Looking for a new take on an old classic? Try this family-friendly gluten free turkey meatballs and quinoa pasta, topped with a tasty sauce.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine turkey, bread crumbs, egg, olive oil, onion, garlic, kosher salt, black pepper, parsley, basil and oregano. I like to use my hands to make sure it’s all thoroughly combined. Drop mixture, about 2-inch diameter per meatball, onto the prepared baking sheet. I recommend using an ice cream scoop for this, but you can use a spoon.
Meanwhile, boil water and cook your pasta according to instructions on box
About 10 minutes before meatballs are ready, add jar of RAGÚ® Simply Chunky Marinara Pasta Sauce in large pot (deep enough for all the meatballs) - cook on low to bring to a slow simmer. Stir occasionally.
After meatballs are done, add them all to the sauce. If you the enough time, simmer for an extra 10-15 minutes to let them get nice and saucy.