Living by myself I very rarely make a big meal. But when my boyfriend comes over I like to make a super yummy comforting meal that’s also a bit healthy. The secret to my turkey meatballs is to make a taster patty. Dry spices may not have the right potency so you may need to add some more. The taster patty allows you to determine how delicious you meatballs will be.
Turkey Meatballs1 lb. ground turkey 1 large egg 1/2 cup+ Italian seasoned breadcrumbs, more if necessary 3 garlic cloves minced 1/2 cup Pecorino Romano cheese, grated 2 tsp. onion powder 1/2 onion, finely chopped, sauteed 1 tsp. salt 1 tsp. black pepper 1 tbsp. basil, dried 1 tbsp. oregano, dried 1 tsp. poultry seasoning
Mix all ingredients together in a medium bowl. Form a one-inch bowl with your hands and then squish it down to form a patty. Cook over medium heat in a skillet with a little olive oil. One brown on all sides and cooked through, cool and taste. Use the taster patty to determine if more spice is needed and adjust. Once the seasoning is adjust to your liking make one-inch balls. Heat a skillet over medium heat. Add 1 tbsp. olive oil. Add the meatballs trying not to over crowd the pan. Cook until brown all over. Add to homemade tomato sauce or your favorite jar and heat through serve with pasta.
Homemade Tomato Sauce1 onion, finely chopped 2 cloves of garlic smashed 2 tbsp. basil, chiffonade cut 3 sprigs oregano 1 tsp. sugar salt and pepper to taste 1 28oz can whole plum tomatoes, chopped reserve juices 1/4 cp. red wine
Saute the onion in a large skillet over medium heat with 1 tbsp. olive oil and garlic. Once the onions are translucent add the red wine and scrap up the onion bits. Add tomatoes, oregano and sugar. Cook low about 10 minutes. Add basil and cook 5 minutes longer. Serve with meatballs and pasta.