Harvest to Heal

While I know not everyone following an anti-inflammatory diet can eat tomatoes and nightshades… if you are able to enjoy tomatoes, this one is a winner!

I am going to include a link to a recipe that I’ve tried and enjoyed here, but I also want to include the adjustments I make to mine. I use a large ice cream scoop to get 7 meatballs, which is split between two people. For more than 2 people I would increase the recipe as needed.

• I like to sauté red onion and garlic first, onion until translucent and then add the garlic in the last two mins or so. Then add to the turkey mixture along with the egg, almond flour, and other spices. I skip the raw onion.
• Spices: In my opinion, this recipe needs a little salt! I do about 1/2-3/4 tsp. I also add a whole teaspoon of Italian seasoning, and about 1/2 teaspoon of oregano. I also add some garlic and onion powder measured with my heart. Ground turkey needs seasoning!
• Instead of baking in the oven, I like to cook them on the stovetop to let the outside of the meatballs get nice and brown on all sides, flipping every few mins, and then I finish them to 165°F cooking in the sauce with the lid on.

Disclaimer: I didn’t have basil tonight so I couldn’t garnish mine all pretty. I do recommend including fresh basil in yours as the recipe calls for, it’s so good. But it turns out amazing without it too!

We are big fans of Rao’s Marinara in my home. Though I like to make as much as I can homemade, Rao’s is so tasty and it meets most anti-inflammatory eating guidelines (if you are doing tomatoes.) For 1 lb of ground turkey, I can get away with using half of a 24 oz jar but that depends on how saucey you like it. I have definitely used the whole jar and had extra saucey meatballs, no complaints there.

With some veggies on the side or over a bowl of zucchini noodles, this is a great meal to have in rotation especially if you are new to anti-inflammatory eating. You won’t feel like you’re missing out because this is so filling and delicious!