For instance, turkey meatballs with basil pesto mixed into them. Adding fresh pesto to meatballs is a fairly simple adjustment, and it takes the flavor up about eight notches. The basil in the pesto adds this kick of freshness that is delightfully tasty and pairs so well with the marinara!
The original meatball recipe from Elly Says Opa included a marinara sauce that sounded good--I simply wanted to try the Marinara Magnifica because a friend had recommended it. But if you want a smaller-scale recipe that doesn't require 3 hours of simmering, Elly's sauce recipe would be a good bet.
Without further ado, here's the Marinara Magnifica recipe, followed by the Pesto Turkey Meatball recipe. (Okay one more ado . . . neither of these recipes specifically mention cooking the spaghetti. So just be sure to do that! I started heating my water about the time I started rolling meatballs, and dropped the dried spaghetti into the pot after the meatballs were in the oven.)
Adapted slightly from Cooking Light
Yield: A ton!
Note: This is supposed to simmer for 3 hours, plus the onions need to cook for 30 minutes before adding everything else. So be sure to plan ahead!
1 Tbsp. olive oil
6 cups chopped onion (3-4 medium onions)
1 Tbsp. sugar
1/2 cup dry red wine
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. Sunny Paris seasoning mix (or Italian seasoning)
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/8 to 1/4 tsp. crushed red pepper flakes
2 (28-oz) cans crushed tomatoes
2 (14.5-oz) cans diced tomatoes
2 (6 oz) cans tomato paste
6 garlic cloves, minced
Heat oil in a large stock pot or Dutch oven over medium heat. Add the onion and sugar. Cook for 30 minutes until golden and slightly caramelized, stirring every so often. Stir in wine. Cook for 1 minute, scraping any browned bits from the bottom of the pan. Stir in remaining ingredients and bring to a boil. Reduce heat; simmer for 3 hours, stirring occasionally.
If red wine isn't your thing, substitute beef broth, perhaps with some balsamic vinegar.
Pesto Turkey Meatballs
Adapted from Elly Says Opa
Yield: 4-5 servings (about 16 meatballs, depending on size)
1/3 cup panko breadcrumbs
1/4 cup red wine (or milk)
4 tsp. olive oil, divided
1/3 cup finely diced onion
1-1/2 Tbsp. walnuts
2 cloves garlic, chopped
1 cup loosely packed fresh basil
1 lb. ground turkey
1 tsp. salt
Pepper to taste
1 egg, lightly beaten
1/4 cup shredded Parmesan or Parmesan blend
Place the breadcrumbs in a medium bowl and add the wine. Allow to soak while preparing the rest of the ingredients. Heat 2 tsp. oil in a small skillet over medium heat. Add the onions and cook until tender and translucent. Allow to cool.
Put walnuts, garlic, basil, and 2 tsp. oil into a small food processor. Pulse to combine, until the pesto is well combined and saucy, but not a puree. Add the pesto to the breadcrumb mixture, along with the onions, turkey, salt, pepper, egg, and Parmesan. Use your hands (disposable latex gloves are great for this!) to mix the ingredients just until combined, but don't over-mix.
Preheat oven to 375. Line two baking sheets with foil.
Form turkey mixture into roughly one-inch balls (a cookie dough scoop is great for this) and place on baking sheet. Bake for about 10 minutes. At this point, you could pull them out of the oven when they're not quite done, add them to the sauce, and simmer for a few minutes on the stove. Or you could cook them until they're done and serve them right away (particularly if you want to serve them separate from the sauce).