You guys! I made these turkey meatballs in tomato sauce, and don’t tell anyone, but I think they might be kinda healthy. I mean, I didn’t put anything crazy in them like bacon or a ton of gooey cheese. There is a bit of parmesan, but that’s it. Seriously, this is going to ruin my reputation.
Here’s the good news. They’re totally awesome. And they’re completely affordable. I mean, I know ground turkey can be expensive, but one package makes forty small meatballs. I expect to get four meals for two people out of this one pot.
And that’s the really genius part. Aside from being completely tasty, they’re also really versatile. We ate them as sandwiches the first two times, and then I used the last of the meatballs and sauce to make a baked pasta dish. You could serve them over rice or couscous. You could freeze half for later. It’s kind of like one of those genius mom things.
Who knew I could talk so much about meatballs?
In other news, the polar vortex has had night time temperatures in Hawaii dipping into the mid to low 60’s and everybody is freakin’ out a bit. We have an extra bedroom if you need to escape the real cold and enjoy our record low temps. I’ll make you meatballs. And cake. We can go to the beach. It’ll be awesome.
If you can’t make it to the middle of the ocean, at least put a big pot of meatballs on your stove to simmer and warm you up. It’ll be awesome. I promise.
- 1 small onion, peeled and quartered
- 1 carrot chopped into four pieces
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 28 ounce can crushed tomatoes
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1 pound ground turkey
- 1 egg
- 1/4 cup panko breadcrumbs
- 3 tablespoons grated parmesan
- 2 tablespoons finely chopped onion and carrot, reserved from the sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Pop your onion and carrot into a food processor and blitz your veggies to a pulp. Scoop out two tablespoons and set aside for the meatballs.
- Heat olive oil in a heavy pot over medium heat. Add the onion and carrot mixture, along with the dried herbs and cook for about 10 minutes, stirring occasionally.
- Add the tomato, water, sugar, salt, and pepper, and let it come to a bubble. Reduce to a simmer while you get to work on the meatballs.
- In a large bowl, combine all ingredients for the meatballs. Gently mix together with your hands. Be sure not to overwork it.
- Pinch off a generous tablespoon at a time and roll the mixture into a ball, not quite golf ball size. Maybe the size of one of those vending machine bouncy balls. Set them on a piece of foil or wax paper until you have them all rolled. I got forty meatballs.
- Drop meatballs into simmering sauce in concentric circles. Let the meatballs simmer for about 30 minutes.
- Serve on a toasted bun with some mozzarella or over pasta, rice or couscous. Or whatever other awesome combination you can come up with.