This recipe has been a family favorite for years and was seriously missed after the alpha-gal diagnosis. I didn’t try to make it with turkey until recently because my husband doesn’t really like turkey. When I finally did, everyone LOVED it! I am always grateful when I get something back on the menu that we ate before we lived with this allergy. Use beef or turkey depending on your family’s needs. This recipe can easily be doubled or frozen for a later time, and makes a great meal to take to someone in need. 

For the sauce:

3/4 cup chopped onion

1/2 teaspoon garlic powder

3 tablespoons olive oil

2  6-ounce cans tomato paste

1 cup water

1  28-ounce can tomato puree

1 tablespoon sugar

1  and 1/2 teaspoons salt

1/2 teaspoon pepper

1 and 1/2 teaspoons oregano

Dash of Italian seasoning

4-5 bay leaves

In a large stock pot or Dutch oven, cook onions and garlic powder in hot oil until tender, but not brown. Add the tomato paste and water and stir until smooth. Stir in remaining ingredients and simmer, uncovered, for 30 minutes. Remove bay leaves.

For the meatballs:

4 slices dry bread (I use the ends + 2 slices of whatever kind of bread I have on hand)

1 pound ground turkey

1 egg

1/2 cup grated parmesan cheese

2 teaspoons chopped parsley

1/2 teaspoon garlic powder

1 teaspoon oregano

Olive oil

Soak the bread in a plate of water and squeeze out the excess. Combine bread, meat, and next 5 ingredients, mixing well. Form into meatballs (I use an ice cream/batter scoop to get the same amount of mixture for each meatball and then roll them in my hands a couple times so they will stay together.) Brown slowly in hot oil, turning until fully cooked. Add to spaghetti sauce and simmer 30 minutes longer.

For meatball subs:

Warm meatballs and sauce in a pan or the microwave. Place meatballs with some sauce inside a good sub roll. Cover with a slice of mozzarella cheese. Broil until cheese is melted.