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meatballs ground turkey breadcrumbs fresh parsley onion milk Parmesan cheese garlic egg Worcestershire sauce salt Mushroom-Tomato Sauce olive oil button mushroom onion garlic tomatoes beef broth bay leaf oregano basil sugar cayenne pepper salt brown rice egg noodles Pasta Parmesan cheese
Viewed: 33 - Published at: a year agoIngredients
- Meatballs
- 1 lb ground turkey
- 1/2 cup dry breadcrumbs
- 1/2 cup minced fresh parsley
- 1/3 cup onion, minced
- 1/3 cup evaporated milk
- 1/4 cup grated parmesan cheese
- 2 garlic cloves, minced very finely
- 1 egg
- 1 tablespoon Worcestershire sauce
- salt and pepper, to taste
- Mushroom-Tomato Sauce
- 1 tablespoon olive oil
- 1/2 lb button mushroom, sliced
- 1/2 cup minced onion
- 1 garlic clove, minced very finely
- 2 (14 1/2 ounce) cans diced tomatoes, pureed
- 1/2 cup beef broth (plain water can be used)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar (optional)
- 1/4 teaspoon cayenne pepper
- salt and pepper, to taste
- To Plate
- cooked brown rice, or
- egg noodles, or
- pasta
- extra grated parmesan cheese
Method
- Combine all the meatball ingredients in a bowl and mix gently using your (clean) hands so that everything is evenly distributed. Shape mixture into 1-inch meatballs. Set aside.
- In a saucepan over medium heat, saute mushrooms in olive oil for 5 minutes. Add onion and garlic and cook until softened, 2-3 minutes longer. Add pureed tomatoes, broth or water, herbs and seasoning and bring to boil. Drop in meatballs and cook for 30 minutes, or until meatballs are cooked through and sauce has thickened (do not stir meatballs in sauce for first 5 minutes so that they can firm up). Remove bay leaf.
- Serve over brown rice or egg noodles or pasta, with extra parmesan cheese.
- Note: This can also be placed in a casserole dish, rice on bottom, meatballs and sauce on top, and reheated later on.
