Greek turkey meatballs
Uncooked extra lean ground turkey breast
¾ pound(s), skinless
1 medium, chopped
Dried plain breadcrumbs
1 large egg(s)
Grated Pecorino Romano cheese
4 medium clove(s), minced
3 Tbsp, flat-leaf chopped, plus additional for garnish
Fresh mint leaves
1 Tbsp, chopped, plus additional for garnish
½ tsp, divided
Canned diced tomatoes
Canned tomato paste
- 1 Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
- 2 To prepare meatballs, stir together turkey, 1/2 cup onion, the bread crumbs, egg, pecorino Romano, half of garlic, 3 tablespoons parsley, 1 tablespoon mint, 1 teaspoon oregano, 1/2 teaspoon salt, the pepper, and 1/4 teaspoon cinnamon in large bowl just until mixed. With damp hands, form into 18 (1-inch) meatballs. Place meatballs on prepared baking sheet and bake, turning once, 20 minutes.
- 3 Meanwhile, heat oil in Dutch oven over medium-high heat. Add remaining onion, remaining garlic, and remaining 1 teaspoon oregano. Cook, stirring often, until onion is softened, about 3 minutes. Stir in tomatoes with their juice, tomato paste, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon cinnamon; bring to boil. Reduce heat to low and cook, stirring occasionally, until sauce is slightly thickened, about 15 minutes. Add meatballs and simmer about 15 minutes longer. Remove from heat and sprinkle with additional parsley and mint.
- Serving size: 3 meatballs and about 1/2 cup sauce