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Mixing prune puree into gluten-free meatballs helps bind the mixture together while improving flavor.
In a large bowl, mix together the turkey, rice, puree, salt, garlic, paprika, red pepper flakes, and oregano. (The mixture will be slightly sticky.) Using oiled scoopers or wet hands, portion into 12 balls about 40 g / 1.5 ounce each and transfer to a platter.
Bring the marinara to a gentle simmer. Gently add the meatballs to the sauce, ensuring that they don’t stick together.
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 on top.
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
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