For the Roasted Tomato Marinara
For the Turkey and Goat Cheese Meatballs
- 1 pound ground turkey
- 4 ounces crumbled goat cheese
- 2 cloves garlic, minced
- 2 tablespoons minced yellow onion
- 1 tablespoon chopped parsley
- 1/ 2 teaspoon salt
- Black pepper, freshly cracked
- Pasta, polenta, mashed cauliflower, or crusty bread, to serve
To make the marinara, heat olive oil in a large pan over low heat. Mince garlic and add to the oil. Sauté for 30 seconds - just until it's fragrant. Stir in the crushed tomatoes, diced tomatoes and tomato paste. Tie rosemary and oregano together with kitchen twine, add to sauce. Season with salt and pepper, stirring to combine, then let simmer on low.
While sauce simmers, make the meatballs. Preheat oven to 400ºF. In a large bowl, add ground turkey, onion, garlic, parsley, and goat cheese. Season with salt and pepper. Use your hands to thoroughly combine.
Scoop mixture into balls and place on baking sheet sprayed with oil. Bake meatballs for 15 minutes. Remove meatballs from oven, and transfer to sauce. Allow meatballs to continue to cook in sauce for an additional 10 minutes.
Serve with pasta, polenta, mashed cauliflower, or simply with crusty bread. Don't forget the wine!