All fairly non-threatening ingredients...
Turkey Meatballs
3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey, or ground hamburger will do
1/2 C freshly grated Romano cheese
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp black pepper
Sauce and Noodles
1lb linguine
1/8 C extra-virgin olive oil
1 can whole tomatoes - cut into pieces with kitchen scissors (15 oz of canned tomatoes)
2 garlic cloves - smashed
1/4 C chopped fresh flat leaf parsley
1 can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
To Make the Meatballs (do this first)
1. Preheat oven to 450
2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.
3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.
4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.
5. Bake for 20 minutes
Meanwhile...
6. In a medium saucepan, warm the 1/8 C of olive oil over medium heat. Add the tomatoes with sauce(I usually use my canned whole tomatoes, but you can use store bought incase you guys don’t can), tomato paste, smashed garlic cloves, parsley, basil, salt, and pepper and simmer...
(the easiest way to cut the whole tomatoes is to use cooking scissors)
(your sauce should look like this while you're waiting for the meatballs)
7. Add the cooked meatballs and let the sauce hang out on the stove until your pasta is done cooking
(these guys are ready to be added to the sauce)
You will all have to ignore my pictures I had to use my camera phone because my batteries were dead.
Then toss and serve! (you might want to discard the garlic chunks before eating)
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