Though your sauce will need to simmer for an hour or so, making this dish is so easy that it is a weeknight staple for us!
I told my daughter she could have anything she wanted for her birthday dinner, this is what she chose. That was ok with me though as her birthday fell during the week, and this is such a simple recipe that it is perfect for a weeknight meal. I get this incredible pasta from our local farmer’s market and though I highly recommend going with something similar, especially as the spinach garlic pasta they make has the lowest calories* of any I’ve seen, any pasta will do.
Start by getting the marinara cooking…I like to use a cast iron dutch oven for this recipe. Gently cook the garlic in the olive oil until just very lightly golden. Add chili and oregano and cook another 30 seconds. Pour in tomatoes and stir. Bring to a boil then reduce heat to low. Cover and let simmer for 1 hour, stirring occasionally.
Once the sauce has been simmering for about 40 mins, get started on the meatballs.
Preheat the oven to 450 degrees.
In a large bowl, place all ingredients (just one tbsp of the olive oil). Start with 2 tbsp of water. Use your hands to mush it all up. If it feels dry, add another tbsp or two of water. I know, I know, it feels weird to add water to meatballs, but I read somewhere that it makes them hold together better and obviously, adds moisture, and sure enough, the results were great!
Shape into 12 meatballs.
Heat a cast iron or oven safe frying pan on high heat. Add the other tbsp of oil and brown meatballs on all sides.
Place the whole shebang into the oven.
Bake for 14-16 mins or until they reach 160 degrees.
Back to the sauce, add the vinegar and herbs and stir. Season to taste with salt and pepper.
Gently place meatballs into the sauce along with any pan drippings. Stir and let simmer another 10 minutes.
Serve over fresh pasta and top with a sprinkling of parmesan cheese. Enjoy!
*I typically don’t serve pasta as a main course, keeping it instead as an appetizer. That way we eat far smaller portions of it. However, birthdays are kid’s choice.
Weeknight Marinara and Turkey Meatballs
Ingredients
For the Sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 3 tsp dried oregano
- 2 28oz cans crushed tomatoes
- 2 tbsp red wine vinegar
- 1/2 cup roughly chopped basil
For the Meatballs
- 1 lb ground turkey
- 1 large egg, beaten
- 3 cloves garlic, minced
- 2 tsp onion powder
- 1/3 cup seasoned bread crumbs
- 4 thinnly sliced scallions
- 1/4 tsp black pepper
- 1 1/2 tsp salt
- 2 tbsp olive oil, divided
- 2-4 tbsp water
Instructions
For the sauce
- In a dutch oven or large, heavy bottomed, lidded pan, heat oil over medium heat.
- Add garlic and cook gently for about 30-60 seconds until just slightly golden.
- Add crushed pepper and oregano. Cook another 30 seconds.
- Pour in tomatoes and stir well.
- Bring to a boil and then reduce heat to low.
- Cover and let simmer for 1 hour, stirring occassionally.
Start the meatballs
- In a large bowl add all ingredients including 1 tbsp of the olive oil (start with only 2 tbsps of the water).
- Mix together well with hands. Add up to 2 tbsp more water if it seems to dry.
- Form into 12 evenly sized meatballs.
- In a cast iron skillet, add 1 tbsp reserved olive oil.
- Heat to high and brown meatballs on all sides.
- Place pan in oven at 450° and cook for 14-16 minutes or until they reach an interal temp of 160°.
Meanwhile, with the sauce
- Once sauce has simmered for an hour, add the vinegar.
- Season to taste with salt and black pepper.
- Add in basil and stir.
- Place meatballs into marinara, scrapping any pan drippings in as well.
- Simmer gently for another 10 minutes
- Stir well and serve.