6 minutes total.

  4. Gently lower the gluten-free turkey meatballs into the simmering tomato sauce. Simmer until the meatballs absorb some of the sauce and soften, about 50 to 60 minutes.

  5. Serve over the noodles.

#gezondepasta #glutenvrij #glutenfree #health #lifestyle #sibo #nutrition #guthealth

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