Salsa di pomodoro sopra le polpette di tacchino (Italian)
- Mariana is runnier, more liquidy and chunkier sauce than pomodoro.
- Mariana is more bright red and orange hues than pomodoro.
- Pomodoro can be simmer slowly for hours, hence a deeper, darker red.
I'm using homemade pomodoro sauce for these meatballs.
Serves 5
Preheat the oven to 450F (230C)
Preheat the oven to 450F (230C)
A. Pomodore Sauce:
3 Tbs. (45 ml) olive oil
1 cup (200 g) diced red onions
3 peeled and flattened cloves of organic garlic
3 cups (600 g) strained organic tomatoes
1/2 cup (120 ml) water, plus more if needed
3 sprigs of fresh basil
pinch or two of crushed red pepper flakes
1. Heat oil over medium heat.
2. Add the onions, reduce heat to medium low, stirring until soft, about 10-12 minutes.
3. Add garlic and cook 2-4 minutes.
4. Add the tomatoes, stir in the water.
5. Increase the heat to medium-high and when the sauce starts to boil, reduce to medium-low to keep it bubbling in the center of the sauce.
6. Stir in the basil and red pepper flakes.
7. Simmer 30-40 minutes. Stir as needed.
(a) If the sauce gets too thick, add water 1/4 cup (60 ml) at a time.
8. Remove from the heat and take out the flattened garlic and basil sprigs.
B. Turkey meatballs:
3 organic egg whites, lightly beaten
1/2 cup (100 g) chopped organic onions
1 1/4 pounds (565 g) organic ground turkey
1/2 cup (100 g) (dairy-free) Parmesan cheese
2 Tbs. (30 g) or 1 Tbs. (15 g) of dried each: chopped parsley, oregano, and basil
some garlic powder
1/2 cup (100 g) (gluten-free) dry breadcrumbs
1 tsp. (5 g) black pepper
1. Combine all the ingredients in a bowl.
2. Wet the hands and form the mixture into 10 meatballs.
3. Place them on a baking pan with small amount of water, just to coat the pan.
4. Cook for 25 minutes or until done.
(a) Add water to the pan if needed.
5. Serve with generous dollop of sauce with a basil or parsley leaf.
2. Add the onions, reduce heat to medium low, stirring until soft, about 10-12 minutes.
3. Add garlic and cook 2-4 minutes.
4. Add the tomatoes, stir in the water.
5. Increase the heat to medium-high and when the sauce starts to boil, reduce to medium-low to keep it bubbling in the center of the sauce.
6. Stir in the basil and red pepper flakes.
7. Simmer 30-40 minutes. Stir as needed.
(a) If the sauce gets too thick, add water 1/4 cup (60 ml) at a time.
8. Remove from the heat and take out the flattened garlic and basil sprigs.
B. Turkey meatballs:
3 organic egg whites, lightly beaten
1/2 cup (100 g) chopped organic onions
1 1/4 pounds (565 g) organic ground turkey
1/2 cup (100 g) (dairy-free) Parmesan cheese
2 Tbs. (30 g) or 1 Tbs. (15 g) of dried each: chopped parsley, oregano, and basil
some garlic powder
1/2 cup (100 g) (gluten-free) dry breadcrumbs
1 tsp. (5 g) black pepper
1. Combine all the ingredients in a bowl.
2. Wet the hands and form the mixture into 10 meatballs.
3. Place them on a baking pan with small amount of water, just to coat the pan.
4. Cook for 25 minutes or until done.
(a) Add water to the pan if needed.
5. Serve with generous dollop of sauce with a basil or parsley leaf.
