1lb ground Turkey
1 egg
1/2 cup grated Romano or Parmesan cheese
2 Tbsp. Chopped Italian Parsley
1 slice of Bread
2 cloves of garlic (press with garlic press)
28 oz. can of tomatoes with salt and basil I use the one from Trader Joe’s
1. Puree the can of tomatoes in blender until smooth.
2. Dice up bread and blend in blender until it is like bread crumbs.
3. In a large bowl mix turkey, egg, cheese, parsley, garlic and bread crumbs.
4. Pour tomato puree into large sauce pot and turn heat to low.
5. Using the ground Turkey mixture make 1 inch round balls until all the mix is used up. Drop balls one at a time in sauce, shake the pot to make room for more, they should not be on top of one another. Let simmer for ½ hr. shaking the pot to cover the meatballs with sauce every so often.
6. Boil water for Linguini and cook until al dente, about 10-15 minutes or according to package.
7. Remove meatballs from sauce and set in a bowl or platter. Drain pasta and add it to the sauce that is left in the sauce pot. Serve with meatballs and the rest of the cheese.
