Turkey Meatballs with Marinara Sauce:
It’s Monday and all is good in our household! Thank goodness! Sometimes it’s about the little things. Celebrating that there is no drama or major issues that need to be addressed.
Let’s start the week out right with one of my family’s favorite meals Turkey Meatballs with Marinara Sauce. I use this marinara sauce with pasta, chicken and vegetables. Yum!
Ali in the Valley
Photos by: Ali
1/2 cup extra-virgin olive oil 1 large onion, finely chopped 4 garlic cloves, finely chopped 2 cups of fresh mushrooms, roughly chopped 1 cup of fresh basil, finely chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 (32-ounce) cans crushed tomatoes or fresh tomatoes 2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until onions are translucent, about 5 minutes. Add the mushrooms and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
1 small onion, grated 5 garlic cloves, minced 1 large egg 1/4 cup dried bread crumbs 1/4 cup milk 1/4 cup chopped fresh Italian parsley leaves 1/4 cup grated Parmesan 1/4 cup grated Pecorino Romano 1 teaspoon salt 1/4 teaspoon ground black pepper 1 pound ground dark turkey meat 3 tablespoons olive oil 1/4 cup dried oregano
Add the onion, garlic, egg, bread crumbs, milk, parsley, oregano, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.