I confess that meatballs hold a special place in my heart. I look for new recipes to try, mainly because I want an excuse to eat the little buggers. This recipe was simple to make and great fun to eat. The meatballs were juicy and full of flavor, due to the chopped sundried tomatoes mixed into them. Meatballs freeze beautifully and I like to have them on reserve, to pull out a few to eat when I'm feeling a little hypoglysemic. And they're handy for when I don't feel like cooking. I served these with pasta, but they're wonderful with rice or (my favorite) a big chunk of crusty bread.
This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, stop by and check it out.
Spaghetti With Turkey Meatballs And Sundried Tomatoes
(Adapted from Food & Wine)
4 oil-packed sun-dried tomato halves, drained
2 garlic cloves
Kosher salt and freshly ground pepper
1/4 cup fine dry bread crumbs
1 pound ground turkey
1 large egg, lightly beaten
1 tablespoon fat-free milk
One 14 1/2-ounce can peeled whole tomatoes with their juices
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the turkey, egg and milk. until well mixed (I use my hands). Using lightly moistened hands, roll the mixture into 20 meatballs, about 1 1/2 tablespoons each. Wipe out the food processor and add the remaining garlic clove and pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.
In a large skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.
SERVE WITH Pasta or crusty bread.