Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.
Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.
Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.
Season the sauce, to taste, with salt and pepper.
Serve over zucchini/squash noodles or cauliflower rice.
Recommended Ingredients:
- The Vine Original Marinara - I've only found this brand (The Vine) at Central Market - Dallas Whole Foods don't carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don't feel the need to salt it further. Most jarred sauces have anywhere from 210mg - 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one - higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.
Ingredients
Directions
Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.
Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.
Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.
Season the sauce, to taste, with salt and pepper.
Serve over zucchini/squash noodles or cauliflower rice.