Skinny Italian Turkey Meatballs

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Jeff is ever skeptical of both "skinny" meals and those made with ground turkey so I was a little hesitant to try this one, but it's a keeper and one that will go into the regular rotation! This recipe is super easy, cooks fast, and sounds pretty healthy to me.

Make sure to scroll to the bottom to see the recipe for Super Easy Crusty Bread to accompany this dish!

Special Equipment: none

Time Management:
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

For the meatballs:
20 oz lean ground turkey
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 egg
1 large clove garlic, minced
1 tsp kosher salt
black pepper

For the marinara:
2 tsp olive oil
4 cloves garlic, minced
2 28 oz cans crushed tomatoes
1/2 small onion (sliced so root is intact and do not dice)
1 tsp oregano
1/4 cup fresh basil
salt and pepper to taste

Directions:
In a medium pot, heat olive oil over medium heat. Add garlic and saute a minute or two. Add crushed tomatoes, onion, salt, pepper, oregano and basil. Stir, reduce heat to low, and allow to simmer.

In a large bowl, combine ingredients for meatballs and mix with your hands. Form small meatballs a little smaller than a golf ball. Once all balls are formed, add them to your sauce and allow to cook for 20 minutes. Discard the onion and serve over noodles.

The source of this recipe is http://www.skinnytaste.com/2008/12/skinny-italian-meatballs-turkey-1-pt.html although I changed it a tiny bit.

Serving suggestion: Super easy crusty bread

Special equipment: dutch oven

Prep time: 5 minutes
Inactive prep 12-18 hours
Cook time 45 minutes (plus 30 minutes to preheat pot)

Ingredients:
3 cups all purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups water

Directions:
Combine all dry ingredients in a bowl then add water and mix to combine. Mix for a minute or two but don't worry if it's not totally combined - this will be a sticky mess!
Cover with plastic and set aside for 12-18 hours on counter top (not in the refrigerator).
Preheat oven to 450 degrees. Once at temperature, add your (empty) dutch oven pot with lid and allow to heat for 30 minutes. Carefully remove pot and add bread. Return lid and return to hot oven for 30 minutes. Remove lid and cook an additional 15 minutes. Remove and let bread cool on rack.
I have made this several times and have had no problem with bread sticking to pan.