Turkey Meatballs in Marinara

Ingredients

• 1.3 pound package ground turkey (93% lean)
• 1/4 cup seasoned breadcrumbs (or gluten-free crumbs)
• 1/4 cup Pecorino Romano cheese
• 1/4 cup fresh parsley (finely chopped)
• 1 egg
• 1 large clove garlic (grated or minced)
• 1 teaspoon kosher salt (and fresh black pepper, to taste)
• 2 teaspoons olive oil (extra virgin)
• 4 cloves garlic (smashed)
• 2 28 oz cans crushed tomatoes (I swear by Tuttorosso)
• 1/2 small onion (cut in half but don't chop)
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/4 cup chopped basil (fresh )
• kosher salt (and fresh black pepper, to taste)

Steps

1. Warm the oil in a pot and cook the smashed garlic until golden. Add the crushed tomatoes, onion half, bay leaf, oregano, basil, salt, and pepper and let it simmer.
2. With wet hands, gently mix the turkey, breadcrumbs, egg, parsley, garlic, and cheese. Roll into small meatballs.
3. Brown them in a skillet or under the broiler, about 7 to 8 minutes.
4. Add the meatballs to the sauce, cover, and simmer on low about 20 minutes. Take out the bay leaf and onion.
5. Serve over pasta, zucchini noodles, or in a sub roll.

Pairs well with my Slow Cooker Marinara Sauce.