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james.hendrickson requested this when I mentioned it in this thread: https://www.savingadvice.com/forums/...d-dining-costs so here it is.
Turkey Italian Meatballs
3 pounds ground turkey. I use 94% lean (6% fat).
3 cans (28oz each) of Tuttorosso crushed tomatoes (use 4 cans if you want to have more extra sauce)
1/2 onion diced
3-4 cloves garlic diced
salt
pepper
dried basil
any other spices you'd like to add (rosemary, thyme, oregano, etc.)
I make 2 pots simultaneously so that there is only a single layer of meatballs in each. You could use one larger, deeper pot but run more risk of the meatballs breaking apart while cooking and stirring.
Heat some olive oil in each pot on medium heat
Add half the garlic and onion to each pot and cook for a minute or two; don't brown or burn them
Pour 1-1/2 or 2 cans of tomatoes into each pot, turn the heat down to medium low, and stir the garlic and onion into the sauce. Cover to limit splattering.
In a mixing bowl, combine the turkey with the spices.
Form meatballs to desired size. I make mine about 1-1/2 to 2 inches across.
Put the meatballs in the pots in a single layer.
3 lbs of meat makes about 30 meatballs that size.
Simmer covered without stirring for 15-20 minutes to allow the meat to firm up a bit so that it doesn't fall apart when you do gently stir them.
Cook covered for a total of 35-40 minutes, stirring occasionally.
Then take one out and cut it open to make sure it's cooked through. You can double check with a meat thermometer. Make sure the inside is 165 or so.
I then portion them off into containers, 3 or 4 to a container as single servings, along with a scoop of sauce. If you're prepping for a family or couple, you can obviously put more together but we prefer to keep everything single-serve.
You'll have a bunch of sauce leftover, especially if you used 4 cans but even with 3.
I portion that off in 1/2 cup portions into containers and freeze that as well to use with pasta or other dishes.
Label your containers and get them in the freezer and you're good to go.
The meatballs or the sauce defrosts fine in the microwave or on the stovetop if you prefer.
Turkey Italian Meatballs
3 pounds ground turkey. I use 94% lean (6% fat).
3 cans (28oz each) of Tuttorosso crushed tomatoes (use 4 cans if you want to have more extra sauce)
1/2 onion diced
3-4 cloves garlic diced
salt
pepper
dried basil
any other spices you'd like to add (rosemary, thyme, oregano, etc.)
I make 2 pots simultaneously so that there is only a single layer of meatballs in each. You could use one larger, deeper pot but run more risk of the meatballs breaking apart while cooking and stirring.
Heat some olive oil in each pot on medium heat
Add half the garlic and onion to each pot and cook for a minute or two; don't brown or burn them
Pour 1-1/2 or 2 cans of tomatoes into each pot, turn the heat down to medium low, and stir the garlic and onion into the sauce. Cover to limit splattering.
In a mixing bowl, combine the turkey with the spices.
Form meatballs to desired size. I make mine about 1-1/2 to 2 inches across.
Put the meatballs in the pots in a single layer.
3 lbs of meat makes about 30 meatballs that size.
Simmer covered without stirring for 15-20 minutes to allow the meat to firm up a bit so that it doesn't fall apart when you do gently stir them.
Cook covered for a total of 35-40 minutes, stirring occasionally.
Then take one out and cut it open to make sure it's cooked through. You can double check with a meat thermometer. Make sure the inside is 165 or so.
I then portion them off into containers, 3 or 4 to a container as single servings, along with a scoop of sauce. If you're prepping for a family or couple, you can obviously put more together but we prefer to keep everything single-serve.
You'll have a bunch of sauce leftover, especially if you used 4 cans but even with 3.
I portion that off in 1/2 cup portions into containers and freeze that as well to use with pasta or other dishes.
Label your containers and get them in the freezer and you're good to go.
The meatballs or the sauce defrosts fine in the microwave or on the stovetop if you prefer.
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