Oh my goodness these things are SO good! It’s the first time I had ever had meatballs but I think they turned out pretty fantastically, if I do say so myself. I didn’t make them with spaghetti as is traditional, but they were still pretty kickin’ with mashed potatoes. This was extremely easy to make and was ready in under 30 minutes, which is even better! The recipe is one of Rachel Ray’s (one of her 30 minute meals if you didn’t already guess!), which you can find here, but I made some slight modifications. Nothing too drastic, but I changed some things due to personal preference and because I flat out didn’t have a couple of other things. I’ll explain my reasonings as I go. So here is the recipe, which includes a sauce that you can make with it (or you could just use a jar of spaghetti sauce if you want to make this meal even quicker):
- 1 lb ground turkey (I prefer turkey over beef, it’s just leaner and it was what I had thawed out)
- 2 tsp Worcestershire
- 1 egg, beaten
- 1/2 cup Italian bread crumbs (I only had plain bread crumbs, so I threw in some Italian seasoning)
- 1/4 cup Parmesan (that’s the only Italian-esque cheese I had on hand)
- 2 cloves garlic, chopped (if you have the jarred and pre-minced garlic, 1 tsp = 1 clove)
- salt and pepper, to taste
- red pepper flakes, if you like to add some spice!
- 2 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes (I would recommend a whole tsp to those of you who like it hot!)
- 4 cloves garlic, chopped
- 1 small onion, chopped
- 3/4 cup beef stock
- 1/4 cup red wine (Originally there was no wine and a full cup of beef stock, but since this is an Italian dish I thought it only fitting to use a little wine in it)
- 1 28 oz can crushed tomatoes (I only had diced, which made the sauce chunky. If you don’t care for chunky sauce then definitely use crushed!)
- parsley, to taste
- Italian seasoning, to taste (Originally called for basil, but I didn’t have any fresh on hand)
-Preheat oven to 425 F.
-Mix ground turkey, Worcestershire, garlic, egg, bread crumbs, parmesan and salt and pepper together. And get your fingers in there and really work it together. It skeeved me out at first (I just get freaked out with raw meat. REALLY freaked out), but it ended up being kind of fun. Once the meat mixture is well combined, form into 1 1/2 inch balls and place on a greased cookie sheet. Bake for 10-12 minutes until no longer pink.
-While the meatballs are cooking, heat a deep skillet over med-high heat. Add the oil, red pepper flakes, garlic and onion. Saute until the onions are soft. Add the beef stock, wine, tomatoes, and herbs and bring to a simmer. Cook for about 10 minutes.
Now you can turn the meatballs in the sauce and serve them up that way or ladle the sauce on as desired. We chose the latter method and ended up with a lot of leftover sauce. But we are going to use it as a homemade pizza sauce so that there’s no waste. Just a suggestion if you end up with as much leftover as we did! I hope you enjoy!