Turkey Meatballs

 

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Turkey or Chicken meatballs can become a little dry sometimes, but if you add some olive oil to the ground meat they become really nice and juicy.

This is my go to dinner when I feel I have over indulged a little too much. It is very low in calories, fat, and carbs. I serve these over Zucchini noodles but you can serve them over rice or pasta for a more substancial meal. They are also good as an appetizer or in a baguette for a quick dinner.

Ingredients:

For the meatballs;

1 lbs. ground organic Turkey

1 egg

2 tbsp. chopped onion

2 tbsp. olive oil

1/4 C. Parmesan cheese, freshly grated

1 tbsp. chopped Parsley

1 tsp dried Oregano

1/4 tsp Sage

1 garlic clove, peeled and grated

1/4 C. dried breadcrumbs

1/2  tsp. salt (the Parmesan is quite salty)

For the tomato sauce:

1 small onion, peeled and chopped fine

1 garlic clove, peeled and grated

1 12 oz. can peeled plum tomatoes

a pinch of sugar or a little bit of agave syrup, about 1/2 a teaspoon

salt and pepper to taste.

Some Basil leafs (optional)

Chopped Parsley for serving

Method:

Combine all the ingredients for the meatballs using only one tablespoon of the olive oil. With slightly damp hands shape into balls, about the size of a golf ball.

 

Heat a frying pan, add the remaining tablespoon of olive oil. When it’s hot add the meatballs one by one. Cook them over medium heat for about 10 minutes moving them around so they brown all over, be careful not to break them and use two spoons to turn them over if necessary.

 

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Now add the chopped onion to the pan, stir around a few times before adding the garlic. Frying and stirring gently as you go. Now you can add the canned tomatoes. Breaking up the tomatoes with your cooking spoon while you mix it around gently. Add the sugar and season to taste. Cook for about 10 more minutes.

Sprinkle with more parsley before serving.

 

 

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