Giada's Turkey Meatballs

I've been making meatballs forever. And nothing will ever take the place of my mother's meatballs. They are amazing. They are great plain, slapped in between a honking slice of fresh bread or as a side to a pasta dish. 

However, I came across this recipe when watching an episode of Giada at Home which focused specifically on great little meals for little mouths. Not only were these really tasty little meatballs, but they froze beautifully in the sauce. And I had so many leftover that I had a ton of "oh snap! We got home way too late from shopping and the children are shouting for lunch with angry zombie eyes" mini lunches in the freezer. I popped them in the microwave to defrost and served them up with a slice of toast. And all wee ones instantly returned to normal....ish. 

You need:

for the meatballs:

1 c. plain breadcrumbs

1/2 c. Parmesan cheese

1/4 c. fresh basil

1/4 c. fresh parsley

1/4 c. whole milk, room temperature

1 tbsp. ketchup

1 tbsp. tomato paste

3/4 tsp. salt

1/2 tsp. black pepper

2 eggs, room temperature

2 cloves garlic, finely chopped

1 lb. ground dark turkey meat

1 lb. spicy turkey sausage, casings removed

olive oil

for the sauce:

1/4 c. olive oil

3 cloves garlic, smashed and peeled

1 onion, chopped

1 tsp. salt

1/2 tsp. black pepper

3/4 c. fresh basil, chopped

2 tsp. ground fennel

2 tsp. dried oregano

2 28oz. cans of crushed tomatoes

1/2 c. chicken broth, optional

Preheat the oven to 400 degrees. In a large bowl, combine all meatball ingredient. Mix well with your hands. Form into small balls and place on a non-stick cookie sheet. Drizzle with olive oil and bake until cooked through, about 15 minutes.

While they are cooking, heat the 1/4 c. olive oil in a large deep skillet. Add the garlic, onions, salt and pepper. Cook for about 6 minutes on medium-high. Add the basil, spices, and tomatoes. Simmer for about 15-20 minutes. Add the cooked meatballs and simmer about 10 minutes more. Thin with chicken stock, if needed. 

Top with grated Parmesan and crusty bread. Freeze leftovers in wee beastie lunch portions.