These meatballs are paleo/gluten-free/grain-free and are super easy to make. You just pop them in the oven to cook and then slather them in homemade marinara and serve over pasta or zoodles or spaghetti squash or with toasty bread!

Ingredients

For the meatballs:

2 lb ground turkey

1/2 yellow onion, finely diced

3 garlic cloves, minced

1/4 cup fresh parsley, minced

1 tsp salt 

1/4 tsp black pepper 

For the marinara:

1/2 yellow onion, diced

3 garlic cloves, minced

28oz can whole peeled tomatoes

Salt 

Olive oil 

Directions

Preheat oven to 400

Add everything to a large bowl and mix well to combine. Wet your hands then form the mixture into small balls and place in a large glass dish

Bake for about 20 minutes or until cooked through and thermometer reads 165

Meanwhile, make the marinara by heating ghee in a pot and sautéing the onion and garlic. Add the tomatoes with the juices and season with salt

Let simmer for about 30 minutes then use an immersion blender to blend until mostly smooth but leave some chunks. Remove from the heat and stir in a few tbsp of good olive oil 

You can add the cooked meatballs into the sauce if you’re eating right away, otherwise store in an airtight container in the fridge 

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