23.5.11

MEATballs?!?

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It's time to confess. I eat a bite of meat every once in a while. So what. I literally crave meat and I won't deny my body what it's telling me I need. I mean maybe once every two weeks I accept a nibble from a friend or something. But when Lauren and I walked around Sunflower two days ago she looked at me holding a package of ground turkey and stood there kind of speechless. "Really?" Yes, really. It's time. I had turkey meatballs on my mind and tonight was the night. This is most definitely an unusual meal to see on Kt's Kitchen so enjoy! Soak it up. Pretend like you can taste these sublimely juicy meatballs smothered in the most delicious sweet, slightly spicy tomato sauce.



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I used Giada's recipe for mini turkey meatballs and it was absolutely amazing. I enjoyed every single bite. It may sound weird but I threw some fava beans in there, needed some green. Oh and I didn't go mini on my meatballs, figured I'd go all out. The recipe also asked for another 1/4 of cheese that I chose to exempt. I think they came out phenomenal with just the right cheesiness, flavor, and juiciness.
Meatballs
1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat

Tomato Sauce

1/4 cup olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves 
1/2 tsp crushed red pepper
1/2 tsp cinnamon

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

 

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