Juicy Turkey Meatballs in Homemade Tomato Sauce

Makes about 16 meatballz and sauce for days. You can bag the homemade sauce, and just make the meatballs with whatever store bought sauce you love. Just make sure you have enough to cover the balls, about 2 jars of sauce. 

sauce parts
- 1 medium onion, diced
- 1 pepper (any color), diced
- 1 14.5 ounce can diced tomatoes
- 1 14.5 ounce can crushed tomatoes
- 1 28 ounce can tomato puree
- 1/2 cup chicken stock
- splash of white or red wine
- 2 dried bay leaves
- Pinch of dried oregano
- Pinch of sugar (to balance tomatoes acidity)

meatball parts
- 1 lb ground turkey (I use 93% lean)
- 1 egg
- 1/2 small onion
- 2 garlic cloves
- 1/3 cup bread crumbs
- 1/3 cup parmesan
- Handful of parsley, finely chopped


sauce clues
1. In a large pot, saute the onion and pepper in olive oil. season with salt and pepper. 
2. Add in the diced tomatoes, crushed tomatoes, tomato puree, chicken stock, wine, bay leaves, oregano and sugar. Taste, and season with salt and pepper. 
3. Bring sauce to a boil, then lower to a gentle simmer and cover. This should cook down for about 20 mins, so make your meatballs now while you wait.

meatball clues
1. Grate the onion and garlic (on a box grater's small holes) into a large bowl. Add the egg, bread crumbs, parmesan, parsley and some salt and pepper. Mix to combine.
2. Add in the ground turkey. Gently mix to combine. Form the mixture into golf ball size balls.
4. Add some olive oil to a non-stick skillet on medium high heat. Cook the meatballs, just until they are golden on both sides (don't worry about them being cooked through, the sauce will do that).
5. Once golden brown, add them to your simmering sauce. 
6. Keep your sauce at a gentle boil, and cook for another 10-15 minutes. 
7. Finish with parmesan and fresh chopped parsley (or basil, or mozzarella). Serve with crusty bread, or on top of pasta or veggies. 


note: deglaze, yo! when you're done frying the meatballs, pour a little extra wine into your pan and use a wooden spatula to scrape up the brown bits. these are full of flavor - pour it into your sauce!