these mini turkey meatloaf meatballs make for an easy back-to-school dinner, perfect when served over whole grain spaghetti with your favorite marinara sauce.
Another quick and easy dinner for your back to school needs!
I love meatballs but the time and energy that it takes to roll 24 individual meatballs (yeah…that’s where I’m currently at) is sometimes a little more than I have.
The mini muffin pan is a total life (and time!) saver. I honestly can’t believe it took me this long to actually do this – after years of the dreaded meatball roll!
I also love this dish because you can serve it up over pasta like meatballs but you can also serve it more like a meatloaf, pairing it with roasted potatoes and a vegetable.
They’re packed with protein thanks to the fact that I used almond flour rather than traditional breadcrumbs and they’re so incredibly easy to pull together. Literally all you have to do it throw everything into one mixing bowl, mix it up and then bake.
I can also attest to the fact that they’re kid-approved! I was initially going to make them in a standard muffin tin but then figured the mini muffins would be perfect for Owen, and I was definitely right. He dove right in the very first chance he got 🙂
Because I was planning on sharing it with Owen, I just used a basic marinara sauce, but it would actually be good with a spicy tomato or an arrabiata sauce as well.
I chose to top mine off with some minced basil and freshly shaved parmesan. To me that really put the dish over the top.
Regardless of how you choose to serve it – it’s a delicious dinner sure to please everyone and comes together in about 30 minutes with minimal cleanup. The weeknight dinner of busy people’s dreams!
- Nonstick cooking spray
- 12 ounces ground turkey breast
- 1 egg, beaten
- 2/3 cup almond flour
- 1/2 cup finely chopped scallions
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Jar of your favorite marinara sauce
- Optional topping: freshly chopped basil and freshly shaved parmesan
- Preheat oven to 350 degrees F
- Coat a mini muffin pan with cooking spray
- In a large mixing bowl, combine turkey, egg, almond flour, scallions and garlic and combine well
- Using a small cookie scoop, scoop mixture into prepared muffin tin and bake for 20 minutes or until lightly browned around the office or a meat thermometer reads 165 degrees F
- Spoon 2 teaspoons of the pasta sauce over each loaf. Bake 5 more minutes the remove
- Cool in muffin cups on a wire rack 10 minutes. Remove from muffin cups. Serve with remaining sauce over whole wheat pasta. Finish with a sprinkle of fresh basil and freshly shaved parmesan.