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Test Kitchen Approved

Turkey Meatballs in Herbed Marinara

Turkey Meatballs in Herbed Marinara

Turkey Meatballs in Herbed Marinara

Recipe By Savory Spice Test Kitchen

Yields

6 servings

Prep Time

15 Minutes

Cooking Time

30 Minutes

Recipe By Savory Spice Test Kitchen

A weeknight meatball recipe with complex herby flavor from Herbes de Provence.

Ingredients

For meatballs:

1/2 (15 oz.) can white beans, drained and rinsed (about 3/4 cup)

1 medium carrot, shredded

1/4 cup chopped sundried tomatoes (in oil)

1/4 cup chopped fresh parsley

1 Tbsp. olive oil





1 egg, lightly beaten

1 1/4 lbs. ground turkey

For marinara:

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can tomato sauce

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar


2 to 3 tsp. granulated sugar



Savory Spice ingredients in this recipe

  • Herbes de Provence

    Our salt-free blend of Herbes de Provence stays true to the classic French herb seasoning blend originally created in the South of France. Herbes d...

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  • Onion & Garlic Tableside Sprinkle

    We call our blend of garlic and onion seasoning Onion & Garlic Tableside Sprinkle, because these two kitchen staples should always be by your s...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Coarse Black Malabar Pepper

    This Coarse Black Malabar Pepper makes a hearty peppery seasoning for a variety of savory meals. These coarsely ground black peppercorns have a bol...

    View full details

Directions

Step 1: Form meatballs

Puree beans, carrot, sundried tomatoes, parsley and olive oil together in a food processor. Transfer to a mixing bowl and add Herbes de Provence, Onion & Garlic Tableside Sprinkle, Mayan Sea Salt, Coarse Black Malabar Pepper, egg, and ground turkey. Mix with hands until thoroughly combined. Refrigerate mixture for 30 min.

Step 2: Cook meatballs

Preheat oven to 375 degrees. Form meat mixture into 2-inch balls and set on a large parchment paper-lined baking sheet; you should get about 20 meatballs. Bake meatballs for 14 min., turning over halfway through. Remove from oven and let rest while you start marinara. (Or refrigerate meatballs for up to 24 hours, or freeze for up to a few months until ready to use.)

Step 3: Make marinara

Mix all ingredients together in a wide saucepan or skillet and bring to a boil. Add meatballs (ideally in a single layer) and simmer over low heat for at least 30 min. Serve warm over rice or pasta, or with toasted bread for dipping.