Serves: 6
Total Calories: 465

1/3 cup crushed cornflakes
1/4 cup oat or rice milk
1 1/3 pounds ground turkey
2 cloves garlic minced fine (or 1 shallot minced fine)
1/2 onion minced
1/2 teaspoon oregano
1/4 cup chopped parsley
2 tablespoons olive oil
1/2 teaspoon salt
pepper
3 1/2 cups or store bought red sauce
1 pound spaghetti (rice quinoa, corn, regular durum wheat if allowed, etc)
chopped basil

Combine corn flakes and rice/oat milk in a large bowl. Let sit 10 minutes. Add turkey, garlic, onion, oregano, parsley, olive oil, salt, and pepper. Combine, and roll mixture into small balls about 1 inch in diameter. You should have about 35–40 meatballs. Heat the red sauce to a simmer in a large pan, then add the meatballs and cook over low heat, loosely covered, for about 1 hour, stirring very gently once or twice. In last 15 minutes of cooking, put on water to boil and cook your pasta. Put a little olive oil in the bottom of your pasta bowl, pour in cooked pasta, and toss. Pour the meatballs and sauce over the pasta, sprinkle with chopped basil, toss gently, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 465
Calories from Fat: 47

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
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Penne with Cauliflower and Olives
Pasta Primavera
Linguine with Mock White Clam Sauce
Royal Fusilli with Asparagus, Fresh Peas, and Tomatoes
Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
Lasagna with Eggplant, Portobello Mushrooms, and Fresh Tomatoes