Created by Tia Mowry, these turkey meatballs are served over zoodles (zucchini noodles) and seasoned with McCormick® Garlic Powder and Nutmeg. They have a savory warm taste that pairs perfectly with Tia’s Roasted Marinara Sauce.
Servings: 28 meatballs
1/2 cup dairy-free milk, such as soy, almond, or cashew milk
1/2 cup old fashioned oats
2 to 3 tablespoons extra-virgin olive oil
1 pound ground turkey
1 large egg, lightly beaten
1/4 cup Non-Dairy “Parmesan Cheese”, (click for recipe)
1 tablespoon McCormick® Parsley Flakes
3/4 teaspoon sea salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Nutmeg, Ground
McCormick® Black Pepper, Coarse Ground, optional to taste
- Add milk and oats to a small saucepan on medium heat. Cook until the milk is very hot, but not boiling. Reduce heat to simmer, continuing cooking until mixture has a thick oatmeal consistency. Remove from heat; set aside and let mixture cool for 5 minutes.
- Preheat oven to 450°F. Drizzle oil onto a rimmed baking sheet; set aside.
- In a large bowl combine ground turkey, egg, “Parmesan cheese,” parsley, sea salt, garlic powder, nutmeg, pepper and oatmeal mixture. Using a sturdy spoon or spatula, stir until all ingredients are completely combined. Form mixture into 28 equally-sized meatballs. Place on prepared baking sheet.
- Bake 25 to 30 minutes, turning halfway through cooking until meatballs are cooked through and nicely browned all around. Serve over zoodles with Tia’s Roasted Marinara Sauce and additional Non-Dairy “Parmesan Cheese,” if desired.