Meatballs!

Yesterday was National Meatball Day. Yes, that is most definitely a thing and even if it wasn’t I would still devote a day towards it. I thought of flavors all day and decided I would use some of the new Apple Infuse Balsamic Vinegar I bought to marinate the meat with along with some herbs and spices. Turkey is known for obviously being less juicy and having less flavor than let’s say a pork/beef meatball so I am always looking for ways to make it better.

I also fried them quickly in Basil infused olive oil before pouring the homemade red sauce I made over them and letting them simmer for 25-30 minutes. The end result was a bright, juicy meatball in a wonderfully rich red sauce. It was a fun experiment and super yummy and I can’t wait to eat leftovers!

Enjoy!

Turkey Meatballs (Gluten Free)

2 Cups Ground Turkey (I used 93% lean)

2 Eggs

1/4 Cup Apple Infused Balsamic Vinegar

3 Tsp Dried Basil

2 Tsp Minced Garlic

4 Dashes Sea Salt(Grinder)

Black Pepper

Prep: In a medium sized mixing bowl mix all ingredients together, mixing thoroughly, cover and refrigerate.

Red Sauce

2 Tsp Minced Garlic

1/2 Cube of Chicken Boullion

1/2 Cup Red Wine (your choice)

32 oz Can Crushed Tomatoes

1/2 16 oz can of Diced Tomatoes (no salt added)

2 Heaping Tsp Tomato Paste

2 Tbs Basil Olive Oil

Prep:In a saucepan, heat basil olive oil, add garlic, boullion and wine. When its a running boil, reduce heat and simmer until wine is reduced add rest of ingredients, cover and let simmer.

*Also quick note, if you want completely gluten free, roast some spaghetti squash for 30-35 minutes with some basil olive oil while prepping everything else. Otherwise boil water and cook whole grain spaghetti.

Take meat mixture out of fridge and start forming meatballs, I got about 12-14 it depends on the size, I did mine fairly large. While doing those heat up basil oilive oil in large sauce pan and once hot start putting the formed meatballs to cook. when one side has browned, very carefully turn them over and then pour the sauce over the meatballs. Cover and let simmer for 30 minutes. Turn off heat and let sit for another 10 minutes before serving.

These meatballs came out flavorful and juicy. The sauce was rich but also light.