Recipes

Linguine Marinara with Turkey Meatballs

16 ounces mild or hot turkey Italian sausage
2/3 cup Fisher® Chef’s Naturals® Almond-Coconut Flour
1 egg, large
1/2 cup (packed) fresh basil leaves, thinly sliced, divided. For food safety, gently rub produce under cold running water before use.
1/4 cup finely grated Parmesan cheese, plus more for serving
1 tablespoon olive oil
25 ounces marinara sauce (1 jar)
1 pound linguine, cooked according to package instructions

Remove sausage from casings. Mix sausage, Fisher® Chef’s Naturals® Almond-Coconut Flour, egg, ¼ cup basil and ¼ cup cheese in medium bowl to blend.
Shape into 16 meatballs using about 2 tablespoons mixture for each. Wash hands with soap and water after touching raw poultry.
Heat oil in heavy large nonstick skillet over medium-high heat.
Add meatballs and cook until brown, using tongs to turn occasionally, about 5 minutes.
Add marinara; cover with lid and simmer over medium-low until meatballs are cooked through and internal temperature reaches 165°F on food thermometer, turning once, about 15 minutes. If sauce is too thick, thin with water by tablespoonfuls.
Spoon meatballs and sauce over linguine. Sprinkle with remaining basil. Serve with more cheese.