Getting the right texture in gluten-free meatballs can be challenging: the results can either be firm or fall-apart soft. Adding Dried Plum Puree, however, helps bind the rice and ground turkey together in these meatballs while deepening their flavor. This base recipe is endlessly versatile: here it’s Italian-style paired with marinara. But replace the oregano with garam masala and serve the meatballs with a masala-inspired tomato sauce for an entirely different effect.
Yield: 12 meatballs; 4 servings
454 g / 1 pound ground turkey thigh meat
100 g / 1/2 cup long grain white rice
34 g / 2 tablespoons Dried Plum Puree
4 g / 1 teaspoon salt
7 g / 1 tablespoon minced garlic
2 g / 1 teaspoon paprika
1 g / 1/2 teaspoon red pepper flakes
.5 g / 1/2 teaspoon dried Mediterranean oregano
1180 ml / 5 cups marinara sauce
Fresh basil leaves
In a large bowl, thoroughly mix together the turkey, rice, puree, salt, garlic, paprika, red pepper flakes, and oregano. The mixture will be on the sticky side. Using oiled or wet hands, roll into 12 balls about 40 g / 1.5 ounce each and transfer to a platter.
In a medium pot, bring the marinara sauce to a gentle simmer. In batches of 2, lower the meatballs into the sauce, ensuring that they don’t stick together by coating them in the marinara before adding the next batch. Simmer for 30-40 minutes or until the meatballs are cooked through and the sauce has thickened to coat the meatballs. Alternatively, cook the meatballs and sauce in a pressure cooker on high for 15 minutes, then simmer the sauce as needed until thick enough to coat the meatballs. Serve with basil leaves on top.