Turkey Meatballs W/Hearty Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 In a large bowl, place the turkey, bread crumbs, sour cream, egg, minced basil, salt, minced rosemary, oregano, thyme, fennel seeds, and red pepper flakes. Gently mix together using your (clean) hands. Place flour in a shallow bowl or plate. Use the palms of your hands to form 1 1/2 to 2-inch wide meatballs. Roll them in the dredging flour and set them on a plate or tray. You should have about 18 to 22 meatballs.
2 Heat the olive oil over medium high heat in a large, shallow sauté pan. Gently place the meatballs in the pan. You may need to work in batches as to not crowd the pan. Once the meatballs are sizzling, reduce the heat to medium low and gently cook them on at least 3 sides, so that they get browned pretty much all over, and cooked through. Use a fork to nudge the meatballs in the pan. Cooking the meatballs should take about 10 minutes per batch. A gentle heat will ensure that the browned meatballs get cooked through. Use a slotted spoon to remove the meatballs from the pan to bowl, set aside.
3 Add the jalapeño and garlic to the pan and cook for 1 minute. Add the white wine or chicken stock. Increase the heat to high and boil down the liquid to the point where a wooden spoon leaves a trail through the pan as you scrape it along the bottom of the pan.
4 Return the meatballs to the pan with the sauce and coat all over with the pan sauce. Add the fresh tomatoes and toss to coat. Cook for four minutes or until the tomatoes just begin to break down. Do not overcook the tomatoes. Remove the pan from the heat and stir in the fresh basil.
Serve with fresh mozzarella, parmesan or pecorino cheese. Serve alone or with pasta, rice, or in a sandwich roll.
Serving Size: Makes 4 to 6 Servings (about 3 meatballs each)
Number of Servings: 7
Recipe submitted by SparkPeople user ALDANAD84.
1 1/2 pounds ground turkey (thigh meat if available)1/2 cup sour cream1 egg1/2 cup bread crumbs2 teaspoons Kosher salt2 tablespoons minced fresh basil1 teaspoon dried thyme2 teaspoons minced fresh rosemary1 teaspoon dried oregano1/3 cup flour, for dredgingSauce1/4 cup olive oil1/2 jalapeno chile, seeded, minced2 large garlic cloves, minced3 tablespoons white wine or chicken stock1 1/2 pounds fresh tomatoes, roughly chopped (can substitute a 28-ounce can of crushed tomatoes)
1 In a large bowl, place the turkey, bread crumbs, sour cream, egg, minced basil, salt, minced rosemary, oregano, thyme, fennel seeds, and red pepper flakes. Gently mix together using your (clean) hands. Place flour in a shallow bowl or plate. Use the palms of your hands to form 1 1/2 to 2-inch wide meatballs. Roll them in the dredging flour and set them on a plate or tray. You should have about 18 to 22 meatballs.
2 Heat the olive oil over medium high heat in a large, shallow sauté pan. Gently place the meatballs in the pan. You may need to work in batches as to not crowd the pan. Once the meatballs are sizzling, reduce the heat to medium low and gently cook them on at least 3 sides, so that they get browned pretty much all over, and cooked through. Use a fork to nudge the meatballs in the pan. Cooking the meatballs should take about 10 minutes per batch. A gentle heat will ensure that the browned meatballs get cooked through. Use a slotted spoon to remove the meatballs from the pan to bowl, set aside.
3 Add the jalapeño and garlic to the pan and cook for 1 minute. Add the white wine or chicken stock. Increase the heat to high and boil down the liquid to the point where a wooden spoon leaves a trail through the pan as you scrape it along the bottom of the pan.
4 Return the meatballs to the pan with the sauce and coat all over with the pan sauce. Add the fresh tomatoes and toss to coat. Cook for four minutes or until the tomatoes just begin to break down. Do not overcook the tomatoes. Remove the pan from the heat and stir in the fresh basil.
Serve with fresh mozzarella, parmesan or pecorino cheese. Serve alone or with pasta, rice, or in a sandwich roll.
Serving Size: Makes 4 to 6 Servings (about 3 meatballs each)
Number of Servings: 7
Recipe submitted by SparkPeople user ALDANAD84.
Nutritional Info Amount Per Serving
- Calories: 369.7
- Total Fat: 21.5 g
- Cholesterol: 122.9 mg
- Sodium: 665.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.9 g
- Protein: 29.0 g
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