Turkey Meatballs

Turkey Meatballs

The last time I made meatballs, I was a little girl helping my mother mold the meat into balls. I remember loving to shmush the meat concoction in between my fingers. Although I made an absolute mess, I was able to assemble a few edible meatballs. I waited patiently by the stove as my mother browned them, and then added her home made tomato sauce. The end result was a bold flavor that incorporated many spices and herbs. Since that night, I have never made meatballs (I know, shocking, an Italian that has never made meatballs). Therefore, I decided to create my own version of my momma’s meatballs. It was definitely a success. It was spicy, moist, flavorful, and comforting all at the same time! I hope you enjoy!

Serves 2 (with plenty of leftovers for the next day) to 4

Ingredients:

For Meatballs:

• 1 lb turkey
• 1 egg, beaten
• 1 teaspoon Italian seasoning
• ½ cup Panko bread crumbs
• ½ teaspoon red chili flakes
• ½ teaspoon minced onion
• 2 garlic cloves chopped finely
• Non-stick spray

For the Sauce:

• 1 ½ cans San Marzano crushed tomatoes
• 2 teaspoons crushed red chili peppers (Add only if you like heat in your dishes!!)
• 1 teaspoon Italian seasoning
• 1 box whole wheat spaghetti

Preparation:

Place the turkey and the next 6 ingredients in a bowl. I like to mix it with my hands, but if this grosses you out, mix the meat with a spoon until well blended. Roll meat into 1 inch diameter balls and place onto a plate.

Spray a pan and then heat on medium high heat. Place the turkey balls in the pan and cook for 2-3 minutes, or until browned. Then flip the balls so that they brown on the other side and are almost entirely cooked through.

Open the cans of San Marzano crushed tomatoes. Add them to the turkey meat balls. Reduce the heat to a medium temperature. Add 2 teaspoons of crushed red chili pepper, and 1 teaspoon of Italian seasoning. Cover and let simmer until the turkey meat balls are completely cooked through.

In the meantime, heat a pot with water (with a dash of salt added) for the pasta. Cook the pasta as directed on the box. Be sure to check it every couple of minutes so that it does not overcook! Us Italians like our pasta al dente :)

Once the pasta is done, drain it and return it to the pot. Pour the meatball sauce over the pasta. I have found that it is easier to blend the pasta and sauce in a pot rather than the pan. After the pasta has been well tossed in the sauce it is ready to serve! Serve with Parmigiano-Reggiano (parmesan cheese) or for you lactose intolerant people, like me, melt a piece of veggie mozzarella cheese on top; it’s fantastic! Enjoy!