Turkey-Basil Meatballs

Ingredients

• 1lb Ground Turkey
• 2 tbsp Fresh Basil – chopped
• 1 tbsp Fresh Rosemary – chopped (sub 1 tsp dried)
• 1 tbsp Fresh Thyme (sub 1 tsp dried)
• 1 tsp Crushed Red Pepper Flakes
• 4 Garlic Cloves – crushed
• 1 egg
• 1/4 cup Breadcrumbs
• Salt
• Pepper
• Olive Oil
• 1/2 cup flour

Preparation

1. Combine all ingredients (except olive oil and flour) in large bowl and mix well
2. Shape 1-2 inch diameter balls and roll in flour – lightly coating each until you’ve used all the meat mixture (store on a baking sheet covered with parchment or wax paper)
3. Heat olive oil in skillet to medium heat
4. Add first batch (usually have to do 2 or batches) to pan and brown on all sides (2-3 minutes per side)
5. Transfer cooked meatballs to a baking sheet covered with paper towels to drain the excess oil
6. Continue until all meatballs are cooked

The Sauce Note: I chop all the veggies really small so the sauce is still smooth – my Pampered Chef Food Chopper is my friend

Ingredients

• 1 Large Onion – finely chopped
• 3 Carrots – finely chopped
• 5-6 Cremini Mushrooms – finely chopped
• 4 Garlic Cloves – crushed
• 2 tbsp Fresh Basil – chopped
• 1 tbsp Fresh Rosemary – chopped (sub 1 tsp dried)
• 1 tbsp Fresh Thyme (sub 1 tsp dried)
• 1 tbsp Fresh Oregano (sub 1 tsp dried)
• 2 32oz cans Crushed Tomatoes (I LOVE Muir Glen Organic Fire Roasted – see pic at the end)
• Salt
• Pepper
• Bay Leaf
• Olive Oil

Preparation

1. Heat Oil in large sauce pan to medium-high heat
2. Add onion – Saute until translucent – 10 minutes
3. Add carrot, mushroom, and a healthy pinch of salt and pepper – Saute 10 minutes
4. Stir in garlic and herbs and continue to cook another 5-10 minutes
5. Lower the flame to low and add the crushed tomatoes and bay leaf – Simmer, uncovered, for 30 minutes
6. Remove bay leaf
7. Add turkey meatballs – Simmer 30 minutes
8. Serve over your favorite pasta (I served it over Ronzoni’s Garden Delight spaghetti)

Here is a picture of the tomatoes I like to use