A seasonal mash up- Turkey meatballs and heirloom tomato sauce

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So holy crap y’all, its September.

I really have no idea where the summer went, and while it won’t cool off here for a few more weeks I am both hanging on to the last of summer and totally ready to jump into fall, particularly fall food.  The hubs is rather partial to spaghetti and meatballs so I decided to throw a Tasty Belly twist on it so it would be a bit lighter and summery.

I made my standard fresh tomato sauce, cooking wedges of heirloom tomatoes in a pan until they were soft enough to be crushed down by my potato ricer.  Once I had macerated 4 pounds of tomatoes I moved on to the meatballs.

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My meatball recipe was a modification of one I found by our good friend Giada, it consisted of;

– 1 pound of ground turkey

– 1/4 cup of bread crumbs

-1 egg

-1/4ish of grated English cheddar (cause that’s what I had in my fridge)

-1 grated onion

-3 grated cloves of garlic

– 2 tablespoons of worcestershire sauce

– 2 tablespoons of garlic powder

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I mixed all of that  together and rolled it into meatballs about 1 inch in diameter.  Then I browned them on all sides, or best you can as they are round.  Then I moved the meatballs onto a plate so they could cool and I could use the yummy juices to start the sauce.  I deglazed the pan with some red wine I had leftover from dinner the night before (white would work just as well), to that I added a thinly sliced shallot and three minced cloves of garlic.  Once that has cooked for 3ish minutes I added the crushed tomatoes and let that come to a boil, as I wanted a thick sauce so I needed to get rid of some of the water in the tomatoes.  Once the sauce was up to boil I added 2 tablespoons of garlic powder, 2 tablespoons of crushed red pepper, and salt to taste (I like things less salty plus I planned to put A LOT of parmesan reggiano on top of my pasta).

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Then I added the meatballs back in and let it bubble away for about another half an hour.  While it would have been so much more delicious if I had let it sit overnight I am far too impatient for that.  Instead I covered the sauce and let it sit on the stove for about 4 hours till I reheated it and served it over papperdelle.

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It was the perfect way to get the delicious flavor of summer tomatoes with hearty meatballs to get us ready for fall food!

 

 

 

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