Spicy Turkey Meatballs in Tomato Sauce

Spicy Turkey Meatballs in Tomato Sauce

This recipe is my take on one from the Provida Recipe Exchange.

Meatballs:
2 pounds ground turkey breast (or half breast/half 93/7 turkey)
2 teaspoons red pepper flakes
½ Tablespoon crushed garlic
½ Tablespoon NSA Chili Powder (I use Spice Hunters Chili Blend)
Black pepper to taste

Mix garlic and chili powder in small bowl, then mix with meat thoroughly. Sprinkle black pepper and mix again. Set aside.

Sauce:
1 small bunch green onions, diced (greens and all)
White balsamic vinegar (enough to cover the bottom of the pot)
1 large yellow onion, diced
1 pound sliced portabella mushrooms
1 green pepper, diced
3 jalapeno peppers, diced fine with seeds
2 stalks celery, diced fine

Saute above ingredients in large pot until onions are transparent.

Add:
3 cans NSA diced tomatoes
1 teaspoon oregano (or more if you like)
½ Tablespoon crushed garlic
½ Tablespoon NSA Chili Powder (I use Spice Hunters Chili Blend)

Simmer for 30 minutes over low heat.

While sauce is simmering, form turkey mix into meatballs and brown in a small amount of white balsamic vinegar in small nonstick frying pan. Add more vinegar as needed. Brown on all sides and add to sauce.

Cover and simmer on low for 2-3 hours.

Recipe contains: Protein and Free Veggies (the small amount of celery is negligible)

Size of meatballs will determine the number of servings. I made 12 meatballs for serving size after cooking of about 2.5 oz. each.

Yummy served over Brown Jasmine Rice!