Any chance I get to try a new healthy recipe, I do. Sometimes it is a hit and sometimes it is a dud. Obviously, since I am sharing this one, it was a hit! These are delicious! Yay!
We put these meatballs over allergen free pasta with allergen free sauce. I did use an egg in the meatball recipe, so it wasn’t Lauren friendly, but I think it could be left out or maybe Egg Replacer used, instead. I will try that when she is home.
This recipe is wheat, dairy, and nut free.
1 lb ground turkey 1 tsp Himalayan pink salt
1 egg 3/4 tsp garlic powder
1/8 c brown rice flour 1 jar Muir Glen Pasta sauce
1/8 c coconut flour 1 bag Tinkyada brown rice spaghetti
1 tsp dried parsley 1/4 to 1/3 c water
Combine ground turkey, egg, spices, and flours together in a bowl. Using your hands, mix well. Form into 1 inch balls and set aside.
Pour jar of sauce into your Instant Pot. Drop meatballs into the sauce. Pour water over meatballs, just enough to cover. Secure the lid and turn valve to seal. Use the manual mode of Instant Pot and set to pressure cook for 10 minutes. While the meatballs are cooking, cook your pasta. When the Instant Pot cycle is complete, allow pressure to release naturally. Serve over meatballs and sauce over pasta.