Italian Turkey Meatballs in Tomato Sauce

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 4 Basil, leaves
  • 1/2 cup Flat-leaf parsley
  • 6 Garlic clove
  • 2 tsp Marjoram, ground
  • 1/2 Onion, medium
  • 1 Onion, small
  • 1 1/2 (28 oz. can Tomato

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 tsp Pepper, ground
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs, whole wheat

Found on cookincanuck.com

Description

Ingredients

• 1 lb. extra-lean ground turkey
• ½ medium onion, grated
• 3 garlic cloves, minced
• ¼ cup minced flat-leaf parsley
• ¼ cup whole wheat breadcrumbs
• 1 egg
• 1 tsp ground oregano
• ½ tsp salt
• ½ tsp ground pepper
• 2 tsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground oregano
• ¼ tsp red pepper flakes
• ¼ tsp salt
• ¼ tsp ground pepper
• 1 (28 oz.) can crushed tomatoes
• 1 (14 oz.) can crushed tomatoes
• ¼ cup minced flat-leaf parsley
• 4 basil leaves, thinly sliced

Directions

• Preheat the oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
• In a large bowl, stir together the ground turkey, onion, garlic, parsley, breadcrumbs, egg, oregano, salt and pepper.
• Divide the mixture into 8 portions, form into balls and place on the prepared baking sheet.
• Bake until the meatballs are firm to the touch and cooked through, 15 to 20 minutes.
• Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic, oregano, salt and pepper, and cook for 1 minute.
• Add the crushed tomatoes, bring the sauce to a boil, and then simmer for 10 minutes. Stir in the parsley and basil.
• Nestle the meatballs into the sauce and spoon sauce over to coat the meatballs.
• Serve over pasta or rice, or on their own.

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