Tuesday, February 17, 2015
turkey meatballs with light tomato sauce
Note to self: All four children ate their dinner tonight. :) These meatballs are moist and delicious. I rarely cook with ground turkey because I don't think the leftovers are as desirable as other meats but the photo I saw of this meal made me salivate so I decided to give it a go. This meal is super simple and delicious. Tomorrow is the true test.
turkey meatballs with light tomato sauce (Inspired Taste)
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste (I accidentally forgot this ingredient but didn't miss it)
1 large basil sprig plus tablespoons torn basil leaves
1/2 cup panko bread crumbs
1/2 cup milk
1/2 cup grated Parmigiano-Reggiano cheese
2 teaspoons chopped parsley
1/2 teaspoon dried oregano
3/4 teaspoon salt
1 pound ground turkey (I used Foster Farms)
In a large skillet, heat olive oil with garlic and red pepper flakes. Add the crushed tomatoes, tomato paste and basil. Let heat until it it is starts to bubble.
While the pasta sauce heats to a bubble, combine the bread crumbs, milk, egg, cheese, parsley, oregano and salt. Combine well. Add the ground turkey and gently combine. For this recipe you'll gently form each meatball one at a time and drop it into the "barely bubbling" pasta sauce. Don't stir the meatballs until they have been cooked through because they are very fragile. Serve over your favorite pasta.