Merry belated Christmas to all of you in majestic Blogreaderland! I hope your holiday season is going well--and if you're in the northeast, that you're safely tucked away in your home or hotel with a bottle of wine, dodging 15" of snow and 55mph winds. 'Cause that is not fun and I am not jealous of you, and that is coming from a midwesterner.
We've been having a delightful holiday and I've been cooking up a storm for my family. Greg and I stayed a night longer than expected, so tonight I created a combination of two totally awesome sounding meatball & marinara recipes. One was from Cinnamon Spice & Everything Nice, the other was from Cozy, Delicious. These two recipes have been haunting me with their gorgeous photos and fabulous sounding ingredients. So, I thought I would kill two birds with one stone and just make one, ultimate meatball: Turkey-Pesto Mozzarella-Stuffed Meatballs. Or, to be less wordy, "Ooey Gooey Meatballs." In yummy sauce.
Ooey Gooey Pesto Meatballs in Tomato Sauce (a frankenstein-ish combo of this recipe and this recipe, from two fabulous blogs, as cited above)
For the meatballs:
-1 pound ground turkey
-1 cup fine breadcrumbs
-1 egg and 1 egg white
-1/3 cup pesto
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-1/2 teaspoon dried parsley
-1/4 teaspoon salt
-1/4 teaspoon pepper
-About 8-10 ounces fresh mozzarella, cut into 1/2" pieces
For the sauce:
-2 tablespoons olive oil
-1 medium or large onion, diced
-3 large cloves garlic, minced
-1 green pepper, diced
-28 ounce can whole tomatoes, undrained
-1/4 cup red wine
-3 ounces tomato paste
-3/4 cup water
-1 teaspoon dried oregano
-1 teaspoon dried basil
-1 teaspoon dried parsley
-1/2 teaspoon salt
-1/2 teaspoon pepper
1) Mix all ingredients (except mozzarella) for meatballs together in a large bowl with fork. Place a chunk of meat in your hand and flatten with your other palm. Put a piece of mozzarella in the center and gently form the meat around the cheese. Roll into an evenly sized ball. Place each finished meatball on a baking sheet. Preheat oven to 425. Once all meatballs are rolled, bake for 10 minutes. Set aside.
2) Saute onion, garlic, and green pepper in a preheated pan with olive oil. Add tomato paste and saute for 2 minutes. Add all spices, the can of tomatoes, water, and wine, mixing well. Break up the tomatoes into pieces with your spoon/spatula. Carefully add all the meatballs. Bring to a simmer and let cook for 35-45 minutes.
Serve over spaghetti or bucatini....then enjoy thoroughly!
For fun, I also recreated my Chocolate Filled Croissants:
And my Murgh Makhani, this time with chicken over red quinoa:
And a merrily gustatory holiday was had by all.