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3 Easy Comfort-Food Recipes (that happen to also be Whole30-friendly)


We are firm believers that healthy food can be delicious too, and that cooking with real, wholesome ingredients is the true key to health and longevity. We know, easier said than done sometimes. Here are 3 of our go-to recipes for when dinner time is near, all nutrient-rich, satisfying, and delicious. And, speaking of simple, real food, have you tried our Lucini Italia Organic Tomato Sauces? Made with only a handful of real ingredients and no added sugar, they are the perfect base for heaps of wholesome recipes that fit within the Whole30® guidelines. Turkey Meatballs Meatballs get a makeover in this recipe that is both Paleo and Whole30® friendly. Dark turkey meat makes these more tender and flavorful than your average meatball. Make these the center of a simple meal by serving with Lucini Italia Organic Tomato Sauce and a side salad. recipe adapted from Our Salty Kitchen Serves 4 Ingredients:
  • ½ white onion, coarsely chopped
  • ½ cup fresh parsley, loosely packed
  • 2 cloves garlic, smashed
  • ½ tsp. dried basil
  • ½ tsp. dried thyme
  • ½ tsp. sea salt
  • ½ tsp. fresh ground black pepper
  • pinch dried oregano
  • pinch red pepper flakes
  • 2 lb. ground turkey, preferably dark meat
  • 1 egg yolk
  • 2 tbsp. Lucini extra virgin olive oil
  • 1 jar Lucini Organic Tomato Sauce, any variety
  1. Preheat the oven to 350°F.
  2. Add the chopped onion, parsley, and garlic to the bowl of a food processor. Pulse a few time to finely mince all ingredients.
  3. Add the spices, salt, and pepper and pulse a few more times, scraping down the sides as needed to ensure an even distribution.
  4. Break up the turkey into small pieces and add it to the onion and herb mixture, in addition to the egg yolk. Pulse the mixture until the ingredients are just barely incorporated.
  5. Roll approximately 1 heaping tablespoon of the turkey mixture into a meatball and set aside. Repeat with the remaining turkey mixture until you have approximately 18 uniformly sized balls. (The meatballs will be very soft and moist at this stage, and you might want to lightly coat your hands with a little extra virgin olive oil to prevent the meat from sticking too much.)
  6. Heat a cast iron skillet over medium high heat and add 1 tbsp. extra virgin olive oil. Add about a third of the meatballs to the pan. Occasionally, gently shake the pan and flip the meatballs around with a pair of tongs. Keeping the meatballs moving and turning with the tongs will help maintain their shape. Continue to flip until the meatballs are golden brown on all sides.
  7. Remove the browned meatballs using the tongs and set aside on a plate. Repeat with the remaining batches until all of the meatballs are browned.
  8. Return all of the meatballs to the skillet in a single layer. Transfer to the oven and bake until the meatballs are cooked through, about 15 minutes.
  9. Meanwhile, warm the Tomato Sauce in a small saucepan. Once the meatballs are cooked, remove them from the oven, and add the warm Tomato Sauce.
  10. Top with fresh parsley and serve immediately.
Vegetarian Eggplant Roll-Ups This hearty vegetarian recipe is a clever way to pack in a few servings of vegetables into one dish. While also delicious with lentils or ground meat for added protein, it’s a complete dish on its own too. recipe adapted from Whitney Bond Serves 6 Ingredients:
  • 3 large eggplants, sliced lengthwise into ¼” pieces
  • 1 tsp. salt divided
  • 2 tbsp. Lucini extra virgin olive oil, divided
  • ½ cup onion, diced
  • 1 cup baby bella mushrooms, sliced
  • 6 cloves garlic, minced
  • ½ cup sun-dried tomatoes
  • 2 tbsp. fresh parsley, roughly minced
  • 2 tsp. dried oregano
  • 2 tbsp. fresh basil, chiffonade
  • 1 jar Lucini Organic Tomato Sauce, any variety
  1. Preheat the oven to 400°F.
  2. Lightly salt the eggplant slices and allow to rest, about 15 minutes, to release excess moisture. Soak up excess water with a towel.
  3. Cook the eggplant: on an outdoor grill or in an oiled grill pan, cook the slices for 2-3 minutes per side. (You can also roast the eggplant in a hot oven for 15-20 minutes.) Set eggplant aside to cool.
  4. Heat 1 tbsp. extra virgin olive oil in a large skillet over medium heat. Add the onions and mushrooms and sauté 3-4 minutes. Add 3 cloves minced garlic and sauté for another 1-2 minutes.
  5. Add the sun dried tomatoes, 1 tbsp. of the parsley, 1 tsp. Of the oregano and 1 tbsp. Of the basil. Reduce heat and simmer for about 5 minutes, allowing for the flavors to meld. Remove from head and let cool slightly.
  6. Add remaining tbsp. extra virgin olive oil to a large glass baking dish (9x13” is good). Add the Tomato Sauce to cover the bottom.
  7. To assemble the roll-ups, spoon the mushroom mixture on one edge of an eggplant slice, roll up and place in the tomato sauce. Repeat with more eggplant slices until all the filling is used.
  8. Place the skillet in the oven for 15 minutes to warm through. Remove and top with fresh chopped basil to serve.
Baked Eggs in Tomato Sauce This is an extremely simple recipe with endless variations. A thick sauce is made first, with Lucini Italia Tomato Sauce, chickpeas, onion, and spinach, and a few eggs are cracked right in before baking in the oven until set. To make this Whole30-friendly, serve with roasted or baked potatoes instead of bread. recipe adapted from Well Plated serves 2-3 Ingredients:
  • 2 tsp. Lucini extra-virgin olive oil
  • 1 small red onion, diced
  • 3 cloves garlic,
  • 1 16-oz. can chickpeas, drained and rinsed
  • 1 jar Lucini Organic Tomato Sauce, any variety
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • ¼ tsp. red pepper flakes
  • 5 oz. baby spinach
  • 4 large eggs
  • chopped fresh basil
  • sliced baguette or potatoes, roasted or baked, for serving
  1. Preheat the oven to 375°F.
  2. Heat the extra virgin olive oil in a large, ovenproof, nonstick skillet over medium-high heat. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook 30 seconds, until just fragrant.
  3. Add the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let thicken, about 3 minutes. Remove from heat and stir in the spinach to wilt.
  4. With the back of a spoon, make 4 indentations in the sauce for the eggs. Crack the eggs directly into each indentation.
  5. Transfer the pan to the oven and bake until the egg whites are set, about 15 minutes – the yolks will still be soft. Remove from the oven and sprinkle with fresh basil.
We hope you enjoy these recipes! If you try them, let us know! Tag your culinary creations on social media, @LuciniItalia.

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