There is a reason why the saying “April showers brings May flowers” exists and we have definitely been experiencing that except I don’t think Mother Nature meant snow ha! It has been cold and dreary so I’ve been taking to heart Mick Jagger’s “you can’t always get what you want” as I hold tightly to the promise of spring in our not too distant future.
This leads me to my turkey meatball recipe as I’m still in comfort mood mode as a result of all this cooler weather. Trust me know one is complaining in our house either as this is one of my husband’s and daughter’s absolute favorite meals of all time. I love it too as it is incredibly versatile as the meat can be adjusted to pork or beef and this can be served over spaghetti squash to make it grain free or paleo as well as served over pasta or even used to make meatball subs! My family especially loves it over spaghetti! Regardless, I’ve been making this recipe for years and it is about time I share with you all. This can be a made a day ahead too and it will just get better and better with time. You can make your marinara from scratch if you have the time but to be honest on busy days with the kiddos, I use a jar of Rao’s marinara. It honestly is so delicious and no body will ever know!
Ground Turkey Meatballs
1 tbs extra virgin olive oil
1 small onion peeled and minced
3 cloves fresh garlic peeled and minced
1 tsp dried oregano
1 lb ground organic turkey
1/2 cup gluten free bread crumbs (optional)
pinch of sea salt
freshly ground black pepper
3 tbs grated parmesan reggiano
1 additional tsp dried oregano
2 additional tbs extra virgin olive oil
2 jar Rao’s marinara
Take a large skillet with a lid and add olive oil, then place the heat of your stove top to medium. Once hot, add minced onion and cook approx. 7-8 minutes till translucent then add garlic and dried oregano and cook 2 more minutes. Remove from heat and let rest to cool.
Take a medium size bowl and add ground turkey, egg, bread crumbs, sea salt, black pepper, parmesan reggiano, dried oregano. Now add the cooled cooked onion, garlic and oregano mixture to the ground turkey. Using your clean hands, combine all the ingredients fully. Then, proceed to roll the ground turkey mixture into individual meatballs. Once you have rolled all of your meatballs, take your skillet and add the last 2 tbs of olive oil. Bring your heat to medium and once hot, add the meatballs. Cook approx. 5 minutes then using a spatula or tongs, flip the meatballs to the other side and cook an additional 5 minutes (meatballs should be golden brown on each side). Now add both jars of marinara sauce (make sure to add a little water (approx. 1/2 cup) to the jars to get all the sauce out and add to the pot as well. Bring the heat of your stove top up to high heat very briefly till the sauce comes to a quick boil, then immediately reduce to low and place the top on your pot. Cook approx. 20-25 minutes on low to finish cooking the meatballs and allow all the flavors to come together. Serve the meatballs over pasta, over spaghetti squash or I have made meatball subs with this recipe as well. The options are endless and don’t forget to add copious amounts of sprinkled parmesan reggiano. Any way you serve this, it’s absolutely delicious and your family will thank you.
Enjoy and don’t forget to tag me @chef_emery on Instagram! Oxoxox
All my love from my kitchen to yours!