Prep time=15 minutes Cook time=40-45 minutes
About 3 lbs. of peeled roma tomatoes
½ small onion
1 cup zucchini, chopped
¾ tbl. dried Italian seasoning
½ tbl. dried basil
Salt to taste
1 tbl. olive oil
1 lb. ground turkey
½ small onion, chopped
¼ tea. garlic powder
Pinch of salt
Fresh ground black pepper
- Heat olive oil in saucepan over medium heat. Add onions and zucchini, sauté until softened. 5-10 minutes. Add garlic, cook for 2 minutes more. Add tomatoes, salt, ½ basil, and ½ Italian seasoning. Cook for 20-30 minutes.
- Heat a pot of water to boil for the pasta
- While sauce is cooking, mix together all meatball ingredients. Using your hands, form meat mixture into balls, slightly smaller than a golf ball. Cook in 1 tbl. olive oil over medium heat until browned. About 20 minutes.
- Using an emersion blender, puree the sauce. Add the remainder of basil and Italian seasoning. I like to add the meatballs to the sauce toward the end of cooking. After adding the meatballs to the sauce, boil pasta according to package directions.
Bob Eklund has been cooking since he was a little boy. His Grandma Bernie taught him to cook. The kitchen brings many fond memories, and Bob believes it to be the heart of the home. Bob is husband to Trish, and Step-father to her two daughters. Follow Bob on Twitter: @reklund413.