Parmesan Garlic Turkey Meatballs with Tomato Cream Sauce
- 4 Servings
- 10 mins Prep Time
- 20 mins Total Time
- 1 package Parmesan Garlic Turkey Meatballs
- 2 cups of your favorite jarred marinara sauce
- ½ cup heavy cream
- ¼ cup shredded Parmesan Reggiano
- 2 tablespoons of fresh basil- roughly chopped
- 2 tablespoons of shredded Parmesan Reggiano
|Serving Size||4 meatballs|
|Amount Per Serving|
|Calories from fat||132|
|% Daily Value*|
|Total fat 15 g|
|Saturated fat 15 g|
|Cholesterol 58 mg||19 %|
|Sodium 217 mg||9 %|
|Total Carbohydrates 19 g||6 %|
|Dietary Fiber 4 g||14 %|
|Sugars 15 g|
|Protein 6 g||12 %|
Vitamin A 31%
Vitmain C 6%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Follow package directions of the Parmesan Garlic Meatballs.
Step 2While the meatballs are cooking prepare the tomato cream sauce.
Step 3Place marinara and cream in a small sauce pot. Stir together then bring to a rapid boil. Reduce to a simmer and add in the ¼ cup of shredded parmesan. Keep warm over a low temperature.
Step 4Using a meat thermometer, check to make sure the meatballs reach a minimum internal temperature of 165°F. Once the proper temperature has been reached, remove from oven.
Step 5On a platter, pour the heated sauce on the bottom. Randomly place the meatballs over the top of the sauce.
Step 6Garnish with chopped fresh basil and 2 tablespoons. of shredded parmesan cheese, serve immediately.
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