These are tasty roasted meatballs, that are then baked in the tomato sauce. Using lean ground turkey makes them much lower in fat and especially saturated fat, than using beef. Absolutely delicious! You can top your favourite pasta with them, or make a meatball sandwich, or even scoop them into a bowl topped with extra sauce and eat them as is. Makes about 60 small meatballs.
Ingredients:
3/4 cup bread crumbs
3 eggs
3/4 cup milk
1/3 cup Romano cheese, grated
3 cloves garlic, minced (or 1 tbsp garlic powder)
1/4 cup Italian parsley, chopped
1/4 cup sweet Vidalia onion, diced thinly and sauteed in olive oil until soft but not brown
1 tsp salt
2 tsp freshly ground black pepper
1-1/4 pound lean ground turkey
2 large jars of your favourite tomato pasta sauce or make your own from this recipe (see below). When I made them today, I used three large jars of pureed stewed tomatoes.
Directions:
1. Combine bread crumbs, eggs, milk, cheese, garlic, parsley, cooked onion, salt and pepper and mix well.
2. Add ground turkey, mixing by hand. (Be careful not to over-mix or finished product will be tough.)
3. Portion into small, round balls. (The recipe should make about 60 total.)
4.. Pre-heat oven to 450.
5.
On wax paper lined cookie sheets (you will need two), sear meatballs for 8 minutes. (The
purpose of this step is to create a nice crust on the meatball so it
does not absorb the tomato sauce while roasting).
6. Place in roasting pan.
7. Cover with tomato sauce and bake at 350 for about 35-40 minutes.
8. Carefully remove from oven and place in serving dish along with additional tomato sauce.
9. Garnish with grated Romano cheese, chopped parsley and fresh basil.
For tomato sauce (if making your own):
2 tbsps olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 cans (28 oz each) diced tomatoes & their juice
4 tbsp tomatoe paste
1/2 tsp salt (or less)
1/2 tsp coarsely ground black pepper
2 tbsp chopped fresh basil leaves (or 1 tbsp dried)
2 tsp dried red chili peppers (optional)
1. Prepare sauce: Heat large heavy bottomed saucepan over medium high
heat. Add olive oil. Add onion and cook,
stirring occasionally until onion is tender. Add garlic and cook about 1
minute.
2. Stir in tomatoes with their juice, tomato paste, red chili
peppers and salt & ground pepper; heat to boiling. Reduce heat to
low and cook uncovered, stirring occasionally, about 20 minutes. Stir in
basil.
