¼cupItalian style season breadcrumbsor more as needed
¼cupfreshly grated parmesan cheeseplus more for serving
½cupfinely grated carrot
½cupfinely chopped onion
¼cupsun-dried tomatoes(packed in oil) rinsed, drained and finely chopped
2tablespoonsminced fresh parsley leavesplus some for garnish
1teaspoonminced fresh thyme leaves or dried
1teaspoonminced fresh oregano leaves or dried
Freshly ground pepperto taste
1batch Basic Marinara Sauceor 1 (28 -ounce) jar marinara
Preheat broiler. Lightly oil a rimmed baking sheet, or cover with aluminum foil and spray with cooking spray.
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.
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. While the meatballs are cooking; prepare pasta of your choice according to package directions.
Drain the pasta and divide between 6 heated pasta bowls; top with meatballs and marinara. Garnish with fresh parsley and freshly grated Parmesan cheese, if desired.
Best served on a long pasta such as spaghetti, linguine, or fettuccine.