Meatloaf Meatballs and Marinara Sauce (Gluten Free)

Ingredients

• 2 to 4 tbsp olive oil
• 1 medium onion, diced
• 1 to 2 cloves garlic, peeled, halved lengthwise
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 (28 oz) cans crushed tomatoes
• 1 (28 oz) can diced tomatoes with the juices
• 1-1/2 cups red wine or water
• 1 tsp each salt and freshly ground black pepper
• 1 tsp sugar, if needed
• About 10 to 12 fresh basil leaves, optional
• Grated Parmesan cheese
• 3 tbsp extra virgin olive oil
• 1 large shallot, peeled and minced
• 3 stalks celery, minced
• 2 green onions, minced
• 1/2 red bell pepper, stemmed, seeded and minced
• 1/2 tsp dried thyme leaves
• 1/4 tsp chopped rosemary
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 lb ground dark turkey (at cool room temperature)
• 1/4 to 1/3 cup dried breadcrumbs (gluten-free if needed)
• Salt and pepper, to taste
• Olive oil, for frying

Instructions

1. 1

   Prepare the Marinara Sauce: In a large Dutch...: Prepare the Marinara Sauce: In a large Dutch oven or deep heavy-bottomed pot, heat oil over medium heat. When oil is shimmering stir in the onions. Cook, stirring occasionally, until onion is softened and translucent but not browned, about 3 minutes.

2. 2

   Stir in the garlic, dried basil, and oregano....: Stir in the garlic, dried basil, and oregano. When you can smell the garlic, but before it browns, add the tomatoes and wine. Add salt, pepper and sugar; stir to combine. Bring to a boil. Reduce heat to a simmer and cook slowly for at least 30 minutes and up to 90 minutes, stirring occasionally.

3. 3

   Near the end of cooking, stack basil leaves...: Near the end of cooking, stack basil leaves and slice horizontally into very thin strips. Stir half into the sauce and use rest for garnish. Add water if sauce becomes too thick. If you like a chunky sauce, serve as is, or for a smoother consistency, purée with an immersion blender. Taste and adjust seasonings.

4. 4

   While the sauce cooks make the meatballs.

5. 5

   Make the Meatballs: Preheat oven to low, about...: Make the Meatballs: Preheat oven to low, about 170°F. Line a baking sheet with parchment paper and set aside.

6. 6

   In a 10-inch skillet, heat olive oil over...: In a 10-inch skillet, heat olive oil over medium-high heat. When shimmering, add the minced shallots, celery, onions, and bell peppers. Cook, stirring often, until vegetables are softened, about 3 minutes. Remove from the heat and set aside to cool slightly.

7. 7

   Place the ground turkey in a medium bowl....: Place the ground turkey in a medium bowl. Add the thyme, rosemary, garlic powder, and onion powder. Stir until completely blended. Add the cooked vegetables and olive oil in the pan. (Do not wash the pan.) Use a wooden spoon to work the mixture until everything is evenly distributed. Add the breadcrumbs, salt and pepper. Use your hands to mix ingredients together until everything is evenly combined.

8. 8

   Pinch off a small amount of the meat...: Pinch off a small amount of the meat mixture and fry in a little hot oil. When it is cool enough, take a bite to judge your seasonings. Make any changes that are needed before forming into meatballs.

9. 9

   Form small meatballs, about 2 tbsp of meat...: Form small meatballs, about 2 tbsp of meat mixture in each one, rolling them gently between your palms until compacted. Keeping them small allows them to cook all the way through without overcooking the exterior.

10. 10

    When all the meatballs have been formed, heat...: When all the meatballs have been formed, heat a couple of tbsp of oil in the skillet over medium heat. Cook the meatballs in batches, making sure not to crowd the pan, using tongs to turn them so that all sides are well browned. When each batch is done, transfer them to the lined baking sheet and keep warm in the oven while you finish cooking the remaining meatballs.

11. 11

    To Finish: When all the meatballs have been...: To Finish: When all the meatballs have been cooked add a couple of cups of the marinara sauce to the skillet. Return all the meatballs to the sauce and cook over a low simmer until warmed through.

12. 12

    Serve the meatballs and sauce over cooked pasta...: Serve the meatballs and sauce over cooked pasta sprinkled with some Parmesan and chopped fresh basil or you can enjoy them as a meatball sub by serving them on a hoagie roll.