Weeknight Marinara and Turkey Meatballs
A weeknight staple!
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.