Instructions & Ingredients

by Renée Altman RHN, Verity Nutrition

Ingredients:

Servings: 4-5 | Prep time: 20 minutes | Cook time: 25 minutes

Turkey Meatballs:

  • 1 lb. ground turkey
  • 1/2 cup diced onions
  • 1/2 cup diced green pepper
  • 2 tablespoons minced fresh basil
  • 2 ounces chopped goat cheese
  • 1 egg or 1 tablespoon chia seeds mixed with 3 tablespoons water
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Cracked pepper
  • 320grams Kaslo Sourdough Hemp Pasta
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 3 tablespoons avocado or coconut oil
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon salt (optional)

Instructions:

  1. Preheat oven to 350F. Line a pan with tin foil or silicone mat.
  2. Dice onion and green pepper, mince basil and chop goat cheese.
  3. Combine onion, green pepper, basil, goat cheese, egg or chia seed mixture, Worcestershire sauce, garlic powder, salt, pepper and ground turkey to a bowl. Mix.
  4. Roll turkey mixture into 12. Bake for 20 minutes.
  5. While turkey balls are baking, dice medium onion and garlic cloves. Sauté in a pan with oil until translucent, add parsley.
  6. Boil a pot of water with some salt. Once boiling add pasta and cook until desired firmness (5-8 minutes). Once finished cooking drain pasta.
  7. Combine sautéed onion mixture with pasta. Add meatballs on top.

Serve and Enjoy!

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