Turkey Meatballs with Sun-dried Tomatoes

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 lb ground turkey

1/3 cup sundried tomatoes, (packed in olive oil) chopped

2 teaspoons olive oil (use oil from sun-dried tomatoes if you like)

1/2 cup onion, finely chopped

1/4 cup basil, chopped

2 garlic cloves, finely minced (or 1 teaspoon granulated garlic)

3/4 teaspoon salt

1/2 teaspoon pepper

1/3 cup grated pecorino cheese or parmesan

2-3 cups marinara sauce

Directions

Bake or Pan-sear

Bake

Place on a parchment-lined sheet pan and bake at 425F for 10-12 minutes, or until they just start to get golden. Finish cooking them with the marina sauce (capturing all those pan juices) in an oven-proof skillet or baking dish, sprinkling with more pecorino. You cantop simmer them on the stove or place them back in the oven. Meatballs are done when they register 165F.

Pan sear

Using a non-stick skillet, over medium heat, heat enough oil to coat the bottom, and lightly brown each side of the meatballs, gently turning or giving the skillet a good shake. Once golden on most sides, stir in the marinara sauce, gently coating the meatballs. Dust with pecorino cheese and either simmer for 5 minutes, or place in a hot oven for 10 minutes, uncovered.

Nutrition

• Serving Size: 3 Meatballs with sauce
• Calories: 312
• Total Fat: 16.4 g
• Saturated Fat: 4.3 g
• Trans Fat: 0.1 g
• Cholesterol: 88.3 mg
• Sodium: 1205.9 mg
• Total Carbohydrate: 14.8 g
• Dietary Fiber: 3.4 g
• Total Sugars: 7.4 g
• Protein: 27.2 g