I just posted last week my delicious, juicy, dairy-free turkey meatballs and what are meatballs without some spaghetti?!
This is my GO TO recipe for spaghetti and meatballs and the best part is that there is no dairy anywhere in this recipe! Use your favorite jarred pasta sauce for an even quicker recipe (I used Rao’s). If you’re not dairy free and you want to add cheese, just substitute grated parmesan cheese in the same quantity as the nutritional yeast and you can use regular dairy Greek yogurt as well.
You can also freeze the raw meatball mixture to use at a later date OR you can sear off the meatballs and vacuum seal those to finish them off later as well. I like to double the recipe, sear them all off, and freeze half. When you’re ready to use them at a ater time, just defrost them and heat them in the sauce for 20 minutes before enjoying!
- 2/3 cup seasoned breadcrumbs
- 1/4 cup plain dairy-free Greek yogurt I used Kite Hill’s you can substitute any plain greek yogurt here if you're not dairy free
- 1 large egg
- 1 tablespoon nutritional yeast you can substitute parmesan cheese if you're not dairy free
- 1 large shallot finely chopped
- 1/4 cup loosely packed chopped fresh parsley leaves
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground turkey 93% lean / 7% fat
- 2 tablespoons olive oil
- 3 cups marinara sauce about 24 ounces store-bought or homemade
- 1 box dry spaghetti
Bring a large pot of salted water to boil.
In a medium sized mixing bowl, add in seasoned breadcrumbs, yogurt, egg, nutritional yeast, shallot, parsley, garlic, salt, oregano, and black pepper and mix until well combined.
Add in the ground turkey and VERY careful mix it being careful not to overwork the meat, which will help to keep it nice and tender.
Gently roll out the meatballs and place onto a non-stick surface like parchment paper or saran wrap.
In a saute pan or cast iron skillet, heat the olive oil and medium high heat. Add in some of your meatballs, working in batches of about 1/3 at a time as not to overcrowd your pan. Cook for about 2 min and 30 seconds, flip them over and cook for another 2 minutes and 30 seconds. Transfer to a large pot.
Add marinara sauce to the large pot with the meatballs and gently simmer for about 20 minutes or until meatballs are cooked through.
While meatballs are cooking, add in your dry pasta and cook until al dente according to your box instructions. Drain pasta (not too much, a little excess pasta water is great to add to the sauce!) and add into the meatballs and sauce. Gently toss until spaghetti is evenly coated with sauce. Top with optional fresh basil!
What do you think?