Here is another recipe for turkey meatballs, however; this one has a great sauce of tomatoes, onions and peppers. I have been working with this recipe and have adapted a couple to make this one my own. Earlier on the blog, I had made a recipe from Giada’s cookbook for turkey meatballs. Her recipe uses eggs and sausage for flavor. This recipe does not require eggs and uses Parmesan cheese.
I have included a recipe for the sauce, as the sauce builds on the flavor of the meatballs. These meatballs are delicious and moist and are a wonderful entrée without pasta.
To make the meatballs: First, assemble these ingredients. 1 chopped white onion, 1 pound of ground turkey, 1/2 cup Parmesan shredded cheese, just under 1/4 cup of Panko breadcrumbs, 1/4 teaspoon Herbs de Provence, kosher salt, ground black pepper, 2 tablespoons olive oil, dried basil flakes.
Preheat the oven to 375 degrees. In a bowl, mix together all of the meatball ingredients. Form into 20 meatballs using a standard size round coffee measure. Place on a sheet pan prepared with Pam oil spray spaced evenly for baking. Bake for 30 minutes.
While the meatballs are baking, prepare the ingredients for the sauce. On the stove-top, mix together the following and begin to cook–1 pint cherry tomatoes halved, 1-2 other medium-sized tomatoes for additional flavor, minced garlic to taste, 1 chopped white onion, 1/4 green pepper, chopped and season all with sea salt and ground black pepper. Add dried oregano during the cooking process. Cook until the tomatoes have softened, at least 30 minutes.
Remove the meatballs from the oven and turn over while placing into a ceramic dish. Add the sauce around the meatballs and return to the oven, baking for 30 minutes at a reduced temperature of 350 degrees.
Remove from the oven as the sauce is bubbling. Garnish with parsley flakes or additional dried basil flakes. Serve with crusty bread and fresh salad greens.
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