Mini Meatballs | Fit Pregnancy

Mini Meatballs

Mini Meatballs
This Recipe:
Skill Level:
Serves: Makes about 60 1-inch meatballs
Start to Finish: min
Prep: min
Cook: min
Ingredients:
½ red onion
1 ounce (or ¼ cup grated) pecorino Romano cheese, plus additional for serving
½ packed teaspoon fresh rosemary needles (or a pinch dried rosemary)
2 thin slices whole wheat bread, soaked in milk until soft
1 egg
1 teaspoon salt plus additional to taste
½ teaspoon black pepper
1 pound ground light turkey, preferably natural and sustainably raised
1 pound ground pork, preferably natural and sustainably raised
2 tablespoons olive oil
2 garlic cloves, peeled and halved
28 ounce can plum tomatoes
1 pound whole wheat pasta, cooked al dente
Directions:
  1. Preheat the oven to 400˚F. In the bowl of a food processor, pulse the onion, cheese and rosemary until minced. Squeeze the milk out of the soaked bread, add the bread to the processor, and pulse a few times. Add the egg, salt and pepper and pulse until just combined. Add the turkey and pork and pulse until just combined.
  2. Line a baking sheet with parchment or a nonstick liner. Scoop out even tablespoons of the meat mixture, form them into balls and set them on the baking sheet. Bake in the top third of the oven until browned, 20 to 25 minutes.
  3. Meanwhile, in a wide saucepan, heat the olive oil over medium heat. Add the garlic and cook until it begins to color, about 3 minutes. Add the tomatoes, their liquid and a pinch of salt and simmer, breaking up the tomatoes with a spoon, until the liquid thickens into a sauce, about 15 minutes.
  4. When the meatballs are ready, transfer them to the sauce. Cover and simmer gently for 1½ hours. Mix with cooked pasta and serve topped with grated pecorino.