These baked meatballs are a staple in my house. They are a bit healthier than traditional meatballs because they use turkey meat not red meat, use whole wheat breadcrumbs not white breadcrumbs, and are baked not fried. There are even some carrots thrown in! They are just as good frozen, and because this recipe makes so many meatballs, it’s great for a crowd. That said, the “crowd of 6” living in my house can usually polish off the whole pot in about a day and half. Add a Caesar salad, some sautéed broccoli, and maybe some garlic bread, and voila, you have a feast for friends and family!
Adapted from Giada De Laurentiis
Serves: 85-90 mini meatballs
½ medium onion, minced
3 garlic cloves, minced (microplane)
1 large carrot, minced (microplane)
2 large eggs
½ cup whole wheat bread crumbs
½ cup ketchup
½ cup grated Parmesan cheese (microplane)
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon Adobo
2 pounds ground turkey
1-2 tablespoons olive oil
½ medium onion, chopped
3 cloves garlic, chopped
1-2 teaspoons salt
2-28oz. cans San Marzano tomatoes, diced
Pre-heat oven to 350 degrees. In a large bowl, mix all of the ingredients together except for the olive oil. Using a small scooper or spoon, shape the mixture into 1¼ inch diameter meatballs. Use a bit of olive oil on your hands to prevent the mixture from sticking. Line 2 baking sheets with a Silpat or non-stick foil. Line up meatballs and bake for about 20 minutes. Check for doneness.
In a large saucepan, heat the oil. Add the onion and sauté about 5 minutes or until the onions are translucent. Add the garlic and sauté another 1-2 minutes. Season with salt and dried oregano. Add the two cans of diced tomatoes and bring to a boil. Simmer for 10 minutes. Puree using an emersion blender. Check for seasonings and adjust as needed. Add the cooked meatballs to the sauce. Serve over pasta or sautéed spinach.