Turkey & Hemp Meatballs with Tomato Sauce FREE Recipe

Turkey & Hemp Meatballs with Tomato Sauce FREE Recipe
By Kristin Omdahl

We had gluten-free company this weekend, and I was planning turkey meatballs before I knew they were coming. I wanted to maintain our healthy, anti-inflammatory food diet while accommodating his food requirements, too. I thought about getting gluten free breadcrumbs, or crackers, or oats. And nothing sounded exciting to me. And then I remembered I just bought a bag of hemp hearts at Costco last week. I double checked if it was gluten free and thought it would be a great way to bump up the nutrition to turkey meatballs. Now, if it only tastes good! Sometimes when I try to ramp up the healthy benefits I compromise in flavor. NOT THIS TIME!
Both my son and his friend LOVED the meatballs and sauce. And I did, too. And I’m thrilled I could make such a wonderfully healthy meal for them.

Hemp hearts are raw shelled hemp seeds. In addition to being a “perfect protein” (all 20 amino acids present including the 9 essential amino acids our bodies cannot produce), they are also rich in soluble and un-soluble fiber which naturally cleanses the colon and reduces sugar cravings. Hemp seeds have an excellent 3 : 1 balance of omega-3 and omega-6 fatty acids, which promote cardiovascular health. They are high in gamma linolenic acid (GLA), an essential omega-6 fatty acid found in borage oil and egg yolks that has been proven to naturally balance hormones.


3 lb lean ground turkey
1/2 cup hemp hearts
3 eggs
1/2 onion, chopped
1/2 cup chopped parsley
1 clove garlic, minced
Himalayan pink salt & freshly ground pepper to taste

Preheat oven to 400 degrees.

Mix all ingredients together in large mixing bowl.

Roll into balls and place on pre-greased baking sheets.

Bake until golden brown, approx 20 minutes.

Meanwhile make the sauce:
105oz canned tomato sauce (I found this at Costco for only $2.99!)
1/2 onion, chopped
2 cloves garlic, minced
2 TBSP extra virgin olive oil
1/4 cup fresh basil, chopped
1/2 cup red wine
Himalayan pink salt & freshly ground pepper to taste

In a large pot over medium heat, saute the onion, garlic and olive oil for 5 minutes.

Add the wine and basil. Cook 2 minutes longer.

Add the tomatoes. Reduce temperature to medium low. Cook for 15 minutes.

When the meatballs are finished, add them to the sauce. Turn the stove off and let the meatballs and sauce rest together for 10 minutes.

Great over pasta, or as a sub sandwich, or even smothered over a baked potato!


xoxo, Kristin

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