For meatballs: Puree beans, carrot, sundried tomatoes, parsley and olive oil together in a food processor. Transfer to a mixing bowl and add spices, egg and turkey. Mix with hands until thoroughly combined. Refrigerate mixture for 30 min. 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.)

For 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.

ITEMS IN THIS RECIPE

Herbes de Provence

190

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Onion & Garlic Tableside Sprinkle

178

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Coarse Black Malabar Pepper

46

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