Palle di Gioia translates in Italian to “balls of joy” which is an apt description of probably the best turkey meatballs I have tasted. We have a year round herb garden and put those fresh herbs to use flavoring this usually bland meat. This is another Val recipe and it is a knock out. Paired with her sauce you will surely please every palette in your house. This recipe is low-fat, low-carb, diabetic friendly and gluten-free.
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Palle di Gioia
Yield: 6 servings
2 lbs ground turkey 90/10
½ onion chopped fine or a handful of chives chopped fine
6 cloves garlic finely minced
6 sprigs fresh oregano finely minced
1 sprig of rosemary finely minced
10 – 12 basil leaves finely minced
5 sage leaves finely chopped
1 tbsp gluten-free tamari
½ tsp salt
3 tbsp almond meal
Cracked pepper to taste
Mix all ingredients. Form into balls about 1.5” in diameter and place on a cookie sheet sprayed with Pam. After the meatballs are complete spray the tops with cooking spray so they brown. Bake at 400 degrees for 15 minutes.
Makes approximately 36 meatballs.
Veggie Marinara Sauce:
1 onion chopped
1 handful of basil chopped
1 tbsp. oregano chopped
1 tbsp. rosemary finely chopped
6 cloves garlic chopped
1 ½ cups broccoli slaw
2 tbsp. grape seed oil
2 cups mushrooms sliced
Saute above ingredients until soft. Add:
½ cup red wine
1 tbsp. tamari (gluten-free)*
1 can 26.5 oz pasta sauce
1 can 14.5 oz diced tomatoes drained
2 cups loose packed spinach
Salt and pepper to taste
Simmer for 15-20 minutes stirring occasionally.
Ladle sauce over meatballs, top with Italian shredded cheese blend and serve with your favorite vegetable.
*PS: If you are soy intolerant or want to make this recipe paleo, use coconut aminos instead of tamari.
© 2012 Valerie Bradley