Mini Turkey Meatballs With Gnocchi and Tomato Sauce
Ready In: 25 mins
Serves: 4
Ingredients
- salt
- 1 1⁄2 lbs ground turkey
- 1 tablespoon McCormick's Montreal Brand steak seasoning
- 1 teaspoon fennel seed
- 1⁄4 cup sun-dried tomato (not the ones in oil)
- 1 cup fresh basil, divided
- 2 tablespoons extra virgin olive oil, plus some to drizzle
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 1⁄2 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- pepper
- 1 lb gnocchi
- 1⁄2 cup parmigiano-reggiano cheese, grated
- crusty bread
Directions
- Preheat oven to 400 degrees.
- Place turkey in a large bowl with grill seasoning and fennel seeds.
- Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl.
- Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add half the basil to the bowl.
- Drizzle some olive oil over the bowl.
- Mix turkey together, roll into 1 1/2-inch meatballs and arrange on a nonstick cookie sheet. Bake at 400 degrees for 10-12 minutes or until firm and lightly golden.
- Bring a pot of water to a boil for the gnocchi.
- While the water is coming to a boil, heat a large skillet over medium heat. To the hot skillet, add 2 T olive oil, garlic, onion and red pepper flakes. Cook until tender, about 5-6 minutes.
- Add crushed tomatoes, tomato sauce and season with salt and pepper.
- Drop gnocchi into pot of boiling water and cook 5 minutes (or to package directions.).
- Stir remaining basil into sauce to wilt it.
- Drain gnocchi and arrange on a platter. Remove meatballs from oven and add to gnocchi, equally distributing them. Sprinkle cheese over the meatballs and gnocchi then top with sauce.
- Serve with bread.
- Note: The tomato sauce is very basic. Feel free to add additional spices.
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