Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1/4 cup (30g) almond flour
  • 1 large egg, beaten
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil for searing
  • 1 can (28 oz / 800g) crushed tomatoes
  • 1 small (110g) onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 1 tbsp (15ml) olive oil for sauce
  • 12 oz (340g) whole wheat spaghetti
  • 1/2 cup (120ml) reserved pasta water

Instructions:

  1. In a medium mixing bowl, combine the lean ground turkey, almond flour, beaten egg, minced garlic, parsley, salt, and pepper. Mix thoroughly, squeezing the mixture slightly to create a tighter bind.
  2. Roll the meat mixture into 16 evenly sized balls, approximately 1 inch in diameter.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear meatballs for 3–4 minutes per side until a deep mahogany crust forms, then remove and set aside.
  4. In the same skillet, add another tbsp of olive oil and sauté diced onion for 4–5 minutes until translucent.
  5. Stir in minced garlic and oregano, cooking for 60 seconds until fragrant.
  6. Pour in the crushed tomatoes and red pepper flakes. Bring to a simmer.
  7. Return the seared meatballs to the skillet. Cover and simmer on low for 10 minutes.
  8. While sauce simmers, boil whole wheat spaghetti in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  9. Toss the drained pasta into the skillet with the sauce and meatballs. Stir in the reserved pasta water over medium heat for 2 minutes until the sauce is glossy.