Monday, August 1, 2016

Turkey Meatballs + Fire Roasted Marinara

Turkey Meatballs --

1 lb ground dark turkey meat 
1 large egg 
3 garlic cloves, minced 
1/2 medium onion, chopped 
1 tablespoon of coconut flour
1 teaspoon onion powder 
1/2 teaspoon oregano 
1/2 teaspoon of kosher salt  
dried parsley for garnish 

Preheat oven to 400 
Using a wooden spoon, mix together turkey meat and egg. 
Once well combined, add the garlic and onion.
Add dry ingredients- coconut flour, onion powder, oregano, and kosher salt. 
Form medium to small sized meatballs (about 18) using your hands lightly sprinkled with coconut flour. 
Heat a large sauté pan over medium high heat with 1 tablespoon of safflower oil. 
Place small batches of meatballs the pan without over crowding, searing on each side for 30 seconds. Remove and place on a baking sheet with foil, adding another tablespoon of oil and placing the next batch in the pan. 
Once all of the meatballs have been sautéed, bake meatballs in the oven for 10-15 minute. Be careful not to over bake as the turkey meat will quickly dry out. 
Serve with marinara sauce and sprinkle with parsley to garnish. 

Marinara Sauce -- 

1 tablespoon of olive oil 
2 garlic cloves, minced 
1 tablespoon of balsamic vinegar 
1 teaspoon of kosher salt 
1 teaspoon of oregano 
1 pinch of red pepper flakes 
1 (28oz) can of fire roasted diced tomatoes 
1 (14oz) can of diced tomatoes 
2 tablespoons of tomato paste 
1/2 medium onion, chopped 
1/2 teaspoon of onion powder 

Combine all ingredients in a crockpot and cook on low for 4 hours. You can also cook it on low over the stove for 2 hours if you have less time, but the more you let it sit the better it will taste. You can also place all of the ingredients in a food processor before placing in the crockpot if you want a smoother, less chunky sauce.

Recipe makes about 4 servings!

love kaytee

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