Turkey Meatballs in Tuscan Tomato Sauce
The Table | A Collection of Organic Nourishment by Raychel Fox
Easy turkey meatballs, browned in a skillet, then finished slowly in tomato sauce with fresh grated Parmesan. Serve them on their own or alongside whatever feels right for dinner.
Ingredients
For the turkey meatballs
1 lb organic ground turkey, 93/7
1 organic egg
¼ cup freshly grated Parmesan
1 tbsp whole wheat flour
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
½ tsp sea salt
Extra-virgin olive oil, for the skillet
For the sauce
1 jar Tuscan tomato sauce
1 tbsp tomato paste
Freshly grated Parmesan, for finishing
Method
In a large bowl, combine the ground turkey, egg, Parmesan, whole wheat flour, oregano, basil, thyme, garlic powder, onion powder, and salt. Mix gently until everything comes together.
Shape into meatballs.
Warm a drizzle of olive oil in a large skillet over medium heat. Add the meatballs and brown them on each side, turning gently as they cook. At this stage, you're looking for a nice sear on the outside rather than cooking them completely through.
Once browned, add the Tuscan tomato sauce and tomato paste directly to the skillet. Gently stir the tomato paste into the sauce and spoon some of the sauce over the meatballs.
Lower the heat, cover, and allow the meatballs to simmer in the sauce for about 15 minutes, or until completely cooked through. Turkey should reach 165°F in the center.
Finish with freshly grated Parmesan and let it soften into the warm sauce before serving.
Raychel's Notes
I use organic ingredients, but use what works best for you.
The tablespoon of whole wheat flour is just enough to help bind everything without making the meatballs dense.
Brown the meatballs first. They don't need to cook all the way through in the skillet because they'll finish cooking gently in the tomato sauce.
Use whichever tomato sauce you love. I used a Tuscan tomato sauce, but this recipe doesn't depend on one particular jar.
Add them to pasta or don’t. I made mine with roasted zucchini, but they're just as good with vegetables, a salad, or simply a little extra Parmesan and sauce.
