Dark turkey meat is higher in zinc than white meat. Since the typical SAD (Standard American Diet) is deficient in this important mineral, it makes sense to use the dark meat whenever possible. It also happens to be less expensive and is juicier.
Yield: 4 Portions, 4 meatballs = 4 Ounces
1 Pound Ground Dark Meat Turkey
1 Garlic Clove, peeled and minced
1 Tablespoon Shallot, peeled and minced
¼ Cup Dry Breadcrumbs (or gluten-free oat flour for a gluten-free alternative)
½ teaspoon Sea Salt/ ¼ teaspoon Black Pepper
Pinch of Dried Thyme, Rosemary and Sage
1 Tablespoon Fresh Parsley, chopped
2 Cups Prepared Marinara Sauce
- Combine all of the meatball ingredients and blend well
- Form 1 ounce meatballs, approximately 3 tablespoons turkey mixture for each one
- Place the formed meatball on a tray until all are formed
- Heat 2 cups of prepared marinara sauce to a simmer over a low flame
- Gently drop the meatballs into the sauce until all of the meatballs are covered
- Gently stir with a wooden spoon to distribute the meatballs in the sauce so that they are all covered.
- If you need to you can add a little water to the sauce to thin it out in order to be sure that all of the meatballs are covered
- Simmer on a low flame for 20-30 minutes
- To test for doneness, transfer a meatball to a plate and cut in half, If the meatball is no longer pink inside it is done.
- To serve, transfer some sauce to a pan with freshly cooked pasta, and toss the pasta in the sauce
- To serve , plate the sauce, top with 3-4 meatballs and a generous grating of Parmesan or Pecorino cheese
© 2018 JunePagan