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1
Heat large pot or dutch oven on medium heat.
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2
Once pot is heated, add oil.
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3
Lower heat and add chopped onion, stir then sprinkle with healthy pinch of kosher salt.
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4
Heat for 2minutes then add minced garlic and stir.
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5
Cook for one minute being careful not to burn and add sliced mushrooms, celery and diced green pepper, stir.
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6
Add spices and stir.
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7
Once vegetables are tender add tomato sauce and stir.
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8
Add bay leaf.
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9
Simmer.
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10
Add 2 tbsps balsamic vinegar and a generous splash of red wine.
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11
Continue to simmer, stirring to ensure that sauce is not sticking to bottom of pan.
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12
Reduce heat if necessary.
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13
To make the meatballs.
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14
In a medium bowl add Italian bread crumbs, dried basil, oregano, garlic powder, onion powder, season salt and black pepper.
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15
Stir and add minced lean turkey.
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16
Mix well but try not to handle too much to keep them tender.
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17
Form into balls and drop into sauce.
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18
Ensure meat balls are covered in sauce.
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19
Simmer and stir carefully until done, a good 2 hours.
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20
Ensure that sauce does not burn to bottom of pot.
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21
Add chicken broth or water if sauce becomes too thick.
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22
Once meat balls are cooked, taste sauce and add more salt, seasoning and/or cayenne pepper to taste.
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23
I have found, depending on thickness of pot the sauce will sometimes be very thick.
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24
When I make at home I often have to add cups of liquid to the sauce, but it is dependent upon personal preference.
