My family loves meatballs, and since this recipe uses ground turkey instead of ground beef, it’s definitely a healthier alternative. My kiddos devour turkey meatballs just as they do beef meatballs. Over many times making and honing this recipe, I’ve found that the longer the sauce simmers, the thicker, the richer, and the yummier the sauce gets, so if you have the time, simmer away.
- 1 TBSP olive oil
- 4 garlic cloves, minced
- 1 28 oz can of crushed tomatoes
- 1 28 oz can of tomato puree
- 2 tsp. Italian seasoning, divided
- 1/4 tsp. dried thyme
- salt and pepper to taste
- sugar–amount will definitely depend on how sweet your canned tomatoes are and how sweet you like your sauce. Taste sauce, season, taste again, repeat…
- 1 lb. ground turkey
- 1 egg
- 1/2 c. Italian seasoned bread crumbs
- 1/2 c. pecorino romano cheese
- 1 lb. pasta
- Sauce: in a large nonstick skillet, heat olive oil over medium high heat, add garlic and cook for 1 minute; stir in 1 tsp. Italian seasoning, thyme and tomatoes. Season with salt, pepper and sugar. Bring to a boil; reduce heat cover and simmer for at least 25 minutes….longer if you can.
- Meatballs: in a large bowl, combine ground turkey, egg, bread crumbs, cheese and remaining 1 tsp. of Italian seasoning. Form 1 1/2 inch meatballs.
- Add meatballs to sauce, spooning sauce over to coat. Cover and cook over medium heat until meatballs are just cooked through, about 8 minutes.
- Meanwhile while meatballs are cooking, cook pasta.