Meatball Ingredients
1 pound ground turkey
2 eggs
2 cloves garlic
1/4 medium onion finely chopped
1/2 cup bread crumbs (I used Panko bread crumbs from Trader joe’s)
1/2 cup freshly grated Parmesan cheese
2 tbsp fresh Italian parsley chopped
salt and freshly ground pepper
olive oil
Sauce Ingredients
1 38oz can whole tomatoes blended (I used Cento because they come with whole basil leaves in them)
1 14oz can beef broth
1 medium size carrot chopped
1 large stalk celery chopped
1 whole onion chopped
3 cloves garlic , minced
1/4 cup red or white wine (optional)
salt and freshly ground pepper
1 pinch of ground cumin
1/4 cup fresh Italian parsley chopped
1 tsp sugar
1 pinch of red pepper flakes
Directions
- To make the meatballs mix together ground turkey, onions, garlic, parsley, breadcrumbs, Parmesan cheese, eggs, salt and freshly ground pepper in a large bowl. Be careful not to over mix as these results in tough meatballs.
- Roll into medium size balls and place on a plate or baking sheet . Place the meatballs in the freezer for 5 minutes to firm and prevent meatballs from falling apart while cooking.
- Heat olive oil in a large skillet and brown meatballs on all sides . I cooked them in two batches so they skillet was not too crowded.
- Once all meatballs are browned , set aside and start making the sauce.
- In a dutch oven or the same pot you used for meatballs , heat up some olive oil. Add onions, garlic, carrots and celery.Cook for a few minutes until onions are translucent.
- Pour in tomatoes, beef broth and wine if using .Add sugar, parsley , red pepper flakes, cumin, salt, pepper and stir to combine. Cook over medium heat for 20 -30 minutes.
- Add meatballs to sauce and stir gently. Reduce heat and simmer for 30 minutes. Make sure you stir sauce occasionally while simmering .
- Serve over spaghetti and don’t forget to sprinkle some freshly grated Parmesan on the top . S and S tip: please do not use the pre-grated Parmesan cheese. The flavour and quality of freshly grated Parmesan is superior to the pre-grated variety. I promise that once you go fresh you wont go back .
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