Served over zoodles these meatballs are savory and deliciously nondairy They pair perfectly with Tias Roasted Marinara Sauce
Prep Time
5 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over a rimmed baking sheet.
Combine milk and oats in a small saucepan over medium heat. Cook until milk is very hot
but not boiling. Reduce heat and simmer until mixture is the consistency of oatmeal
3 to 5 minutes. Remove from heat and let cool for 5 minutes.
Combine turkey
egg
Parmesan cheese substitute
parsley
garlic powder
nutmeg
and pepper in a large bowl. Add cooled oatmeal mixture. Stir with a sturdy spoon or spatula until well combined. Form into 28 meatballs and arrange on the prepared baking sheet.
Bake in the preheated oven
turning halfway
until cooked through and evenly browned
25 to 30 minutes.
Cook's Note:
Substitute almond or cashew milk for soy milk
if preferred.
Here's my recipe for a homemade Non-Dairy 'Parmesan Cheese'.
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