Tomato Cream Sauce & Meatballs

Indulge in the comforting blend of Tomato Cream Sauce & Meatballs, a true delight that combines wholesome ingredients for a wholesome meal. Begin with succulent turkey meatballs, whether homemade or sourced from frozen bags for added convenience. Complement the savory meatballs with your preferred red lentil or chickpea pasta, cooked to perfection.

Elevate the dish with a luscious tomato cream sauce that strikes the perfect balance between richness and freshness. Craft the sauce using a blend of unsw almond milk, or opt for the creamy textures of cashew or coconut milk. For added creaminess and a protein boost, incorporate low-fat cottage cheese blended to smooth perfection. The harmonious medley of cornstarch, salt, pepper, Italian seasoning, and garlic powder enhances the sauce's flavor profile.

Grate parmesan cheese into the mix, providing a decadent touch that ties the elements together. Complete the dish by generously ladling the tomato cream sauce over the meatballs and pasta, creating a symphony of flavors. Optionally, garnish with fresh parsley for a burst of color and herbal notes. Elevate your dining experience with Tomato Cream Sauce & Meatballs, a satisfying fusion of taste and texture.

INGREDIENTS

• 2 - 12 oz bags frozen turkey meatballs

• 2 - 8 oz boxes red lentil or chickpea pasta, cooked (for lower carb use 2 cans/boxes of hearts of palm pasta)

• fresh parsley to top, optional

• 1 c unsw almond milk (cashew or coconut works too)

• 1-16 oz low-fat cottage cheese

• 1 tsp cornstarch

• 1/2 tsp each salt +pepper

• 1/2 tsp Italian seasoning

• 1/2 tsp garlic powder

• 1/2 c grated parmesan cheese

• 1 - 18 oz jar marinara sauce

STEPS

1. First, place the frozen meatballs in a large sprayed skillet over medium heat and cover to cook through.

2. Cook pasta as the box directions suggest.

3. Meanwhile, put all other remaining ingredients (except pasta) in the blender and blend until smooth.

4. Pour sauce over meatballs, turn heat to low and cover. Cool until heated (about 5 min) and stir often.

5. Once pasta is strained, serve by pouring sauce and 3-4 meatballs over the pasta. Garnish with basil (optional) and serve immediately.

Tomato Cream Sauce & Meatballs

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Servings: 8

Author: The Peachie Spoon

Prep time: 5 MinCook time: 15 Min: 20 Min

Ingredients

• 2 - 12 oz bags frozen turkey meatballs
• 2 - 8 oz boxes red lentil or chickpea pasta, cooked
• fresh parsley to top, optional
• 1 c unsw almond milk (cashew or coconut works too)
• 1-16 oz low-fat cottage cheese
• 1 tsp cornstarch
• 1/2 tsp each salt +pepper
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 c grated parmesan cheese
• 1 - 18 oz jar marinara sauce

Steps

1. First, place the frozen meatballs in a large sprayed skillet over medium heat and cover to cook through.
2. Cook pasta as the box directions suggest.
3. Meanwhile, put all other remaining ingredients (except pasta) in the blender and blend until smooth.
4. Pour sauce over meatballs, turn heat to low and cover. Cook until heated (about 5 min) and stir often.
5. Once pasta is strained, serve by pouring sauce and 3-4 meatballs over the pasta. Garnish with basil (optional) and serve immediately.

Nourishment Breakdown

Calories

420

Fat

13 g

Starch/Carbs

47 g

Protein

40 g

Fiber

8 g

PROTEIN cottage cheese, pasta, meatballs 

FAT parm, meatballs 

FIBER pasta

CARB/STARCH pasta 

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