Last few days I was craving some comfort food, so I decided to make turkey meatballs in a tomato sauce. They’re lighter and leaner than classic meatballs but still tender and flavorful.I used ground turkey that was 93 percent lean (as opposed to the almost all-white meat turkey you find in some packages) and mixed it with ricotta and parmesan cheese, a little bit of onion, garlic, parsley, and Italian seasoning.
The tomato sauce is pretty simple with flavours similar to the meatballs and it is finished off with a hit of fresh parsley and basil.
I served them on a bed of light and fluffy quinoa, but you can also go with pasta or even rice. As for the vegetables, you can use any greens you like. I used kale that I quickly sautéed with a little bit of garlic, pinch of nutmeg, red pepper flakes, salt and pepper. Enjoy!
Tip: You can make these turkey meatballs a day ahead and keep them in a fridge until they ready to be cooked. Also, you can double the recipe and freeze half of the meatballs for next time. To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
- 1 egg, lightly beaten
- 1/2 cup ricotta cheese
- 1/3 cup parmesan cheese, grated
- 2 tablespoons water
- 1/2 cup bread crumbs
- 2 garlic cloves, minced
- 1/4 cup onion, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- Pinch red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 pound ground turkey
- 1 28 oz can crushed tomatoes
- 1/4 cup red wine
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh parsley and basil to garnish
- Preheat oven to 400 F
- To make turkey meatballs: Add all the turkey meatballs ingredients except for turkey in a large bowl and mix until thoroughly combined. Add turkey and mix with your hands until combined. Cover and let the mixture rest for at least 15 minutes.
- Coat the bottom of a roasting pan with olive oil. Divide mixture into portions (about 1/4 cup each). Using your hands, roll each portion into ball; place the meatballs in the prepared dish, 1 inch a part. Roast the meatballs for 15 minutes to lightly brown the edges.
- To make Sauce: While the meatballs are roasting, prepare the sauce. Put the tomatoes in a large bowl and crush them with your hands. Stir the rest of the sauce ingredients.
- Remove the meatballs from the oven and turn down the heat to 350 F. Pour tomato sauce over the meatballs. Cover the pan with foil and return to the oven for another 25 minutes. Garnish with fresh herbs and more grated parmesan cheese.
- I served them with quinoa and kale ( I sautéed kale with a little bit garlic, pinch of nutmeg, red pepper flakes, salt and black pepper).