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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

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