Turkey Ranch Meatballs

I LOVE spaghetti and meatballs. I'm pretty sure I could eat them nearly every day. There is just something so warm and comforting about a great pasta dish. If you eat gluten free, then you know how hard it is to fall in love with pasta again. Most pastas just fall apart, and forget about left overs. Then there are the meat balls. For starters, it is so difficult to make a perfectly round meatball out of bread crumbs and beef, that task becomes exponentially more difficult when you are working with turkey and gluten free ingredients. Rest assure, I have the secret. I will be honest, I didn't think of it all on my own. It is more of a composite of recipes with my personal touch, but it totally works, so that's something! I amazed myself with these beautifully plump and juicy meat morsels, and I think I can amaze you, too!

Ingredients:

2.5 lbs ground turkey
2 packets ranch seasoning 
1 cup gluten free quick oats
1 cup shredded Parmesan cheese
4 cups of your favorite pasta sauce

Recipe:

Preheat oven to 400 degrees.

Mix ground turkey and ranch seasoning mix until thoroughly combined. 

Add quick oats and Parmesan cheese to meat mixture.

Stir until combined.

Form into golf ball size balls and place on a parchment lined baking sheet.

Bake at 400 degrees for 30 minutes.

Transfer meatballs into a large skillet and cover with pasta sauce.

Heat pasta sauce to a gentle boil. Reduce heat and cover. Simmer for an additional 5 minutes.

Serve over the top, or along side, your favorite brown rice pasta.

I have found, when you use an alfredo based sauce on brown rice pasta, the pasta stays al dente, even after refrigerating. If you are a fan of leftovers and have eaten leftover gluten free pasta, then you know what kind of a revolution this is!!! 

Enjoy!!!