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Turkey Meatballs with Bruschetta Sauce

by on June 26, 2012 in Main Courses, Poultry June 26, 2012 Main CoursesPoultry
See post on Shugary Sweets’s site!
4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

Flavor explosion for dinner, and it’s pretty healthy too! At least compared to cupcakes.

Ingredients

  • FOR THE MEATBALLS:
  • 1 pound Ground Turkey
  • 1 whole Egg
  • ½ cups Plain Breadcrumbs
  • 2 Tablespoons Italian Seasoning
  • 3 Tablespoons Grated Parmesan Cheese
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Kosher Salt
  • 6 whole Cranks Freshly Ground Black Pepper
  • FOR THE SAUCE:
  • 1 can 15oz Can Tomato Sauce
  • 5 whole Large Roma Tomatoes, Diced
  • ⅔ cups Fresh Basil Leaves, Snipped Into Smaller Pieces
  • 4 cloves Garlic, Chopped
  • ½ teaspoons Red Wine Vinegar
  • 1 teaspoon Kosher Salt
  • 6 whole Cranks Freshly Ground Black Pepper
  • 2 Tablespoons Grated Parmesan Cheese

Preparation

Preheat oven to 425 F.

In a large bowl, mix together the meatball ingredients until combined evenly (I use my hands). Roll into 40 balls (about 1 1/2-2 inches in diameter). Space evenly on a parchment paper-lined baking sheet.

Bake in a 425 F oven for 20-25 minutes.

While baking the meatballs, mix all of the sauce ingredients together in a medium saucepan on low heat. Stir occasionally. Heat just until warmed.

To serve, pour sauce over meatballs and enjoy!

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2 Reviews

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zimmsbride on 7.13.2012

Yummy! I served the meatballs themselves for dinner one night and used the leftover ones in a tortellini casserole.

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mesm on 7.8.2012

The sauce was awesome, I actually pureed it a little and then served it hot as instructed. The meatballs could use some more seasonings or spices but were tasty with the sauce. We actually served the meatballs and sauce over spaghetti squash! Together the whole dish was pretty good, would definitely spice up the meatballs next time. Thanks for sharing your recipe.

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