Today I made meatballs.
And before you all start to freak out and tell me just how uncool meatballs are, let me explain myself.
Okay fine, the truth is that I just wanted meatballs. They’re not only great to make ahead of time and freeze, but they’re also just pretty darn tasty. Plus, they’re superrrrrrrr photogenic.
No? You’ll see what I mean in a minute.
I make mine with ground turkey instead of beef and bake them instead of fry them. I like to be healthy, you know?
Here’s what you need for success:
Now, remember when I told you last night I broke the can opener trying to open some pumpkin?
Yeahhhhh…..Don’t try that at home.
By some grace of God, I didn’t chop off any digits AND successfully got all the tomatoes into the VitaMix.
After I blended these babies up, I poured the puree into a large dutch oven and added oregano, salt and garlic. Your house will smell like Grandma’s–promise!
That is, if your grandma is Italian. Mine is Norwegian and her house smells more like butter and sugar.
Let this simmer for about twenty minutes so it thickens up a bit and meanwhile, start on yo meat!
Actually, first, combine a half cup of milk with a half cup of bread crumbs and let it sit for a sec. I like to use Panko because that’s what my mom uses.
Now, in a large bowl, combine the ground turkey, a minced shallot (I know I took a picture earlier of an onion but turned out, that onion was rotted on the bottom so we had to improvise!), salt, parsley and red pepper flakes.
Are you ready??? Now comes the fun part!
Awwwww yeahhhhhh get in there with your paws and mix, mix, mix! And then form golf ball sized meatballs and lay ‘em out on a greased baking sheet.
See? Aren’t they so photogenic??
Bake the balls at 375 for twenty minutes. Then, gently drop them into the tomato sauce. Serve with freshly grated Parmesan cheese, egg noodles, spaghetti squash or just plain!
I guess they’ll do.
Turkey Meatballs in Homemade Tomato Sauce
1.5 lbs ground turkey (lean but not *extra* lean)
1/2 cup milk
1/2 cup breadcrumbs
1.5 tsp salt
1 tsp dried oregano
1 28-oz can whole tomatoes in juice
1 large shallot, minced
1/4 tsp red pepper flakes
2 cloves garlic, minced
Puree your tomatoes in a food processor or blender until smooth. Pour into a large dutch oven or heavy saucepot and bring to a simmer with the oregano, garlic and a half teaspoon of the salt. Let simmer for about twenty minutes to thicken.
Combine the milk and breadcrumbs in a small bowl and let stand for five minutes.
In a large bowl, combine the turkey, a teaspoon of salt, red pepper flakes, minced shallot and the soaked breadcrumbs. Mix well with your hands and form small balls.
Bake the meatballs at 375 for twenty minutes. Once done, drop into tomato sauce and serve plain or with pasta!Pin It