Baked Turkey Meatballs with Natalia's Sweet Potato Tomato Sauce
- 1 1/4 lbs fresh ground turkey
- 3 cloves garlic, minced
- 1 medium yellow onion, finely minced
- 1/4 cup plus 1 TBL Olio D'Natalia
- 1/2 cup plain bread crumbs
- 1/8 cup whole milk
- 1 large egg
- 1 tbsp Kosher salt
- 1 tsp ground pepper
- 1/2 cup fresh parsley minced
- zest from one small lemon
- 1 jar Natalia's Sweet Potato Tomato Sauce
Preheat your oven to 400.
Line a large baking sheet with parchment paper.
In a small saute pan heat Olio D'Natalia over medium heat. Saute onion and garlic together until very soft and fragrant, aoubt 5-7 minutes. Set aside.
Roll up your sleeves, remove your jewerly and... in a large bowl combine turkey, egg, bread crumbs, milk, salt, pepper, parsley, lemon zest, onion and garlic. Use your hands to mush together until all ingredients are well combined.
Form mixture into generous 1-1.5 inch balls and lay out on baking sheet. You can get about 24 on a large sheet pan.
Bake in oven for 17-20 minutes. While meatballs are in the oven, pour Natalia's Sweet Potato Tomato Sauce into a large sauce pan (cover)over low heat, stirring every few minutes; allow it to come to a slow simmer.
Remove the meatballs from the oven and place them into the simmering sauce for a few minutes to heat through. I leave them in there for about 3-4 minutes.
These are good enough to enjoy on their own with toasty sour dough bread or over zucchini noodles... or over your favorite pasta (how weird!).
Sprinkle with excellent qualilty grated Parmesan Cheese.