Turkey Meatballs In Marinara Sauce

Ingredients

• 1 pound lean ground turkey breast
• 1 teaspoon extra virgin olive oil
• 1/4 cup Italian style season breadcrumbs (or more as needed)
• 1/4 cup freshly grated parmesan cheese, plus more for serving
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped onion
• 1/4 cup sun-dried tomatoes, (packed in oil) rinsed, drained and finely chopped
• 2 tablespoons minced fresh parsley leaves, plus some for garnish
• 1 teaspoon minced fresh thyme leaves, or dried
• 1 teaspoon minced fresh oregano leaves, or dried
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 1 batch Basic Marinara Sauce, or 1 (28 -ounce) jar marinara

Method

Step 1

Preheat broiler. Lightly oil a rimmed baking sheet, or cover with aluminum foil and spray with cooking spray.

Step 2

In a large bowl, combine the ground turkey with the olive oil, bread crumbs, Parmesan cheese, carrot, onion, sun-dried tomatoes, parsley, thyme, oregano, egg, salt, and pepper. Using your hands, mix well, if the mixture feels too loose, add a bit more bread crumbs until the meat holds together when forming a ball. Form into 2 inch balls (do not compact the meat, use a light touch when making the meatballs); place on the baking sheet. Place under the broiler for about 10 minutes, shaking the pan occasionally so all sides get brown and the meatballs are almost cooked.

Step 3

Heat the marinara in a saucepan. Add meatballs; cover and cook on low heat for about 10 minutes, or until the meatballs absorb some of the sauce.

Step 4

Divide the pasta between 6 heated pasta bowls; top with meatballs and marinara sauce. Garnish with fresh parsley and freshly grated Parmesan cheese, if desired.