TURKEY MEATBALLS
Spaghetti and meatballs are hearty, delicious and comforting. I've tinkered with this recipe over the years and think it's pretty perfect! The longer you simmer the sauce the richer and more delicious it will become. I hope you love this recipe as much as my family does.
TURKEY MEATBALLS
PREP TIME: 25 mins
COOK TIME: 45 mins
SERVING SIZE: 4-6 servings
INGREDIENTS:
Serves 4-6
2 Cans of Organic Diced Tomatoes
Tomato Paste
Basil
2lbs of Ground Turkey
2 eggs
Gluten-Free Bread Crumbs
Gluten-Free Pasta - we love bionaturæ and Farabella brand pasta
Frontier Poultry Seasoning *contains onion
Frontier Berber Seasoning
Kosher Salt & Black Pepper
Grana Padano Cheese or use Parmigiano-Reggiano if you can’t find it
PREPARING THE TURKEY MEATBALLS
Put the ground turkey in a bowl
Add 1/2 cup of gluten-free breadcrumbs
2 Eggs
1 tbsp Frontier Poultry Seasoning
Salt & Pepper to taste
Mix with your hands then use an ice cream scoop to form uniform meatballs. This is my husband’s specialty in our house as he has the best technique!
Place all meatballs on a plate to add to the sauce shortly
PREPARING THE SAUCE
Heat a large pot over medium/high heat add a drop of olive oil
Squeeze in a table spoon of tomato paste, let this cook for a few minutes
Add the 2 cans of died tomatoes
Add the 2 jars of Rao’s Sensitive Formula Sauce
Season with Salt & Pepper
Add 1/2 tbsp of poultry seasoning *omit if you can’t have onions
Add 1/2 tbsp of Berber seasoning if you like a little heat
Add a small hunk of Grana Padano Cheese to the sauce - about an inch
Add in the meatballs and make sure they’re all tucked into the sauce and you can’t see them poking out.
Bring to a boil then simmer on low with the pot almost covered for a minimum of 45mins, the longer you let the sauce simmer the richer, thicker and more delicious it will become. I usually let mine simmer for 2hrs. Stir occasionally.
Boil any kind of pasta you like, mix and serve!
