The Meal Planner


"On top of spa-GHHHE-TIIIIII, all covered with CHEEEEEEEESE, I lost my poor MEEEEEEEATball when somebody SNEEEEEEEEEEEZED."

You definitely won't be losing any meatballs if you're making this dish...you'll be guarding them with your life. It's a refreshing take on a worn out classic. The turkey meatballs are a lot lighter than beef and the fresh herbs add wonderful earthiness. I love me a good Rose Sauce and it pairs so perfectly with the turkey meat. It's so good you won't even need to cover it with "CHEEEEEEEESE".


Recipe from Evil Shananigans
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Serves 4



Sauce:
1 tbsp olive oil
1/2 cup onion, diced
1 clove garlic, minced
1/2 tsp red pepper flakes
1 - 12 oz can diced tomatoes
1/2 tsp sugar
1/2 tsp fresh thyme
1/2 tsp fresh oregano, chopped
2 tsp fresh basil, chopped
1/2 tsp salt
1/4 cup heavy cream

Meatballs:
1 lb lean ground turkey
2/3 cup carrots, grated
1/2 cup onion, grated
1/4 cup bread crumbs
2 cloves garlic, minced
1 egg
1/2 tsp fresh oregano, minced
2 tsp fresh thyme, minced
1/2 tsp salt
1 tsp smoked paprika
1/3 cup parmesan, grated

1 lb spaghetti (or any other pasta)

Put a large pot of salted water on to boil for the pasta. Cook pasta until al dente.

Heat oil in a saucepan over medium heat, then add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the tomatoes, sugar, salt, thyme and oregano and stir and let it come to a simmer. Pour into a blender or food processor and add the fresh basil and blitz until smooth. Pour back into saucepan, let come up to a simmer and then add the cream, stir and remove from the heat.

For the meatballs, preheat the oven to broil and cover a baking sheet with tinfoil and spray with cooking spray. Add all ingredients together in a bowl and mix until combined. Take about 2 tbsp of the mixture and form into balls, and place them on the oiled baking sheet. This should make between 25-30 meatballs. Sprinkle the tops of the meatballs with a bit more paprika for color.

Bake the meatballs under the broiler for 10-15 minutes or until cooked all the way through. Toss the pasta with half of the tomato cream sauce and place in a serving dish. Top with the rest of the sauce, the meatballs and more fresh basil.


Click here for printable version of Turkey Meatballs with Tomato Cream Sauce

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THE RESULTS?
Our family loved these light and summery meatballs. The grated carrot and onion adds nutrition, flavor and juiciness to the lean meatball. Whenever I eat pasta I can't help but eat seconds (okay...maybe sometimes thirds), but with a lighter dish like this I don't even feel that guilty :)

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2 Responses
  1. JodieMo Says:

    Love love love turkey meatballs! I keep some in my freezer at all times! Great recipe!


  2. Yeah the turkey was such a light alternative to beef. Great substitute. Good idea keeping some in your freezer...meatballs freeze so incredibly well and make for fast meals.