Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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turkey meatballs

When I make meatballs, I like to make a full batch and serve half of the recipe over some whole-wheat pasta and save the other portion for later in the week, usually with sautéed onions, red and yellow peppers and topped with melted mozzarella cheese in a whole-wheat hoagie roll. Freeze any remaining tomato sauce in individual portions for a later use.

1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil, divided, plus extra for drizzling
1/4 yellow onion, finely diced
1 clove garlic, finely minced
Salt, to taste
Freshly ground black pepper, to taste
1/3 cup plus 2 tablespoons finely grated Parmigiano-Reggiano
1 egg, beaten
1/2 tablespoon ketchup
1/2 tablespoon mustard
1 teaspoon Worcestershire sauce
1/2 cup breadcrumbs
1 tablespoon finely minced flat-leaf parsley
1/4 cup water
1/2 pound ground turkey

Tomato Sauce
1 28-ounce can whole tomatoes
1 tablespoon extra virgin olive oil
6 cloves garlic, whole
1 tablespoon sugar
Salt, to taste
Freshly ground black pepper, to taste

1. Preheat oven to 400°F. In a sauté pan, heat butter and 1 tablespoon olive oil over medium heat. Cook onions until softened, about 5-7 minutes. Add garlic and cook for another 1-2 minutes. Season with salt and pepper. Set aside to cool.
2. Meanwhile, in a large mixing bowl, combine Parmigiano-Reggiano, egg, ketchup, mustard, Worcestershire sauce, breadcrumbs, parsley, water and ground turkey. Gently mix to combine. When onions are cool, add to turkey mixture and combine. Add more breadcrumbs if mixture is too moist.
3. Drizzle enough olive oil to just cover bottom of a baking sheet. Season oil with salt and pepper. Form turkey mixture into six round meatballs and place meatballs on baking sheet and cook for about 30 minutes, turning once.
4. While meatballs cook, start tomato sauce. In a blender or food processor, purée whole tomatoes. In a large stockpot, heat olive oil over medium high heat. Add whole garlic cloves and allow to cook until lightly golden brown. Add puréed tomatoes, sugar, salt and pepper and cook uncovered over low heat for about 30 minutes. After 30 minutes, pull out whole garlic cloves and place on a cutting board. Gently mash garlic cloves and add back to sauce.
5. When meatballs are golden brown, remove from oven and add to sauce. Simmer sauce until ready to serve. Adjust seasonings as necessary before serving.

Serves 2 (makes 6 meatballs).

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