Today's recipe is for turkey meatballs served with a homemade vegetable marinara sauce.
Ingredients for marinara sauce:
2 28-ounce cans of tomato puree
1/2 cup chicken stock or water
1 cup chopped onion
1 cup sliced carrot
1 generous cup of chopped celery
2 large garlic cloves
Ingredients for 18 turkey meatballs:
1 1/2 pounds ground turkey meat
2 large eggs
1/2 cup grated romano or parmesan cheese
1 1/2 cups dried breadcrumbs
1/4 cup fresh parsley
1 Tbs fresh thyme
2/3 cup water
Olive oil, salt, pepper
To get the marinara going, add a splash of olive oil to a large, heavy-bottomed pot and add the cup of peeled and rough-chopped onion, the generous cup of peeled and 1/2-inch-thick sliced carrot and the generous cup of rough-chopped celery.
Stir that around occasionally as the vegetables are cooking and finely mince the garlic and chop up the fresh parsley and thyme.
Next, make the meatballs by combining the ground turkey meat, two large eggs, grated cheese, dried breadcrumbs, the chopped parsley and thyme and the water. Add a little salt and pepper to taste and mix it up.
Shape that mixture into 2-inch round meatballs and it should yield about 18 total. Make sure you wash your hands really well.
Once the carrots have softened up, add the minced garlic to the vegetable pot. Let it cook along for a minute and then add the cans of tomato puree and the chicken stock or water and bring it up to a simmer.
Use another large, heavy-bottomed pan to brown up the meatballs in a little olive oil. Once the meatballs are nicely browned all around, turn the heat way down and carefully ladle the marinara sauce into the pan with the meatballs. Let it gently simmer along for another 20 minutes or so to cook the meatballs all the way through.
While the meatballs are slowly finishing up, cook up a pot of pasta to serve with it.