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Thursday, December 4, 2008

Turkey Meatballs In Tomato Sauce

Last night I cooked again turkey meatballs with sauce using another recipe. I cooked the meatballs with tomato sauce this time. I just made a few meatballs and put the rest of the mixture in the refrigerator because while I was busy forming the meatballs, a friend of mine in the Philippines called me. So I was not able to do much because I can't form meatballs while talking on the phone. We talked for 18 minutes and it was already supper time and I was still cooking. Anyways, to make the story short, the turkey meatballs turned out good and my hubby complained because I didn't make more meatballs. He really likes it.

1 onion -- finely chopped
1 clove garlic -- finely chopped
1 egg -- lightly beaten
1 pound ground white turkey meat
1 pound ground dark turkey meat
1 cup white bread crumbs
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons dijon mustard
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 small onion -- finely chopped
1 clove garlic -- finely chopped
1/2 cup golden raisins
1 can (28 oz size) whole peeled tomatoes -- crushed in a bowl
1 cup water
2 tablespoons tomato paste
2 tablespoons lemon juice
salt and pepper -- to taste
1 cup parmesan cheese -- for serving


For the meatballs: In a large bowl, combine the onion and garlic. Add the egg and stir well until it is combined.

Add the white and dark turkey meat, bread crumbs, brown sugar, cider vinegar, mustard, parsley, salt, and pepper. With your hands, work the mixture until it is smooth.

Cover with plastic wrap and refrigerate.

For the sauce: In a large flameproof casserole, heat the oil. Add the onion. Cook over medium heat, stirring often, for 10 minutes or until the onion softens. Add the garlic and cook for 1 minute, stirring.

Add the raisins, tomatoes, water, tomato paste, lemon juice, salt, and pepper. Bring to a boil, then let the mixture simmer gently for 10 minutes.

Set a large bowl of cold water on the counter. Dip your fingers into the water. Pick up 1 tablespoon of meatball mixture and shape it into a ball about 1 inch in diameter. Set it on a plate. Continue dipping your fingers into the water before you shape each ball.

Carefully set the meatballs, several at a time, on a large spoon and ease them into the sauce.

Turn up the heat and let the sauce return to a boil. Lower the heat, cover the pan, and cook for 30 minutes or until meatballs are cooked through.

Serve in shallow bowls; sprinkle with cheese.

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