I find some ground turkey at a really good price, so I bought some. This is the result of some thinking... the great thing is that this recipe is gluten and lactose free!!! Oh, remember that in Italy meatballs are not usually served with pasta, but as a second course. In early 1900, Italian workers were bringing their food at work and, since they could not take too many containers with them, wives would put pasta, meat and veggies all together. That's how "spaghetti and meatballs" was born! :-)
1 lb ground turkey
2 links bratwurst, casing removed and crumbled
1 14-oz can Italian chickpeas, drained and rinsed
1 or 2 tbsp parsley, chopped
A few tbsp broth, chicken or vegetable
1 14-oz can Italian San Marzano tomatoes with their juice, roughly crushed
Frozen peas
Italian extra virgin olive oil and sea salt
Blend the chickpeas with broth until you obtain a smooth cream and put it in a bowl; add turkey, bratwurst, parsley, salt and mix well to combine all ingredients.
Shape as walnut-size meatballs; lightly oil a non-stick skillet (with lid) with Italian extra virgin olive oil and pan sear the meatballs (on top and bottom).
Add the tomatoes and the peas and simmer until cooked through.
Serve immediately.
- With these quantities I made about 30 meatballs and 4 hamburger patties.
- If you have some left, you can freeze them separate and use them when you need.
- You'll see that the chickpeas give a different moist to both the meatballs and/or the patties.
- Some grated parmigiano would be perfect, I just didn't have any at home, believe it or not!!!
- This is a lactose and gluten free recipe.
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