Follow Me on PinterestPin It


Serves 6-8
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
By author Aloha Cooks
Try using 93% lean ground turkey in place of beef for a different twist on traditional meatballs. Fresh herbs make them oh so, good but you can used dried Italian spice mix instead.


  • 1lb Ground Turkey (extra lean, 93% fat free)
  • 1/2 cup Oatmeal (use gluten-free oats if you have gluten-sensitivities)
  • 1 Egg (preferably organic, cage-free, hormone-free, pesticide-free)
  • 1/2 Onion
  • 1 Garlic
  • 1 tablespoon Each of the following fresh Herbs (rosemary, oregano, basil, & Italian parsley)
  • OR
  • 1 tablespoon Italian Seasoning (dried spice mix, the fresh herbs add more flavor)
  • 1/2 teaspoon Celtic Sea Salt or Himalayan Salt (or substitute with regular salt)
  • dash Fresh ground pepper (to taste)
  • Vegetable Oil (suited for high heat cooking like Safflower or Grapeseed)


Step 1.
Add the ground turkey to a large bowl and set aside. In a food process or a blender, process the oatmeal into a "flour" and add to bowl. In a food processor or by hand, chop onion, garlic, and fresh herbs if using. Add to bowl along with the egg and the salt and pepper. If using dried herbs instead of fresh, add them to the bowl. Mix well with a large fork.
Step 2.
Add a little oil suited to high heat cooking to a large frying pan or skillet. Shape the meat mixture into small meatballs and add to the pan. Over medium heat, brown the meatballs on all sides using a large spoon to turn them. Once browned put the meatballs on paper towels to remove excess grease then add to a saucepan of a double recipe of jazzed up jar sauce - recipe follows - and simmer with the lid on until cooked through about 10-15 minutes. You can simmer the meatballs up to one hour if you like.
Step 3.
In the meantime, cook whole wheat pasta, spelt pasta, or sprouted grain pasta al dente (they all have a lower glycemic index then regular pasta when cooked al dente). Or If you are gluten-free, try Quinoa pasta or brown rice pasta in place of regular pasta. Cook pasta according to manufacturers directions. Again, pasta cooked al dente has a lower glycmeic index.


Serves 2-4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
By author Aloha Cooks
I like to start my spaghetti sauce with jarred sauce verses canned tomato paste or sauce. For one, no harmful chemicals leeching into the tomatoes from the can. For two, more flavor!


  • 1 jar Spaghetti Sauce (*see NOTE, )
  • 1-2 clove Garlic, pressed
  • 1 teaspoon Fennel Seeds (this is what gives Italian sausage it's unique flavor)
  • 1 Bay Leaf
  • 1/4 cup Dry Red Wine
  • 1 tablespoon Extra Virgin Olive Oil (*unless the jarred sauce already contains it)


  • 1 tablespoon each of the following fresh herbs, chopped (basil, rosemary, oregano, Italian parsley)


NOTE: For the best sauce start with a good quality spaghetti sauce. One that contains no sugar and is made from fresh tomatoes, not tomato paste. Of course, organic is best. Did you know that tomatoes are in the top 10 list for GMO foods. And use any flavor you like: roasted garlic, roasted red pepper, marinara, etc.


Step 1.
In a small saucepan, add sauce and all ingredients. Over medium heat, heat until just about to boil. Reduce heat, cover and simmer over low heat up to one hour.


Written by

The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

No Comments Yet.

Leave a Reply

Follow Me