My Turkey Meatballs! Great fuel food!! Espicically if you use whole wheat protein enriched pasta (Barilla Plus). Lots of protein, good carbs, I eat some of this before working out and I am READY to lift!! 
For the Sauce: (I make it a little different each time...these are rough estimates since I just "eyeball it." I made a little too much extra in the picture above!)
1 diced onion, MINUS 3 T.
several cloves of smashed garlic, depending on your preference
2 T extra virgin olive oil
salt & pepper to taste
1 T. dried thyme
2 15oz. cans of Tomato sauce +1-2 cans filled back up with water
1 6oz can of tomato paste (add 1/2 or up to a whole can to the sauce)
2-3 T. Sugar (more if more paste is added)
**optional to add some garlic and/or onion powder for added flavor
***optional: If your sauce is still a little thin, add in some Italian breadcrumbs
1. In a large pot, heat oil under low and throw in the onions and garlic with some salt to help them from burning. Sweat onions until translucent (around 10 min) then stir in thyme and cook for a minute more.
2. pour in the 2 cans of tomato sauce and depending on your preference of thickness add 1-2 cans of water and 1/2 - 1 whole can of tomato paste. I usually add about 1 can of water and a half can of paste. Stiff until combined.
3. Add sugar to taste, you may need a bit more if you added more paste. This sauce is designed to be a little on the sweet side, so don't be light-handed. Add in your pepper too.
4. Let it cook on med. low, stirring occasionally for up to 30 min, while you are preparing your meatballs
Meatballs:
1 1/2 lbs of ground turkey, preferably NOT 99% fat free (they are too dry)
1 egg
3T breadcrumbs
3T Parmesan cheese
1 T. Worcheshire sauce
3 T. finely minced onion (from whole onion above)
2 t. dried thyme
1. Add all ingredients together by hand, being careful to work the meat as little as possible while still combining all the parts.
2. Make small balls about 2 T in size and place on a tray - makes about 30-40
3. Place in concentric circles (starting from the outside rim) into the pot of sauce.
4. Cook for about 20 min while stove top is on medium.
5. Add cooked pasta to pot if desired.
**You can freeze the cooked meatballs for up to 3 months in the sauce.
For the Sauce: (I make it a little different each time...these are rough estimates since I just "eyeball it." I made a little too much extra in the picture above!)
1 diced onion, MINUS 3 T.
several cloves of smashed garlic, depending on your preference
2 T extra virgin olive oil
salt & pepper to taste
1 T. dried thyme
2 15oz. cans of Tomato sauce +1-2 cans filled back up with water
1 6oz can of tomato paste (add 1/2 or up to a whole can to the sauce)
2-3 T. Sugar (more if more paste is added)
**optional to add some garlic and/or onion powder for added flavor
***optional: If your sauce is still a little thin, add in some Italian breadcrumbs
1. In a large pot, heat oil under low and throw in the onions and garlic with some salt to help them from burning. Sweat onions until translucent (around 10 min) then stir in thyme and cook for a minute more.
2. pour in the 2 cans of tomato sauce and depending on your preference of thickness add 1-2 cans of water and 1/2 - 1 whole can of tomato paste. I usually add about 1 can of water and a half can of paste. Stiff until combined.
3. Add sugar to taste, you may need a bit more if you added more paste. This sauce is designed to be a little on the sweet side, so don't be light-handed. Add in your pepper too.
4. Let it cook on med. low, stirring occasionally for up to 30 min, while you are preparing your meatballs
Meatballs:
1 1/2 lbs of ground turkey, preferably NOT 99% fat free (they are too dry)
1 egg
3T breadcrumbs
3T Parmesan cheese
1 T. Worcheshire sauce
3 T. finely minced onion (from whole onion above)
2 t. dried thyme
1. Add all ingredients together by hand, being careful to work the meat as little as possible while still combining all the parts.
2. Make small balls about 2 T in size and place on a tray - makes about 30-40
3. Place in concentric circles (starting from the outside rim) into the pot of sauce.
4. Cook for about 20 min while stove top is on medium.
5. Add cooked pasta to pot if desired.
**You can freeze the cooked meatballs for up to 3 months in the sauce.
VIEW 6 of 6 COMMENTS
babyfactory:
i will try to make this recipe, seems good.
littlejohn22:
I'm doing this next weekend... Now what was this about eyeballs?