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Weeknight Marinara and Turkey Meatballs

A weeknight staple!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course: dinner
Cuisine: American, Italian
Ingredients Method

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

Method
 

For the sauce
  1. In a dutch oven or large, heavy bottomed, lidded pan, heat oil over medium heat.
  2. Add garlic and cook gently for about 30-60 seconds until just slightly golden.
  3. Add crushed pepper and oregano. Cook another 30 seconds.
  4. Pour in tomatoes and stir well.
  5. Bring to a boil and then reduce heat to low.
  6. Cover and let simmer for 1 hour, stirring occassionally.
Start the meatballs
  1. In a large bowl add all ingredients including 1 tbsp of the olive oil (start with only 2 tbsps of the water).
  2. Mix together well with hands. Add up to 2 tbsp more water if it seems to dry.
  3. Form into 12 evenly sized meatballs.
  4. In a cast iron skillet, add 1 tbsp reserved olive oil.
  5. Heat to high and brown meatballs on all sides.
  6. 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
  1. Once sauce has simmered for an hour, add the vinegar.
  2. Season to taste with salt and black pepper.
  3. Add in basil and stir.
  4. Place meatballs into marinara, scrapping any pan drippings in as well.
  5. Simmer gently for another 10 minutes
  6. Stir well and serve.