1 lb. lean ground turkey
1 large egg, beaten
1 cup whole grain breadcrumbs
1/2 cup onion, diced
1 teaspoon Italian seasoning
3 tablespoons canola oil
1 tablespoon olive oil
3 garlic cloves, diced
1 (15 oz.) cans no salt added tomato sauce
1 (14.5 oz.) can no salt added diced tomatoes with juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
No Salt Seasoning and Pepper, to taste
In a large bowl, combine the first 5 ingredients through Italian seasoning with no salt seasoning and pepper. In a large frying pan up to medium high heat, add canola oil. Working in batches, if needed, form small balls (golf ball size) and cook for 8-10 minutes, turning on each side, or until internal temperature reaches 165°. Remove meatballs from pan; cover with tinfoil to keep warm.
In the same frying pan up to medium heat, add olive oil. Saute garlic for 1-2 minutes. Add tomato sauce, tomatoes, oregano, basil, red pepper flakes, no salt seasoning and pepper. Bring up to a boil; reduce to a simmer. Add meatballs back to the pan. Cook for 6-8 minutes. Serve immediately.
Sponsor: Intermountain Medical Center Heart Institute
