Secret Tips For Juicy, Tender Turkey Meatballs In Your Sauce Or Mine Recipe

Name: Secret Tips For Juicy, Tender Turkey Meatballs In Your Sauce Or Mine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound of ground turkey. I use humanely raised, 94 percent lean.; 1 egg; 1/2 small onion, minced using the fine holes of a hand grater; 1 garlic clove minced using a microplane zester or pressed in a garlic press; 1/3 cup of bread crumbs; 1/8 cup of grated Parmesan cheese; A handful of Italian flat leaf parsley, chopped fine; Salt and pepper to taste; Olive oil for cooking; Ingredients for the Sauce:; 1 medium onion, diced; 1 green pepper, diced; 1 14.5 ounce can of diced tomatoes; 13 ounces or a generous one and a half cups of crushed tomatoes; 1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree (see notes); 2 dried bay leaves. Remember to remove them after cooking.; A couple of good pinches of dried oregano, about a teaspoon or so. Rub it between your fingers to release the flavor.; A pinch or two of sugar, about a teaspoon or so to balance the acid in tomatoes.; A couple of splashes of white wine, red wine or dry or extra dry vermouth; 1/2 cup of low sodium beef or chicken broth; Salt and pepper to taste; Olive oil for cooking; To Serve: Chopped fresh flat leaf parsley, grated Parmesan cheese, cooked pasta

Servings: persons

1 pound of ground turkey. I use humanely raised, 94 percent lean.
1 egg
1/2 small onion, minced using the fine holes of a hand grater
1 garlic clove minced using a microplane zester or pressed in a garlic press
1/3 cup of bread crumbs
1/8 cup of grated Parmesan cheese
A handful of Italian flat leaf parsley, chopped fine
Salt and pepper to taste
Olive oil for cooking
Ingredients for the Sauce:
1 medium onion, diced
1 green pepper, diced
1 14.5 ounce can of diced tomatoes
13 ounces or a generous one and a half cups of crushed tomatoes
1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree (see notes)
2 dried bay leaves. Remember to remove them after cooking.
A couple of good pinches of dried oregano, about a teaspoon or so. Rub it between your fingers to release the flavor.
A pinch or two of sugar, about a teaspoon or so to balance the acid in tomatoes.
A couple of splashes of white wine, red wine or dry or extra dry vermouth
1/2 cup of low sodium beef or chicken broth
Salt and pepper to taste
Olive oil for cooking
To Serve: Chopped fresh flat leaf parsley, grated Parmesan cheese, cooked pasta

1
["Instructions for the sauce:
2
Put your favorite sauce on to simmer or use one or two jars of good quality sauce. You need enough sauce to cover the meatballs. Keep it on a gentle boil.
3
If you're going to make my sauce then start by sauteing the onion and green pepper in a large pot with some olive oil, salt and pepper. Once the onion and pepper are soft, add the tomato products, a splash or two of vermouth, beef broth, bay leaves, oregano and sugar. Season with salt and pepper to taste and bring to a gentle boil. Turn down the heat, cover, and keep on a gentle simmer. Let simmer for at least 20 minutes for the flavors to combine. Stir from time to time.
4
As the sauce is cooking, proceed with making the meatballs.", "Instructions for the meatballs:
5
Grate the onion and garlic into a large bowl using the smallest holes on a box grater, add all the other ingredients up to and including the salt and pepper. Be careful with how much salt you add because Parmesan cheese tends to be salty. Gently mix to combine. Form the meat mixture into small walnut sized balls.
6
Heat a non-stick skillet on medium high heat with some olive oil. Drop the meatballs in the skillet and pan fry until browned on both sides. Don't crowd the pan. Fry in batches if you have to. There's no need to cook the center of the meatballs because they will finish cooking in the sauce. Once the meatballs are all browned on both sides, drop them into the simmering sauce. Make sure the sauce is at a gentle boil. Cook the meatballs in the sauce for about 10-15 minutes or until done in the centers. They don't take long. You want them to be cooked but still juicy. You may wish to deglaze the pan that the meatballs were cooked in with a little vermouth or wine, scraping up the browned bits. Add the deglazing liquid to the simmering tomato sauce. It gives great flavor.
7
Serve the meatballs and sauce sprinkled with chopped flat leaf parsley. Crusty bread, polenta or pasta make great sidekicks. You can also place the meatballs and sauce in an oven safe pan, top with shredded mozzarella and bake or broil until the cheese is bubbly and melted. Enjoy!"]

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 pound of ground turkey. I use humanely raised, 94 percent lean., 1 egg, 1/2 small onion, minced using the fine holes of a hand grater, 1 garlic clove minced using a microplane zester or pressed in a garlic press, and more.

Yes, Secret Tips For Juicy, Tender Turkey Meatballs In Your Sauce Or Mine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Secret Tips For Juicy, Tender Turkey Meatballs In Your Sauce Or Mine

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