Meatballs are one of those dishes that is found in many different cultures. I love how versatile they can be and that I can turn one giant pot of them into a few different meals – serve them over pasta, as a hoagie with a little cheese, or by themselves with a toothpick. I try and stay away from beef most of the time and use turkey as a healthy alternative, but you can certainly swap out to fit what you have on hand.
- 1 lb ground turkey breast
- 1/4 cup seasoned breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup parsley, finely chopped
- 1 egg
- 1 large clove garlic, minced
- 1 tsp kosher salt and fresh pepper
- 2 tsp olive oil
- 4 cloves garlic, smashed
- 2 28 oz cans crushed tomatoes
- 1/2 small onion, keep whole
- 1 bay leaf
- 1 tsp oregano
- 2 tbsp dried basil
- salt and fresh pepper to taste
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer.
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using your hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping pong ball.
Add the meatballs to the sauce and cook about 30 minutes on medium-low heat. Discard the onion and serve as a meatball hero.