Meatballs are one of my favorite things to make on a Sunday afternoon because you can have a pot simmering in the afternoon for a delicious dinner and then have amazing leftovers all week to be used in a variety of ways. I served these healthier turkey meatballs in marinara over farro for the first dinner, then leftovers went into sandwiches, on pizza, and in egg scrambles. I make a big batch to last us a few days, and it’s always a good week. Some fresh basil from the garden, and dinner is complete.
Italian Turkey Meatballs
1 pound ground turkey
1 egg
1 cup fresh breadcrumbs soaked in a little milk or panko if you don’t make fresh ones
1 tablespoon tomato paste
1 teaspoon oregano
1/2 cup grated parmesan
1 minced shallot
2 cloves minced garlic
1 tablespoon chopped parsley
Combine everything except for the turkey and stir together well. Add the turkey and stir with a fork to keep the meat from getting overworked. Mix until just combined. Roll into balls about the size of a golf ball, I get about 30 balls from 1 pound of meat.
Line meatballs up on a lightly oiled baking sheet. Bake at 425 degrees for 10 minutes and then broil for another 5 minutes or so until they start to brown on top.
Remove to a large pan with about 4 cups of marinara sauce (homemade or store-bought- my recipe is below), I like to use one of my heavy Le Creusets for something like this. Make sure all the meatballs are covered in sauce and the sauce comes up about three quarters of the way, as you would with any braise. You can add a little water or wine if your sauce is a little too thick. Allow to simmer for 30-45 minutes until the meatballs are cooked all the way through, stirring occasionally to rotate the ones on top. Treat them gently so they don’t fall apart.
Serve over pasta, farro, polenta, or your favorite crusty bread for a fantastic sandwich. Top with fresh basil and a sprinkle of parmesan. Slice up leftover meatballs to top pizza or add to eggs for a great way to start the morning.
Marinara Sauce
1 onion, minced
2 anchovies, drained
2 cloves garlic, minced
1 tablespoon dried oregano
1 carrot, grated
1 large can San Marzano tomatoes
1 tablespoon sugar
1/2 cup red wine
2 tablespoons olive oil
Saute the onion, anchovies, and garlic in the olive oil for a couple minutes. Add the oregano and carrot and cook for a couple minutes. Season with salt. Add the rest of the ingredients and let cook for 15-20 minutes. Puree with an immersion blender if you wish.
