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Mini Turkey Meatballs

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Ingredients

  • 1 1 1 small onion, grated
  • 3 3 3 garlic cloves, minced
  • 1 1 1 large egg
  • 1/4 1/4 1/4 cup dried bread crumbs
  • 3 3 3 tblsp. ketchup
  • 1/4 1/4 1/4 cup chopped fresh italian parsley leaves
  • 1/4 1/4 1/4 cup grated Parmesan
  • 1/4 1/4 1/4 cup grated Pecorino Romano
  • 1 1 1 tsp. salt
  • 1/4 1/4 1/4 tsp. ground black pepper
  • 1 1lb. 1lb. ground dark turkey meat
  • 3 3 3 tblsp. olive oil
  • 26 26 26 oz. Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
  • to 1 1/4" garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4" diameter meatballs. Place on a large plate or baking sheet.
  • to the meatball mixture to a serving bowl. Serve with toothpicks.

Details

Preparation

Step 1

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and fresly ground black pepper
2 (32 oz.) cans crushed tomatoes
4 - 6 basil leaves
2 dried bay leaves
4 tblsp. unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil and bay leaves and simmer covered on low heat for 1 hr. or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tblsp. at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor, Process until smooth. Continue with remaining tomatoe sauce.

If not using all the sauce, allow it to cool completely and pour 1- 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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