TRATTORIA TURKEY MEATBALLS
FOR THE EASY MARINARA SAUCE:
1 1/2 tablespoons olive oil
1 1/2 cups chopped onion
2 tablespoons minced Italian parsley
4 cloves minced garlic
1 large can crushed tomatoes (28 ounces) + 1 cup water
2 cans (14.5 ounces each) fire-roasted whole tomatoes (Muir Glen)
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
Salt and pepper to taste
FOR THE TURKEY MEATBALLS:
2 pounds ground turkey (white and dark meat)
2 whole large eggs
1/2 cup water
1 cup fresh breadcrumbs
2 tablespoons minced Italian parsley
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon pepper
1/2 cup freshly grated Parmesan
2/3 cup plump raisins (see Note)
TO MAKE THE SAUCE:
Heat the oil in a large deep skillet. Saute onion for 5 minutes over medium heat. Stir in the parsley and garlic. Saute for 2 minutes. Add crushed tomatoes and water. Reduce heat to low.
Place the fire-roasted tomatoes into a processor and chop finely. Add to sauce. Simmer for 15 minutes. Add the vinegar, oregano, and salt and pepper to taste. Simmer for 30 minutes while you prepare meatballs.
TO MAKE THE MEATBALLS:
Put turkey in a large bowl. Beat eggs with water to combine. Add to turkey. Add breadcrumbs, parsley, oregano, pepper flakes, salt, black pepper and Parmesan. Use a large fork to comb through the mixture to combine well. Add raisins and comb mixture until blended.
Form into golf ball-size meatballs. If raisins stick out on surface, poke them inside and smooth the surface. As you form meatballs, drop them into the simmering marinara sauce one at a time. Poach for 15 minutes, then turn them over. When you have formed all of the meatballs, simmer, partially covered, for 35 minutes.
Note: If the raisins aren't plump, place in a small bowl, add 1 tablespoon water, cover with plastic wrap and poke a hole in the top to vent. Microwave on high for 45 seconds. Uncover and let steam briefly before using.
Yields about 24 meatballs; serves 6
PER SERVING: 445 calories, 45 g protein, 39 g carbohydrate, 13 g fat (4 g saturated), 175 mg cholesterol, 1,395 mg sodium, 6 g fiber.
Source: Jacqueline Higuera McMahon - April 26, 2006 in the San Francisco Chronicle |