Who said turkey is just for Thanksgiving?!! Last night’s Drenched Turkey Meatballs were quite the hit. I loved them not only because they were super flavorful because they were beyond easy to make.
Ingredients:
Meatballs—>
1 lb ground organic turkey
1/3 cup grated Parmesan 🧀
1/2 cup bread crumbs
3 garlic cloves, minced
1 tsp garlic powder
1 tsp salt (I prefer pink Himalayan salt)
1 tsp pepper
1/2 tsp parsley
Sauce—>
1 28oz can organic diced tomatoes
1 8oz can organic tomato sauce
1/2 onion, diced
3 garlic cloves, minced
1 tsp anchovy paste
1 tbsp 🍅 paste
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried parsley
1 tbsp EVOO
Topping—>
2 tbsp grated Parmesan 🧀
Slices of fresh mozzarella cheese
Directions:
- Warm up oven to 400 degrees Fahrenheit
- In a large pot, warm up the oil. Once warm, add onions and garlic. Cook until translucent
- Add in anchovy paste and tomato paste, mix in well
- Add tomato sauce and diced tomatoes along with salt, pepper, garlic powder, basil and parsley. Stir well
- While the sauce cooks, mix together all the ingredients for the turkey meatballs. The mix will be quite wet so you will want to use a large ice cream scoop to scoop up each meatball and add directly into the sauce. Let the meatballs cook for 5 minutes
- In a baking pan add the sauce and meatballs. Top with Parmesan cheese and a slice of mozzarella cheese on top of each meatball.
- Cook for 25 minutes in the oven. Remove and serve with some yummy crispy zucchini. Bon Appetite!