This winter, the superb Chef Ashton Keefe is teaming up with us to bring you a series of dishes designed to keep you warm, cozy and delightfully full. (Hint: these would also go mighty well with wine.) Keep posted for more deliciously comfortable dishes from Ashton, and be sure to checkout her cookbook “Lemon & Salt: A Modern Girls’ Guide to Culinary Revelry.”… click here for more information.
Bottom line, winter is all about being cozy. The hustle and bustle of summer is still months away and the last time I knew of anyone throwing a Polar Vortex party… well, let’s just say it was sparsely attended. Although we all crave sunshine, rosé and grilling there is something nice about winter food. It’s a chance to indulge in warmer, sometimes heartier and always satisfying meals.
Turkey Meatballs
Ingredients
Makes 12 large meatballs
1 tablespoon extra virgin olive oil
1 onion, diced
1 28 oz. can of crushed tomatoes
1 tablespoon tomato paste
3/4 teaspoon salt, divided
1 lb. ground turkey meat
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
1 egg, lightly whisked
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
Directions:
In a large high-sided skillet heat olive oil over medium heat and sauté onion until translucent, about 5 minutes. Season with 1/4 teaspoon salt. Divide the onion mixtur and remove half from the pan, place in a large bowl. To the remaining onion (still in the pan) add crushed tomatoes, tomato paste and 1/4 teaspoon salt. Simmer the sauce.
To the large bowl add turkey meat, remaining 1/2 teaspoon salt, spices, egg, bread crumbs and cheese. Mix gently to combine and form into 12 balls.
Place balls in the sauce and cook, rotating until internal temperature reaches 165° F.