Light Turkey Meatballs with Spicy Tomato Sauce

Light Turkey Meatballs with Spicy Tomato Sauce

Ingredients

Makes 50 bite size meatballs

For the meatballs:

1 lb / 450 gr organic ground turkey

½ tablespoon fresh sage, chopped

½ tablespoon fresh rosemary, chopped

1 clove garlic, pureed

1 small onion, very finely chopped

¼ teaspoon salt

2 large egg whites (or 1 large egg)

pinch of black pepper

For the tomato sauce:

1 tablespoon extra virgin olive oil

½ teaspoons crushed red pepper flakes

½ teaspoon fine grain sea salt

1 clove of garlic, finely chopped

1 14 oz / 400 gr can crushed red tomatoes

zest of half lemon

1 tablespoon oregano

Directions

Preheat oven to 375°F (180°C) and place the rack in the middle. Line a baking sheet with parchment paper.

In a medium bowl, combine all of the meatball ingredients. Scoop 1 heaping teaspoon of the mixture and roll into balls (they should be about 1”). Place them on the prepared baking sheet and bake for 12 to 15 minutes.

While the meatballs are baking, in a large skillet combine the olive oil, red pepper flakes, garlic and sea salt. Stir while you heat the skillet over medium heat, saute for about 2 minutes or so until everything is fragrant. You don’t want the garlic to brown though.

Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Lower the heat and taste it. If the sauce needs more salt add it now. Then, stir in the lemon zest.

By this time the meatballs should be done baking. Add them to the skillet and gently spoon the tomato sauce over the meatballs. Be careful not to break the meatballs while you’re doing this, you’ll end up with turkey bolognese sauce otherwise.

Before serving the meatballs, sprinkle with the oregano.

I like to keep this dish gluten-free but it goes without saying that these meatballs could be served over whole wheat pasta or other grain of your liking.