pat's Recipe

Italian Meatballs

Category: ITALIAN

nonstick cooking spray
2 eggs, lightly beaten
1/2 cup seasoned Italian fine dry bread
crumbs
1/3 cup grated Parmesan cheese
4 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
2 lb. lean ground turkey
8 oz. sweet Italian turkey sausage, removed
from casings
2 Tbsp olive oil
1 tsp smoked paprika or paprika
1 cup Smoky Tomato Sauce (recipe follows)
Small fresh basil leaves (optional)

Preheat oven to 400 degrees. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray.
In a very large bowl mix together the eggs, bread crumbs, cheese, garlic, salt, and pepper. Add the ground turkey and sausage; mix well. With damp hands or an ice cream scoop (use a 2-in scoop if have), form 24 to 30, 1 3/4 to 2-inch meatballs (3 to 4 Tablespoons each). Transfer to prepared baking sheet.
Combine oil and paprika; brush over meatballs. Bake meatballs 22 to 25 minutes or until cooked through ( 165 degrees on an instant read thermometer). With a slotted spoon, transfer meatballs to a large serving bowl; gently toss with the cup of Smoky Tomato Sauce. Top with basil.
Makes 12 to 15 (2 meatball) servings.

Smokly Tomato Sauce

2 Tbsp olive oil
1 large onion, finely chopped
8 cloves garlic, minced
2 tsp dried or 2 Tbsp chopped fresh basil
2 tsp dried or 2 Tbsp chopped fresh oregano
2 28-oz. cans crushed tomatoes
1/3 cup tomato paste
1 1/2 tsp smoked paprika or paprika
1/2 tsp salt
1/2 tsp ground black pepper

In a Dutch oven, heat oil over medium-high heat. Add the onion, garlic, basil, and oregano; cook, stirring occasionally, until onion is tender, about 4 to 5 minutes. Add the tomatoes, tomato paste, smoked paprika, salt, and pepper. Bring to a boil; reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes.
Gently toss about a cup of the warm sauce with each batch of the Italiam meatballs; pass remaining sauce.
Makes 7 cups.