Tuesday, January 22, 2008

Herbed Turkey Meatballs with Linguine and Homemade Tomato Sauce


Waxed paper is a wonderful invention. I don’t use it more than several times a year, but it is a big help in the kitchen. I bought waxed paper in 1993 from a restaurant supply company , 250 square feet and I still have over a half of a box left. I’ve wrapped Christmas ornaments in it, sandwiches, you name it, I have tried to use this box up. Why, you ask? So I can buy some more waxed paper.

Because every now and then I need it for this wonderful recipe. Herbed Turkey Meatballs with Linguine and Homemade Tomato Sauce. This is an easy recipe. I’m all about the easy part..and it’s delicious. It’s adapted from one in a great cookbook by Richard Sax and Marie Simmons called Lighter Quicker Better. Richard Sax is well known for his marvelous desserts, but this little cookbook is chocked full of great food ideas, including desserts, all done with a lighter touch but still taste great. And you’ll get to use your box of waxed paper!




There are so many tomato sauce recipes, if you have one you love that thickens up beautifully with great flavor, by all means use it with these meatballs. Here’s one of my favorites.


Tomato Sauce
Makes about 2-½ cups.

A couple of swirls extra virgin olive oil
1 medium onion, chopped
3 fat garlic cloves, chopped
2-½ cups San Marzano tomatoes, chopped and reserve the juice (28 ounce can)
Coarse salt and freshly ground black pepper to taste
1 Turkish bay leaf
Pinch of dried Turkish oregano
Pinch of dried French thyme
¼ cup sun dried tomatoes in oil, chopped
Good splash of red wine
Small handful of fresh Italian parsley, chopped (about 3 tbsp)

Put a couple of swirls of extra virgin olive oil in a heavy saucepan over medium heat and when hot, add the onion. Cook for about 5 minutes. Add herbs and bay leaf and when well mixed add the garlic and sauté for about 3 minutes. Add tomatoes and sun dried tomatoes and bring to boil over medium high heat, uncovered, until it’s reduced to a thick sauce. Takes about 25 minutes. Stir often. Remove bay leaf. Season to taste and add the parsley right before you put it in the pan with the meatballs.


Herbed Turkey Meatballs

1 pound ground turkey
2 fat garlic cloves, minced
2-3 tbsp chopped Italian parsley
¼ tsp dried French thyme
¼ tsp dried Turkish oregano
Coarse salt and freshly ground black pepper
A couple of swirls of extra virgin olive oil

Mix turkey with garlic, Italian parsley and herbs. Season with salt and freshly ground black pepper. Make 1 inch meatballs and put on a plate lined with, you guessed it, waxed paper. Refrigerate for about a half an hour.

Heat olive oil in large non stick skillet on medium high heat. Brown the meatballs for about 5-7 minutes. Shake the pan often to roll them around and get them evenly browned. Add the tomato sauce and cover and simmer til meatballs are done and sauce is heated. Add chopped fresh parsley

Serve with linguine, freshly ground Parmigiano-Reggiano cheese and a garnish of chopped fresh Italian parsley.

Serves 3 generously.

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2 comments:

cook eat FRET said...

i'd call this one total comfort food...

Julie said...

Do you ever read Little Bouffe? She's an excellent writer (although infrequent poster -- she's in law school) and she just posted a recipe from Lighter Quicker Better too. Reading two posts in one day about this book makes me think I need to become better acquainted with my copy.

These meatballs look delicious and I agree with the comment above, total comfort food!