Turkey Meatballs in Spicy Marinara

Italian food embodies what I love most - fresh ingredients, rustic simplicity, and great flavor. This meatball recipe is a healthy spin on the classic, made with lean ground turkey, and broiled in the oven instead of fried. These are anything but boring health food... they're loaded with onion, garlic, shredded carrots, and freshly grated parmesan cheese. You finish them off in a super simple homemade marinara sauce, then serve them as an appetizer or on top of your favorite pasta. Garnish them with some fresh basil or parsley, and of course, a sprinkle of parmesan never hurt anything. Don't forget the red vino : ) enjoy! 

Ingredients: 

1 lb. ground turkey 

2 medium onions

6 cloves garlic

1 large carrot 

1/3 cup freshly grated parmesan cheese, plus more for garnish 

*Use parmigiano reggiano if you can, and freshly grating it is a must. It really does make a huge difference 

1 slice of whole wheat bread, crust cut off, and pulsed into crumbs, or 1/4 cup dried bread crumbs

1 egg, lightly beaten

2 tablespoons fresh chopped parsley 

1 (28-ounce) can whole peeled tomatoes in puree 

3 tablespoons tomato paste

1 small bunch basil leaves, 1/2 torn for the sauce, 1/2 sliced for garnish 

salt, pepper, sugar, and red pepper flakes 

Preheat your oven to 400 degrees, and spray a baking sheet with nonstick cooking spray.

Prep all your veggies: Finely dice up 2 medium onions. Place 1/2 cup of the onions into a large bowl for the meatballs. Leave the rest aside for the sauce.

Mince up all the garlic cloves. Add 1 tablespoon into the bowl with the onions. Leave the rest aside for the sauce.

Peel and shred the carrot. Add 1/2 cup to the bowl. If there is any left over, keep for the sauce.

Add the ground turkey into the bowl. Add 1/3 cup freshly grated parmesan cheese, the breadcrumbs, the egg, the parsley, 1/2 teaspoon salt, and freshly cracked pepper. Using a fork, gently mix everything together until it's just combined. Do not overwork the meat or it will become tough.

Form the meat into balls, and place on the prepared baking sheet. Bake for 20 minutes until slightly golden brown. 

 Meanwhile, begin the sauce. Add some olive oil into a pan over medium heat. Once hot, Add the remaining chopped onion and any leftover shredded carrot. Season with some salt and a big pinch of red pepper flakes. Sauté until softened and translucent, about 8 minutes. Add the garlic and cook a minute more. Using your hands, break up the whole peeled tomatoes, and add into the sauce along with the tomato puree and tomato paste. Season with a teaspoon of sugar and throw in some torn basil leaves. Let simmer for 15 minutes. Taste for seasoning, and adjust if necessary. 

Now add the meatballs into the sauce. Cover with a lid, and allow to finish cooking in the sauce for about 10 minutes. 

If serving with pasta, you'll want to get your noodles cooking at this point. Bring a large pot of water to a boil, and season generously with salt. Add the pasta and cook until al dente. 

Spoon the sauce over your cooked pasta, top with a few meatballs, and garnish with a sprinkling of parmesan and fresh basil or parsley. Buon appetito!