Name: Tia Mowry's Turkey Meatballs
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/2 c. dairy-free milk (soy, almond, cashew, etc.) -; 1/2 c. old-fashioned oats (not quick cooking) -; 2 to 3 tablespoons extra-virgin olive oil -; 1 lb. ground turkey -; 1 tbsp. McCormick parsley flakes -; 1 large egg, lightly beaten -; 1/4 c. Non-Dairy Parmesan “Cheese” (see right column) -; 1/2 tsp. McCormick garlic powder -; 1/4 tsp. McCormick ground nutmeg -; 3/4 tsp. McCormick sea salt -; McCormick ground black pepper, as desired -; 1 c. raw cashews -; 1 tbsp. nutritional yeast -; 1 tsp. McCormick sea salt -; 1/2 tsp. McCormick garlic powder -; 1 (28-oz.) can crushed tomatoes -; 1 large yellow onion, cut in half (through the root) -; 1/4 tsp. McCormick garlic powder -; 1/2 tsp. McCormick sea salt, plus more to taste -; McCormick ground black pepper to taste -; 1 tbsp. McCormick parsley flakes -; 1 tsp. McCormick basil leaves -; 1 tbsp. extra-virgin olive oil -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tia Mowry's Turkey Meatballs

1. 1/2 c. dairy-free milk (soy, almond, cashew, etc.) -

2. 1/2 c. old-fashioned oats (not quick cooking) -

3. 2 to 3 tablespoons extra-virgin olive oil -

4. 1 lb. ground turkey -

5. 1 tbsp. McCormick parsley flakes -

6. 1 large egg, lightly beaten -

7. 1/4 c. Non-Dairy Parmesan “Cheese” (see right column) -

8. 1/2 tsp. McCormick garlic powder -

9. 1/4 tsp. McCormick ground nutmeg -

10. 3/4 tsp. McCormick sea salt -

11. McCormick ground black pepper, as desired -

12. 1 c. raw cashews -

13. 1 tbsp. nutritional yeast -

14. 1 tsp. McCormick sea salt -

15. 1/2 tsp. McCormick garlic powder -

16. 1 (28-oz.) can crushed tomatoes -

17. 1 large yellow onion, cut in half (through the root) -

18. 1/4 tsp. McCormick garlic powder -

19. 1/2 tsp. McCormick sea salt, plus more to taste -

20. McCormick ground black pepper to taste -

21. 1 tbsp. McCormick parsley flakes -

22. 1 tsp. McCormick basil leaves -

23. 1 tbsp. extra-virgin olive oil -

How to cook deliciously - Tia Mowry's Turkey Meatballs

1. Stage

Add the milk and oats to a small pot over medium heat. Cook until the milk is very hot, but not boiling. Reduce the heat to a simmer, continuing to cook until the mixture has a thick oatmeal consistency. Set aside and let the mixture cook for 5 minutes.

2. Stage

Preheat the oven to 450°. Drizzle the oil onto a rimmed baking sheet, set aside.

3. Stage

In a large bowl combine the turkey, parsley flakes, egg, Parmesan, garlic powder, ground nutmeg, salt, pepper, and oatmeal mixture. Using a sturdy spoon or spatula, stir until all of the ingredients are completed combined. Form the mixture into 28 equally sized meatballs. Place them onto the prepared baking sheet.

4. Stage

Bake for 25 to 30 minutes, turning at the halfway point, until the meatballs are nicely brown all around. Serve hot with marinara sauce, and zoodles, if desired.

5. Stage

Place all ingredients in a food processor. Blend until well mixed, or until it reaches the desired consistency

6. Stage

Pre-heat oven to 325.

7. Stage

Add the tomatoes, onion, garlic powder, salt, pepper, parsley flakes, basil leaves and oil to a 4-quart Dutch oven. Stir to combine. Simmer, uncovered, for 1 hour, stirring occasionally. The sauce is ready to serve immediately.