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Turkey Meatballs with Tomato
Tasty Turkey Meatballs Easy To Make
Tender meatballs are filled with onions and Parmesan, slathered in plenty of tomato sauce. These Italian classics can be made using turkey instead of beef (or a similar combination) for those who prefer it; serve them over spaghetti or polenta, or make your own hero roll for a sandwich – I guarantee they won’t last long at all!
6 Serving
65 Minutes
354 Calories
Ingredients
- 1.5 kg of ground turkey, cold
- 1 egg, beaten
- 1/2 cup parmesan cheese
- 1/2 cup plain dried bread crumbs
- 1/4 cup chopped basil
- 1/3 cup minced onion
- 3 garlic cloves, minced
- 1/2 tsp oregano
- 2 tbs olive oil
- 3 cups of marinara sauce
- 1/2 tsp black pepper
- 1 1/2 tsp kosher salt
Method
- Step 1: Grab a large bowl, add your parmesan cheese, bread crumbs, basil, onion, kosher salt, pepper and oregano and mix this in. Next, add your turkey and egg and blend this in using your hands until it's well mixed. If you have some extra time, you can cover your mixture and chill this in the fridge for up to 24 hours. It's much easier to form the meatballs this way when they're cold. Make about 15-20 meatballs.
- Step 2: Grab a large sauté pan and heat 2 tablespoons of olive oil. When it starts to get hot, add enough meatballs to fit in one layer. Don't overcrowd them. Brown each meatball but turn them over for about 5-8 mins. Grab a plate and transfer your meatballs onto a plate once they've turned brown. Keep repeating until you've cooked them all. If you need to add more oil, you can as needed.
- Step 3: Now that your meatball are all browned, add your marinara sauce in the pan, allow it to simmer, scraping the browned bits at the bottom of the pan. Put back your meatballs and the juice from the pan and cover the meatballs with more sauce. Lower the heat. Partially cover the pan and simmer until your meatballs are cooked through roughy 15-20 mins.
- Step 4: Serve them hot. You can drizzle a little olive oil on top followed by a sprinkle of cheese or more cheese if you like.
