228 ounce canscrushed tomatoes, preferably San Marzano
Preheat oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray. Combine all meatball ingredients in a large bowl and, using clean hands, mix until combined. Roll into large balls, approximately 1 1/2 inch and place on baking sheet. Bake for 15-20 minutes until cooked through.
For the marinara sauce, heat the olive oil in a large dutch oven or skillet over medium-high heat. Add the onions and cook for 5 minutes, then add the garlic and salt and cook for an additional minute. Add the remainder of the ingredients and bring to a simmer. Cook over medium heat for about 15 minutes. Adjust seasoning as needed. Optional: using an emersion blender, blend the sauce to your desired consistency.
Add the cooked meatballs to the sauce and simmer on medium-low heat for 30 minutes. If making ahead, cool slightly, cover, and refrigerate. Reheat over medium heat until warmed through. Serve with parmesan and pasta, if desired.
These turkey meatballs are a great appetizer or perfect served over a hot dish of spaghetti. You can make them ahead and freeze for up to two months or refrigerate for up to a week. Enjoy!
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com