Turkey Meatballs in Spicy Tomato Basil Sauce with Burrata
- Servings Per Recipe: 34
- Amount Per Serving
- Calories: 30.2
- Total Fat: 1.4 g
- Cholesterol: 16.2 mg
- Sodium: 66.6 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.5 g
- Protein: 3.3 g
IntroductionI baked my meatballs in the oven for 15 minutes then transferred them to a skillet with tomato sauce simmering on medium-low. Then I gently spooned the sauce over the meatballs so that they would continue to soak in the flavor. It did not disappoint. I baked my meatballs in the oven for 15 minutes then transferred them to a skillet with tomato sauce simmering on medium-low. Then I gently spooned the sauce over the meatballs so that they would continue to soak in the flavor. It did not disappoint.
For the meatballs:
1 pound 93% lean ground turkey
0.5 cup of Panko breadcrumbs (can use regular bread crumbs)
1 teaspoon dried oregano
2 tablespoons fresh basil, minced
1 teaspoon cumin
1 teaspoon dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
For the sauce:
2 cups tomato sauce or your favorite pasta sauce (marinara works well)
4-5 large basil leaves, chopped
1 teaspoon oregano
1/2 teaspoon red pepper flakes
Optional: 2 cups sliced mushrooms
4-6 ounces of Burrata cheese, cut into large pieces orOregano, ground, 1 tbsp (remove)
Pepper, red or cayenne, 0.50 tsp (remove)
Fresh Chives, 3 tbsp chopped (remove)
Onions, raw, 0.33 cup, chopped (remove)
Dairy Ease Fat-Free Milk-Lactose Free, 0.03 cup (remove)
Kelp Granules Organic - Sea Seasoning (Iodine 2260%), 0.10 gram(s) (remove)
Crushed Red Pepper, 0.50 tsp (remove)
Fresh Parsley, 4 tbsp (remove)
Sosalt Sea salt corse, 0.50 gram(s) (remove)
Jerusalem Artichoke Flour ~ probiotic enhanced (serving size 1 tbsp), 1 serving (remove)
Chicken flavor and tomato bouillon 1 tsp ~ 4g)
1 pound Ground turkey, 93% lean "Butterball" Serving size
Fresh Oregano, 5 tbsp
Eggs ~ Grade A Large white eggs ` Serving size 1 large egg (50g), 1 serving (remove)
Bread crumbs ~ Japanese Panko bread crumbs ~ 2/3 of a cup (28g), 0.50 serving
*Bertolli Tomato & Basil Sauce ~ all natural ingredients ~, 0.5 cup (remove)
Pepper, black, 1 tbsp (remove)
Mozzarella ~ Shredded Part Skim low moisture Mozzarella 1 serving
*Burrata Cheese, 1 oz
They're healthy, juicy, and satisfying over a whole grain such as quinoa, pasta, or brown rice. Comfort food makeover, right? It is great with fresh spaghetti or pappardelle!. Makes about 34 meatballs small size 1 in each approximately the size of a golf ball and some smaller ones. I think that adding the Burrata cheese was what really made the dish special; it melted into the tomato sauce and created a creamy flavorful pop. If you don't have Burrata, you can substitute fresh mozzarella.
Preheat oven to 400 degrees F.
In a large bowl, combine the turkey, bread crumbs, egg, minced basil, garlic salt, oregano, (dijon mustard totally option), black pepper, cayenne, and red pepper flakes. Mix together and roll into 1 inch meatballs. You will end up with anywhere between 22 meatballs or 34 if you make bite size. You can make it bigger but I like them bite size.
You can bake the meatballs for 15 minutes in the oven or place them gently right into the gravy to cook slowly. If you rster bake them first, while the meatballs are baking, make the sauce. Heat a large skillet on medium-low and add tomato sauce and oregano. At this point you can add any herbs or additional ingredients such as mushrooms or red pepper flakes if you desire. Let it simmer gently until sauce thickens. Once meatballs are done baking, add them to the skillet; spoon the tomato sauce generously over the meatballs and add the basil.
Place the Burrata or fresh mozzarella randomly in the tomato sauce and/or over the meatballs; continue cooking on medium-low for 5 more minutes or until the cheese has melted into the sauce.
Serve meatballs over grain or pasta of choice. Would also be great over spaghetti squash.
to 6 people