Ingredients: |
Ingredients: 1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
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
26 ounces Simple Tomato Sauce, recipe follows, or storebought marinara sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 cloves garlic, chopped
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
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Directions: |
Directions:1. Add the onion, 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-inch-diameter meatballs. Place on a large plate or baking sheet.
2. 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.
3. 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. Transfer the meatball mixture
to a serving bowl. Serve with toothpicks.
Simple Tomato Sauce:
1. 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
hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, tablespoon at a time to round out the flavors.
2. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining
tomato sauce.
3. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. |
This recipe for Mini Turkey Meatballs is from